Quesadilla Torte Food

QUESADILLA

Steps:

• Heat oil in a nonstick skillet, add one tortilla. Layer with half the cheddar cheese, all of the chicken and mushrooms and half the Monterey Jack cheese. Top with the second tortilla. Cover and heat until cheese melts and bottom tortilla is crisp and golden brown., Turn over; sprinkle remaining cheese on top. Cook until bottom tortilla is crisp and golden brown and cheese is melted. Cut into wedges; serve with sour cream and salsa if desired.

YOUR BASIC QUESADILLA

Steps:

• In a pan skillet large enough to hold one of the tortillas flat, melt ½ of the butter.
• Fry one side of one of the tortillas, then remove it from the pan.
• Put the rest of the butter in the pan, then put the unfried tortilla in to cook.
• Immediately sprinkle the cheese on top of the tortilla in the pan, then top with the previously fried tortilla, browned side up.
• Press them together with a spatula and fry the quesadilla until the cheese is melted.
• Remove it from the pan and cut in wedges like a pizza.
• Top with sour cream and/or salsa.
• Enjoy!

CHEDDAR CHEESE QUESADILLA TORTE

Steps:

• Remove sausage from casings and crumble into medium skillet; add onion and garlic; cook over medium heat stirring occasionally until meat is no longer pink.
• Slice 3 thin rings from bottom of red pepper, set aside to garnish; chop remainder of pepper and stir into sausage.
• Add salsa, corn and cilantro; set aside.
• Squeeze excess moisture from spinach; toss with parmesan cheese, pepper and mozzarella cheese.
• Place one tortilla on lightly greased pizza pan or baking sheet; spread generously 2/3 cup sausage mixture and top with 1/3 cup cheddar cheese; cover with another tortilla.
• Distribute generously 1 cup spinach mixture on tortilla; repeat layers ending with a tortilla.
• Press down lightly.
• Cover loosely with foil; bake in 375 degree oven for 40 minutes.
• Uncover and sprinkle with remaining 1/3 cup (75 mL) cheddar cheese and red pepper rings; continue to bake for 10 minutes or until heated through and cheese is melted.
• Let stand 10 minutes before cutting into wedges.
• Serve with additional salsa, sour cream or guacamole.
• Note; Make fillings ahead of time and refrigerate; assemble and bake just before serving.
• Bake for a few minutes extra if cold.

QUESADILLA TORTE

Steps:

• In a skillet heat oil over medium heat.
• Cook onions until softened (about 5 min).
• Drain and rinse beans, add to pan. Add water and pepper; cover and cook over low heat about 5 minutes or until beans are heated through and water is absorbed.
• Let cool slightly.
• Set 1/4 cup of the cheese aside.
• Place 1 of the tortillas in a 10" springform pan. Spread with 1/3 of the black bean mixture, 1/3 the salsa and 1/3 the cheese.
• Repeat layers twice. Cut the remaining tortilla into 8 wedges and arrange in original round shape on top. brush with oil and sprinkle with reserved cheese.
• Bake in 400°F oven for 20 - 25 minutes or until crisp and golden, cheese is melted and beans are heated through. Let cool slightly before cutting.