The Shut Up Sandi Quesadilla Quesadillas Food

VEGGIE QUESADILLAS

Steps:

• Peel off the outer layers of the leeks, leaving the tender inner part (save the outsides for stew or soup, or even stock or gravy), then finely chop.
• Deseed and finely chop the peppers. Wash and coarsely grate the carrot.
• Put all the veg in a bowl, coarsely grate in the cheese, adding more if you have it, then mix it all together. If you've got fresh herbs, add some roughly chopped leaves.
• To assemble, scatter the veg and cheese mixture across four tortillas, then top with the remaining tortillas.
• Put a large non-stick frying pan on a medium heat.
• One at a time, dry fry the quesadillas for 5 minutes, or until golden and crisp on the outside, and the cheese has melted in the middle, turning halfway.
• Meanwhile, jazz up your houmous. Add half a tablespoon of extra virgin olive oil and a squeeze of lemon or lime juice to the houmous tub, and mix together. You can add some fresh herbs here if you have any.
• Let each quesadilla cool for at least a minute before slicing into wedges. Finely slice the chilli, if using. Serve with the jazzed-up houmous and yoghurt for dunking, topped with chilli sauce and the sliced fresh chilli to add a bit of heat, if you like. Great with a fresh, crunchy salad on the side.

THE GREATEST QUESADILLA

Steps:

• Toss together the Cheddar, Monterey Jack and pepper jack in a bowl; set aside.
• Heat 2 tablespoons of the butter in large skillet over medium heat. Place a single tortilla in the skillet. Sprinkle a little less than a third of the cheese blend over the tortilla. Sprinkle with salt and pepper. Add about a third of the diced tomato and a third of the chiles. Sprinkle a touch more cheese over the whole thing and gently top and press with a second tortilla. Cook until golden on the bottom, about 3 minutes.
• Carefully flip the quesadilla to the other side. Continue cooking until the second side is golden, 3 to 4 minutes more. Repeat with the remaining ingredients. Slice each quesadilla into wedges and garnish with cilantro sprigs.

ITALIAN QUESADILLAS

Steps:

• Heat 2 tablespoons oil in a heavy large skillet over medium-low heat. Add the onions and sugar, and cook until the onions are golden brown, about 20 minutes. Season the onions, to taste, with salt and pepper; set aside.
• Preheat the oven to 250 degrees F.
• Sprinkle some Fontina over half of a tortilla. Arrange some bell peppers and sauteed onions on top of the Fontina. Sprinkle with chopped parsley and Parmesan. Sprinkle more Fontina over. Fold the clean half over the filling to cover and press gently to seal. Repeat with remaining tortillas evenly dividing the filling ingredients.
• Heat 1 tablespoon oil on a heavy large griddle over medium heat. Working in batches, cook the quesadillas until the cheese melts and the tortillas are golden brown, adding more oil as needed, about 3 minutes per side. Transfer the quesadillas to baking sheets and keep them warm in the oven while cooking the remaining quesadillas.
• Sprinkle the remaining Parmesan over the quesadillas. Cut each quesadilla into 4 wedges. Arrange them on a platter. Garnish the platter with parsley sprigs and serve.

ZUCCHINI QUESADILLAS

Steps:

• Preheat oven to 400 degrees. In a large skillet, heat 3 tablespoons oil over medium heat. Add onion and 1 teaspoon salt; cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garlic; cook 1 minute more.
• Add zucchini and frozen corn kernels; cook, stirring occasionally, until zucchini is soft and corn is tender, about 6 minutes. Remove from heat; stir in cilantro, if using.
• Brush one side of all tortillas with remaining tablespoon oil; lay 2 tortillas, oiled side down, on a baking sheet. Place half of the filling on each, and sprinkle with half the cheese. Place remaining 2 tortillas on top, oiled side up; press down gently with a spatula to seal.
• Bake until cheese has melted and tortillas are golden brown, turning once, about 10 minutes. Remove from oven; let cool slightly. To serve, slice each quesadilla into wedges.

QUICK SPECIAL QUESADILLA

Steps:

• Prepare an egg wash by mixing 1 egg with 2 tablespoons of water. Set aside.
• Take 1 uncooked tortilla and add approximately 1/4 cup of the shredded cheese (more if you want it to be cheesier).
• Fold tortilla in half.
• Apply egg wash to the inside edge of the quesadilla.
• Use your thumb to squeeze the quesadilla shut along the edges.
• Heat oil in a skillet over medium heat. The oil should be approximately 1/2 inch deep in the skillet.
• Once the oil is hot carefully place the quesadilla into the oil. It should begin to lightly bubble as soon as it's place inside the oil. If it doesn't, the oil probably isn't hot enough.
• After 20-30 seconds flip the quesadilla over. The cooked side should be a golden brown.
• After 20-30 seconds remove the quesadilla and place on a plate with 2-3 paper towels to absorb any excess oil.
• Serve hot.
• Can be cut into halves or quarters if serving as appetizers.

QUESADILLAS

Steps:

• In a medium bowl, toss together the cheese, green onion, and chilies: set aside.
• Spray a medium skillet with nonstick spray and place over medium heat.
• When hot, add 1 tortilla and sprinkle it with one-fourth of the cheese mixture.
• When the cheese begins to melt, about 1 minute, fold in half.
• Continue cooking until lightly brown on both sides, about 1 minute.
• Transfer to cutting board, Repeat with the remaining tortillas and filling.
• Cut into wedges with a knife or pizza cutter and serve immediately with salsa.

QUESADILLA ROLL-UPS

Steps:

• Preheat your oven to 375. Grease a 9x13 pan with cooking spray.
• Cook the chicken breasts (or whatever meat you are using).
• While the chicken is cooking, mix the sour cream with the mild sauce. Add as much mild sauce as your taste buds enjoy. The two should blend well so you can taste both about equally.
• When the chicken is done cooking, either dice or shred it. (I use poultry shears and cut it while it is still hot. Be careful!).
• Take a tortilla and spread some sour cream mixture down the center of the tortilla. No need to spread it around. Add some chicken and cheese and then roll the tortilla tightly.
• Place the roll-up in the pan with the loose end down.
• Repeat until all the tortillas are filled and rolled.
• Cover the roll-ups with some leftover sour cream mixture and cheese.
• Bake in the oven until the cheese is lightly brown and you can see cheese bubbling from the roll-ups.
• If you still have some of the sour cream mixture leftover you can use it to dip the roll-ups in!

CHICKEN QUESADILLAS

Steps:

• For quesadilla, place four of the tortillas onto a board and cover each with the grated cheese.
• Divide the chicken, red onion, jalapeno chillies and coriander equally over the cheese-covered tortillas.
• Spread the sour cream onto one side of each of the remaining four tortillas and place sour cream-side down onto the filled tortillas.
• Heat a frying pan and add the oil. Carefully place a quesadilla into the frying pan and cook over a medium heat for 3-4 minutes, until crisp and golden and the cheese filling is melting. Carefully turn the quesadilla over and cook on the other side for a further two minutes, or until crisp and golden. Remove from the pan and set aside to keep warm. Repeat with the remaining quesadillas.
• Cut the quesadillas into quarters and serve fresh and hot.
• For the salsa, place all of the salsa ingredients into a food processor and pulse to combine. Season, to taste, with salt and freshly ground black pepper.
• To serve, arrange the quesadillas serving plate and place a bowl of salsa into the middle.

QUESADILLAS

Steps:

• Grate the cheese.
• Warm each tortilla until pliable.
• Add 1/2 ounce of cheese to each tortilla.
• Fold in half.
• Cook on each side until golden brown.
• Serve with salsa and guacamole on the side.

QUESADILLAS

Steps:

• Place an empty sheet tray on an oven rack just under the broiler. You want the pan to get hot while you prepare the quesadillas so when you slide a quesadilla onto the hot pan, the bottom crisps while the top melts.
• Lay out eight flour tortillas and divide the shredded cheese between all eight.
• Leave four with cheese only while you build the other four.
• On four of the prepared tortillas, divide the drained green chilies, diced tomatoes, scallions, cilantro and optional pickled jalapenos.
• If using a pulled or shredded meat, add about a quarter cup on each of the four tortillas.
• Use a pizza peel or a cookie sheet that has a flat side with no lip and slide one loaded quesadilla and one with just cheese onto it then open the oven door and slide each onto the hot pan and broil for about one minute or until the cheese is melted, hot and bubbly.
• Use tongs to grab and slide each hot tortilla back onto your pizza peel or edgeless cookie sheet and then slide off onto a cutting board.
• Take the cheese half and flip over onto the loaded half and press to combine.
• Use a sharp knife and cut into six or eight wedges.
• Repeat process for the remaining quesadillas. (I found it best to slide the finished cut quesadillas onto another pan which I placed at the very bottom of the oven with a piece of foil over it so that all four portions could be served together hot.)
• Serve with lime wedges, guacamole, sour cream, and salsa or pico de gallo.

THE " SHUT UP, SANDI " QUESADILLA / QUESADILLAS

Steps:

• Heat skillet over medium-low heat.
• Butter one side of the tortilla and place it buttered side down in the heated skillet.
• Layer ½ the tortilla with the remaining ingredients starting and ending with cheese shreds.
• Fold in half and cook in covered skillet for approximately 8 minutes or until cheese melts.
• Remove lid, raise heat to medium-high and brown quesadilla on both sides to your desired darkness. I like mine crispy and carcinogenic. ;o).

QUESADILLAS II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a cookie sheet with non-stick cooking spray.
• In a large skillet, fry the chicken strips in vegetable oil until they are no longer pink. Add the onions and fry (stirring constantly) until they are translucent. Mix in the salsa (you may want to add more to taste).
• Place the tortillas between two damp paper towels and microwave on high for 1 minute.
• Fill half of 1 tortilla with the chicken mixture and cheese, then fold the tortilla over the full half. Repeat with remaining tortillas and filling. Arrange the quesadillas on a cookie sheet.
• Bake the quesadillas in the preheated 350 degrees F (175 degrees C) oven until the cheese has melted. Cut the quesadillas into fours.

SANTA FE VEGGIE QUESADILLAS

Steps:

• Prepare a lightly oiled large skillet over medium heat. Place the tortilla in the skillet and flip it once to ensure an even coating of oil on both sides.
• Allow the tortilla to heat on one side for 1 minute. Beginning at the center of the tortilla, evenly spread the cheese blend until the tortilla's entire surface is covered. Top the cheese with corn, red bell pepper, black beans and green onion. When the cheese is completely melted, carefully slide the tortilla from the pan onto a cutting board. Slice into 8 wedges and serve warm.