Quick Caribbean Quesadillas Recipes

Steps:

• Cut chicken into bite-size pieces. In small bowl, mix chicken and salsa.
• Spray 1 side of 1 tortilla with cooking spray; place sprayed side down on work surface. Layer with one-fourth of the chicken mixture and 1/2 cup of the cheese. Top with another tortilla; spray top of tortilla with cooking spray.
• Cook in 10-inch nonstick skillet over medium heat 4 to 6 minutes, carefully turning after 2 minutes, until golden brown. Repeat with remaining tortillas, chicken mixture and cheese. To serve, cut quesadillas into wedges. Serve with sour cream and, if desired, additional salsa.

Steps:

• Place sweet potato in a microwave-safe dish. Cover and microwave on high for 5 minutes or until tender. , Meanwhile, in a large skillet, saute onion and pumpkin pie spice in oil until onion is tender. Add garlic; cook 1 minute longer. Stir in beans and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until thickened. Mash beans slightly with a fork. Stir in sweet potato. Cook until heated through., Sprinkle bean mixture over one side of six tortilla. Top with 1/4 cup cheese and a rounded tablespoonful of chilies. Top with remaining tortillas. Cook on a griddle over low heat for 1-2 minutes on each side or until cheese is melted. , Cut into wedges; serve with sour cream and salsa.

Steps:

• In a small bowl, stir together the honey mustard and pineapple preserves. Divide the mixture evenly between 4 of the tortillas. Spread evenly to within 1 inch of the edges. Distribute the Swiss cheese, chicken, bacon evenly over the pineapple mixture; top with remaining tortillas to make quesadillas.
• Preheat the oven to 250 degrees F (120 degrees C).
• Heat a large skillet over medium heat. Melt a small amount of the butter in the skillet, tilting the pan to cover the surface with butter. Place one of the quesadillas into the skillet, and fry on each side until lightly browned and the cheese has melted, about 1 1/2 minutes per side. Keep cooked quesadillas in a warm oven while you fry the remaining.
• To serve, cut each quesadilla into 6 wedges and arrange on a platter with pineapple tidbits in the center.

Steps:

• Combine the chicken with all of the ingredients except tortillas. Brush 1 side of each tortilla with vegetable oil.
• On the non-oiled side, top half of each tortilla with the chicken mixture and Fold in half.
• Cook in a large skillet or griddle over medium low heat for at least 3 - 4 minutes per side or until the cheese is melted and the tortilla is lightly browned.
• Cut each quesadilla into 3 wedges.
• Serve with salsa and sour cream, if desired.

Steps:

• 1. In a small bowl, stir together the honey mustard and pineapple preserves. Divide the mixture evenly between 4 of the tortillas. Spread evenly to within 1 inch of the edges. Distribute the Swiss cheese, chicken, bacon evenly over the pineapple mixture; top with remaining tortillas to make quesadillas. 2. Preheat the oven to 250 degrees F (120 degrees C). 3. Heat a large skillet over medium heat. Melt a small amount of the butter in the skillet, tilting the pan to cover the surface with butter. Place one of the quesadillas into the skillet, and fry on each side until lightly browned and the cheese has melted, about 1 1/2 minutes per side. Keep cooked quesadillas in a warm oven while you fry the remaining. 4. To serve, cut each quesadilla into 6 wedges and arrange on a platter with pineapple tidbits in the center.

Steps:

• Lay one tortilla on a cookie sheet.
• Spread cheese over the tortilla, being careful not to spill it out onto the cookie sheet.
• Cover with second tortilla.
• Bake at 350 degrees (F) for about 10 minutes, or until tortilla begins to turn golden brown.
• Cut with a pizza cutter into quarters (or eighths) and serve hot with salsa, sour cream or quacamole.

Steps:

• Place tortilla on microwaveable plate; top with remaining ingredients. Fold in half.
• Microwave on HIGH 15 to 20 sec. or until 2% Milk Singles begins to melt. Fold in half again.

Steps:

• In a small bowl, stir together the honey mustard and pineapple preserves. Divide the mixture evenly between 4 of the tortillas. Spread evenly to within 1 inch of the edges. Distribute the Swiss cheese, chicken, bacon evenly over the pineapple mixture; top with remaining tortillas to make quesadillas.
• Preheat the oven to 250 degrees F (120 degrees C).
• Heat a large skillet over medium heat. Melt a small amount of the butter in the skillet, tilting the pan to cover the surface with butter. Place one of the quesadillas into the skillet, and fry on each side until lightly browned and the cheese has melted, about 1 1/2 minutes per side. Keep cooked quesadillas in a warm oven while you fry the remaining.
• To serve, cut each quesadilla into 6 wedges and arrange on a platter with pineapple tidbits in the center.