Recipe of the Week ~ A Dozen Ways to Make a Quesadilla

Posted by on Aug 25, 2011 in Recipe of the Week | 0 comments

Yummmmm. Oozy, cheesy, delicious goodness between two tortillas grilled to perfection. Quesadillas are one of my favorite “quick” meals. I also love to make different varieties by using up leftovers in the kitchen.

BASIC QUESADILLA

  • Cheese – shredded (or cut into extra thin slices)
  • Two tortillas
  • Butter (or an oil equivalent)
  • Skillet
  • Spatula

Place a pat of butter into the skillet set on low/medium heat.

Lay one tortilla into the skillet. Add shredded cheese onto the tortilla, then place tortilla number two on top.

Allow the tortilla to grill for a few minutes then flip to the other side. Once side two is grilled and cheese is melted, remove from pan, slice into quarters, and enjoy with picante sauce, sour cream, guacamole, or by itself.

NOW, here’s the fun part…. To jazz up the basic quesadilla, you can add beans, different spices, cheeses, veggies like onions, mushrooms, peppers, or corn, and different meats like steak, chicken, or lunch meat.

Here are a few of my favorite combinations:


MEXICAN QUESADILLA 

  • Two tortillas
  • Refried/pinto beans (can also use black)
  • Cheddar cheese
  • Onions
  • Cilantro
  • Corn (optional)
  • Chicken or Steak (optional)

Serve with picante, sour cream, avocado, or by itself

ITALIAN QUESADILLA

  • Tortillas
  • Pepperoni (Chicken or beef work too)
  • Mozzarella Cheese
  • Tomatoes, diced
  • Onions
  • Spinach
  • Sprinkle with garlic powder and Italian seasoning (or use fresh basil and oregano!)

Serve with marinara or meatless spaghetti dipping sauce

 


GREEK QUESADILLA 

  • Tortillas
  • Chicken
  • Spinach
  • Feta Cheese
  • Mozzarella Cheese
  • Red Onion
  • Olives (preferably Kalamata)

Serve plain or with a creamy Caesar dipping sauce

 

BBQ QUESADILLA (sorry, no picture)

  • Tortillas
  • BBQ sauce spread thin
  • Dinner sausage, brisket, or chicken
  • Mozzarella Cheese

Dip in coleslaw and baked beans. :)

 

TIPS:

  • In a rush you could cook on higher heat, but often the outside will brown before the insides are warm and melted which is why I like to use a lower heat setting
  • Try corn tortillas for a gluten free twist
  • Make sure your meats are cooked thoroughly before adding.
  • Sometimes I will saute the veggies before using them, and occasionally I will simply chop some fresh to use.
  • If I’m using leftover meats or beans, I will normally warm them slightly in the microwave before putting them into the quesadilla
  • When making these for a group, either serve each individual quesadilla while its hot, or make sure to keep them warm

 

Try some of these out or invent your own then come back here to tell me about it!

 

Our current giveaway ends tomorrow night. Check it out here!

 

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