Quesadillas De Queso Recipes

Steps:

• Place masa and salt in a mixing bowl. Slowly mix in water until you reach a doughy consistency. Using 1-ounce from mixture, roll into a ball. By hand, slap the dough and form a tortilla (about 5-inches in diameter, 1/8-inch thick). If you have a tortilla press, place 1 ounce masa ball and lightly press down and make a tortilla. Repeat with remaining mixture.
• Combine the cheeses and set aside.
• To cook tortilla, place it on a griddle or comal that is about 250 degrees F. When tortilla is slightly brown, flip tortilla over and cook the other side. When both sides are almost done, place cheese mixture on 1 tortilla and cover with the other one, making a quesadilla. Cook until the cheese melts. Cut quesadilla into quarters and serve with chipotle salsa and a sprig of cilantro.
• Preheat the oven to 375 degrees F.
• Place tomatoes, onions and garlic in a small roasting pan. Coat with olive oil and roast until charred and blistered, about 25 minutes. Let cool. Place in blender with remaining ingredients. Do not puree, but leave a little chunky for texture.

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:

• The mushroom filling: In a medium skillet, heat the 2 tablespoons oil or lard over medium heat. Add the mushrooms, chiles, and epazote (if you're using cilantro, set it aside to add later), stir well, and cover. Continue to stir every minute or so, replacing the cover each time, until the mushrooms have released a lot of juice, 4 to 5 minutes. Uncover, and let briskly simmer until all the liquid has evaporated, about 3 minutes. Taste and season with salt, usually about 1/4 teaspoon. Add the cilantro now, if that's what you're using.
• Forming and griddle-baking the quesadillas: Heat a well-seasoned or nonstick griddle or heavy skillet over medium heat. Turn the oven on to its lowest setting. One by one, make the quesadillas: Lightly brush 1 side of each tortilla with oil, then lay it oiled side down on the hot griddle. Spread with about 1/4 cup of the cheese, leaving a 1/2-inch border all around. Spoon about 3 tablespoons of the mushroom mixture down the center of the cheese-covered tortilla. When the cheese begins to melt (but before the tortilla begins to crisp), fold the tortilla in half along the line of the filling. Cook, flipping the quesadilla every minute or so, until the cheese is completely melted and the tortilla crisps, about 5 minutes in all. As each quesadilla is done, transfer it to a baking sheet and keep in a warm oven.
• Serving the quesadillas. When all the quesadillas are done, set them out in a cloth-lined basket. Pass the salsa separately for each guest to spoon on.

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:

• Lay 2 tortillas on the work surface. Distribute the cheese evenly between the 2 tortillas. Arrange the sliced tomatoes over the cheese. Sprinkle the scallions and cilantro on top of the tomatoes. Place the remaining tortillas on top of each of the filled tortillas.
• Coat the interior of a large saute pan with clarified butter. Gently place 1 quesadilla in the pan. Brush the top with clarified butter. Cook over medium heat until the underside is golden brown. Using 2 spatulas, flip the quesadilla. Cook until golden brown. Cut into 6 pieces. Serve with Tomatillo Salsa.
• Preheat the broiler. Place the tomatillos on a baking sheet and broil until they begin to blacken. When the tomatillos are cool, place them in a blender with the jalapenos, lime juice, sugar and salt. Puree. Add to remaining ingredients and mix well.

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.