Quesadilla Cake Recipes

Steps:

• In a pan skillet large enough to hold one of the tortillas flat, melt ½ of the butter.
• Fry one side of one of the tortillas, then remove it from the pan.
• Put the rest of the butter in the pan, then put the unfried tortilla in to cook.
• Immediately sprinkle the cheese on top of the tortilla in the pan, then top with the previously fried tortilla, browned side up.
• Press them together with a spatula and fry the quesadilla until the cheese is melted.
• Remove it from the pan and cut in wedges like a pizza.
• Top with sour cream and/or salsa.
• Enjoy!

Steps:

• Preheat oven to 400°F with rack in middle. Line bottom and sides of 9x5 loaf pan with parchment paper.
• Whisk together flour, baking powder, and salt. Beat butter and sugar in another bowl with an electric mixer at medium-high speed until pale, about 1 minute. Beat in eggs, sour cream, and cheese.
• Reduce speed to low and mix in milk. Add flour mixture and mix until just combined.
• Transfer batter to pan and smooth top. Sprinkle with sesame seeds (if using). Bake until a wooden pick or skewer inserted into center of cake comes out clean, 30 to 40 minutes.
• Cool to warm in pan, 20 to 30 minutes. Turn cake out onto a rack. Serve cake slightly warm or at room temperature.
• Cooks' note:
• Cake keeps in an airtight container at room temperature 3 days.

Steps:

• Preheat oven to 400°F with rack in middle. Line bottom and sides of pan with parchment paper.
• Whisk together flour, baking powder, and salt. Beat butter and sugar in another bowl with an electric mixer at medium-high speed until pale, about 1 minute. Beat in eggs, sour cream, and cheese.
• Reduce speed to low and mix in milk. Add flour mixture and mix until just combined.
• Transfer batter to pan and smooth top. Sprinkle with sesame seeds (if using). Bake until a wooden pick or skewer inserted into center of cake comes out clean, 30 to 40 minutes.
• Cool to warm in pan, 20 to 30 minutes. Turn cake out onto a rack. Serve cake slightly warm or at room temperature.

Steps:

• Heat a grill pan to medium-high or heat an outdoor grill.
• Peel and rinse the tomatillos. Halve the tomatillos and thread onto metal skewers along with the onions, peppers and garlic. Spray the skewered ingredients with cooking spray and grill for 15 minutes. Scrape the charred ingredients into a food processor and add the cilantro, the lime zest, lime juice, honey, cumin and salt, to taste. Process to form a sauce - if too thick, add 1/4 to 1/3 cup water. Add the chicken and the sauce to a large bowl and toss together.
• Char the tortillas on a grill or over a flame burner. Spray a cake pan with cooking spray, then add a tortilla and top with 1/4 of the chicken mixture, 4 rounded teaspoon-sized dollops of creme fraiche or sour cream and some shredded Swiss and Monterey Jack. Add another tortilla and continue to build until you have 4 layers of chicken and cheese ending with a tortilla. Spray the top tortilla with cooking spray and put the pan in a preheated 400 degree F oven or on an outdoor grill with the lid down to melt the cheese, about 5 minutes. Put a plate over the pan and invert it onto a cutting board. Cut into 4 wedges and serve.

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.