Pastaquesadilla Recipes

Steps:

• In a medium bowl, combine black beans, cilantro, tomatoes, avocado, lime juice, and cayenne; stir to combine. Season with salt and pepper.
• Rub steak with oregano; season with salt and pepper. In a 10-inch skillet, heat 1 teaspoon oil over high. Add steak to skillet, and cook, turning once, until browned and still rare, 2 to 3 minutes per side. (Steak will cook a little longer in the quesadillas during baking.) Transfer steak to a cutting board; let rest 5 minutes before slicing 1/4 inch thick.
• Preheat oven to 425 degrees with racks in upper and lower thirds. Brush one side of each tortilla with remaining 2 teaspoons oil. Place 1 tortilla, oiled side down, on each of two baking sheets. Dividing evenly, layer with half the cheese, then onion and steak, ending with remaining cheese. Top with remaining tortillas, oiled side up. Press lightly to seal. Bake, turning over once (with a wide spatula), until lightly browned and crispy, about 5 minutes per side. Transfer to a cutting board; cut each quesadilla into 6 triangles. Serve with black-bean salsa and sour cream.

Steps:

• Season skirt steak with olive oil, salt, pepper, chili powder, and cumin.
• Cook on high heat for roughly 3 minutes each side, for medium-rare.
• Let the steak rest for 10 minutes.
• While the steak is resting, sauté onion and garlic until slightly translucent. Add bell peppers, jalapeño, salt, and pepper, cook slightly.
• Slice the steak into strips.
• Mix the steak into the pepper mix. Remove from heat and set aside.
• In a clean pan, melt butter. Lay the tortilla on the buttered pan, add cheese, fajita mixture, more cheese, then top with another tortilla and pat it down.
• Flip the quesadilla over and cook the other side until it's golden.
• Remove from pan and cut into quarters or eighths. Repeat these steps with the remaining tortillas.
• Serve immediately with sour cream, salsa, and guacamole.
• Enjoy!

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:

• Season chicken with 2 tablespoons of garlic and herb seasoning and salt.
• Cook chicken in large skillet (you may choose to use a bit of olive oil).
• Set chicken aside (you could make this ahead and refrigerate).
• In the same skillet, cook onions until tender.
• Add peppers and cook for additional 3 minutes.
• Add black beans, remaining garlic plus and fresh cilantro and mix with the chicken in a large mixing bowl.
• Assembling the quessadillas:.
• Heat a large, flat-bottom frying pan to medium high heat.
• Place a small amount of olive oil in the pan and spread it around and shake desired amount of season salt into the frying pan.
• Place one tortilla on the bottom of the pan, and add a large spoonful of chicken mixture onto one half of the tortilla.
• Spread the mixture so that it is flat and evenly distributed, and then top with a handful of cheese.
• Fold the tortilla in half.
• Place another tortilla on the other half of the pan (allowing half of it to lay on top of the first tortilla) and fill with chicken mixture and cheese and fold the tortilla in half.
• After a short while, you will need to flip the quesadillas carefully (hint, I place one on top of the other to help this process).
• If they are getting too dark, too fast, you will need to turn down the heat.
• Continue this process until all of your filling/tortillas are used up.
• You may want to put finished quesadillas in the oven to keep warm while you work.
• Serve with salsa, sour cream and guacamole.

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.