Cheese Quesadillas With Roasted Garlic Dipping Sauce Recipes

CHEESY QUESADILLAS

Steps:

• Place the tortillas on a greased baking sheet. Combine the cheese and salsa; spread over half of each tortilla. Fold over. , Broil 4 in. from the heat for 3 minutes on each side or until golden brown. Cut into wedges.

ROASTED GARLIC AND CARNITAS QUESADILLAS

Steps:

• Preheat oven to 325 degrees.
• Drizzle 1 teaspoon of the olive oil over each head of garlic and then wrap in aluminum foil. Place on a cookie sheet and bake 1 hour 15 minutes, or until soft throughout. Set aside to cool.
• Reduce the oven temperature to 300 degrees.
• When the garlic is cool enough to handle, slice each head in half across the width and squeeze the roasted garlic paste into a bowl, discarding the skins.
• Lay the tortillas out on a counter and, with a spatula, spread a thin, even layer of garlic paste over the entire surface of each one. Divide the carnitas in thirds and spread over the bottom half of each tortilla. Sprinkle with the cheese. Fold over the top half to enclose the filling. Brush the top sides with the remaining 2 teaspoons of oil.
• Heat a griddle or dry cast iron skillet over medium-high heat. Place a stuffed tortilla, oiled side down, in the pan and toast about a minute on each side, just to heat through. Keep warm on a tray in the oven while finishing the rest. Cut into wedges and serve immediately with the Green Chile Paste.

CHEESE QUESADILLAS WITH ROASTED GARLIC DIPPING SAUCE

Steps:

• Wrap pealed shallot and garlic in foil.
• Place in a 450 degree oven for 15-20 minutes.
• Melt butter, herbs, and spices until butter is pecan colored the take off burner.
• Carefully take out garlic and shallot
• Chop shallot finely and add to butter.
• Put garlic on cutting bored, add salt, with the flat side of your knife rub garlic firmly until thick paste. Add to the butter.
• Mix butter mixture well,and transfer to a serving dish.
• Oil quesadilla maker and heat.
• Put tortilla on maker add 1 cup of cheese and top with other tortilla. cook until golden.
• Do the same with remaining tortillas and cheese.
• Cut quesadillas in 8 sections and dip in sauce when eating.
• Enjoy!

QUESADILLA WITH GOAT CHEESE, ASPARAGUS, MUSHROOMS AND ROASTED TOMATILLO SALSA

Steps:

• Heat a large skillet over medium heat and add 2 tablespoons olive oil. Saute the asparagus, mushrooms and onions, about 4 minutes. Add the wine and some salt and pepper. Reduce the heat to low and simmer, about 5 minutes. Remove from the heat.
• Wrap the tomatillos and chiles in aluminum foil and place over an open flame for about 5 minutes on each side. Transfer to a blender with the garlic clove and 1/3 cup water. Blend until smooth. Taste and season with salt and pepper.
• Wrap the tortillas in a clean, damp dishcloth and place in the microwave for 2 minutes.
• Fill each tortilla with a little jack cheese and about 1 tablespoon asparagus filling. Fold in half like a taco.
• Heat a large saute pan over medium-high heat and add the remaining 2 tablespoons olive oil. Pan-fry the folded quesadillas in batches until golden and crispy, about 3 minutes on each side. Set aside on paper towels to drain any oil.
• Serve each quesadilla with some goat cheese crumbled on top and garnish with fresh cilantro.

GOAT CHEESE QUESADILLAS WITH ROASTED RED PEPPER SAUCE

Steps:

• Make sauce:
• In a skillet cook onion and garlic in 1 tablespoon oil over moderate heat, stirring, until softened. Transfer onion mixture to a food processor and add roasted peppers, basil, remaining 2 tablespoons oil, and salt and pepper to taste. Blend sauce until smooth and transfer to a small bowl. (Sauce may be made up to 3 days ahead and chilled, covered.)
• Put 1 tortilla on a work surface and spread with 1 goat cheese piece, covering surface evenly. Spread 1 tablespoon pesto over goat cheese and cover with one fourth of onion. Repeat layering in the same manner, ending with a tortilla and gently pressing layers together. Make 1 more layered quesadilla with the remaining tortillas, goat cheese, pesto, and onion. Spread top and bottom of each quesadilla with 1/2 tablespoon butter.
• Heat a griddle or well-seasoned 10-inch cast-iron skillet over moderately high heat until hot but not smoking. Cook quesadilla, 1 at a time, gently pressing down with a metal spatula, until golden, about 4 minutes on each side. Cut each quesadilla into 8 wedges and serve warm with roasted red pepper sauce.
• To Roast Peppers:
• Using a long-handled fork, char peppers over an open flame or on a rack set over an electric burner, turning them, until skins are blackened, 4 to 6 minutes. (Or broil peppers on a rack of a broiler about 2 inches from heat, turning them every 5 minutes, 15 to 20 minutes, or until skins are blistered and charred.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off pepper tops and discard seeds and ribs.

CHEESE QUESADILLAS

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.

THREE CHEESE QUESADILLA WITH MEXICAN DIPPING SAUCE

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.