Black Bean Salsa Quesadillas
Quesadila Recipe Ingredients:
* 1 (15-ounce) can black beans, drained and rinsed
* 1 cup salsa
* 1/4 cup chopped green onions
* 8 flour tortillas
* 1 cup shredded Cheddar cheese
* 1 cup shredded Muenster cheese
* 2 tablespoons oil
Quesadilla Recipe Instructions:
In bowl, combine beans, salsa, and green onions.
Place four tortillas on work surface. Divide bean mixture on top; sprinkle with cheeses. Top with remaining tortillas.
Heat half of the oil in a large saucepan or skillet over medium heat. Add one filled quesadilla; cook, pressing down with spatula, until bottom tortilla is browned and crisp. Carefully turn quesadilla; cook 2-3 minutes on second side until crisp. Remove to work surface; cut into four triangles and serve with salsa or sour cream. Repeat with remaining quesadillas and remaining oil as needed. You can keep all of the quesadillas warm in a 250 degrees F oven until you're ready to serve. Serves 4-6
Saturday, May 19, 2012
Saturday, May 12, 2012
Venison Quesadilla
Venison Quesadilla
Quesadila Recipe Ingredients
* 6 to 8-ounce venison flank steak.
* 1/4 teaspoon kosher salt, plus more for seasoning
* 1/4 teaspoon fresh ground black pepper, plus more for seasoning
* 2 tablespoons canola oil
* 1/2 white onion, thinly cut julienne
* 1 fire roasted red bell pepper, peeled, seeded and cut julienne
* 1/4 teaspoon ground cumin
* 2 flour tortillas, store-bought or homemade
* 3/4 cup shredded Monterey jack cheese
* 1 lime
Quesadila Recipe Instructions
Preheat the grill to medium.
Season the venison with salt and pepper and grill for 2 minutes per side. Remove from the grill to a cutting board and let rest.
Heat a saute pan with 2 tablespoons of canola oil over medium-high heat. Add the onions and red pepper and saute until transparent, about 4 to 5 minutes. Stir in the cumin and season with salt and pepper, to taste. Cover 1 tortilla with cheese then evenly top with onions and red peppers. Slice the venison steak against the grain and on the bias. Cover the tortilla with the meat and squeeze 1/2 the lime over top the meat. Put the tortilla, ingredient side up, on stove top griddle pan or a large frying pan. Top with the remaining tortilla and cook until brown. Flip the quesadilla over and brown the other side. Cut into 4 large pieces or 6 small pieces and serve with the remaining 1/2 lime.
Cooks Note: If desired, for garnish, julienne romaine lettuce and top with store-bought jalapeno jelly. For the jelly, remove the contents from a 10-ounce jar of jelly and add it to a bowl. Whisk in 1/4 cup of homemade or store-bought chicken stock until just thin enough to spread.
Quesadila Recipe Ingredients
* 6 to 8-ounce venison flank steak.
* 1/4 teaspoon kosher salt, plus more for seasoning
* 1/4 teaspoon fresh ground black pepper, plus more for seasoning
* 2 tablespoons canola oil
* 1/2 white onion, thinly cut julienne
* 1 fire roasted red bell pepper, peeled, seeded and cut julienne
* 1/4 teaspoon ground cumin
* 2 flour tortillas, store-bought or homemade
* 3/4 cup shredded Monterey jack cheese
* 1 lime
Quesadila Recipe Instructions
Preheat the grill to medium.
Season the venison with salt and pepper and grill for 2 minutes per side. Remove from the grill to a cutting board and let rest.
Heat a saute pan with 2 tablespoons of canola oil over medium-high heat. Add the onions and red pepper and saute until transparent, about 4 to 5 minutes. Stir in the cumin and season with salt and pepper, to taste. Cover 1 tortilla with cheese then evenly top with onions and red peppers. Slice the venison steak against the grain and on the bias. Cover the tortilla with the meat and squeeze 1/2 the lime over top the meat. Put the tortilla, ingredient side up, on stove top griddle pan or a large frying pan. Top with the remaining tortilla and cook until brown. Flip the quesadilla over and brown the other side. Cut into 4 large pieces or 6 small pieces and serve with the remaining 1/2 lime.
Cooks Note: If desired, for garnish, julienne romaine lettuce and top with store-bought jalapeno jelly. For the jelly, remove the contents from a 10-ounce jar of jelly and add it to a bowl. Whisk in 1/4 cup of homemade or store-bought chicken stock until just thin enough to spread.
Tuesday, May 8, 2012
Roasted Corn Quesadillas
Roasted Corn Quesadillas
Quesadilla Recipe Ingredients
* 1/4 cup chipotle peppers in adobo sauce, minced
* 1/2 lime, juiced
* 1 cup sour cream
* 3 ears white corn on the cob
* 2 tablespoons olive oil
* 1 jalapeno, seeded and minced
* 1/4 red onion, diced
* 1/2 cup black beans
* 2 Roma tomatoes, diced
* 2 tablespoons diced roasted red bell peppers
* 1/2 teaspoon sea salt
* 1/2 teaspoon freshly ground black pepper
* 1/2 teaspoon ground cumin
* 6 tablespoons freshly chopped cilantro leaves, divided
* 6 ounces Jack cheese, shredded
* 6 ounces Cheddar, shredded
* 8 medium flour tortillas
* 5 tablespoons, sliced scallions
Quesadilla Recipe Instructions
Preheat grill to high. Preheat oven to 375 degrees F.
Mix diced chipotle, lime juice and sour cream, and refrigerate for 1 hour.
Over medium flame or on a grill pan, roast corn. Let cool and cut kernels off cob.
In a medium saute pan over medium-high heat, add olive oil, jalapenos, red onions, and black beans. Saute until the onions are translucent. Add the tomatoes, corn kernels and roasted bell pepper. Stir and saute for 3 minutes and add salt, pepper, cumin and 3 tablespoons of cilantro. Remove the pan from heat and let rest.
Evenly distribute mixture, the remaining cilantro and cheeses among 4 tortillas. Top with remaining tortillas.
Place tortillas on a baking sheet and place in the oven. Cook for about 10 minutes, until cheeses have melted and the quesadillas are warmed through. Cut each into 6 pieces.
Serve with chipotle sour cream garnished with scallions.
Quesadilla Recipe Ingredients
* 1/4 cup chipotle peppers in adobo sauce, minced
* 1/2 lime, juiced
* 1 cup sour cream
* 3 ears white corn on the cob
* 2 tablespoons olive oil
* 1 jalapeno, seeded and minced
* 1/4 red onion, diced
* 1/2 cup black beans
* 2 Roma tomatoes, diced
* 2 tablespoons diced roasted red bell peppers
* 1/2 teaspoon sea salt
* 1/2 teaspoon freshly ground black pepper
* 1/2 teaspoon ground cumin
* 6 tablespoons freshly chopped cilantro leaves, divided
* 6 ounces Jack cheese, shredded
* 6 ounces Cheddar, shredded
* 8 medium flour tortillas
* 5 tablespoons, sliced scallions
Quesadilla Recipe Instructions
Preheat grill to high. Preheat oven to 375 degrees F.
Mix diced chipotle, lime juice and sour cream, and refrigerate for 1 hour.
Over medium flame or on a grill pan, roast corn. Let cool and cut kernels off cob.
In a medium saute pan over medium-high heat, add olive oil, jalapenos, red onions, and black beans. Saute until the onions are translucent. Add the tomatoes, corn kernels and roasted bell pepper. Stir and saute for 3 minutes and add salt, pepper, cumin and 3 tablespoons of cilantro. Remove the pan from heat and let rest.
Evenly distribute mixture, the remaining cilantro and cheeses among 4 tortillas. Top with remaining tortillas.
Place tortillas on a baking sheet and place in the oven. Cook for about 10 minutes, until cheeses have melted and the quesadillas are warmed through. Cut each into 6 pieces.
Serve with chipotle sour cream garnished with scallions.
Tuesday, May 1, 2012
Grilled Apple and Brie Quesadilla with Strawberry Apple Dipping Sauce
Grilled Apple and Brie Quesadilla with Strawberry Apple Dipping Sauce
Quesadila Recipe Ingredients
* 1/4 cup cream cheese
* 8 soft taco size flour tortillas
* 1/2 pound brie, cut into thin strips
* 1 apple sliced thin
*
Strawberry Apple Dipping Sauce:
* 1 (8-ounce) jar strawberry jam
* 1/4 cup applesauce
* 1 pinch ground cinnamon
Quesadilla Recipe Method
Preheat grill pan over medium heat. Spray pan with nonstick spray when ready to start cooking.
Spread the cream cheese evenly over 4 of the tortillas. Evenly divide Brie strips on top of the cream cheese. Divide apple slices on top of Brie. Place remaining tortillas on top to make 4 quesadillas.
Place each quesadilla on grill pan and grill 3 minutes per side or until tortilla is browned with grill marks. Use spatula to flip tortilla. Once grilled, remove from heat and let cool for about 2 minutes before slicing.
Cut each quesadilla into 6 pieces and serve warm. Serve with dipping sauce.
For Sauce:
Combine all ingredients in a bowl and microwaves for 1 to 2 minutes until hot.
Quesadila Recipe Ingredients
* 1/4 cup cream cheese
* 8 soft taco size flour tortillas
* 1/2 pound brie, cut into thin strips
* 1 apple sliced thin
*
Strawberry Apple Dipping Sauce:
* 1 (8-ounce) jar strawberry jam
* 1/4 cup applesauce
* 1 pinch ground cinnamon
Quesadilla Recipe Method
Preheat grill pan over medium heat. Spray pan with nonstick spray when ready to start cooking.
Spread the cream cheese evenly over 4 of the tortillas. Evenly divide Brie strips on top of the cream cheese. Divide apple slices on top of Brie. Place remaining tortillas on top to make 4 quesadillas.
Place each quesadilla on grill pan and grill 3 minutes per side or until tortilla is browned with grill marks. Use spatula to flip tortilla. Once grilled, remove from heat and let cool for about 2 minutes before slicing.
Cut each quesadilla into 6 pieces and serve warm. Serve with dipping sauce.
For Sauce:
Combine all ingredients in a bowl and microwaves for 1 to 2 minutes until hot.
Saturday, April 28, 2012
Rolled Turkey and Apple Quesadillas
Rolled Turkey and Apple Quesadillas
quesadila Recipe Ingredients
* Vegetable oil cooking spray
* 1/3 cup whipped cream cheese, at room temperature (about 3 ounces)
* 1/2 tablespoon honey
* 4 (8-inch) whole wheat tortillas
* 1/2 small red apple, such as Red Delicious, cored and sliced into 1/4-inch thick slices
* 1 cup shredded smoked mozzarella (4 ounces)
* 1 cup shredded mild Cheddar (4 ounces)
* 8 thin slices smoked Black Forest deli turkey meat (5 ounces)
Quesadilla Recipe Directions
Spray a nonstick grill pan or nonstick griddle pan with vegetable oil cooking spray. Place over medium-high heat.
In a small bowl, mix together the cream cheese and honey until smooth. Spread evenly over 1 side of each tortilla, leaving a 1/2-inch border around the edge. Place 2 or 3 apple slices in a single row about 1 inch from the nearest edge of each tortilla. In a small bowl, combine the 2 cheeses. Sprinkle half the cheese mixture on top. Place 2 slices turkey side-by-side on top of the cheese. Sprinkle the remaining cheese on top. Tightly roll up each tortilla like a jelly roll.
Place the tortilla rolls, seam-side down, on the grill. Cook, turning every 2 minutes, until the tortillas are brown on all sides and the cheese starts to melt. Cool for 10 minutes.
Using a sharp serrated knife, slice each tortilla roll into 1-inch pieces.
Arrange on a platter and serve.
quesadila Recipe Ingredients
* Vegetable oil cooking spray
* 1/3 cup whipped cream cheese, at room temperature (about 3 ounces)
* 1/2 tablespoon honey
* 4 (8-inch) whole wheat tortillas
* 1/2 small red apple, such as Red Delicious, cored and sliced into 1/4-inch thick slices
* 1 cup shredded smoked mozzarella (4 ounces)
* 1 cup shredded mild Cheddar (4 ounces)
* 8 thin slices smoked Black Forest deli turkey meat (5 ounces)
Quesadilla Recipe Directions
Spray a nonstick grill pan or nonstick griddle pan with vegetable oil cooking spray. Place over medium-high heat.
In a small bowl, mix together the cream cheese and honey until smooth. Spread evenly over 1 side of each tortilla, leaving a 1/2-inch border around the edge. Place 2 or 3 apple slices in a single row about 1 inch from the nearest edge of each tortilla. In a small bowl, combine the 2 cheeses. Sprinkle half the cheese mixture on top. Place 2 slices turkey side-by-side on top of the cheese. Sprinkle the remaining cheese on top. Tightly roll up each tortilla like a jelly roll.
Place the tortilla rolls, seam-side down, on the grill. Cook, turning every 2 minutes, until the tortillas are brown on all sides and the cheese starts to melt. Cool for 10 minutes.
Using a sharp serrated knife, slice each tortilla roll into 1-inch pieces.
Arrange on a platter and serve.
Sunday, April 22, 2012
Lobster Quesadillas
Lobster Quesadillas
Quesadila Recipe Ingredients
* 2 pounds thawed frozen or fresh cooked lobster meat
* 10 (8-inch) flour tortillas
* 2 pounds cream cheese
* 1 pound Cheddar, shredded
* 1 bunch scallions, chopped
* 1 roasted red onion, chopped
* 3 roasted plum tomatoes, chopped
* 4 tablespoons Sriracha (Thai hot sauce, available at most markets)
* 1 lime, juiced
* 2 tablespoons canola or olive oil
Directions
Preheat oven to 400 degrees. F. Cut onion and tomatoes in half and place on a baking sheet. Put into hot oven and roast for 15 minutes or until softened. Remove and let cool slightly and coarsely chop.
Combine all ingredients together in a mixer except for tortillas and lobster meat. On an 8 inch flour tortilla, spread 1/2 cup of the mixture and 3 ounces of lobster meat evenly on 1/2 of tortilla and fold over to create a half moon shape. Repeat with each tortilla.
In a large skillet over medium heat, add oil and pan-fry tortilla until brown and crispy, about 3 minutes per side. Cut into wedges and serve with salsa, guacamole and sour cream.
Quesadila Recipe Ingredients
* 2 pounds thawed frozen or fresh cooked lobster meat
* 10 (8-inch) flour tortillas
* 2 pounds cream cheese
* 1 pound Cheddar, shredded
* 1 bunch scallions, chopped
* 1 roasted red onion, chopped
* 3 roasted plum tomatoes, chopped
* 4 tablespoons Sriracha (Thai hot sauce, available at most markets)
* 1 lime, juiced
* 2 tablespoons canola or olive oil
Directions
Preheat oven to 400 degrees. F. Cut onion and tomatoes in half and place on a baking sheet. Put into hot oven and roast for 15 minutes or until softened. Remove and let cool slightly and coarsely chop.
Combine all ingredients together in a mixer except for tortillas and lobster meat. On an 8 inch flour tortilla, spread 1/2 cup of the mixture and 3 ounces of lobster meat evenly on 1/2 of tortilla and fold over to create a half moon shape. Repeat with each tortilla.
In a large skillet over medium heat, add oil and pan-fry tortilla until brown and crispy, about 3 minutes per side. Cut into wedges and serve with salsa, guacamole and sour cream.
Wednesday, April 18, 2012
Dessert Quesadilla
Dessert Quesadilla
Quesadila Recipe Ingredients
* Nonstick, nonflammable cooking spray
* 2 (10-inch) flour tortillas
* 2 tablespoons butter, melted
* 1 medium banana, thinly sliced
* 1/4 cup semisweet chocolate morsels
* 3 tablespoons firmly packed brown sugar, plus more for top
* 1/4 teaspoon ground cinnamon
* Vanilla ice cream, optional
* Caramel sauce, optional
Quesadila Recipe Instructions
Preheat the grill to medium-high heat. Spray the grill rack with cooking spray.
Brush 1 side of a tortilla with some melted butter. Place the tortilla on the grill, buttered-side down. Arrange the banana slices on the tortilla and top evenly with the chocolate morsels. Sprinkle with the brown sugar and cinnamon. Place the remaining tortilla on top to cover the bananas. Brush with more butter and sprinkle some brown sugar on top. Grill until the chocolate is melted and the bananas are soft, 3 to 4 minutes per side. Cut into wedges and serve with ice cream and caramel sauce, if desired. Serve immediately.
Quesadila Recipe Ingredients
* Nonstick, nonflammable cooking spray
* 2 (10-inch) flour tortillas
* 2 tablespoons butter, melted
* 1 medium banana, thinly sliced
* 1/4 cup semisweet chocolate morsels
* 3 tablespoons firmly packed brown sugar, plus more for top
* 1/4 teaspoon ground cinnamon
* Vanilla ice cream, optional
* Caramel sauce, optional
Quesadila Recipe Instructions
Preheat the grill to medium-high heat. Spray the grill rack with cooking spray.
Brush 1 side of a tortilla with some melted butter. Place the tortilla on the grill, buttered-side down. Arrange the banana slices on the tortilla and top evenly with the chocolate morsels. Sprinkle with the brown sugar and cinnamon. Place the remaining tortilla on top to cover the bananas. Brush with more butter and sprinkle some brown sugar on top. Grill until the chocolate is melted and the bananas are soft, 3 to 4 minutes per side. Cut into wedges and serve with ice cream and caramel sauce, if desired. Serve immediately.
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