Smoked Cheddar Quesadillas Food

SMOKED CHEDDAR QUESADILLAS

Steps:

• Slice chicken breast into thin pieces and add spices,tossing to coat, refrigerate for about 30 minutes.Shred cheeses.
• Peel onion and slice in half,then slice the onion thin,place in skillet on med heat with 2T olive oil and caramelize,usually takes about 10-15 minutes.
• In a seperate skillet (I like to use my cast iron) add 2T olive oil,put on medium high heat till skillet gets hot,add chicken breasts and sear on both sides till done,you want the chicken to be blackened but not burnt,this should take about 5 minutes,just make sure the skillet is hot.
• To prepare the quesadillas butter one side of flour tortilla and place in skillet or griddle on medium high heat,butter side down.
• Add 1/3- 2/3c mexican blend cheese to tortilla, (sprinkling around the whole tortilla),then add the smoked cheddar,about 1/4c (do not overdo the smoked cheddar because it will be to strong).
• Add the chicken pieces (just handful or however much you like) to one side of the tortilla,like you are making an omelet,then follow suit with the onions,as much as you like.
• Fold tortilla over as in an omelet and"fry" till lightly brown and crispy,then flip over and do the other side.
• Slice into wedges and serve with sour cream,salsa,guacamole.
• This recipe will make 3-4 large tortillas,depending on how much ingredients you use per tortilla,the amount I have posted is only a guideline,use as little or as much as your liking.

SMOKED CHEDDAR AND APPLE QUESADILLA

Steps:

• Sprinkle 1 tortilla with some cheese, a small handful of baby spinach, bacon and sliced apples. Press another tortilla on top to make a quesadilla. Heat a nonstick skillet over medium-high heat and spray with nonstick spray. Cook the quesadilla on each side for 2 to 3 minutes until golden. Repeat with the remaining tortillas and fillings. Slice into wedges and serve with sour cream.

SMOKED CHEDDAR QUESADILLAS WITH YELLOW TOMATO SALSA AND CILANTRO LIME SOUR CREAM

Steps:

• Combine chopped tomatoes, onions, jalapeno, mint and cilantro in a small bowl and season generously with salt. Toss salsa and set aside. Combine sour cream, lime zest and juice and cilantro leaves in food processor and process until smooth and light green. Transfer to a small serving bowl. Sour cream can be used to top soup or quesadilla or both.
• Heat a large skillet over high heat. Add oil and corn and quickly toss to warm. Season corn with salt and pepper and transfer onto a plate. Shred your cheeses, wipe out your pan and return it to the stove top over medium high heat. Add a flour tortilla to the skillet. Cook 30 seconds, then flip tortilla. Cover half the surface of the tortilla generously with smoked cheddar, pepper Jack and 1/4 corn. Fold tortillas over and press down gently with a spatula. Turn tortilla a few times to melt cheese. Remove quesadilla from the skillet and cut into wedges. Top with salsa and sour cream.

SMOKED TURKEY QUESADILLAS

Steps:

• Mash avocado in medium bowl. Add cream cheese, cumin, garlic powder, salt and pepper; blend well. Stir in tomatoes and chiles.
• Sprinkle 3/4 cup of the Monterey Jack cheese on 4 of the tortillas. Top each with a turkey slice. Spread avocado mixture over turkey. Top with remaining turkey slices. Sprinkle with 3/4 cup of the Cheddar cheese. Top with remaining tortillas.
• Melt 1/2 tablespoon of the butter in 12-inch skillet over medium heat. Add 1 quesadilla; cook 2 to 4 minutes or until golden brown, turning once.
• Repeat with remaining butter and quesadillas. Garnish with remaining Monterey Jack and Cheddar cheese. Top each quesadilla with olive slices.

SMOKED SALMON QUESADILLAS

Steps:

• In a small bowl, combine the cream cheese, sour cream, dill and garlic. Spread butter over one side of each tortilla. Place three tortillas, buttered side down, on a griddle or large skillet. spread with cream cheese mixture; sprinkle with salmon and cheese. Cover with remaining tortillas, buttered side up., Cook over low heat for 2-3 minutes or until golden brown. Turn and cook 2-3 minutes longer or until cheese is melted. Cut into wedges.

SMOKED TURKEY QUESADILLAS

Steps:

• In medium bowl, mash avocado. Stir in cream cheese, cumin, garlic powder, salt and pepper. Stir in tomatoes and chiles.
• Sprinkle 3/4 cup of the Monterey Jack cheese on 4 of the tortillas. Top each with turkey slice. Spread avocado mixture over turkey. Top with remaining turkey slices. Sprinkle with 3/4 cup of the Cheddar cheese. Top with remaining tortillas.
• In 12-inch skillet, melt 1/2 tablespoon of the butter over medium heat. Add 1 quesadilla; cook 2 to 4 minutes, turning once, until golden brown. Repeat with remaining butter and quesadillas. Garnish with remaining Monterey Jack and Cheddar cheeses. Top each with olive slice.