Basic Quesadilla Plus
Source of Recipe
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List of Ingredients
1 chicken breast
2 green onions
2 10-inch flour tortillas
1 cup shredded Jack cheese
2 tablespoons diced green chilies
prepared salsa
sour cream
Preheat the grill or broiler to high heat. Grill or broil the chicken breast for 5 minutes on each side, or until thoroughly cooked. Let the chicken rest for 5 minutes, and cut into one-fourth inch slices.
Cut off the root ends of the green onions and thinly slice the white and about 1 inch of the green parts. Place one tortilla in a large saute pan over medium heat. Sprinkle half of the cheese over the tortilla and sprinkle with the green chilies and green onions. Arrange the chicken strips on the tortilla and sprinkle with the remaining cheese. Top with the remaining tortilla and cook for 2 or 3 minutes, or until the cheese is melted and the quesadilla holds together. Turn the quesadilla over and cook for 1 minute.
Cut into six wedges and serve with the salsa and sour cream.
Makes one serving.
Smoked Salmon Quesadilla
8 ounces soft goat cheese, room temperature
4 ounces cream cheese, room temperature
1 tablespoon garlic, minced
2 tablespoons shallot, minced
8 leaves basil, sliced, or fresh parsley
24 and one-half ounce slices of smoked salmon
4 (10-inch) flour tortillas
butter or olive oil
Mix first five ingredients with mixer or by hand. Spread evenly on 4 tortillas. Layer six slices salmon on one-half of each tortilla, and fold over. Saute in butter or olive oil over medium heat until golden brown, about three minutes per side. Serve with the following salsa.
Sun-dried Tomato Kalamata Salsa
1 tablespoon garlic, minced
4 scallions, diced small
one-fourth cup sun-dried tomato in oil, diced small
2 tablespoons capers
one-half cup Kalamata olives
1 leaf basil or sprig of parsley
1 small tomato, diced
2 tablespoons extra virgin olive oil
salt and pepper to taste
Mix all ingredients. Let sit for one hour to meld flavors. Makes 4 appetizer servings.
Carol's Quesadilla
1 pound frozen or fresh sweet corn
one-half cup chopped tomatoes
one-fourth large red onion, finely chopped
1 and one-half ounces olive oil
1 minced jalapeno pepper
1 teaspoon ground cumin
salt and pepper
14 ounces smoked Gouda cheese, shredded
14 ounces pepper Jack cheese, shredded
8 8-inch flour tortillas
vegetable oil
To make corn mixture: Combine corn, tomatoes, onion, olive oil, jalapeno pepper and cumin in a shallow pan and mix thoroughly. Season with salt and pepper. Bake, covered with foil, at 350 degrees for 40 minutes. Uncover and bake until lightly browned, approximately five minutes. Set aside.
To make cheese mixture:
Combine smoked gouda and pepper Jack cheese and set aside.
To assemble: Heat a flat frying pan with a small amount of vegetable oil with flame on medium.
When oil is hot, place one tortilla in frying pan and spread one-fourth of the cheese mixture evenly on the tortilla. When the cheese begins to melt, spread one-fourth of the roasted corn mixture on top of the cheese.
Immediately cover the mixture with another tortilla and press down so that cheese from bottom binds to the top tortilla.
Gently flip over the quesadilla so that the tortilla can brown on the other side.
When both sides are lightly browned and cheese is melted, remove from heat, cut into quarters and serve with sour cream, guacamole or fresh salsa. Repeat for remaining three quesadillas.Recipe
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