Yamquesadillas Recipes

QUESADILLAS

Steps:

• Lay a tortilla on a work surface and crumble one slice of goat cheese over it. Top with 1/2 cup of either pork or vegetables or both, sprinkle with scallions and crumble one more slice of cheese over the top. Cover with another tortilla and press down lightly. Continue until all 12 tortillas are used.
• Place a heavy skillet over medium heat. Add 1 tablespoon of oil, and cook a tortilla until lightly browned on the bottom, 2 to 3 minutes. Turn and cook the other side until it's browned and the cheese is melting. Transfer to a platter and keep warm. Add more oil if necessary and continue until all tortillas are cooked.
• When ready to serve, slice the tortillas into wedges, sprinkle with cilantro and serve with the salsa and sour cream on the side.

BLACK BEAN AND SWEET POTATO QUESADILLAS

Steps:

• Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender, about 15 minutes. Drain and transfer to a bowl. Mash sweet potatoes and mix in cilantro, chili powder, and salt.
• Place corn in a microwave-safe bowl and microwave on high until warmed, 1 to 2 minutes.
• Spread 1/4 cup sweet potato mixture onto 1 tortilla; cover with 1/4 cup black beans and 1 tablespoon corn. Sprinkle 1/4 cup Cheddar cheese atop corn; cover with a tortilla. Repeat with remaining tortillas and fillings.
• Spray a frying pan with cooking spray and place over medium heat; cook 1 quesadilla in the hot pan until cheese is melted and beans are heated through, 3 to 4 minutes per side. Repeat with remaining quesadillas; slice into quarters.

CHICKEN QUESADILLAS

Steps:

• Preheat the broiler. Grease a baking sheet.
• Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes.
• Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.
• Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.

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.

YUMMY QUESADILLAS

Steps:

• Heat a large frying pan over medium heat.
• Spread half of the butter on one side of each tortilla.
• Put tortilla, butter side down, in the hot pan.
• Spread the 1/2 the cheeses evenly onto the center of the tortilla in the pan. Sprinkle 1/2 of the tomato, onion and jalapeno, bacon, cilantro, salt and pepper over half the tortilla (on top of the cheese.)
• When the tortilla had browned and the cheese is melted, fold the tortilla (like an omlet).
• Remove from pan and cut into 3 slices.
• Repeat with other tortilla and remaining ingredients.
• Serve with sour cream, salsa, and guacomole.

QUESADILLAS

Steps:

• Spray or brush a nonstick skillet with olive oil; set over high heat. On a work surface, sprinkle each of 4 tortillas with 1/4 cup cheese; top with desired fillings. Sprinkle with 1/4 cup cheese; top with 4 remaining tortillas. Grill until bottom tortilla is brown and cheese is melted. Flip; cook until brown, cheese is melted, and filling is hot. Transfer to a work surface; cut into wedges. Serve immediately with salsa and sour cream on the side.

YAM QUESADILLAS

Steps:

• Saute onion and garlic in olive oil in medium skillet till translucent. Add oregano, basil, marjoram, chili powder, and cumin and cook another minute, till fragrant. Add mashed yams (and beans, if using) and stir till well combined and heated through.
• Lay tortillas out on work surface. Spread 1/2 cup filling on half of each tortilla, leaving a 1-cm border at the edge. Sprinkle each tortilla with 2 tablespoons cheese and fold over, pressing slightly to spread filling to edges. Place quesadillas on lightly oiled baking sheets. Brush tops with olive oil. Bake at 400 F for 15-20 minutes, till lightly browned.
• Serve with salsa and sour cream if desired. Serves 8 as a main/side dish, 32 as an appetizer.

SWEET POTATO QUESADILLAS

Steps:

• In large non-stick skillet, heat vegetable oil.
• Sauté onions and garlic until the onions are transparent.
• Add in the sweet potatoes, oregano, chili powder, cumin, and cayenne.
• Cover and cook for 10 minutes, stirring frequently to prevent sticking.
• When the sweet potatoes are tender, remove the filling from the heat and add salt and pepper; stirring to mix.
• Evenly spread the sweet potato mixture onto the tortillas; sprinkle 2 tablespoons of cheese onto each tortilla.
• Fold tortilla in half over filling.
• Either clean out the skillet you just used or get another large non-stick skillet and add a little oil; heat on medium high heat.
• Place the quesadillas in a heated nonstick skillet and cook on each side for 2-3 minutes, until cheese is melted and the filling is hot.
• Add more oil to skillet as needed and cook in batches.
• Serve with salsa and sour cream.