Queso Quesadilla Recipe Recipe For Banana

PEANUT BUTTER BANANA QUESADILLA

Steps:

• Spread half the peanut butter onto one side of 1 flour tortilla; top with sliced banana. Spread the remaining peanut butter on one side of the other flour tortilla; place tortilla, peanut butter-side down, on top of banana slices.
• Spray cooking spray into a skillet and place skillet over medium heat. Place quesadilla into the heated skillet; cook until lightly browned, about 3 minutes per side. Cut quesadillas in half to serve.

QUESO FRESCO QUESADILLAS

Steps:

• Lay 2 tortillas on the work surface. Distribute the cheese evenly between the 2 tortillas. Arrange the sliced tomatoes over the cheese. Sprinkle the scallions and cilantro on top of the tomatoes. Place the remaining tortillas on top of each of the filled tortillas.
• Coat the interior of a large saute pan with clarified butter. Gently place 1 quesadilla in the pan. Brush the top with clarified butter. Cook over medium heat until the underside is golden brown. Using 2 spatulas, flip the quesadilla. Cook until golden brown. Cut into 6 pieces. Serve with Tomatillo Salsa.
• Preheat the broiler. Place the tomatillos on a baking sheet and broil until they begin to blacken. When the tomatillos are cool, place them in a blender with the jalapenos, lime juice, sugar and salt. Puree. Add to remaining ingredients and mix well.

QUESADILLAS CON QUESO

Steps:

• Place masa and salt in a mixing bowl. Slowly mix in water until you reach a doughy consistency. Using 1-ounce from mixture, roll into a ball. By hand, slap the dough and form a tortilla (about 5-inches in diameter, 1/8-inch thick). If you have a tortilla press, place 1 ounce masa ball and lightly press down and make a tortilla. Repeat with remaining mixture.
• Combine the cheeses and set aside.
• To cook tortilla, place it on a griddle or comal that is about 250 degrees F. When tortilla is slightly brown, flip tortilla over and cook the other side. When both sides are almost done, place cheese mixture on 1 tortilla and cover with the other one, making a quesadilla. Cook until the cheese melts. Cut quesadilla into quarters and serve with chipotle salsa and a sprig of cilantro.
• Preheat the oven to 375 degrees F.
• Place tomatoes, onions and garlic in a small roasting pan. Coat with olive oil and roast until charred and blistered, about 25 minutes. Let cool. Place in blender with remaining ingredients. Do not puree, but leave a little chunky for texture.

BANANA QUESADILLAS

Steps:

• Slice the bananas thinly and dump them, the sugar, cream cheese, and banana extract in the mixer together, and beat until smooth. Spread about 1/4 to 1/2 cup of the filling over half of each tortilla. Fold the other half over the filling and press lightly. Place on a large plate, cover with plastic wrap, and refrigerate until filling sets, maybe 30 minutes or longer. In a large saute pan, over medium heat melt 1 tablespoon of the butter and pan fry the tortillas in batches about 2 minutes per side. To serve, slice each tortilla into thirds and arrange the slices in the center of a serving plate. Slice remaining bananas and arrange slices on the sliced quesadillas. Drizzle a couple spoonfuls of caramel sauce over. Variations: 1 tsp vanilla extract and 1/2 teaspoon ground cinnamon You might want to add a bit more powdered sugar, but you don't really need it with the caramel sauce. Other Toppings: Warmed hot fudge sauce, strawberries, or even a couple squirts of "Redi Whip" would be good.