Grilled Hawaiian Quesadillas Recipes

Steps:

• Heat grill to medium-low heat.
• Grill pineapple rings 2 min. on each side or until heated through; cut in half.
• Mix mayo and peppers until blended; spread onto tortillas.
• Top with ham, cheese and pineapple; fold in half.
• Grill 3 min. on each side or until golden brown on both sides.
• Cut into wedges to serve.

Steps:

• Heat a griddle over medium-high heat. Toast one side of a tortilla, 1 to 2 minutes. Lay 2 to 3 slices of ham on the other side of the griddle to heat through. Flip toasted tortilla over, sprinkle with mozzarella and Cheddar cheese blend, layer with hot ham, spread with desired amount of salsa, sprinkle with desired amount of pineapple, and fold tortilla in half.
• Turn quesadilla over and continue to cook until cheese is melted and tortilla has reached desired crispness, 2 to 4 minutes. Cut into wedges with a pizza cutter. Repeat with remaining ingredients. Serve with sour cream.

Steps:

• Heat a large skillet over medium-high heat. Spread butter onto one side of each slice of bread. Place up to 4 of the slices of bread, butter side down in the skillet. Top each piece with one slice of cheese, two slices of ham, and about 2 tablespoons of the crushed pineapple. Place remaining slices of bread on top with the butter side up. When the bottom of the sandwich is golden brown, flip sandwiches, and cook until browned on the other side, about 1 minute. Repeat steps with remaining ingredients if all four sandwiches do not fit in your skillet.

Steps:

• Place oven rack to lowest position; heat oven to 400°F.
• Spray 1 side of 4 tortillas with cooking spray.
• On large cookie sheet, place tortillas, (sprayed sides down) overlapping in center so tortillas do not hand over edge of sheet.
• Top evenly with bacon, pineapple, cheese and remaining tortillas.
• Spray tops of tortillas with cooking spray.
• Place another cookie sheet on top of tortillas; press down.
• Bake on bottom oven rack 8-10 minutes or until bottom tortillas are golden brown.
• Turn cookie sheets and quesadillas over.
• Bake about 5 minutes longer of until bottoms are golden brown and cheese is melted.
• Cut into 8 small wedges; serve warm with salsa.

Steps:

• In 12-inch nonstick skillet, place tortilla. Spread with 1 teaspoon of the mayonnaise. Top with half of the ham, pineapple, bell pepper and cheese. Top with second tortilla.
• Cook over medium heat 2 to 4 minutes, turning once, until lightly browned. Remove from skillet.
• Repeat to make second quesadilla.

Steps:

• Place the chicken on a plate, and sprinkle with adobo seasoning on both sides. Let it marinate for 15 minutes.
• Heat grill for medium-high heat.
• Lightly oil the grill grate. Place chicken on grill, and cook for 10 minutes per side, or until juices run clear. Remove chicken from grill, and cut into bite-size pieces.
• Place one or two tortillas on the grill, and sprinkle with a thin layer of cheese, chicken, onion, olives, and chiles. Top with another tortilla, and grill until brown and crispy on both sides, about 3 minutes per side. Repeat with remaining ingredients. Cut into wedges to serve.

Steps:

• Preheat grill or grill pan to medium.
• Place half of the tortillas on the grill, and drop a quarter-cup of cheese in the center of each. Spread cheese as close to edges as possible.* Place a second tortilla on top of each.
• Grill until bottom tortilla is lightly browned and cheese begins to melt, about 1-2 minutes. Flip and continue cooking until browned on the other side.
• Cut into quarters and serve with salsa, sour cream, and guacamole.
• *Optional: Add grilled chicken or shrimp and/or sauteed onions and peppers at this step. Both will add flavor and texture, although the recipe is complete without them.

Steps:

• Start to heat up a skillet on the stove because this won't take long.
• Take flour tortilla and sprinkle half of it with cheese and 1/4 of cooked chicken.
• Add bacon bits and a little bit of crushed pineapple (no juice) if desired. Pour a little bit of BBQ sauce on top. Don't be too generous with the sauce or it will seep out of the quesadilla.
• Spray the pan with cooking spray. Fold the tortilla in half and place in pan. It only takes a few short minutes to brown one side and then flip over to brown the other side.
• When done, cut into wedges and serve with added BBQ sauce if you like to dip.

Steps:

• In a bowl, mash beans along with 1/2 cup of the salsa with a potato masher.
• Spread mixture evenly over the 4 tortillas leaving a 1/2 inch border.
• In this order sprinkle mixture with onions, olives, coriander and, finally, cheese.
• Fold tortillas over and press to seal.
• Place on greased grill over medium-high heat and cook, turning halfway through, for 8 tp 10 minutes or until browned and crisped.
• Garnish with rest of salsa.

Steps:

• Move oven rack to lowest position; heat oven to 400°F. Spray 1 side of 4 tortillas with cooking spray. On large cookie sheet, place tortillas, sprayed sides down, overlapping in center so tortillas do not hang over edge of sheet. Top evenly with bacon, pineapple, cheese and remaining tortillas. Spray tops of tortillas with cooking spray. Place another cookie sheet on top of tortillas; press down.
• Bake on bottom oven rack 8 to 10 minutes or until bottom tortillas are golden brown. Turn cookie sheets and quesadillas over. Bake about 5 minutes longer or until bottoms are golden brown and cheese is melted. Cut into 8 small wedges; serve warm with salsa.