Apple Jack Quesadilla Rachael Ray Recipes

LOBSTER QUESADILLA WITH TROPICAL FRUIT SALSA

Steps:

• In a large skillet, heat the oil over medium-high heat. Add 1 1/2 cups red peppers, the green peppers, onion, cumin, and cayenne pepper. Cook until the vegetables are tender, but still firm, about 7 to 8 minutes. Remove from the heat and cool.
• In a medium bowl, mix the lobster meat, cheese, jalapenos, salt, and cooled pepper mixture. Divide the mixture into 6 portions. Sandwich each portion between 2 tortillas, spreading the lobster mixture evenly.
• Heat a grill or large skillet over medium heat and film the bottom with some of the butter. Place as many quesadillas as will fit without touching, and cook each side until the tortillas are golden brown and the cheese has melted, about 5 minutes. Repeat with remaining butter and quesadillas.
• Cut quesadillas into wedges. Place the quesadillas on plates and garnish with remaining red pepper, the green onion, sour cream, and a pineapple top. Serve immediately with Tropical Fruit Salsa.
• In a medium bowl, combine all ingredients and mix well. Refrigerate for 45 minutes to 1 hour before serving.

SMOKED CHEDDAR QUESADILLAS WITH YELLOW TOMATO SALSA AND CILANTRO LIME SOUR CREAM

Steps:

• Combine chopped tomatoes, onions, jalapeno, mint and cilantro in a small bowl and season generously with salt. Toss salsa and set aside. Combine sour cream, lime zest and juice and cilantro leaves in food processor and process until smooth and light green. Transfer to a small serving bowl. Sour cream can be used to top soup or quesadilla or both.
• Heat a large skillet over high heat. Add oil and corn and quickly toss to warm. Season corn with salt and pepper and transfer onto a plate. Shred your cheeses, wipe out your pan and return it to the stove top over medium high heat. Add a flour tortilla to the skillet. Cook 30 seconds, then flip tortilla. Cover half the surface of the tortilla generously with smoked cheddar, pepper Jack and 1/4 corn. Fold tortillas over and press down gently with a spatula. Turn tortilla a few times to melt cheese. Remove quesadilla from the skillet and cut into wedges. Top with salsa and sour cream.

APPLE JACK QUESADILLA (RACHAEL RAY)

Steps:

• Preheat oven to 250ºF.
• Wrap tortillas in a damp kitchen towel and cook in the microwave for a minute.
• Lay the warm, pliable tortillas out on a clean, flat, work surface.
• Spread one tablespoon of jelly over each tortilla.
• Sprinkle a small handful of cheese over on half of the tortilla and top that with an even layer of sliced apples.
• Top the apples with more cheese and fold the quesadillas in half to create half moons.
• In a skillet over medium to medium-high heat, drizzle some EVOO.
• Place the quesadillas one at a time in the hot pan and heat them on both sides until they are crispy and golden brown, and the cheese has melted, about 1-2 minutes per side.
• Transfer each cooked quesadilla to a baking tray in the oven to keep warm as you finish the others.
• Cut each quesadilla into quarters and serve.