Caribbean Quesadillas Recipes

Steps:

• Place the sweet potato in a microwave safe dish. Cover and microwave on high for 5 minutes or until tender and set aside.
• Meanwhile, in a large skillet, saute the onion, garlic, and pumpkin pie spice in oil until vegetables are tender. Stir in beans and broth.
• Bring to a boil. Reduce the heat, simmer uncovered, for 3 minutes or until thickened.
• Mash beans slightly with a fork and stir in the sweet potato. Cook until heated through.
• Layer six tortillas with 3/4 cup bean mixture, 1/4 cup cheese, and a rounded tablespoonful of chilies.
• Top each with another tortilla.
• Cook the quesadillas on a greased griddle or in two large greased skillets for 3 to 4 minutes on each side or until browned.
• Cut into wedges, serve with sour cream and salsa if desired.

Steps:

• In a small bowl, stir together the honey mustard and pineapple preserves. Divide the mixture evenly between 4 of the tortillas. Spread evenly to within 1 inch of the edges. Distribute the Swiss cheese, chicken, bacon evenly over the pineapple mixture; top with remaining tortillas to make quesadillas.
• Preheat the oven to 250 degrees F (120 degrees C).
• Heat a large skillet over medium heat. Melt a small amount of the butter in the skillet, tilting the pan to cover the surface with butter. Place one of the quesadillas into the skillet, and fry on each side until lightly browned and the cheese has melted, about 1 1/2 minutes per side. Keep cooked quesadillas in a warm oven while you fry the remaining.
• To serve, cut each quesadilla into 6 wedges and arrange on a platter with pineapple tidbits in the center.

Steps:

• In a small bowl, stir together the honey mustard and pineapple preserves. Divide the mixture evenly between 4 of the tortillas. Spread evenly to within 1 inch of the edges. Distribute the Swiss cheese, chicken, bacon evenly over the pineapple mixture; top with remaining tortillas to make quesadillas.
• Preheat the oven to 250 degrees F (120 degrees C).
• Heat a large skillet over medium heat. Melt a small amount of the butter in the skillet, tilting the pan to cover the surface with butter. Place one of the quesadillas into the skillet, and fry on each side until lightly browned and the cheese has melted, about 1 1/2 minutes per side. Keep cooked quesadillas in a warm oven while you fry the remaining.
• To serve, cut each quesadilla into 6 wedges and arrange on a platter with pineapple tidbits in the center.

Steps:

• Combine the chicken with all of the ingredients except tortillas. Brush 1 side of each tortilla with vegetable oil.
• On the non-oiled side, top half of each tortilla with the chicken mixture and Fold in half.
• Cook in a large skillet or griddle over medium low heat for at least 3 - 4 minutes per side or until the cheese is melted and the tortilla is lightly browned.
• Cut each quesadilla into 3 wedges.
• Serve with salsa and sour cream, if desired.