Quesadilla Stack With Onions And Cheese Recipes

GARLIC-ONION TORTILLA STACK

Steps:

• Add the garlic to a skillet over low heat with a little olive oil and cook until the garlic just squishes.
• Meanwhile, in a large skillet over medium heat, heat the canola oil. Add the onions and cook until lightly browned but not overly dark, about 5 minutes, stirring regularly. Add the butter and sugar and cook until the onions have thoroughly browned, 20 to 25 minutes.
• Add the roasted garlic, Parmesan, mayonnaise, cilantro and salt and pepper to taste and stir to combine. Remove from the heat, transfer to a medium bowl and set aside to cool. Cover and refrigerate for at least 4 hours.
• Reserve one-third of the mixture in the refrigerator to use to make the dipping sauce. Evenly spread the remaining mixture on the top of 11 of the tortillas. Stack the tortillas on top of one another and top with the remaining tortilla. Wrap the tortilla stack in plastic wrap and refrigerate for 12 to 24 hours to set up.
• Preheat a grill to medium. Cut the stack into 16 wedges. Using tongs, grill each wedge on the cut sides until it's warmed and grill marks appear.
• Mix the reserved onion mixture with the balsamic vinegar to make a dipping sauce; season to taste. Serve the wedges with the dipping sauce.

QUESADILLA STACK

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.

CARAMELIZED ONION AND JALAPENO QUESADILLAS

Steps:

• Melt butter in a large skillet over medium-low heat; cook and stir onion until softened and lightly browned, about 10 minutes. Add jalapeno peppers to onion; cook and stir until onion is browned, about 10 minutes more. Transfer onion mixture to a plate.
• Heat about 1 tablespoon olive oil in the same skillet and add 1 tortilla. Top tortilla with 1/4 cup Mexican cheese blend, 1/2 of the onion mixture, and 1/4 cup Mexican cheese blend, respectively; top with 1 tortilla. Cook quesadilla until browned and cheese is melted, 1 to 2 minutes per side. Repeat with remaining oil, tortillas, cheese, and onion mixture.

CHEESESTEAK QUESADILLA RECIPE BY TASTY

Steps:

• Heat olive oil in a large skillet and add the strips of skirt steak. Season with salt & pepper and cook 5-7 minutes. Remove from the pan.
• Add onion and bell peppers to the pan and cook until slightly soft. Remove from skillet.
• Place the tortilla in the pan and add a layer of cheese on half of the tortilla followed by the steak, peppers and onions. Top with more cheese and fold in half.
• Cook for 6 minutes over medium heat, flipping half way.
• Serve with cheese sauce and garnish fresh parsley.
• Enjoy!

QUESADILLA STACK WITH ONIONS AND CHEESE

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.

SWEET-ONION QUESADILLAS

Steps:

• Prepare grill.
• Cut onion crosswise into 1/4-inch-thick slices and arrange slices on a tray, keeping them intact. Brush both sides of slices lightly with oil and season with salt and pepper. Grill onion on a lightly oiled rack set 5 to 6 inches over glowing coals 4 minutes on each side, or until lightly charred and softened. Transfer onion as grilled to a bowl, separating rings.
• Brush 2 tortillas lightly with oil on one side and put, oiled side down, on a platter. Divide onion, Monterey Jack, and coriander between tortillas and cover with remaining 2 tortillas. Brush tops of quesadillas lightly with oil.
• With a metal spatula transfer quesadillas to a rack set 5 to 6 inches over glowing coals and grill until undersides are golden brown, about 1 minute. Sandwiching each quesadillas between 2 metal spatulas, flip quesadillas over and grill until undersides are golden brown, about 1 minute.
• Transfer quesadillas to a cutting board and cut into wedges. Serves 2 as a light luncheon main coarse or side dish.

QUESADILLAS WITH AVOCADO

Steps:

• 1. In a bowl, mix the avocado, onion, lime juice, Tabasco sauce, and salt. Lay 3 of the tortillas on a work surface. Spread each tortilla equally with the avocado mixture to within about 1/2-inch from the edge. Sprinkle cheese equally on top of the avocado on each tortilla. Put the remaining tortillas on top to close like a sandwich. Brush each top tortilla lightly with oil. 2. Heat a large nonstick skillet over medium heat. Invert one of the tortilla stacks and lay in the pan, oiled side down. Again brush the top tortilla with oil. Toast until light brown and crisp. With a large wide spatula turn the stack over and brown the second side. Repeat with the remaining stacks. When all are brown and crisp on both sides cut each stack into quarters. Arrange on a plate. Serve warm. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CHICKEN QUESADILLA STACK

Steps:

• Preheat oven to 425 degrees.
• Lightly coat baking sheet with veggie spray.
• Place one tortilla on baking sheet and spread 1/4 cup refried beans on top.
• Sprinkle with 1/2 cup chicken, 2 1/2 tablespoons chiles, 1 tablespoon cilantro, and 3 tablespoons cheese.
• Repeat layering two times.
• Top with remaining tortilla, pressing down slightly to help hold layers together.
• Cover top tortilla loosely with foil and bake stack until heated through, about 15 minutes.
• Remove foil, sprinkle with remaining cheese, and bake until cheese melts, about 5 minutes longer.
• Meanwhile, combine sour cream and remaining cilantro in a small bowl.
• Cut quesadilla into 6 wedges, but do not separate them.
• Spread cilantro sour cream over top and spoon salsa in centre.