Quesadilla Stack With Onions And Cheese Food

BONNIE'S QUESADILLA STACK

Steps:

• 1. Cook's Note: A word about corn tortillas. They are not all the same. I use the La Banderita brand because it is a very soft, white, corn tortilla that is very pliable and doesn't break -- so pliable it can be used for wraps without heating. It gets crispy, and it is never tough when fried.
• 2. Assemble all the ingredients before you begin and do the prep work before you fry the tortillas.
• 3. Prep the veggies and cheese. Dice the avocado. Finely dice the red onion, and cut each cherry tomato in half, then cut each half in half, drain the tomatoes very well on paper towels until no liquid remains. Grate the cheese.
• 4. Pour olive oil just to cover the bottom of a small skillet and heat until hot but not smoking. You should have just enough oil that when you put the tortilla in the oil it is not submerged.
• 5. Fry the corn tortilla on both sides until light golden brown. Don't over fry. You want it crispy, not tough.
• 6. Blot the cooked tortilla with paper towels and immediately sprinkle each fried tortilla lightly with kosher salt. Keep it covered and warm, until you have cooked three tortillas to make your stack.
• 7. Place the cooked tortilla on the plate and sprinkle with half the Tillamook cheese.
• 8. Add half the diced tomatoes.
• 9. Add half the finely diced onions.
• 10. Add half the diced avocado.
• 11. Next, pour about 2 teaspoons of green taco sauce over the avocado.
• 12. Add a second tortilla to the top
• 13. Repeat layers of remaining cheese, tomatoes, onions and avocado, including the 2 teaspoons green taco sauce on top of the avocado.
• 14. Add the third corn tortilla to the top to finish the Quesadilla Stack. Enjoy!
• 15. Who took a big bite out of my Quesadilla Stack?

QUESADILLA STACK

Steps:

• Preheat oven to 350°F.
• Heat oil in a wok or large frying pan.
• Add onion, bell peppers, chili powder and cumin and stir fry until the onion has caramelized a little and the bell pepper has softened.
• On a cookie sheet (or a pampered chef pizza stone) place one tortilla. Layer with 1/3 of the turkey, 1/3 of the onion and bell pepper mix and 1/3 of the cheese. Repeat to make three layers and top with final tortilla.
• Bake in the oven for 15 minutes or until heated through.
• Slice into wedges and serve with salsa and sour cream as condiments.

STEAK & ONION QUESADILLAS

Steps:

• Season steak with salt & pepper.
• Heat oil in a skillet, over medium high heat; cook steak about 3 minutes per side or until medium-rare, then remove from pan & set aside.
• Combine mushrooms, onions, chili powder & oregano in the pan and cook for about 5 minutes.
• Thinly slice steak & combine with vegetables.
• Spoon filling on half of each tortilla, sprinkle with cheese & fold the tortilla over the top.
• Bake on baking sheet in 400F oven for 10 minutes per side or until golden & cheese is melted.
• OR grill over medium heat for 4 minutes per side or until golden & cheese is melted.

CARAMELIZED ONION QUESADILLAS

Steps:

• Caramelized Onions: heat the olive oil in a large skillet and add the onion. Cook for 10 minutes or until tender. Add the vinegar and sugar. Cook for 3 minutes or until sugar is dissolved and the mixture is light brown. Remove from the heat.
• Place 3 tortillas on a baking sheet. Cover each tortilla with fontina cheese, caramelized onion and goat cheese. Top each with a second tortilla. Brush the tops with olive oil.
• Bake at 350°F for 8-10 minutes or until the tops are golden brown and the cheese is melted. Repeat until all ingredients are used.
• Cut each quesadilla into 4 wedges.
• Serve hot.

CRUNCHY QUESADILLA STACK

Steps:

• Combine chicken, tomatoes, cheese, avacado, green onions, and garlic salt. Mix well.
• Spread about 1/3 cup of beans to edge of tortillas. Top each with tostada shell. Spoon chicken mixture over shell; top with remaining flour tortillas.
• Grill both sides over medium heat in skillet coated with cooking spray until golden brown. Cut into wedges. Serve with sour cream, salsa, etc.

QUESADILLA STACK WITH ONIONS AND CHEESE

Steps:

• 1. In a skillet, heat the oil over low heat and cook the onions, stirring frequently, until they are soft and light brown, 8 to 10 minutes. Add the vinegar, sugar, and 1 teaspoon of water. Cook, stirring, until the liquid evaporates, 2 to 3 minutes more. Transfer the onions to a bowl and cool. When the onions are lukewarm, add the oregano, cheese, mayonnaise, salt, and pepper. Mix and set aside. 2. Lay 2 tortillas on a flat surface. Spread 1/4 of the onion mixture on each tortilla. Place a second tortilla on top of the onion mixture and spread the remaining onion mixture equally on both tortillas. Lay the remaining 2 tortillas on top of each stack. Spread a thin film of butter on the top tortilla in each stack. Invert the two stacks and spread a thin film of butter on the unbuttered side. Put the two stacks on a plate with a piece of wax paper between them. If made ahead, cover and refrigerate until shortly before serving. 3. Heat a grill pan over medium high heat and lay 1 tortilla stack on the hot pan. Toast until crisp with grill marks from the pan ridges, about 1 to 2 minutes. Flip and brown the second side, 1 to 2 minutes. Repeat with the second stack. Cut each stack into 6 equal wedges. Serve warm. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CHICKEN QUESADILLA STACK

Steps:

• Preheat oven to 425 degrees.
• Lightly coat baking sheet with veggie spray.
• Place one tortilla on baking sheet and spread 1/4 cup refried beans on top.
• Sprinkle with 1/2 cup chicken, 2 1/2 tablespoons chiles, 1 tablespoon cilantro, and 3 tablespoons cheese.
• Repeat layering two times.
• Top with remaining tortilla, pressing down slightly to help hold layers together.
• Cover top tortilla loosely with foil and bake stack until heated through, about 15 minutes.
• Remove foil, sprinkle with remaining cheese, and bake until cheese melts, about 5 minutes longer.
• Meanwhile, combine sour cream and remaining cilantro in a small bowl.
• Cut quesadilla into 6 wedges, but do not separate them.
• Spread cilantro sour cream over top and spoon salsa in centre.