Quesadilla Roll Ups Food

WE'RE MAKING THESE QUESADILLA ROLL-UPS FOR CINCO DE MAYO, AND LIKE, EVERY DAY AFTER THAT

Steps:

• Sprinkle a handful of cheese evenly on one tortilla.
• Tightly roll the tortilla up, securing the cheese inside. Repeat and make however many you want
• Heat a skillet over medium heat with a heavy dose of nonstick spray or two tablespoons of butter until hot, about 5 minutes.
• Cook quesadillas in batches of two, starting with the seam-side down. Sear on all four sides until golden brown and slightly crispy, about 1-2 minutes per side. If the roll-ups start to unroll and lose their shape, use the tongs to gently press all of the roll-ups together.
• Remove from pan and cut in half. Serve with salsa, guacamole, sour cream, or toppings of your choice.

BLOOMING QUESADILLA RING RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
• In a large bowl, add the chicken, onion, red bell pepper, jalapeño, and taco sauce, and mix to combine. Set aside.
• Cut each tortilla in half. Evenly add about 2 tablespoons each of the cheddar cheese, Monterey Jack cheese, and chicken mixture to each tortilla half.
• Roll the tortillas into cones, starting fro the cut edge and making sure not to push the ingredients out of the tortilla.
• Place a wide mouth jar or glass in the center of the baking sheet.
• Create a ring around the jar with about 13 tortilla cones. The points of the cones should be in the center, touching the jar. Sprinkle cheddar and Monterey Jack cheese over the layer. Repeat with the remaining cones to make 2 more layers, finishing with the rest of the cheddar and Monterey Jack. Remove the jar from the center of the ring.
• Bake until the cheese is melted and the edges of the tortillas are crispy, 15-20 minutes.
• Carefully transfer the blooming quesadilla to a serving platter. Place your dip of choice inside the ring and top with your desired garnishes. Serve immediately.
• Enjoy!

QUESADILLA ROLL-UPS

Steps:

• Preheat your oven to 375. Grease a 9x13 pan with cooking spray.
• Cook the chicken breasts (or whatever meat you are using).
• While the chicken is cooking, mix the sour cream with the mild sauce. Add as much mild sauce as your taste buds enjoy. The two should blend well so you can taste both about equally.
• When the chicken is done cooking, either dice or shred it. (I use poultry shears and cut it while it is still hot. Be careful!).
• Take a tortilla and spread some sour cream mixture down the center of the tortilla. No need to spread it around. Add some chicken and cheese and then roll the tortilla tightly.
• Place the roll-up in the pan with the loose end down.
• Repeat until all the tortillas are filled and rolled.
• Cover the roll-ups with some leftover sour cream mixture and cheese.
• Bake in the oven until the cheese is lightly brown and you can see cheese bubbling from the roll-ups.
• If you still have some of the sour cream mixture leftover you can use it to dip the roll-ups in!

ROLLED TURKEY AND APPLE QUESADILLAS

Steps:

• Spray a nonstick grill pan or nonstick griddle pan with vegetable oil cooking spray. Place over medium-high heat.
• In a small bowl, mix together the cream cheese and honey until smooth. Spread evenly over 1 side of each tortilla, leaving a 1/2-inch border around the edge. Place 2 or 3 apple slices in a single row about 1 inch from the nearest edge of each tortilla. In a small bowl, combine the 2 cheeses. Sprinkle half the cheese mixture on top. Place 2 slices turkey side-by-side on top of the cheese. Sprinkle the remaining cheese on top. Tightly roll up each tortilla like a jelly roll.
• Place the tortilla rolls, seam-side down, on the grill. Cook, turning every 2 minutes, until the tortillas are brown on all sides and the cheese starts to melt. Cool for 10 minutes.
• Using a sharp serrated knife, slice each tortilla roll into 1-inch pieces.
• Arrange on a platter and serve.

TORTILLA ROLLUPS IV

Steps:

• In a medium bowl, mix the cream cheese, sour cream, fiesta-style ranch dressing mix, chunky salsa and Cheddar cheese. Spread even amounts of the mixture onto the tortillas. Roll tortillas and chill in the refrigerator until ready to serve.
• To serve, slice the chilled, rolled tortillas into 3/4 inch slices and arrange on a large serving platter.

MOZZARELLA BEEF ROLL-UPS

Steps:

• Preheat oven to 350°. In a large skillet, cook and crumble beef with pepper and onion over medium-high heat until no longer pink, 5-7 minutes; drain. Stir in pizza sauce, pepperoni and oregano. , Spoon 1/2 cup mixture across center of each tortilla; top with a piece of string cheese. Fold bottom and sides of tortilla over filling and roll up. , Place on an ungreased baking sheet, seam side down. Bake until heated through, about 10 minutes. Freeze option: Cool beef mixture before assembly. Individually wrap roll-ups in foil and freeze in a freezer container. To use, partially thaw overnight in refrigerator. Reheat foil-wrapped roll-ups on a baking sheet in a preheated 350° oven until heated through. To reheat individually, remove foil and rewrap in paper towel; place on a microwave-safe plate. Microwave on high until heated through, turning once. Let stand 15 seconds.

MEXICAN ROLL-UPS

Steps:

• In a small bowl, combine the first seven ingredients. Spread over tortillas. Roll up tightly and wrap in plastic. Refrigerate for 1 hour or until firm. , Unwrap and cut into scant 1-in. slices. Serve with salsa if desired.