Mile High Quesadillas Recipes

CAMPFIRE QUESADILLAS

Steps:

• Preheat a grill to medium heat. You can also make this in a skillet on the stovetop.
• For each quesadilla, brush a tortilla with olive oil. Place the tortilla on the grill or skillet and top with the desired fillings: chicken, cheese, jalapenos, bell peppers, onions or beans. Top with a second tortilla and brush the top with oil. Grill until the bottom tortilla is starting to brown, about 2 minutes. Flip and grill, covering the grill or the skillet if the cheese is not melting, until the other tortilla is beginning to brown, an additional 2 minutes.
• Cut each quesadilla into quarters and garnish with cilantro, lime and sour cream if using.

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.

S'MORE QUESADILLAS

Steps:

• Heat a grill or grill pan. Place 4 tortillas on a clean work surface; scatter each with chocolate pieces and marshmallows. Place the 4 remaining tortillas on top, press them together to seal. Grill until tortillas are browned and chocolate and marshmallows are melted and gooey, about 30 seconds per side. Cut into wedges, and serve.

MILE-HIGH QUESADILLAS

Steps:

• Preheat oven 350°F
• Preheat a large skillet over high heat with 3 tablespoons of extra virgin olive oil.
• Add the mushrooms and sauté until golden. Add onion, garlic, jalapeno, salt and black pepper, and saute until softened and slightly caramelized.
• While the veggies are cooking, make the dipping sauce:.
• In a food processor, puree avocado, 1 cup cilantro, lime juice, sour cream and hot sauce. Salt to taste. Pour into a serving bowl and set aside.
• Over an open flame of a gas burner or a hot grill, lightly char each side of all 14 tortillas and reserve on a plate. I don't have a gas burner so place in my grill pan.
• In a small bowl, add the beans and mix in remaining 1/2 cup chopped cilantro, salt and ground black pepper, and reserve.
• Once the veggies are done, add them to the food processor bowl the dipping sauce was pureed inches Add the cheese and process to a slightly chunky paste.
• On a clean work surface, lay 6 tortillas out and spread the cheese mixture on 3 of them. On the other 3, spread refried beans. Stack them up, alternating one cheese tortilla, then one bean tortilla, topping with a plain tortilla, so you have a 7-layer stack. Repeat with the remaining tortillas, alternating the filling the same way as before and topping with a plain tortilla.
• Preheat a skillet over medium low heat with a tablespoon of olive oil and place one stack into the skillet. Cook until brown on each side, about 3 minutes. When the first 7-layer stack is done, pop it into the oven to stay warm while you brown the other.
• To serve, gently cut each Mile-High Quesadilla into wedges using a serrated knife, and serve with the avocado dipping sauce alongside. Enjoy!