Blue Cheese Quesadillas Recipes

Steps:

• In medium bowl, mix all salsa ingredients. Cover and refrigerate until serving time.
• Heat oven to 375°F. Grease cookie sheet. In small bowl, mix all filling ingredients. Sprinkle over 4 tortillas; top with remaining tortillas, pressing down slightly. Place on cookie sheet.
• Bake 8 to 10 minutes or until cheese begins to melt and tortillas are slightly browned. Cut each into 8 wedges. Serve with salsa.

Steps:

• Preheat oven to 350°. In a small bowl, toss chicken with wing sauce. In a large skillet, heat oil over medium-high heat. Add onion, celery, salt and pepper; cook and stir until onion is tender., Place two tortillas on an ungreased baking sheet; top with chicken and onion mixtures. Sprinkle with Mexican cheese and olives. Top with remaining tortillas. Bake 8-10 minutes or until golden brown and cheese is melted., In a small bowl, mix sour cream and blue cheese. Serve quesadillas with celery leaves, blue cheese sauce and, if desired, additional wing sauce.

Steps:

• Fill large saucepan halfway with water; heat to boiling. Add chicken; cook uncovered 15 to 20 minutes until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken from water to large bowl; shred with 2 forks.
• Pour pepper sauce over shredded chicken; toss until completely coated. Set aside.
• In 12-inch skillet, heat 1 teaspoon of the oil over medium heat. Place 1 tortilla in skillet; on half of tortilla, sprinkle 3 tablespoons mozzarella cheese, 2 tablespoons blue cheese and 1/2 cup shredded chicken. Fold tortilla in half over filling. Cook 3 to 5 minutes, turning once, until golden brown and cheese is melted. Remove quesadilla to plate; cover to keep warm. Repeat with remaining oil, tortillas, cheese and chicken.
• Cut each quesadilla into 4 wedges. Serve with blue cheese dressing and celery sticks.

Steps:

• Place cream cheese, blue cheese and green onions in food processor container; cover. Process until well blended.
• Spread each tortilla with 2 Tbsp. of the cream cheese mixture. Sprinkle shredded cheese over 5 of the tortillas; top with remaining tortillas, cream cheese sides down.
• Coat griddle or large skillet with cooking spray. Cook quesadillas 2 minutes on each side or until lightly browned on both sides. Cut each tortilla into 8 wedges. Serve warm with Pear Apple Chutney.

Steps:

• For the porcinis: Heat the oil over medium heat in a large, heavy frying pan. Add the onions and cook, stirring, until translucent, about 5 minutes. Add the mushrooms and chiles and continue cooking until golden brown, about 5 more minutes. Season with salt and pepper. Add the cilantro and set aside.
• For the blue corn tortillas: In a bowl, mix the harina de maiz azul, masa harina and salt with the warm water using a wooden spoon until a dough is formed, about 2 minutes. Let stand, covered tightly with plastic wrap, for 2 minutes.
• Divide the dough into 12 parts. Roll each part into a ball, keeping the balls you are not using in a plastic bag so that they don't dry out. (If the dough does get too dry, add a little extra water.)
• Place a ball on a sheet of plastic wrap and cover it with another sheet. Flatten slightly with the palm of your hand, and then finish rolling with a rolling pin, working quickly and lightly. Flip the package over and repeat until an approximately 6-inch circle is formed. Repeat with all the dough balls.
• Preheat a flat griddle or pan to high heat.
• Peel away the top layer of plastic wrap, flip the package over gently and peel away the other piece of plastic wrap. Transfer to the griddle.
• Bake on the first side for about 30 seconds. Flip and bake on the second side for about 30 seconds. Flip once again. Remove from the griddle and keep warm.
• To assemble, spread with a quarter of the cheese on 1 tortilla. Garnish with a quarter of the mushrooms and top with another tortilla. Place on the griddle, turn the heat down to medium-high and press down gently. Cook until the cheese begins to melt. Flip the quesadilla, and heat for another minute. Repeat with the remaining ingredients. Serve with salsa if desired.

Steps:

• Place two tortillas on a greased baking sheet. Top each with salsa, cheese and remaining tortillas. Broil 4 in. from the heat for 3 minutes on each side or until golden brown. Cut into four wedges.

Steps:

• Melt butter in heavy large skillet over high heat.
• Season veal with salt and pepper.
• Working in batches, add veal to skillet and saute until just golden brown, about 2 minutes per side.
• Transfer veal to platter.
• Tent with foil to keep warm.
• Add brandy to skillet.
• Bring to boil, scraping up any browned bits.
• Add both stocks.
• Boil until liquid is reduced to generous 1 cup, about 10 minutes.
• Add cream; boil until sauce is slightly thickened, about 12 minutes.
• Reduce heat to medium-low.
• Add cheese and whisk until melted.
• Simmer until thickened to sauce consistency, about 8 minutes.
• Season sauce with salt and pepper.
• Spoon sauce over veal.
• Sprinkle with parsley and serve.

Steps:

• In medium bowl, mix all salsa ingredients. Cover and refrigerate until serving time.
• Heat oven to 375°F Grease cookie sheet.
• In small bowl, mix all filling ingredients. Sprinkle over 4 tortillas; top with remaining tortillas, pressing down slightly.
• Place on cookie sheet. Bake 8 to 10 minutes or until cheese begins to melt and tortillas are slightly browned.
• Cut each into 8 wedges.
• Serve with salsa.

Steps:

• Stir together the beef and taco sauce.
• Lay 2 tortillas flat and divide beef mixture between them.
• Sprinkle each tortilla with half the cheese, half the spinach and half the red pepper flakes. Top each with a remaining tortilla.
• Put a large, heavy nonstick skillet over medium-high heat. Place one quesadilla in skillet and cook until brown spots form on bottom of tortilla, a few minutes each side. Flip and repeat; remove to a plate and cover to keep warm.
• Repeat with the remaining ingredients. Cut each quesadilla into wedges and serve.