Three Cheese Quesadillas Recipes

Steps:

• Spread butter over one side of each tortilla. Spread cream cheese over unbuttered side on half the tortillas. Sprinkle with cheeses, onion, cilantro and olives. Top with remaining tortillas, buttered side up., Cook on a griddle over medium heat for 1-2 minutes on each side or until cheese is melted. Cut into wedges. Serve with salsa and sour cream if desired.

Steps:

• Combine chiles, cheese, and cilantro in a medium bowl and toss to evenly mix.
• Heat a seasoned cast iron skillet or a large frying pan over medium heat. Add 1 quesadilla and cook until soft, about 15 to 30 seconds.
• Add 1/2 cup cheese mixture on one half, fold in half, and cook until cheese is melted and tortilla is golden brown, about 1 to 2 minutes. Repeat for remaining quesadillas. Cut each quesadilla into 4 wedges and serve with tomatillo salsa.

Steps:

• Saute peppers and onions in margarine in a large skillet.
• Stir in cumin.
• Spoon out any liquid in the skillet.
• Set pepper mixture aside.
• In a small bowl, combine green chilies, cream cheese and cheddar cheese (the recipe may be made ahead up to this point).
• Assemble quesadillas as follows: spread about 3-4 tablespoons of cheese mixture on 1/2 of a flour tortilla.
• Top with sauteed peppers and onions.
• Fold over.
• Very lightly spread butter on the top of the folded tortilla and sprinkle with cumin or chili powder.
• Place on cookie sheet and bake in preheated 400º oven for 10-15 minutes or until bubbly and lightly browned.
• Cut into thirds or fourths.
• Mix sour cream and salsa together and serve as a dip with the cut quesadillas.

Steps:

• Lay out 3 tortillas on a cutting board. Combine the cheddar and Monterey Jack in a small bowl. Spread a third of the cheese on each tortilla, leaving a 1-inch edge. Place the remaining 3 tortillas on top.
• Melt 1/2 tablespoon butter in a 12-inch omelet pan set over medium heat, and add one filled tortilla. Cook until golden brown, 2 to 3 minutes. Flip with a spatula, and add another 1/2 tablespoon butter. Cook until browned and cheese is melted, 1 to 2 minutes more. Transfer to a cutting board. Repeat with remaining tortillas.
• Cut cooked tortillas into eighths; serve immediately with salsa, if desired.

Steps:

• To make the dipping sauce: Add salsa to sour cream and mix; set aside.
• Place one tortilla on baking tray and layer on cheese and vegetables. (Note: a sprinkling of ancho, chipotle or other chile powder at this point is good.)
• Place the second tortilla on top. Repeat with remaining tortillas. Broil until cheese is melted. Serve with Mexican Dipping Sauce.

Steps:

• Preheat oven to 425°F. Cook and stir peppers and onion in butter in large skillet on medium-high heat until crisp-tender. Stir in cumin. Drain, reserving liquid.
• Beat cream cheese and cheddar cheese with electric mixer on medium speed until well blended. Spoon 2 Tbsp. cheese mixture onto each tortilla; top each evenly with pepper mixture. Fold tortillas in half; place on ungreased baking sheet. Brush with reserved liquid.
• Bake 10 minutes or until heated through. Cut each tortilla into thirds. Serve warm with salsa.

Steps:

• Place two tortillas on a greased baking sheet. Top each with salsa, cheese and remaining tortillas. Broil 4 in. from the heat for 3 minutes on each side or until golden brown. Cut into four wedges.