Quesadillawedges Recipes

Steps:

• Lightly spray a small frying pan with cooking spray.
• Cook the diced vegetables in the pan for about 3 minutes. Remove from the heat & add the taco sauce.
• Lightly spray another small frying pan with cooking spray.
• Place 1 of the tortilla shells into the pan. Put a thin layer of cheese onto the shell.
• Scatter the vegetable mixture over top of the cheese. Add another thin layer of cheese & cover with the second tortilla shell.
• Cook on both sides until slightly brown.
• Cut into quarters & serve hot.

Steps:

• In a large nonstick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil over medium to medium-high heat for about 7 minutes, or until just tender. Remove vegetables from pan.
• Coat the same pan with cooking spray, and place one tortilla in pan. Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of the vegetable mixture over the cheese. Sprinkle another 1/8 cup of cheese on the vegetables, and top with a second tortilla. Cook until golden on both sides, for approximately 2 to 3 minutes per side. Remove quesadilla from pan, and repeat with remaining ingredients. Cut each quesadilla into 8 triangles with a pizza cutter. Serve hot.

Steps:

• Heat oven to 375°F. Spray cookie sheet with cooking spray. Place 2 tortillas on cookie sheet. Spread half of barbeque sauce with pork over each tortilla. Sprinkle half of the pickle relish over each. Top each with 1/4 cup cheese and remaining tortillas. Spray top of each with cooking spray.
• Bake 10 to 12 minutes or until tortillas are lightly browned and filling is hot.
• Remove partially baked quesadillas from oven. Immediately drop 4 teaspoons cheese by 1/4 teaspoonfuls around edges of quesadillas, spacing evenly and making 8 piles of cheese on each. Top each pile of cheese with 1 olive half to resemble wart.
• Return to oven; bake about 1 minute longer or until cheese is melted. Let stand 5 minutes before serving. Cut each quesadilla into 8 wedges.

Steps:

• Preheat oven to 400°F
• Place 4 tortillas on cookie sheet sprayed with nonstick cooking spray.
• Sprinkle 1/4 cup cheese evenly on each tortilla. Top evenly with beef, jalepenos, olives and remaining 1 cup cheese.
• Top with remaining tortillas. Brush with olive oil. Cover loosely with foil.
• Bake 10-12 minutes or until hot and cheese melts. Or, if desired, spray quesadillas with nonstick cooking spray and brown in a large nonstick skillet over medium high heat for 1 to 1 1/2 minutes per side. Or, if desired, broil 4-6" from heat for 1-2 minutes.
• Cut each tortilla into 8 wedges. Serve with salsa, sour cream and guacamole, if desired.

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.

Steps:

• Stir fry peppers and onions in oil.
• Combine barbecue sauce and ranch dressing; mix well.
• Spread butter evenly on 1 side of each tortilla.
• Layer barbecue beef, pepper and onion blend, and cheese evenly on non-buttered side of 4 tortillas; cover with remaining tortillas, buttered side up.
• Grill each quesadilla in large skillet over medium heat for 3 minutes on each side or until golden and cheese melts.
• Cut into wedges; serve with barbecue ranch dipping sauce.