Twisted Quesadillas Recipes

Steps:

• Cook beef in large sauce pan.
• Once completely cooked add peppers, garlic, stewed tomatoes, salt, and pepper.
• Continually stir mixture for 15-20 minutes on high heat or until completely blended.
• Placed tortilla shell on lightly greased pan.
• Put a thin layer of cheese on the tortilla.
• Place desired amount of beef mixture on the cheese.
• Place another layer of cheese on the beef mixture.
• Top all with another tortilla shell.
• Brush the top tortilla shell with egg whites.
• Place in a preheated oven 400 degrees for 10-15 minutes or until cheese is completely melted.
• Garnish with sour creme and salsa and enjoy!

Steps:

• Make the mushroom filling: Heat the olive oil in a medium pan over medium heat. Add the onion and garlic and cook, stirring occasionally, until caramelized, about 3 minutes.
• Add the tomato and mushrooms and stir. Add the chili powder, smoked paprika, cumin, pepper, and salt and stir thoroughly. Cook until the vegetables are tender, about 10 minutes.
• Add the lime juice and cilantro and stir to combine. Transfer to a medium bowl, cover with plastic wrap, and refrigerate until ready to use.
• Make the onion and pepper filling: Heat the olive oil in a medium pan over medium heat. Add the onion, red bell pepper, and green bell pepper and cook until softened, about 8 minutes.
• Add the lime juice, paprika, cumin, salt, and pepper, and mix thoroughly. Continue cooking until the vegetables are tender, about 5 minutes. Transfer to a medium bowl, cover with plastic wrap, and refrigerate until ready to use.
• Make the tofu filling: Heat the olive oil in a medium pan over medium heat. Add the onion, garlic and red bell pepper and cook until caramelized, about 5 minutes.
• Add the tofu, smoked paprika, chili powder, cumin, soy sauce, lime juice and cilantro and mix thoroughly. Cook until the red bell pepper is tender, about 8 minutes. Transfer to a medium bowl, cover with plastic wrap, and refrigerate until ready to use.
• Make the black bean and corn filling: Heat the olive oil in a medium pan over medium heat. Add the onion and garlic and cook until caramelized, about 3 minutes.
• Add the tomato, corn, black beans, paprika, chili powder, cumin, salt, and pepper and mix thoroughly. Cook until the vegetables are tender, about 8 minutes. Transfer to a medium bowl, cover with plastic wrap, and refrigerate until ready to use.
• Preheat the oven to 375˚F (190˚C).
• Generously grease a baking sheet with nonstick spray.
• Place 6 tortillas around the sides of the pan so half of the tortilla is hanging over the edge Place 2 tortillas in the middle, covering the exposed pan.
• Sprinkle half of the cheddar cheese and half of the Monterey Jack cheese over the tortillas.
• Scoop the black bean and corn filling onto the tortillas in the upper-left corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray.
• Scoop the onion and pepper filling over the tortillas in the upper-right corner of the tray. Spread the mixture so that it fills another ¼ of the sheet tray.
• Scoop the mushroom filling over the tortillas in the lower-left corner of the tray. Spread the mixture so that it fills another ¼ of the sheet tray.
• Scoop the tofu mixture over the tortillas in the lower-right corner of the tray. Spread the mixture so that it fills the remaining ¼ of the sheet tray.
• Sprinkle the rest of the cheese over the fillings.
• Place the remaining 2 tortillas over the cheese in the center of the pan.
• Fold the overhanging tortillas onto the pan so they cover the fillings and touch the center tortillas.
• Place another baking sheet on top. Place an oven-proof weight, such as a cast-iron skillet, on top of the sheet tray.
• Bake for 20 minutes. Remove the weight and top baking sheet. Bake for another 15 minutes, until the tortillas are golden and crisp.
• Flip the quesadilla onto a cutting board.
• Slice and serve with salsa and sour cream.
• Enjoy!

Steps:

• Heat butter in a saucepan over medium heat; cook and stir onion until slightly tender, about 5 minutes. Add ground beef, Worcestershire sauce, salt, black pepper, and garlic powder; cook and stir until beef is browned and crumbly, about 10 minutes. Remove from heat, drain liquid from beef, and let sit for 2 minutes.
• Heat a griddle or flat pan over medium heat and spray with cooking spray.
• Place 1 tortilla on the hot griddle, top with some of the Colby cheese, 1/4 of the beef mixture, 1 teaspoon ketchup, 1 teaspoon mustard, and 1 teaspoon relish. Top with more Colby cheese and 1 tortilla. Flatten the quesadilla with your hand.
• Flip quesadilla with a spatula and cook until browned and cheese is melted, 3 to 5 minutes more. Cut quesadilla into 4 pieces. Repeat with remaining tortillas, ground beef, cheese, ketchup, mustard, and relish.