Cheesequesadilla Recipes

Steps:

• Place the tortillas on a greased baking sheet. Combine the cheese and salsa; spread over half of each tortilla. Fold over. , Broil 4 in. from the heat for 3 minutes on each side or until golden brown. Cut into wedges.

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:

• 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:

• Combine chiles, cheese, and cilantro in a medium bowl and toss to evenly mix.
• Heat a seasoned cast iron skillet or a large frying pan over medium heat. Add 1 quesadilla and cook until soft, about 15 to 30 seconds.
• Add 1/2 cup cheese mixture on one half, fold in half, and cook until cheese is melted and tortilla is golden brown, about 1 to 2 minutes. Repeat for remaining quesadillas. Cut each quesadilla into 4 wedges and serve with tomatillo salsa.

Steps:

• Roast the chiles by using metal tongs to hold them one-by-one over the flame of your stovetop until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) When totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow them to sweat for a good 20 minutes. Then use a knife to scrape off most of the blackened skin. Stem, seed and finely mince the chiles.
• Butter a large cast-iron skillet generously and set over medium heat. Put 1 tortilla in the skillet and sprinkle on a third of the Monterey Jack and pepper jack cheese, evenly spreading it all the way to the edges so that the surface will be totally covered. Sprinkle on a third of the roasted chiles. Wait for the cheese to mostly melt, then fold half of the tortilla over itself. Cook for 20 more seconds, then flip the half-moon over and cook until the tortilla is buttery and golden, for 30 more seconds. Keep warm and repeat with the remaining tortillas, cheese and chiles. Cut into 4 or 5 wedges each and serve with bowls of chili.

Steps:

• Heat 1 tablespoon of the olive oil in a skillet over high heat. Sprinkle the chicken with salt, pepper and taco seasoning. Add the chicken to the skillet and saute over medium-high heat until done, about 4 minute per side. Remove from the skillet and dice into cubes. Set aside.
• Add the remaining 1 tablespoon olive oil to the skillet over high heat. Throw in the onions and peppers and cook until the peppers have a few dark brown/black areas, 3 to 4 minutes. Remove and set aside.
• Sizzle 1/2 tablespoon of the butter in a separate skillet or griddle over medium heat and lay a flour tortilla in the skillet. Then build the quesadillas by laying grated cheese on the bottom tortilla, and then arranging the chicken and cooked peppers. Top with a little more grated cheese and top with a second tortilla.
• When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, adding another 1/2 tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden. Repeat with the remaining tortillas and fillings.
• Cut each quesadilla into wedges and serve with Pico de Gallo.
• Dice up equal quantities of tomatoes and onions. Roughly chop the cilantro.
• Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the four ingredients into a bowl.
• Slice the lime in half and squeeze the juice from half the lime into the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.

Steps:

• Melt butter in a skillet and place a tortilla on it.
• Add half of the cheese to the tortilla.
• On top of the cheese, add half of the green onion and spinach.
• Sprinkle with half the garlic salt and chili powder.
• Top with another tortilla, turn over and fry in skillet until the cheese melts.
• Slice into quarters (or 1/8's for appetizers) and serve hot.
• Repeat with next 2 tortillas.
• Good served with salsa and sour cream!
• This would be great served with guacamole on lettuce and refried beans or/and rice.

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.

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:

• Preheat the broiler. Grease a baking sheet.
• Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes.
• Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.
• Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.

Steps:

• Place 1 flour tortilla on a large microwave-safe plate; sprinkle with Cheddar cheese. Place the second flour tortilla atop the Cheddar layer.
• Cook on high in the microwave until cheese is melted, about 1 minute.

Steps:

• Spread 2 tbsp salsa onto each tortilla, then evenly top one of them with the beans, spring onion, chicken and cheddar. Scatter with coriander, if you have it. Sandwich with the other tortilla, then brush with oil.
• Heat a large non-stick frying pan, then cook the tortilla, oil-side down, for 4 mins. Carefully turn over with a palette knife (or by turning it out onto a plate, sliding it back into the pan), then cook for 2 mins on the other side until golden. Serve cut into wedges.

Steps:

• Sprinkle approx 1/4 cup of cheese (I just sprinkle on as much as I want so this is a guess)on half the tortilla.
• Sprinkle approx a Tbls of Chilies ontop of cheese (usually sprinkle a little more cheese on top of chilies to make it stay together better).
• Fold the tortilla in half and butter it like a grilled cheese.
• Warm up non-stick griddle (I use my electric griddle you can use a skillet or frying pan).
• Fry like a grilled cheese untl golden brown on both sides or cheese is melted.
• Cut them in half and eat!
• 7. I like to dip it in sour cream or salsa.
• 8. *One sub I have made is getting fajita meat and add just like the chilies to make them more of a meal.

Steps:

• Spread butter over one side of each tortilla. Spread cream cheese over unbuttered side on half the tortillas. Sprinkle with cheeses, onion, cilantro and olives. Top with remaining tortillas, buttered side up., Cook on a griddle over medium heat for 1-2 minutes on each side or until cheese is melted. Cut into wedges. Serve with salsa and sour cream if desired.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Heat a skillet over medium heat; cook and stir beef until browned, 5 to 7 minutes. Add onions and green bell peppers to beef; cook and stir until softened, 5 to 10 minutes. Pour barbeque sauce over beef mixture and simmer until sauce is slightly reduced, about 10 minutes.
• Lay 4 tortillas on a baking sheet and top each with beef mixture and Cheddar cheese. Top each Cheddar cheese layer with a tortilla.
• Bake in the preheated oven for 10 minutes; flip the quesadillas and cook until cheese is melted, about 5 minutes more.

Steps:

• Scramble eggs with water, salt, and pepper in a medium bowl until well blended. Heat 1 tablespoon butter in a medium nonstick skillet over medium heat. Cook eggs, stirring frequently, until scrambled to desired consistency.
• Spread 1 teaspoon of butter over 1 tortilla and place butter-side down in a medium nonstick skillet over medium heat. Sprinkle 1/3 cup cheese over entire tortilla. Add 1/2 cup scrambled egg and 1/3 cup Smithfield® cubed ham to one side. Cook 3 minutes or until the cheese is melted. Fold the plain cheese side over the filled side and flip the quesadilla. Cook an additional 2 minutes or until golden and toasted. Cut into 2 or 3 pieces.
• Repeat with remaining ingredients to make 5 more quesadillas.

Steps:

• Preheat oven to 350 degrees.
• Lay out two tortillas on two baking sheets.
• Sprinkle a layer of cheese over each tortilla.
• Sprinkle other toppings over each tortilla.
• Sprinkle the remaining cheese over the fillings.
• Lay the other tortillas on top.
• Bake for about 10 minutes, or until cheese is melted and tortillas have reached desired crispiness.
• Top with salsa and sour cream.
• Other ideas: fill with onions, jalapenos, tomatoes, cilantro, whatever leftover meats you have on hand, diced or ground. You could also top with guacamole.

Steps:

• In a large skillet, combine the first 6 ingredients. Cook, uncovered, over medium heat until heated through, about 10 minutes, stirring occasionally. , Brush 1 side of tortillas with butter; place buttered side down on a lightly greased baking sheet. Spoon 1/3 cup chicken mixture over half of each tortilla; sprinkle with 1/3 cup cheese. , Fold plain side of tortilla over cheese. Bake at 375° until crisp and golden brown, 9-11 minutes. Cut into wedges; serve with sour cream and guacamole.