Quesadilla Stack Food

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.

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.

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.