Coyote Quesadilla 4 Servings Recipes

HAWAIIAN-STYLE QUESADILLAS

Steps:

• Heat a griddle over medium-high heat. Toast one side of a tortilla, 1 to 2 minutes. Lay 2 to 3 slices of ham on the other side of the griddle to heat through. Flip toasted tortilla over, sprinkle with mozzarella and Cheddar cheese blend, layer with hot ham, spread with desired amount of salsa, sprinkle with desired amount of pineapple, and fold tortilla in half.
• Turn quesadilla over and continue to cook until cheese is melted and tortilla has reached desired crispness, 2 to 4 minutes. Cut into wedges with a pizza cutter. Repeat with remaining ingredients. Serve with sour cream.

QUESADILLAS DE LOS BAJOS

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange green chile peppers on a baking sheet.
• Roast peppers in the preheated oven, turning 1 or 2 times, until skins are charred and blackened, 5 to 10 minutes. Transfer chile peppers to a resealable plastic bag and seal; set aside until steam starts to peel away skins, about 10 minutes. Carefully open bag and peel skins from peppers. Dice peppers.
• Dice 1/2 the bell pepper and 2/3 the onion and mix with tomatoes, jalapeno peppers, cilantro, tomato juice, lime juice, garlic, salt, 1/2 teaspoon black pepper, and 1/4 teaspoon garlic salt together in a bowl. Cover pico de gallo and refrigerate.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Thinly slice the remaining 1/3 onion and 1/2 bell pepper; cook and stir with chicken and mushrooms in the hot oil until vegetables are just tender, 5 to 10 minutes. Add roasted green chile peppers, chili powder, oregano, 1 pinch garlic salt, and 1 pinch black pepper; cook and stir until fragrant, about 30 seconds. Stir enough enchilada sauce into vegetable mixture just to coat.
• Spread pepperjack cheese and Cheddar cheese onto 1/2 of each tortilla. Spread a layer of vegetable mixture over cheese layer. Fold each tortilla over vegetable-cheese layer. Brush the outsides of tortillas with remaining 2 tablespoons olive oil.
• Cook quesadillas, working in batches, in a sandwich press or in a skillet over medium heat until browned and cheeses are melted, about 2 minutes; cut into 4 wedges. Serve quesadillas with the pico de gallo.

SHEET PAN PARTY QUESADILLA 4 WAYS RECIPE BY TASTY

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!

GUY'S KICKIN' QUESADILLA

Steps:

• Preheat a griddle or nonstick pan over medium heat. Place 1 tortilla on the griddle and when it starts to smoke, flip it over and top with 1/2 cup cheese. Sprinkle the chicken evenly over the cheese. Using a spoon, evenly spread the potatoes over the chicken. Top the potatoes with the red peppers and black beans, spreading evenly to the edges if possible. Continue by adding the artichoke hearts, broccoli, corn, olives, and carrots. Sprinkle the remaining 1/2 cup cheese, and top with the remaining tortilla.
• Cook until the cheese is melted and bubbling, about 10 minutes. Then, using a spatula, quickly flip the quesadilla and cook another 5 minutes. Remove from the griddle. Cut in half and serve with desired toppings.

COWBOY QUESADILLAS

Steps:

• Combine VELVEETA and RO*TEL in large microwaveable bowl. Microwave on HIGH 5 to 6 min. or until VELVEETA is completely melted and mixture is well blended, stirring every 3 min. Stir in chicken and onions.
• Heat large heavy nonstick skillet on medium heat. Spoon about 1/2 cup chicken mixture onto half of 1 tortilla; fold in half. Add to skillet; cook 1 min. on each side or until quesadilla is golden brown on both sides. Remove quesadilla from skillet. Repeat with remaining tortillas and filling.
• Cut into wedges to serve.

QUESADILLAS FOR ONE OR TWO

Steps:

• Brush pan with oil and heat.
• Place tortilla in pan and heat on one side.
• Turn tortilla over and sprinkle with cheese, tomato and chile pepper.
• Cook until cheese melts.
• Remove tortilla to plate.
• top with guacamole or salsa if desired.
• Any one or more of the variations ingredients can be added.
• Fold in half, cut into quarters and serve hot.