Smoky Cowboy Quesadillas Food

COWBOY QUESADILLAS

Steps:

• Combine VELVEETA and RO*TEL in large microwaveable bowl. Microwave on HIGH 5 to 6 min. or until VELVEETA is completely melted and mixture is well blended, stirring every 3 min. Stir in chicken and onions.
• Heat large heavy nonstick skillet on medium heat. Spoon about 1/2 cup chicken mixture onto half of 1 tortilla; fold in half. Add to skillet; cook 1 min. on each side or until quesadilla is golden brown on both sides. Remove quesadilla from skillet. Repeat with remaining tortillas and filling.
• Cut into wedges to serve.

COWBOY CAVIAR QUESADILLAS

Steps:

• For the cowboy caviar: Preheat a grill pan over high heat or prepare a grill for high heat and oil the grill grates. Place the corn on the grill pan or grill and cook, turning, until charred in spots, about 8 minutes. Transfer to a cutting board.
• When the corn is cool enough to handle, cut off the kernels and put in a medium bowl. Add the black beans, avocado, cilantro, tomatoes and scallions.
• Put the lime juice, olive oil, garlic and cumin in a small bowl. Season with salt and whisk together. Pour the dressing over the vegetable mixture and gently toss until coated. Allow to sit for 30 minutes.
• For quesadillas: Lay the tortillas on a work surface. Brush one side of each tortilla with oil. Flip and top one side of each tortilla in this order: 1/4 cup cheese, a healthy helping of cowboy caviar and 1/4 cup cheese. Fold the tortillas over the filling and gently press.
• Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Working in two batches, cook the quesadillas until the cheese melts and the tortilla is lightly browned, about 2 minutes per side.
• Cut into wedges and serve with more cowboy caviar. Enjoy!

SMOKY CHICKEN QUESADILLAS

Steps:

• Steps.
• 1. Preheat 2-sided tabletop grill. Combine mushrooms, garlic, and mesquite seasoning in microwave-safe bowl. Cover and microwave on HIGH 3 minutes or until thoroughly heated.
• 2. Cut Gouda cheese slices in half. Assemble quesadillas, two at a time, by placing 2 cheese slices on one half of each tortilla (leaving other half empty). Layer one fourth of each ingredient, in this order, over top of cheese slices: chicken, shredded cheese, and mushroom mixture. Fold empty half of tortilla over filling and press down lightly.
• 3. Coat grill with cooking spray; grill 2 quesadillas at a time 2-3 minutes or until crisp. Repeat with remaining quesadillas. Cut into wedges and serve.
• I USED OUR QUESADILLA MAKER WHICH WAS MUCH EASIER!

SMOKY COWBOY QUESADILLAS

Steps:

• Spread 2 tablespoons salsa over each of 4 tortillas.
• Top each of the 4 tortillas with 1/4 cup ham, 2 tablespoons corn, 1 tablespoon cilantro, 3 tablespoons cheese, a little sprinkle of salt and pepper if desired, and a tortilla.
• Heat a nonstick skillet over medium heat until hot.
• Add 1 quesadilla; cook 2 minutes on each side or until crisp.
• Repeat with remaining quesadillas.
• Cut each quesadilla into 6 wedges and serve.