Quesadillas From Scratch Food

CHEESY QUESADILLAS

Steps:

• Place the tortillas on a greased baking sheet. Combine the cheese and salsa; spread over half of each tortilla. Fold over. , Broil 4 in. from the heat for 3 minutes on each side or until golden brown. Cut into wedges.

QUESADILLAS FROM SCRATCH

Steps:

• Mix first four ingredients, adding water gradually until it's the right consistency (not runny).
• Get a handful of dough and shape into a ball.
• Press into uncooked tortilla with a mechanical tortilla press, using two slightly moistened plastic tortilla-size circles on inner top and bottom of tortilla press.
• Re-moisten as necessary, just so masa doesn't stick.
• Seal edges.
• Stuff with cooked filling (not runny-may be leftovers) of your choice.
• Fry in very hot cooking oil until golden on both sides.
• Place over absorbent paper towels to rid of excess fat.
• Garnish with lettuce, salsa, sour cream, and crumbled cheese.

BEEF QUESADILLAS

Steps:

• In a large skillet, cook the beef over medium heat until no longer pink; drain. Stir in the beans, chilies, oregano, cumin and salt. Cook over medium-low heat for 3-4 minutes or until heated through. , Brush one side of each tortilla with butter. Spoon 1/2 cup of the meat mixture over half of unbuttered side. Sprinkle with 1/3 cup cheese; fold in half. , Place on a lightly greased baking sheet. Sprinkle with paprika. Bake at 475° for 10 minutes or until crisp and golden brown. Cut into wedges.

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.