Wart Topped Quesadilla Wedges Recipes

BBQ RANCH QUESADILLA WEDGES

Steps:

• Stir fry peppers and onions in oil.
• Combine barbecue sauce and ranch dressing; mix well.
• Spread butter evenly on 1 side of each tortilla.
• Layer barbecue beef, pepper and onion blend, and cheese evenly on non-buttered side of 4 tortillas; cover with remaining tortillas, buttered side up.
• Grill each quesadilla in large skillet over medium heat for 3 minutes on each side or until golden and cheese melts.
• Cut into wedges; serve with barbecue ranch dipping sauce.

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.

QUESADILLA WEDGES

Steps:

• Preheat oven to 400°F
• Place 4 tortillas on cookie sheet sprayed with nonstick cooking spray.
• Sprinkle 1/4 cup cheese evenly on each tortilla. Top evenly with beef, jalepenos, olives and remaining 1 cup cheese.
• Top with remaining tortillas. Brush with olive oil. Cover loosely with foil.
• Bake 10-12 minutes or until hot and cheese melts. Or, if desired, spray quesadillas with nonstick cooking spray and brown in a large nonstick skillet over medium high heat for 1 to 1 1/2 minutes per side. Or, if desired, broil 4-6" from heat for 1-2 minutes.
• Cut each tortilla into 8 wedges. Serve with salsa, sour cream and guacamole, if desired.