Quesadilla Stack With Onions And Cheese Recipes
QUESADILLA STACK
I think I learned how to make this at a Pampered Chef party. It's one of my favourite meals--served with a crisp salad. It's been a long time since I had a written version of the recipe so my measurements are just estimates... I just eyeball everything.
Provided by piseag
Categories Poultry
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Heat oil in a wok or large frying pan.
- Add onion, bell peppers, chili powder and cumin and stir fry until the onion has caramelized a little and the bell pepper has softened.
- On a cookie sheet (or a pampered chef pizza stone) place one tortilla. Layer with 1/3 of the turkey, 1/3 of the onion and bell pepper mix and 1/3 of the cheese. Repeat to make three layers and top with final tortilla.
- Bake in the oven for 15 minutes or until heated through.
- Slice into wedges and serve with salsa and sour cream as condiments.
Nutrition Facts : Calories 446.3, Fat 19.1, SaturatedFat 8, Cholesterol 57.1, Sodium 1315.7, Carbohydrate 43.2, Fiber 3.9, Sugar 3.4, Protein 25.8
QUESADILLA STACK WITH ONIONS AND CHEESE
Number Of Ingredients 11
Steps:
- 1. In a skillet, heat the oil over low heat and cook the onions, stirring frequently, until they are soft and light brown, 8 to 10 minutes. Add the vinegar, sugar, and 1 teaspoon of water. Cook, stirring, until the liquid evaporates, 2 to 3 minutes more. Transfer the onions to a bowl and cool. When the onions are lukewarm, add the oregano, cheese, mayonnaise, salt, and pepper. Mix and set aside. 2. Lay 2 tortillas on a flat surface. Spread 1/4 of the onion mixture on each tortilla. Place a second tortilla on top of the onion mixture and spread the remaining onion mixture equally on both tortillas. Lay the remaining 2 tortillas on top of each stack. Spread a thin film of butter on the top tortilla in each stack. Invert the two stacks and spread a thin film of butter on the unbuttered side. Put the two stacks on a plate with a piece of wax paper between them. If made ahead, cover and refrigerate until shortly before serving. 3. Heat a grill pan over medium high heat and lay 1 tortilla stack on the hot pan. Toast until crisp with grill marks from the pan ridges, about 1 to 2 minutes. Flip and brown the second side, 1 to 2 minutes. Repeat with the second stack. Cut each stack into 6 equal wedges. Serve warm. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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