Scallion Quesadillas Food

CHICKEN AND SCALLION QUESADILLA

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.
• To make the beans: Melt the butter in a skillet over medium-high heat, add the cumin and coriander, and cook until fragrant, about 1 minute. Add the beans, jalapeno, and water and bring to a simmer. Using a potato masher or a large fork to smash the beans into a rough paste. Season with salt and transfer to a bowl.
• Preheat a stovetop grill. Brush or drizzle oil over scallions, and then grill until soft and charred, 5 to 7 minutes. Cool and coarsely chop. In a small bowl, combine chicken with the chipotle and scallions.
• Toast the tortillas directly over a medium gas burner, turning occasionally until slightly blistered on each side. (If you have an electric burner, do this in a dry cast iron skillet.) Place the tortillas on the prepared baking sheet. Spread the beans on half of the tortilla, top with the chicken, salsa, and cheese. Fold the other half of the tortilla over the filling, to make a half moon shape. Lay another sheet of foil over the top of the quesadillas.
• Bake until the cheese melts and the filling hot, about 12 minutes. Serve whole or sliced into wedges, with optional garnishes.
• Hold the tortillas over an open burner until slightly blistered on each side. Put 4 tortillas down on the prepared baking sheet. On each tortilla, layer the fillings, and then top with another tortilla. Lay another sheet of foil over the top of the tortillas. Bake at 350 degrees F. until cheese is melted and the filling is hot, about 12 minutes.
• Heat a large skillet over medium high heat. Add 1 tablespoon of oil. When hot, lay a tortilla in the pan. Layer the filling ingredients on one half of the tortilla. Fold the other half of the tortilla over the filling, forming a taco shape. Remove to a prepared baking sheet and continue this process with the remaining tortillas. Bake at 350 degrees F until the cheese is melted and the filling is hot.
• Quesadilla for one:
• Heat a large skillet over medium high heat. Add 1 tablespoon of oil. When hot, lay a tortilla in the pan. Layer the filling ingredients on one half of the tortilla. Fold the other half of the tortilla over the filling, forming a taco shape. Transfer the skillet to the oven, and cook until the cheese is melted and the filling is hot.
• Method for 6-inch tortillas:
• 8 (6-inch) tortillas
• Method for 10-inch tortillas:
• 4 (10-inch) tortillas

CORN, SCALLION AND RED PEPPER QUESADILLA

Steps:

• Preheat oven to 375 degrees. Place 2 tortillas on baking sheet and top with cheese, corn, scallion, red pepper and cilantro. Top with remaining two tortillas and bake for 10 minutes or until cheese melts. Alternative: Substitute any leftover cooked vegetables for fresh vegetables.

NIGELLA LAWSON EASY QUESADILLAS

Steps:

• Preheat a grill pan over medium-high heat.
• Place ham on the tortilla.
• Over 1/2 only, sprinkle the chopped pickled jalapeno, the grated cheese and the chopped scallion. Scatter over the cilantro leaves.
• Carefully fold the tortilla wrap in half, (fold the untopped half over the cheese so you have a fat half moon).
• Carefully brush each side with the oil before putting it on the hot grill pan; grill for a minute each side.
• Transfer the tortilla to a board or plate and cut into 3 triangles. Eat with some salsa on the side.
• Feel free to play with the fillings as you wish.

SCALLION QUESADILLAS

Steps:

• Heat a large, dry, cast-iron skillet over medium heat.
• Place 1 tortilla in skillet, sprinkle with 1 tablespoon cheese and one-fourth each of the scallions, jalapeno and cilantro (or epazote), if using.
• When cheese melts, top with another tortilla and flip to toast other side.
• Total cooking time is 2 minutes.
• Transfer quesadilla to a cutting board and cut in half.
• Keep warm.
• Make 3 more quesadillas with remaining ingredients.