Quesadillas For One Or Two Food

QUESADILLAS FOR ONE OR TWO

Steps:

• Brush pan with oil and heat.
• Place tortilla in pan and heat on one side.
• Turn tortilla over and sprinkle with cheese, tomato and chile pepper.
• Cook until cheese melts.
• Remove tortilla to plate.
• top with guacamole or salsa if desired.
• Any one or more of the variations ingredients can be added.
• Fold in half, cut into quarters and serve hot.

CHICKEN QUESADILLAS

Steps:

• Heat 1 tablespoon of the olive oil in a skillet over high heat. Sprinkle the chicken with salt, pepper and taco seasoning. Add the chicken to the skillet and saute over medium-high heat until done, about 4 minute per side. Remove from the skillet and dice into cubes. Set aside.
• Add the remaining 1 tablespoon olive oil to the skillet over high heat. Throw in the onions and peppers and cook until the peppers have a few dark brown/black areas, 3 to 4 minutes. Remove and set aside.
• Sizzle 1/2 tablespoon of the butter in a separate skillet or griddle over medium heat and lay a flour tortilla in the skillet. Then build the quesadillas by laying grated cheese on the bottom tortilla, and then arranging the chicken and cooked peppers. Top with a little more grated cheese and top with a second tortilla.
• When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, adding another 1/2 tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden. Repeat with the remaining tortillas and fillings.
• Cut each quesadilla into wedges and serve with Pico de Gallo.
• Dice up equal quantities of tomatoes and onions. Roughly chop the cilantro.
• Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the four ingredients into a bowl.
• Slice the lime in half and squeeze the juice from half the lime into the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.

APPLE QUESADILLAS

Steps:

• In a large bowl toss lemon juice, cinnamon and apples.
• Melt butter in a deep skillet, stri in apples and cover and cook on medium heat for 5-10 minutes.
• Until cooked but still retaining their shape.
• stir in the maple syrup and set aside.
• warm a lightly oiled, nonstick skillet on high heat.
• Place a tortilla in the skillet and heat for one or two minutes.
• Flip and place one cup of capples on one half and cook for another 2 minutes, just until the tortilla is lightly crispy and browned.
• Fold in half and transer for a warm plate.
• Repeat for 5 more tortillas.

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.