Quesadillas With Jack And Spicy Saute Recipes
EASY PEPPER JACK CHEESE QUESADILLAS
These quesadillas are quick to assemble and delicious! They are filled with pepperjack cheese and tomatoes. I made these to serve along side my Easy Tex-Mex Tomato Soup, but they could also be served as an appetizer or a small lunch or snack.
Provided by MarthaStewartWanabe
Categories Cheese
Time 20m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- To assemble quesadilla, place one tortilla on a dinner plate. Arrange sliced cheese atop tortilla, leaving at least 1/2 inch space from the edge of the tortilla. Arrange sliced tomatoes atop cheese layer followed by another layer of cheese (remaining). Top with remaining tortilla.
- While assembling the quesadillas, preheat an electric griddle to 350 F (or grill to medium-high heat). I use a griddle (rather than a grill) to cook quesadillas, as it is easier to turn them without losing their insides.
- Brush 1 tbs. olive oil onto the griddle, covering the surface. Brush the remaining 1 tbs. olive oil onto the top exposed tortilla. Gently slide the quesadilla from the dinner plate onto the griddle (olive oil-less side down).
- Cook for 5-7 minutes or until bottom tortilla begins to brown. With a large spatula, gently but swiftly turn quesadilla to brown other side. Cook for 5-7 minutes or until bottom tortilla begins to brown. Remove to a cutting board and allow to cool for 5 minutes.
- Slice into quarters and serve immediately with garnish of your preference. I like to use sour cream, salsa or guacamole. For this particular recipe, I served it with my Easy Tex-Mex Tomato Soup.
Nutrition Facts : Calories 647, Fat 50.3, SaturatedFat 24.1, Cholesterol 100.9, Sodium 802, Carbohydrate 18.6, Fiber 1.7, Sugar 2.8, Protein 30.8
GREEN CHILI AND MONTEREY JACK QUESADILLAS
Categories Cheese Pepper Vegetarian Summer Tortillas Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Heat 3 tablespoons oil in heavy large skillet over medium heat. Add chilies. Cover and cook until chilies are soft, adding water by tablespoonfuls if chilies become too dark, stirring occasionally, about 10 minutes. Uncover. Add garlic; sauté 1 minute. Transfer to medium bowl. Stir in cilantro. Season chili mixture to taste with salt and pepper.
- Heat 2 teaspoons oil in each of 2 heavy large skillets over medium-high heat. Add 1 tortilla to each skillet. Top each with 1/4 of cheese and 1/4 of chili mixture, then 2 tablespoons salsa. Top each with 1 tortilla. Cook until bottoms are golden brown, about 3 minutes. Turn quesadillas over. Cook until bottoms are golden brown and cheese melts, about 3 minutes. Transfer to cutting board. Cut each quesadilla into 6 wedges. Transfer to platter. Repeat with remaining oil, tortillas, cheese, chili mixture, and salsa. Serve hot.
- *Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.
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