Spicycornquesadillas Recipes

Steps:

• Place the first six ingredients in a large bowl; toss to combine. To assemble, lightly brush the tops of two tortillas with 1/2 teaspoon oil; turn over. Top with cheese mixture and remaining tortillas. Brush tops with remaining oil., Place a large nonstick skillet over medium heat. In two batches, cook quesadillas 1-2 minutes on each side or until golden brown and cheese is melted. Cut each quesadilla into six wedges. If desired, serve with guacamole.

Steps:

• Let the oil heat in a large skillet.
• Add the onion and garlic; saute for 5 minutes or until the onion is softened.
• Add in the carrot; saute for 2 mintues.
• ADd the jalapeno pepper, corn, cumin, coriander, and cilantro; stir to combine.
• Cover and cook for 3-4 minutes; stir often.
• Add salt and pepper to taste; remove skillet from heat.
• Add in the cheese; stir.
• Cover and let stand for a minute or two, until the cheese is partly melted.
• Spread 1/8 of the filling onto the lower half of each tortilla--leave 1/2 inch border from the edge.
• Fold the plain half of the tortilla over the filling.
• Place the quesadilla in a heated, lightly oiled skillet and cook 2-3 minutes on each side or until the cheese is melted and filling is heated.
• Cut into wedges and serve.

Steps:

• cube chicken in to medium sized pieces. slice jalapeno in to thin rings. Place skillet over medium heat, add olive oil to pan. place chicken and jalapeno to the pan. stir fry chicken for about 10-12 minutes or until. Be sure to constantly stir chicken to keep it from burning. While chicken in frying cut bell pepper in to thin strips then in half add to pan. squeeze lime juice in to pan with cajun seasoning and salt and pepper. once chicken is almost fully cooked turn heat down to simmer. at this time shred habanero cheese over the chicken. at this time place medium skillet over low heat and place one tortilla with pepper jack cheese slices on top of it in the pan, let melt. Remove chicken from heat. Then place healthy serving of chicken filling on tortilla shell and place another slice of cheese and then another tortilla. use spatula to press on Quesadillas to slightly flatten them. repeat with three more and your meal is ready to eat.
• If this is your first time cooking these you may want to use to spatulas to lift them out of the pan. it will make it much easier.
• This can be served with refried beans as a side dish.

Steps:

• Mix first five ingredients until blended; spread over tortillas. Top two tortillas with turkey, then remaining tortillas, pressing lightly., In a large skillet, cook quesadillas over medium heat until lightly browned and heated through, 2-3 minutes per side.

Steps:

• In a bowl, mix the shredded chicken and spices (cumin, paprika, red pepper, salt) and set aside.
• Into a medium frying pan at medium/medium-high heat add your oil, green bell pepper, white onion, jalapeno, garlic, and black beans. Cook until the black beans soften slightly and the garlic is fragrant (about 3-5 minutes). Add tomatoes, whites of the green onions, cilantro, cumin, and paprika. Stir to combine and take off the heat.
• To assemble, spray a large frying pan with non-stick spray (grill pan or griddle will work well) set to medium/medium-high heat and place a single tortilla in the middle.
• Sprinkle a thin layer of cheese (about 3 tablespoons) over the surface, add a layer of the vegetable mix (about 3 tablespoons) to half the tortilla, and the same amount of your shredded chicken to the same half, finally sprinkle over about a teaspoon of your reserved un-cooked green onions. Apply another 3 tablespoons of cheese to the top, cover and allow to melt for about 2-3 minutes.
• Using a spatula, flip the un-topped half over the topped half, pressing lightly, cover and cook another 2-3 minutes so all the cheese has melted and the tortilla is crispy.
• Continue until all your veggie and chicken mixes are used up. Setting your finished quesadillas on a cooling rack in the oven set to low. When ready to serve, cut with a pizza cutter into slices and enjoy! These are great with a side of sour cream and/or guacamole.

Steps:

• Strain the tomatoes using a strainer. Make sure all liquid is out.
• Mix shredded chicken, tomatoes, cheese, and onions.
• Lay out 4 of the tortillas. Spread a thin even layer of the mix over the tortillas - making sure to cover the entire tortilla. Cover each with extra tortilla.
• Using non-stick pan, lightly brown on both sides, making sure cheese melts.
• Slice into 4-6 pieces and serve with sour cream, salsa, pico de gallo, salad --
• We use this as a meal, but if you want to use it as appetizers, substitute the burrito-sized tortillas with 16 taco-sized. Spread the mixture over 8 of them and top with the other 8. Slice into 4 pieces.

Steps:

• In medium skillet, cook ground beef, corn and onions over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain.
• Stir in chili powder, salt and cumin. Cook 1 minute.
• Spray large skillet with nonstick cooking spray. Heat over medium heat until hot. Place 1 tortilla in skillet. Layer tortilla with 1/3 cup cheese and 1/4 cup of beef mixture. Fold tortilla over. Cook over medium hear for 2 minutes. Carefully turn quesadilla; cook an additional 2 minutes.
• Repeat with remaining tortillas and filling. Cut each quesadilla into wedges. Serve quesadillas with salsa and sour cream.

Steps:

• In a large skillet, saute onion and red pepper in 1 teaspoon butter for 3 minutes. Stir in zucchini and taco seasoning; saute 3-4 minutes longer or until vegetables are tender. Remove from the heat., Spread remaining butter over one side of each tortilla. Place tortillas butter side down on a griddle. Sprinkle about 1/4 cup cheese and 1/4 cup zucchini mixture over half of each tortilla; fold over., Cook over low heat for 1-2 minutes on each side or until cheese is melted. Serve with salsa, sour cream and jalapenos.

Steps:

• Arrange half the tortillas in one layer on a large baking sheet and brush them lightly with some of the butter. Turn the tortillas over, divide the Monterey Jack, the corn, and the chilies evenly among them, and top the mixture with the remaining tortillas. Brush the tops lightly with some of the remaining butter and broil the quesadillas under a preheated broiler about 2 inches from the heat for 1 minute, or until the tops are golden and crisp. Turn the quesadillas carefully with a spatula, brush the tops lightly with the remaining butter, and broil the quesadillas for 1 minute more, or until the tops are golden and crisp. Serve the quesadillas, cut into wedges, with the guacamole and the salsa.