Quesadillas With Jack And Spicy Saute Food

HIBISCUS QUESADILLAS (QUESADILLA CON FLOR DE JAMAICA)

Steps:

• Rinse hibiscus under running water to remove any grit. Bring 2 cups water to a boil in a medium saucepan. Add hibiscus, and simmer for 2 minutes. Strain, reserving liquid for another use (see introduction). Rinse and chop the hibiscus.
• In a large skillet, heat 2 tablespoons of oil over a medium flame. Add the onion and jalapeño, and sauté, stirring occasionally, until the onion is just starting to lightly brown, about 6 minutes. Add the hibiscus, and sauté until the mixture is shiny and most of the water has evaporated, about 2 minutes. Season generously with salt and pepper, and set aside. Wipe out skillet.
• Divide the cheese evenly among the tortillas, sprinkling it to cover 1/2 of each. Scatter the hibiscus mixture on top of the cheese, followed by the cilantro. Fold the tortillas over the filling into half-moon shapes, pressing down firmly.
• Add the remaining oil to the skillet, and heat over a medium flame. Gently slide 2 quesadillas into the hot pan, and cook until the cheese has melted and the tortilla is golden brown underneath, 2 to 3 minutes. Carefully flip quesadillas, and cook until the other side is golden, 1 to 2 minutes. Repeat with the remaining quesadillas, and serve immediately.

SPICY STEAK QUESADILLA

Steps:

• Lay out 2 of the flour tortillas on a flat surface. Top with 1/2 cup of the Cheddar, spreading evenly over the tortillas. Divide the steak among the tortillas and sprinkle with the desired amount of jalapeno. Top with salsa and remaining 1/4 cup cheese. Top with remaining tortillas and press to seal.
• Heat a large saute pan over high heat. Add enough oil to coat the bottom of the pan and lower the heat to medium. Cook until golden brown on both sides, about 3 minutes per side. Repeat with the other quesadilla.
• Let cool for 5 minutes. Slice into 8 or 10 pieces. Garnish with salsa and cilantro sprigs.

SPICY VEGETABLE QUESADILLAS

Steps:

• Spray a large nonstick skillet with cooking spray.
• Over medium heat, when pan is hot, add zucchini, mushrooms, pepper, onion, garlic, chili powder, and cumin, cayenne, and salt.
• Saute and stir for 3-4 minutes or until vegetables are crisp-tender.
• Remove vegetables and set aside; wipe skillet clean.
• Spoon vegetable mixture evenly over half of each tortilla.
• Sprinkle each evenly with cheeses and cilantro.
• Fold each tortilla in half.
• Spray same skillet with cooking spray.
• Add tortillas and heat 1 to 2 minutes on each side over medium heat or until lightly browned and cheese is melted.
• Cut into thirds and serve.