Hawaiianappetizerquesadillas Recipes

HAWAIIAN QUESADILLAS

Steps:

• Preheat a griddle or large skillet over medium-high heat.
• Place a tortilla on the griddle. Spoon 1/4 cup of ham evenly over half of the tortilla. Top with 1 Tbsp of green pepper, 2 ounces of pineapple, and 1/4 cup of mozzarella. Fold the bare part of the tortilla over the top of the ingredients.
• Cook until the bottom begins to brown. Carefully, flip the quesadilla over and continue to cook until the bottom browns and the cheese is melted. Remove from the griddle to a cutting board. Repeat with remaining ingredients.
• Cut each quesadilla into 4 slices and serve warm with pizza sauce for dipping, if desired.

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 WITH JACK AND SPICY SAUTE

Steps:

• Heat oven to 500 degrees F and arrange 1 rack in top and a second rack in middle.
• Heat oil in a large frying pan over medium-high heat. When it shimmers, add onions, garlic, and jalapenos, season well with salt and freshly ground black pepper, and cook until softened, about 3 minutes. Add poblanos and stir to coat. Add broth and cook until the liquid reduces enough to just coat the vegetables, about 10 minutes. Remove from heat.
• When pepper mixture is cool enough to handle, top 1 tortilla with 1/2 cup cheese and 1/6 of the pepper mixture, close with a second tortilla. Repeat to make 6 quesadillas.
• Arrange quesadillas on 2 baking sheets and place 1 sheet on top rack and another on middle rack. Bake until cheese is melted, about 5 minutes. Switch baking sheets and continue to cook until tortillas are golden-brown and crisp, about 5 more minutes.

HAWAIIAN APPETIZER QUESADILLAS

Steps:

• Place oven rack to lowest position; heat oven to 400°F.
• Spray 1 side of 4 tortillas with cooking spray.
• On large cookie sheet, place tortillas, (sprayed sides down) overlapping in center so tortillas do not hand over edge of sheet.
• Top evenly with bacon, pineapple, cheese and remaining tortillas.
• Spray tops of tortillas with cooking spray.
• Place another cookie sheet on top of tortillas; press down.
• Bake on bottom oven rack 8-10 minutes or until bottom tortillas are golden brown.
• Turn cookie sheets and quesadillas over.
• Bake about 5 minutes longer of until bottoms are golden brown and cheese is melted.
• Cut into 8 small wedges; serve warm with salsa.

HAWAIIAN APPETIZER QUESADILLAS

Steps:

• Move oven rack to lowest position; heat oven to 400°F. Spray 1 side of 4 tortillas with cooking spray. On large cookie sheet, place tortillas, sprayed sides down, overlapping in center so tortillas do not hang over edge of sheet. Top evenly with bacon, pineapple, cheese and remaining tortillas. Spray tops of tortillas with cooking spray. Place another cookie sheet on top of tortillas; press down.
• Bake on bottom oven rack 8 to 10 minutes or until bottom tortillas are golden brown. Turn cookie sheets and quesadillas over. Bake about 5 minutes longer or until bottoms are golden brown and cheese is melted. Cut into 8 small wedges; serve warm with salsa.

HAWAIIAN QUESADILLAS

Steps:

• In 12-inch nonstick skillet, place tortilla. Spread with 1 teaspoon of the mayonnaise. Top with half of the ham, pineapple, bell pepper and cheese. Top with second tortilla.
• Cook over medium heat 2 to 4 minutes, turning once, until lightly browned. Remove from skillet.
• Repeat to make second quesadilla.

HAWAIIAN SWEET ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add milk, 1/4 cup butter, eggs, salt, remaining sugar and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. , Punch dough down. Turn onto a floured surface; divide in half. Roll each into a 12x8-in. rectangle. Brush with some of the remaining butter. Roll up, jelly-roll style, starting with a long side. Pinch seam to seal. , Cut each into 12 slices. Place, cut side down, 2 in. apart on greased baking sheets. Brush with remaining butter. Cover and let rise in a warm place until doubled, about 30 minutes. Preheat oven to 425°., Meanwhile, in a small saucepan, combine cornstarch and pineapple until blended. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. , Place a teaspoonful of filling in the center of each roll. Bake until golden brown, 12-16 minutes. Remove from pans to wire racks. , For glaze, combine sugar, vanilla and enough milk to achieve desired consistency. Drizzle over warm rolls.

HAWAIIAN ENCHILADAS

Steps:

• Drain pineapple well and discard juice.
• Steam carrots about 3 minutes, until crisp and tender.
• Mix together pineapple, carrot, apricot, chicken, almonds and 1 ½ cups cheese into a dish.
• Make a straight cut down tortillas, about 1" from edge.
• Discard the small pieces.
• Spoon filling equally among tortillas, parallel to cut edge.
• Starting with cut edge, tightly roll up each tortilla and place seam side down in a greased 9 x 13 x 2 baking dish.
• Mix together flour, mustard, and salt.
• Add small amount of milk and stir until smooth.
• Stir together flour mix, remaining milk and beaten eggs.
• Pour over filled tortillas in baking dish. Cover and refrigerate 8 - 12 hours.
• Remove from refrigerator and let stand at room temperature for 30 minutes.
• Preheat oven to 350ºF.
• Cover loosely with aluminum foil and bake 25 minutes.
• Remove foil and bake another 10 minutes.
• Remove from oven and spread sweet and sour sauce on each enchilada.
• Sprinkle remaining ½ cup cheese over all.
• Bake another 5-10 minutes until cheese is melted.