Queso Blanco Quesadillas Food

QUESADILLAS CON QUESO

Steps:

• Place masa and salt in a mixing bowl. Slowly mix in water until you reach a doughy consistency. Using 1-ounce from mixture, roll into a ball. By hand, slap the dough and form a tortilla (about 5-inches in diameter, 1/8-inch thick). If you have a tortilla press, place 1 ounce masa ball and lightly press down and make a tortilla. Repeat with remaining mixture.
• Combine the cheeses and set aside.
• To cook tortilla, place it on a griddle or comal that is about 250 degrees F. When tortilla is slightly brown, flip tortilla over and cook the other side. When both sides are almost done, place cheese mixture on 1 tortilla and cover with the other one, making a quesadilla. Cook until the cheese melts. Cut quesadilla into quarters and serve with chipotle salsa and a sprig of cilantro.
• Preheat the oven to 375 degrees F.
• Place tomatoes, onions and garlic in a small roasting pan. Coat with olive oil and roast until charred and blistered, about 25 minutes. Let cool. Place in blender with remaining ingredients. Do not puree, but leave a little chunky for texture.

BEEF QUESADILLAS WITH QUESO BLANCO SAUCE

Steps:

• In a small pot, add 1 cup Monterey jack cheese, half of the green chilies, heavy cream, 1 tsp. cumin, 1 tsp. salt, 1/2 tsp. pepper and 3 cloves garlic. Heat over low heat till cheese is melted and well blended, about 10 minutes. Keep stirring to prevent bottom from burning. Keep on low until ready to serve.
• Meanwhile, in a large skillet, brown beef for 5 minutes over medium-high heat. Drain oil and add 1 tbsp. salt and the remaining cumin, chili, garlic, green chilies and cheese.
• In a large skillet, preheat over medium-low heat. Drizzle olive oil and place 1 flour tortilla and fill with 1/4 of meat mixture. There will be enough for four large quesadillas. Place another tortilla on top. Cook for 1 to 2 minutes till light golden brown and cook on other side. If the quesadilla is browning too quickly, turn down to low heat. Repeat steps for the remaining quesadillas.
• Cut each quesadilla into 4 pieces and top with warm queso sauce. Garnish with cilantro, tomato and sour cream.

QUESO BLANCO QUESADILLAS

Steps:

• Cook chicken and vegetables in large nonstick skillet on medium heat 10 min. or until chicken is done and vegetables are crisp-tender, stirring occasionally. Remove from skillet. Carefully wipe skillet clean with paper towel.
• Spoon 1/4 of the chicken mixture onto half of each tortilla. Top with VELVEETA; fold in half.
• Cook, in batches, in skillet 2 min. on each side or until quesadillas are browned on both sides and VELVEETA is melted.

QUESO FRESCO QUESADILLAS

Steps:

• Lay 2 tortillas on the work surface. Distribute the cheese evenly between the 2 tortillas. Arrange the sliced tomatoes over the cheese. Sprinkle the scallions and cilantro on top of the tomatoes. Place the remaining tortillas on top of each of the filled tortillas.
• Coat the interior of a large saute pan with clarified butter. Gently place 1 quesadilla in the pan. Brush the top with clarified butter. Cook over medium heat until the underside is golden brown. Using 2 spatulas, flip the quesadilla. Cook until golden brown. Cut into 6 pieces. Serve with Tomatillo Salsa.
• Preheat the broiler. Place the tomatillos on a baking sheet and broil until they begin to blacken. When the tomatillos are cool, place them in a blender with the jalapenos, lime juice, sugar and salt. Puree. Add to remaining ingredients and mix well.

CRISPY-EDGED QUESADILLA

Steps:

• Place a medium nonstick skillet over medium heat, then add the oil. Let oil heat up for 20 seconds, swirling the pan around so the oil coats the bottom.
• Place the tortilla in the skillet and sprinkle the cheese evenly over the top. Once the cheese begins to melt, 30 seconds to 1 minute, use a spatula to fold the tortilla in half. Using the spatula, press down firmly on the top of the tortilla until some of the cheese runs out into the pan. Let the quesadilla cook until the cheese that's leaked out solidifies and turns brown, 2 to 3 minutes.
• Flip the quesadilla over and let cook on the other side for another 1 to 2 minutes, until the cheese is crisp and golden. Slide quesadilla onto a plate and serve immediately.