Johns Killer Quesadillas Recipes

Steps:

• Toss together the Cheddar, Monterey Jack and pepper jack in a bowl; set aside.
• Heat 2 tablespoons of the butter in large skillet over medium heat. Place a single tortilla in the skillet. Sprinkle a little less than a third of the cheese blend over the tortilla. Sprinkle with salt and pepper. Add about a third of the diced tomato and a third of the chiles. Sprinkle a touch more cheese over the whole thing and gently top and press with a second tortilla. Cook until golden on the bottom, about 3 minutes.
• Carefully flip the quesadilla to the other side. Continue cooking until the second side is golden, 3 to 4 minutes more. Repeat with the remaining ingredients. Slice each quesadilla into wedges and garnish with cilantro sprigs.

Steps:

• Begin by grilling chopped chicken breasts in separate pan.
• Grill until meat is white on the inside.
• Use one tbsp of butter to sauté.
• While grilling chicken, chop pepper and onion into small pieces (add jalapeño if desired) Once chicken is white on the inside add the vegetables.
• Grill these with the chicken until they are browned.
• While grilling the vegetables, put a separate pan on medium heat with one tbsp of olive oil for the actual preparation of the quesadillas.
• After vegetables are done grilling, place one tortilla in the pan and top with 1/2 cup of shredded cheese and half of the chicken veggie mix.
• Place another tortilla on top of this and grill until the bottom tortilla is browned and the cheese is beginning to melt, then flip.
• Repeat step 6 on the other side once the other side is browned and cheese is melted the quesadilla is ready for serving.
• Cut into wedges and garnish with sour cream and your favorite salsa.

Steps:

• In a microwave: Place a corn tortilla on a plate. Top with the beans. Lightly mash the beans with the back of a spoon. Sprinkle on the cheese, and top with the remaining tortilla. Press down gently, then microwave for 1 to 1 1/2 minutes until the cheese has melted. Remove from the microwave, cut into quarters or sixths and serve.
• In a pan: Place a corn tortilla in a pan. Top with the beans. Lightly mash the beans with the back of a spoon. Sprinkle on the cheese. Turn the heat to medium-high, and heat until the cheese begins to melt. Place the remaining tortilla on top of the cheese, and press down lightly. Flip over the quesadilla in the pan, and heat for about 30 seconds or until the cheese has melted. Flip back over, and remove to a plate. Cut into quarters or sixths and serve.

Steps:

• Heat oil in a nonstick skillet, add one tortilla. Layer with half the cheddar cheese, all of the chicken and mushrooms and half the Monterey Jack cheese. Top with the second tortilla. Cover and heat until cheese melts and bottom tortilla is crisp and golden brown., Turn over; sprinkle remaining cheese on top. Cook until bottom tortilla is crisp and golden brown and cheese is melted. Cut into wedges; serve with sour cream and salsa if desired.

Steps:

• In a large, non stick, fry pan lightly sprayed with oil stir fry the broccoli, cauliflower and jalapeños for approx 7 minutes.
• Add onions continue cooking for 5 minutes.
• Add tomatoes cook for a further 5 minutes, turning the vegetables all the while.
• Over low heat add a 1/2 tsp of butter or margarine to another pan heat one side of a tortilla, flip the tortilla over and put 3/4 cup of the veggie filling and 3/4 cup of cheese, fold over the tortilla to cover the filling, fry for a minute or so then flip to the other side and continue to fry until the cheese has melted--just a minute or so.
• Serve immediately with salsa and avocado slices with a little lemon squeezed over them.