Quesadillas Ii Food

ROUND 2 RECIPE - CAJUN QUESADILLAS

Steps:

• Heat a large skillet over medium heat and drizzle with canola oil. Place 1 tortilla in the skillet to warm. Sprinkle over half the cheese. Spread half the chicken mixture over the cheese and top with a second tortilla. Cook 3 minutes. Flip it over and cook until the bottom is browned and the cheese is melted, another 2 to 3 minutes. Repeat for the second quesadilla. Slice and serve with the remoulade and top with cilantro, if desired.

TWO-CHEESE QUESADILLAS

Steps:

• Place tortillas on a griddle. Sprinkle each tortilla with the cheeses, tomatoes, green pepper and onion. Fold over and cook over low heat for 1-2 minutes on each side or until cheese is melted. Serve with salsa and sour cream.,

FRIED QUESADILLAS WITH TWO FILLINGS

Steps:

• Make mushroom filling:
• Cook onion in butter in a medium nonstick skillet over moderately low heat, stirring, until softened.
• Pulse mushrooms in a food processor until coarsely chopped and add to onion along with epazote and salt.
• Cook over moderate heat, stirring, until mushrooms are softened and any liquid is evaporated, about 7 minutes. Remove from heat and cool filling completely.
• Make masa and form quesadillas:
• Stir together masa harina, salt, and warm water in a large bowl with a wooden spoon until it forms a dough. Knead dough in bowl with heel of your hand 1 to 2 minutes.
• Pinch off small pieces of dough and roll into about 40 (scant 1-inch) balls. Transfer balls as formed to a plastic-wrap-lined tray and cover with more plastic wrap.
• Cut 2 (5-inch) squares from a small plastic bag and use 1 to line lower half of tortilla press. Put a ball of dough in tortilla press and top with second square of plastic. Close tortilla press, pushing gently on lever to flatten dough to a 2 1/2- to 3-inch round. If press doesn't flatten evenly, rotate tortilla 180 degrees and gently flatten again. (Alternatively, use rolling pin to flatten dough between squares of plastic.)
• Remove top square of plastic and put 1 teaspoon mushroom filling, or about 1 teaspoon crumbled queso fresco with 1/2 teaspoon crema and a piece of squash blossom, in center of round.
• Fold round, still in plastic, over filling to form a half-moon and pinch edges together to seal. Gently peel off plastic, then transfer quesadilla to another plastic-wrap-lined tray and cover with a second sheet of plastic wrap. Repeat with remaining dough, making about 20 quesadillas of each filling.
• Fry quesadillas:
• Heat 1 inch of oil in a deep 10-inch heavy skillet over moderately high heat until deep-fat thermometer registers 375°F, then deep-fry quesadillas in batches of 6 to 8, turning once or twice, until golden, about 4 minutes. Transfer with a slotted spoon to paper towels to drain and return oil to 375°F before adding next batch.
• Serve quesadillas immediately.

APPLE CHEDDAR QUESADILLAS II

Steps:

• Sprinkle 2-3 tablespoons cheese over one half of tortilla.
• Place several apple slices, barely overlapping, on top of cheese then sprinkle 2 more tablespoons of cheese on top of apples and fold tortilla in half.
• Repeat with remaining tortillas.
• Heat butter in skillet over medium-high heat and cook quesadillas until the cheese melts and the tortillas are golden brown on both sides.

VEGGIE QUESADILLAS II

Steps:

• Finely chop broccoli.
• Heat olive oil in a large skillet.
• Add all veggies except green onions.
• Cook for 5-7 minutes.
• Add cilantro and continue cooking for 2-3 more minutes.
• Heat grill (or another frying pan) and spray with cooking spray.
• Place tortilla in pan and top with about 1/2 cup of veggies.
• Sprinkle with cheese and green onions.
• Top with a second tortilla.
• Grill for aproximately 45 seconds to 1 mintute, depending on heat.
• Flip and grill other side.
• Remove from pan and cut.
• Serve with salsa and sour cream if desired.