Topless Crispy Quesadilla With Cilantro Pesto And Mango Mojo On A Bed Of Greens Food

TYLER'S 1000 LAYER QUESADILLAS

Steps:

• Preheat a grill or grill pan. Season the pork loin with salt and pepper. In a small bowl combine the brown sugar, chili powder, garlic, oregano, onion powder, lime juice and canola oil and mix to form a paste. Rub the paste all over the pork. Cover and refrigerate for 2 hours. Place the onion and the corn on the grill and grill until tender and slightly charred. Remove and set aside. With a knife, remove the kernels from the corn. Remove the pork from the refrigerator and place on the grill. Grill to medium, about 4 minutes per side. Remove from the grill and slice into thin slices. Wrap the tortillas in a damp paper towel or clean cloth and place in the microwave for 20 seconds to soften. Place 4 corn tortillas on a flat surface. Place 1/8th of the cheese on each tortilla and top with 1/8th of the pork, onions, corn, and jalapenos. Top with another tortilla and another 1/8th of the cheese, pork, onions, corn, and jalapenos. Top with another tortillas and press down firmly with your hands on each stack. Brush the tops of each stack with some of the canola oil and place on a baking sheet. Place in the oven and cook for 10 minutes, or until the cheese melts and the tortillas are golden brown. Remove from the oven and garnish with sour cream, salsa, guacamole, and cilantro.

MEXICANA MEATLOAF WITH CILANTRO PESTO AND CRISPY TORTILLA STRIPS

Steps:

• For the meatloaf: Preheat the oven to 350 degrees F. In a small bowl, stir together the panko and milk and set aside.
• Place the brisket and sirloin on a baking sheet and transfer to the freezer for 15 to 20 minutes to firm up. (This will make grinding cleaner and easier.) Grind the meat in a food processor or bench top grinder, following manufacturer's instructions. Cover with plastic wrap and refrigerate the ground beef until ready to use.
• Heat the olive oil in a large saute pan over medium-high heat. Add the onion, carrot, celery, poblano and garlic. Cook for about 5 minutes, or until the onions turn translucent. Add the cumin, oregano and ancho powder and cook for another 2 minutes. Transfer the mixture to a large bowl and set aside to cool to room temperature. When cool, add the ground beef, the chorizo, the milk-soaked panko, and the egg, black beans and corn. Sprinkle with salt and pepper. Mix until just combined (don't overwork the meat). Transfer the meatloaf mixture to a parchment-lined baking sheet and shape into a free-form loaf. Bake until the internal temperature registers 160 degrees F on an instant-read thermometer, 45 minutes to 1 hour.
• Meanwhile, make the pesto: In a food processor, combine the cilantro, parsley, pepitas, cumin, garlic and some salt and pepper. Pulse to a coarse paste; then slowly drizzle in the olive oil, while pulsing. Transfer the pesto to a bowl and fold in the cotija and Parmesan. Set aside.
• When the meatloaf is done, remove it from the oven and immediately spread some of the pesto over the top. Tent with foil and let rest for 10 minutes.
• For the tortilla strips: Fill a large, heavy pot or Dutch oven with 2 inches of oil, and heat the oil to 350 degrees F over medium-high heat. Working in batches, fry the tortilla strips until golden and crispy, 2 to 3 minutes. Drain on paper towels. Season with salt.
• To serve: Cut the meatloaf into thick slices. Top with a dollop of cilantro pesto and some crispy tortilla strips. Serve.

SHRIMP AND CILANTRO PESTO QUESADILLA

Steps:

• Make the cilantro pesto: in a food processor, blend all of the ingredients except for the olive oil. While the processor is running, slowly add the olive oil. Cover the pesto and refrigerate. (Will keep in the fridge for 2 to 3 days)Preheat oven to 450*F.
• Place two tortillas on an undgreased baking sheet.
• Sprread each with 2 TBS of the pesto and sprinkle with the cheeses. Season with salt and pepper.
• Stack one tortilla on top of the other and cover with the remaining tortilla. Brush the top with 1 TBs of olive oil and sprinkle evenly with the ancho powder.
• Bake until the tortillas are slightly crisp and the cheese has melted, 8 to 12 minutes.
• Meanwhile, heat the remaining 2 TBs of olive oil. Season the shrimp and saute for 2 1/2 minutes on each side.
• Cut the quesadillas into quarters. Garnish with the remaining tablespoon of pesto, the shrimp and the sour cream and serve hot.

SHRIMP QUESADILLAS WITH CILANTRO AND LIME

Steps:

• Combine roasted red peppers, cilantro, lime juice, and chili powder in a shallow dish. Toss chopped shrimp in the lime mixture. Chill in the refrigerator.
• Meanwhile, heat a skillet over medium heat and add olive oil. Saute onion in the hot oil until tender and translucent, about 5 minutes. Add shrimp and lime mixture and saute until shrimp are pink and cooked through, about 3 minutes. Remove mixture from the skillet.
• Assemble quesadillas by placing shrimp mixture and Mexican cheese in between 2 tortillas.
• Heat tortillas in the skillet over medium-low heat until cheese is melted and tortillas are crispy, 3 to 4 minutes. Cut quesadillas into bite-sized segments and serve.

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.