Cheese N Rice Quesadillas Recipes

Steps:

• Bring water, spread, Knorr® Fiesta Sides™ - Mexican Rice and chilies to a boil in medium saucepan.
• Reduce heat to low and simmer uncovered, stirring occasionally, until rice is tender, about 10 minutes. Let stand 10 minutes.
• Place 5 tortillas on baking sheet. Top tortillas with rice mixture, then cheese and another tortilla.
• Broil until tortillas are lightly toasted and cheese is melted, turning once.
• Cut each quesadilla into 4 wedges and serve, if desired, with guacamole, sour cream and/or chopped fresh cilantro.

Steps:

• Lay 6 tortillas on a work surface. Divide the cheese among the tortillas. (Its best to leave about an inch border on the edge of the tortilla uncovered to allow for the spread of the melting cheese.) Top with remaining tortillas and press gently to seal. Melt 1 tablespoon butter in a small skillet. Carefully place a quesadilla in the skillet and fry, turning once, until golden and little bubbles appear on both sides, about 4 to 5 minutes total. Repeat with the remaining quesadillas, wiping out the pan between batches if the butter burns, and adding more butter, as needed.
• While the quesadillas cook make the salsa: Halve the tomatoes and grate them on the largest holes of a box grater into a bowl, discarding the skins. Grate the onion into the tomato, and stir in the cilantro, hot sauce, and salt, to taste.
• Cut each quesadilla into 4 wedges with a pizza wheel or knife and serve with the salsa and avocado.

Steps:

• Brush 4 tortillas lightly on one side with the oil. Place 4 tortillas on the grill oiled side down. Top with cheese to taste and another tortilla on each. Turn quesadillas when bottoms are browned and cheese begins to melt. Brown on the other side. Serve hot.

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:

• In a large skillet, cook the beef over medium heat until no longer pink; drain. Stir in the beans, chilies, oregano, cumin and salt. Cook over medium-low heat for 3-4 minutes or until heated through. , Brush one side of each tortilla with butter. Spoon 1/2 cup of the meat mixture over half of unbuttered side. Sprinkle with 1/3 cup cheese; fold in half. , Place on a lightly greased baking sheet. Sprinkle with paprika. Bake at 475° for 10 minutes or until crisp and golden brown. Cut into wedges.

Steps:

• Bring water, spread, Knorr® Fiesta Sides™ - Mexican Rice and chilies to a boil in medium saucepan.
• Reduce heat to low and simmer uncovered, stirring occasionally, until rice is tender, about 10 minutes. Let stand 10 minutes.
• Place 5 tortillas on baking sheet. Top tortillas with rice mixture, then cheese and another tortilla.
• Broil until tortillas are lightly toasted and cheese is melted, turning once.
• Cut each quesadilla into 4 wedges and serve, if desired, with guacamole, sour cream and/or chopped fresh cilantro.

Steps:

• Lightly spread one side of each tortilla with butter; place four tortillas buttered side down on large skillet or griddle (may have to cook in batches).
• Whip cream cheese until fluffy; stir in onions, tomato and salt.
• Spread on tortillas in skillet to within 1/2-inch of edge; sprinkle on Colby Jack cheese and jalapeno.
• Top with remaining tortillas, buttered side up.
• Cook on medium heat until bottom is lightly browned, about 2 minutes.
• Carefully flip quesadillas over to brown other side.
• Remove from heat and cut into 4 or 6 wedges.
• Serve with sour cream, guacamole and/or salsa.

Steps:

• Preheat the oven to 375°F.
• In a medium bowl, mix the cheeses, chili peppers, and scallions.
• Lightly oil a griddle and heat over medium heat. Add the tortillas, one at a time, and fry lightly until faintly colored on each side.
• Arrange 3 tortillas on a large baking sheet. Top each with one-third of the cheese mixture. Cover with the remaining tortillas and press together lightly.
• Bake for 10 minutes, or until the cheese begins to run. Cut into wedges and serve immediately.

Steps:

• Lay out 3 tortillas on a cutting board. Combine the cheddar and Monterey Jack in a small bowl. Spread a third of the cheese on each tortilla, leaving a 1-inch edge. Place the remaining 3 tortillas on top.
• Melt 1/2 tablespoon butter in a 12-inch omelet pan set over medium heat, and add one filled tortilla. Cook until golden brown, 2 to 3 minutes. Flip with a spatula, and add another 1/2 tablespoon butter. Cook until browned and cheese is melted, 1 to 2 minutes more. Transfer to a cutting board. Repeat with remaining tortillas.
• Cut cooked tortillas into eighths; serve immediately with salsa, if desired.