Fruit Filled Quesadillas Recipes

FRUIT-FILLED QUESADILLAS

Steps:

• In a nonstick skillet, cook and stir the apricots, nectar and 1 teaspoon sugar over low heat until apricots are tender, about 5 minutes. Stir in the strawberries; cover and remove from the heat. Combine cinnamon and remaining sugar; set aside. , In another nonstick skillet, cook one tortilla over low heat for 1-2 minutes on each side or until golden and crisp. Spritz one side with butter-flavored spray and sprinkle with half of the cinnamon-sugar. Repeat with remaining tortilla. , Place a tortilla sugared side down; spread with fruit mixture. Top with remaining tortilla, sugared side up; cut into four wedges. Serve each wedge with 1/2 cup of ice cream and 1 tablespoon of raspberries.

DESSERT QUESADILLA

Steps:

• Lay 1 tortilla half on a clean work surface with the rounded side closest to you. Brush the edges of the tortilla with egg. Place 1 tablespoon of chocolate hazelnut spread in the center of the tortilla and place a piece of fruit or marshmallow on top. Fold one side of the tortilla half way over the filling so that the corner is in the 6-o'clock position, press to seal. Fold the other side over the filling so that the two edges overlap slightly and the corner is also in the 6-o'clock position, press to seal. The quesadilla will look like a triangle-shaped hand pie. Repeat with the remaining tortilla halves and fillings.
• Melt half the butter in a large nonstick skillet over medium heat and cook half of the quesadillas until deep golden brown, about 2 minutes per side. Transfer to a paper towel-lined plate. Wipe the skillet clean and repeat with remaining butter and quesadillas. Dust with confectioners' sugar before serving.

HARVEST QUESADILLAS

Steps:

• Mix pumpkin puree, brown sugar, and pumpkin pie spice together in a bowl.
• Melt butter in a pan over medium heat. Ad apple slices, sprinkle white sugar and cinnamon on top, and cook until soft, 8 to 10 minutes. Remove from heat and set aside.
• Place another skillet over medium heat and lightly grease with cooking spray. Place 1 tortilla in the skillet. Spread a generous amount of the pumpkin mixture over the tortilla. Place some brie on one side; cover brie with some cooked apples.
• Fold tortilla in half when it turns golden brown, 2 to 3 minutes. Cook for 1 minute more, then remove from the skillet. Repeat with remaining tortillas and filling. Cool for 5 to 10 minutes before serving.

FRUITY PEANUT BUTTER QUESADILLAS

Steps:

• Spread peanut butter evenly over 3 of the tortillas. Top with strawberry and banana slices. Place remaining tortillas over fruit; press down.
• Heat large skillet over medium heat until hot. Lightly spray top of 1 quesadilla with nonstick cooking spray. Place sprayed side down in hot skillet; cook 2 to 4 minutes or until lightly browned.
• Spray top of quesadilla with cooking spray. Turn quesadilla; cook an additional 2 to 4 minutes or until lightly browned and filling is thoroughly heated. Repeat with remaining quesadillas. Cut into wedges.

FRIED QUESADILLAS WITH TWO FILLINGS

Steps:

• Make mushroom filling:
• Cook onion in butter in a medium nonstick skillet over moderately low heat, stirring, until softened.
• Pulse mushrooms in a food processor until coarsely chopped and add to onion along with epazote and salt.
• Cook over moderate heat, stirring, until mushrooms are softened and any liquid is evaporated, about 7 minutes. Remove from heat and cool filling completely.
• Make masa and form quesadillas:
• Stir together masa harina, salt, and warm water in a large bowl with a wooden spoon until it forms a dough. Knead dough in bowl with heel of your hand 1 to 2 minutes.
• Pinch off small pieces of dough and roll into about 40 (scant 1-inch) balls. Transfer balls as formed to a plastic-wrap-lined tray and cover with more plastic wrap.
• Cut 2 (5-inch) squares from a small plastic bag and use 1 to line lower half of tortilla press. Put a ball of dough in tortilla press and top with second square of plastic. Close tortilla press, pushing gently on lever to flatten dough to a 2 1/2- to 3-inch round. If press doesn't flatten evenly, rotate tortilla 180 degrees and gently flatten again. (Alternatively, use rolling pin to flatten dough between squares of plastic.)
• Remove top square of plastic and put 1 teaspoon mushroom filling, or about 1 teaspoon crumbled queso fresco with 1/2 teaspoon crema and a piece of squash blossom, in center of round.
• Fold round, still in plastic, over filling to form a half-moon and pinch edges together to seal. Gently peel off plastic, then transfer quesadilla to another plastic-wrap-lined tray and cover with a second sheet of plastic wrap. Repeat with remaining dough, making about 20 quesadillas of each filling.
• Fry quesadillas:
• Heat 1 inch of oil in a deep 10-inch heavy skillet over moderately high heat until deep-fat thermometer registers 375°F, then deep-fry quesadillas in batches of 6 to 8, turning once or twice, until golden, about 4 minutes. Transfer with a slotted spoon to paper towels to drain and return oil to 375°F before adding next batch.
• Serve quesadillas immediately.

FRUIT-FILLED DESSERT QUESADILLAS

Steps:

• Lightly brush one side of a tortilla with butter.
• Spread the tortilla with a thin layer of cream cheese, if desired.
• Spread about 1/4 cup pie filling on one-half of the tortilla, then fold the tortilla in half, pressing slightly to seal the edges.
• In a large skillet on medium-low heat, cook the tortilla until lightly browned (about 4 min.); turn and brown the other side.
• To serve, dust with confectioners' sugar or cinnamon-sugar.
• Each quesadilla may be served whole or cut into 3-4 wedges before serving.
• Serve hot.

FRUIT FILLED QUESADILLAS

Steps:

• In a nonstick skillet, cook and stir the apricots, nectar and 1 teaspoon sugar over low heat until apricots are tender, about 5 minutes. Stir in the strawberries; cover and remove from the heat. Combine cinnamon and remaining sugar; set aside.
• In another nonstick skillet, cook one tortilla over low heat for 1-2 minutes on each side or until golden and crisp. Spritz one side with butter-flavored spray and sprinkle with half of the cinnamon-sugar. Repeat with remaining tortilla.
• Place a tortilla sugared side down; spread with fruit mixture. Top with remaining tortilla, sugared side up; cut into four wedges. Serve each wedge with 1/2 cup of ice cream and 1 tablespoon of raspberries.