Quesadilla Torte Recipes

QUESADILLA CAKE

Steps:

• Preheat oven to 400° and grease an 8" or 9" springform pan with cooking spray. In a large skillet over medium heat, heat oil. Add onion and cook, stirring, until soft, about 5 minutes, then add garlic and spices and cook until fragrant, 1 minute. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Drain fat.
• Return beef mixture to skillet over medium heat and stir in tomatoes and tomato paste. Cook 2 minutes more, then season with salt and pepper.
• Build cake: Place a tortilla on bottom of prepared springform pan. Top with a layer of beef mixture and a handful of both cheeses. Repeat for five layers total, ending with cheese.
• Bake until cheese is melty and tortillas are warmed through, 20 minutes. Let cool in pan 5 minutes.
• Garnish with desired toppings before slicing and serving.

SHEET PAN PARTY QUESADILLA 4 WAYS RECIPE BY TASTY

Steps:

• Make the mushroom filling: Heat the olive oil in a medium pan over medium heat. Add the onion and garlic and cook, stirring occasionally, until caramelized, about 3 minutes.
• Add the tomato and mushrooms and stir. Add the chili powder, smoked paprika, cumin, pepper, and salt and stir thoroughly. Cook until the vegetables are tender, about 10 minutes.
• Add the lime juice and cilantro and stir to combine. Transfer to a medium bowl, cover with plastic wrap, and refrigerate until ready to use.
• Make the onion and pepper filling: Heat the olive oil in a medium pan over medium heat. Add the onion, red bell pepper, and green bell pepper and cook until softened, about 8 minutes.
• Add the lime juice, paprika, cumin, salt, and pepper, and mix thoroughly. Continue cooking until the vegetables are tender, about 5 minutes. Transfer to a medium bowl, cover with plastic wrap, and refrigerate until ready to use.
• Make the tofu filling: Heat the olive oil in a medium pan over medium heat. Add the onion, garlic and red bell pepper and cook until caramelized, about 5 minutes.
• Add the tofu, smoked paprika, chili powder, cumin, soy sauce, lime juice and cilantro and mix thoroughly. Cook until the red bell pepper is tender, about 8 minutes. Transfer to a medium bowl, cover with plastic wrap, and refrigerate until ready to use.
• Make the black bean and corn filling: Heat the olive oil in a medium pan over medium heat. Add the onion and garlic and cook until caramelized, about 3 minutes.
• Add the tomato, corn, black beans, paprika, chili powder, cumin, salt, and pepper and mix thoroughly. Cook until the vegetables are tender, about 8 minutes. Transfer to a medium bowl, cover with plastic wrap, and refrigerate until ready to use.
• Preheat the oven to 375˚F (190˚C).
• Generously grease a baking sheet with nonstick spray.
• Place 6 tortillas around the sides of the pan so half of the tortilla is hanging over the edge Place 2 tortillas in the middle, covering the exposed pan.
• Sprinkle half of the cheddar cheese and half of the Monterey Jack cheese over the tortillas.
• Scoop the black bean and corn filling onto the tortillas in the upper-left corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray.
• Scoop the onion and pepper filling over the tortillas in the upper-right corner of the tray. Spread the mixture so that it fills another ¼ of the sheet tray.
• Scoop the mushroom filling over the tortillas in the lower-left corner of the tray. Spread the mixture so that it fills another ¼ of the sheet tray.
• Scoop the tofu mixture over the tortillas in the lower-right corner of the tray. Spread the mixture so that it fills the remaining ¼ of the sheet tray.
• Sprinkle the rest of the cheese over the fillings.
• Place the remaining 2 tortillas over the cheese in the center of the pan.
• Fold the overhanging tortillas onto the pan so they cover the fillings and touch the center tortillas.
• Place another baking sheet on top. Place an oven-proof weight, such as a cast-iron skillet, on top of the sheet tray.
• Bake for 20 minutes. Remove the weight and top baking sheet. Bake for another 15 minutes, until the tortillas are golden and crisp.
• Flip the quesadilla onto a cutting board.
• Slice and serve with salsa and sour cream.
• Enjoy!

QUESADILLA

Steps:

• Heat oil in a nonstick skillet, add one tortilla. Layer with half the cheddar cheese, all of the chicken and mushrooms and half the Monterey Jack cheese. Top with the second tortilla. Cover and heat until cheese melts and bottom tortilla is crisp and golden brown., Turn over; sprinkle remaining cheese on top. Cook until bottom tortilla is crisp and golden brown and cheese is melted. Cut into wedges; serve with sour cream and salsa if desired.

CRISPY-EDGED QUESADILLA

Steps:

• Place a medium nonstick skillet over medium heat, then add the oil. Let oil heat up for 20 seconds, swirling the pan around so the oil coats the bottom.
• Place the tortilla in the skillet and sprinkle the cheese evenly over the top. Once the cheese begins to melt, 30 seconds to 1 minute, use a spatula to fold the tortilla in half. Using the spatula, press down firmly on the top of the tortilla until some of the cheese runs out into the pan. Let the quesadilla cook until the cheese that's leaked out solidifies and turns brown, 2 to 3 minutes.
• Flip the quesadilla over and let cook on the other side for another 1 to 2 minutes, until the cheese is crisp and golden. Slide quesadilla onto a plate and serve immediately.

CHEDDAR CHEESE QUESADILLA TORTE

Steps:

• Remove sausage from casings and crumble into medium skillet; add onion and garlic; cook over medium heat stirring occasionally until meat is no longer pink.
• Slice 3 thin rings from bottom of red pepper, set aside to garnish; chop remainder of pepper and stir into sausage.
• Add salsa, corn and cilantro; set aside.
• Squeeze excess moisture from spinach; toss with parmesan cheese, pepper and mozzarella cheese.
• Place one tortilla on lightly greased pizza pan or baking sheet; spread generously 2/3 cup sausage mixture and top with 1/3 cup cheddar cheese; cover with another tortilla.
• Distribute generously 1 cup spinach mixture on tortilla; repeat layers ending with a tortilla.
• Press down lightly.
• Cover loosely with foil; bake in 375 degree oven for 40 minutes.
• Uncover and sprinkle with remaining 1/3 cup (75 mL) cheddar cheese and red pepper rings; continue to bake for 10 minutes or until heated through and cheese is melted.
• Let stand 10 minutes before cutting into wedges.
• Serve with additional salsa, sour cream or guacamole.
• Note; Make fillings ahead of time and refrigerate; assemble and bake just before serving.
• Bake for a few minutes extra if cold.

QUESADILLA TORTE

Steps:

• In a skillet heat oil over medium heat.
• Cook onions until softened (about 5 min).
• Drain and rinse beans, add to pan. Add water and pepper; cover and cook over low heat about 5 minutes or until beans are heated through and water is absorbed.
• Let cool slightly.
• Set 1/4 cup of the cheese aside.
• Place 1 of the tortillas in a 10" springform pan. Spread with 1/3 of the black bean mixture, 1/3 the salsa and 1/3 the cheese.
• Repeat layers twice. Cut the remaining tortilla into 8 wedges and arrange in original round shape on top. brush with oil and sprinkle with reserved cheese.
• Bake in 400°F oven for 20 - 25 minutes or until crisp and golden, cheese is melted and beans are heated through. Let cool slightly before cutting.