Bonnies Quesadilla Stack Recipes

Steps:

• Preheat broiler. Put tortillas in single layer on baking sheet. Brush with oil. Broil until toasted, about 3 minutes. Turn; set aside.
• Place squash in microwave-safe bowl. Sprinkle water over, cover with plastic wrap, and microwave until just tender, about 3 minutes; drain. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add onion and sauté until beginning to brown, about 3 minutes. Add squash; stir 1 minute. Season with salt and freshly ground black pepper. Spread out squash in even layer over 1 tortilla. Add 1 tablespoon oil to skillet. Add beans, 1/4 cup salsa, garlic, and chili powder. Using potato masher, crush until beans are coarsely mashed; season with salt and pepper. Stir in 1/4 cup salsa. Spread over second tortilla. Sprinkle cheese over third tortilla. Leave fourth tortilla plain.
• Broil tortillas until cheese melts and vegetables are browned in spots, about 3 minutes, watching to prevent burning. Transfer black bean tortilla to plate; sprinkle 1/4 cup chopped cilantro over. Top with cheese tortilla, squash tortilla, then plain tortilla. Cut into 4 wedges. Garnish with sour cream, salsa, and cilantro sprigs.

Steps:

• Preheat oven to 350°F.
• Heat oil in a wok or large frying pan.
• Add onion, bell peppers, chili powder and cumin and stir fry until the onion has caramelized a little and the bell pepper has softened.
• On a cookie sheet (or a pampered chef pizza stone) place one tortilla. Layer with 1/3 of the turkey, 1/3 of the onion and bell pepper mix and 1/3 of the cheese. Repeat to make three layers and top with final tortilla.
• Bake in the oven for 15 minutes or until heated through.
• Slice into wedges and serve with salsa and sour cream as condiments.

Steps:

• Preheat oven to 425 degrees.
• Lightly coat baking sheet with veggie spray.
• Place one tortilla on baking sheet and spread 1/4 cup refried beans on top.
• Sprinkle with 1/2 cup chicken, 2 1/2 tablespoons chiles, 1 tablespoon cilantro, and 3 tablespoons cheese.
• Repeat layering two times.
• Top with remaining tortilla, pressing down slightly to help hold layers together.
• Cover top tortilla loosely with foil and bake stack until heated through, about 15 minutes.
• Remove foil, sprinkle with remaining cheese, and bake until cheese melts, about 5 minutes longer.
• Meanwhile, combine sour cream and remaining cilantro in a small bowl.
• Cut quesadilla into 6 wedges, but do not separate them.
• Spread cilantro sour cream over top and spoon salsa in centre.

Steps:

• Take one tortilla and lay it flat on a small cutting board. Spoon the apple pie filling onto the tortilla to within a half inch from the edge of the tortilla. Put the second tortilla on top of the first one, like a sandwich.
• Heat up your quesadilla maker and slide the apple quesadilla onto the griddle and close the lid and cook for 5 minutes. If you don't have a quesadilla maker, you can melt a little butter in a large skillet, not too much, over medium heat and slide the quesadilla into the skillet and brown, then carefully flip the quesadilla and brown the other side. Remove hot quesadilla to the cutting board. Cut the quesadilla in 6 pieces, and dust with powdered sugar, and lightly sprinkle cinnamon and nutmeg. Serve hot with or without ice cream. Enjoy!