Hot Dog Quesadilla Recipes

Steps:

• Toss together the Cheddar, Monterey Jack and pepper jack in a bowl; set aside.
• Heat 2 tablespoons of the butter in large skillet over medium heat. Place a single tortilla in the skillet. Sprinkle a little less than a third of the cheese blend over the tortilla. Sprinkle with salt and pepper. Add about a third of the diced tomato and a third of the chiles. Sprinkle a touch more cheese over the whole thing and gently top and press with a second tortilla. Cook until golden on the bottom, about 3 minutes.
• Carefully flip the quesadilla to the other side. Continue cooking until the second side is golden, 3 to 4 minutes more. Repeat with the remaining ingredients. Slice each quesadilla into wedges and garnish with cilantro sprigs.

Steps:

• Preheat the oven to 400 degrees F.
• Place the hot dogs on a baking sheet and bake until heated through and beginning to brown on the bottom, about 10 minutes, flipping them halfway through the cooking time.
• Meanwhile, place 4 tortillas on a work surface. Top each tortilla with 1/3 cup shredded cheese and top with another tortilla. When the hot dogs have cooked 5 minutes and are ready to be flipped, place the quesadillas on the other half of the baking sheet. Continue to bake until the hot dogs are done and the cheese is melted.
• Meanwhile, whisk the sour cream, lime zest and lime juice together in a small bowl. Whisk in salt to taste. Transfer to a serving bowl or spoon the mixture into a squeeze bottle for a fun presentation.
• Remove the quesadillas and hot dogs from the oven. Spread 2 tablespoons of guacamole on each quesadilla. Top with a hot dog, followed by a squeeze of lime sour cream and some pico de gallo. Serve immediately.

Steps:

• Heat grill to medium heat.
• Spread 4 tortillas evenly with salsa. Top with wiener slices; cover with Singles and remaining tortillas.
• Grill 2 min. on each side or until Singles are melted and tortillas are lightly browned on both sides.
• Cut each quesadilla into 4 wedges to serve.

Steps:

• Heat a large skillet over medium-high heat.
• Place 1 tortilla onto a clean work surface. Sprinkle with 2 tablespoons of the cheese. Top with 1/2 cup of the bean chili and sprinkle with 2 more tablespoons of the cheese. Put another flour tortilla on top and carefully place in the skillet. Cook for 3 minutes until tortilla is slightly browned and cheese starts to melt. Flip and cook for another 3 minutes on the other side. Repeat with remaining ingredients. Transfer quesadillas to a cutting board. Cut into wedges and serve with sour cream or salsa.
• In a large saucepan over low heat stir together the barbeque sauce, beans, chili seasoning, brown sugar, and mustard. Bring to a boil and reduce heat to a simmer and cook for 10 to 12 minutes, stirring occasionally.
• Meanwhile, set up grill or indoor grill pan for direct cooking over medium heat. When ready to start cooking oil the grate. Place hot dogs on the hot, oiled grill. Cook for 10 minutes or until heated through, turning occasionally. Toast buns on grill, if desired. Place hot dogs in buns and top with chili. Serve hot with chopped white onions.

Steps:

• Heat 1 tsp olive oil over medium heat.
• Slice hot dogs into 1/2 inch slivers. Add to skillet and brown on both sides. Remove and set aside.
• Add remaining olive oil to skillet.
• While oil is heating, assemble quesadillas: Place 1-2 tbsp chilli onto one half of each quesadilla. Top with hot dog slivers, tsp ketchup, and 1/3 cup of cheese, and fold.
• Transfer quesadillas to skillet, one at a time. Brown on both sides until cheese is melted.

Steps:

• Place 3 tortillas on a work surface.
• Divide cheese and hot dog slices evenly among tortillas.Sprinkle each portion with 1 tsp chives, a pinch of chili powder and a pinch of ground cumin. Top each with remaining tortillas.
• In a medium skillet, heat 1 tsp oil over medium heat.
• Put 1 quesadilla in pan, then rest a small plate on top of quesadilla to weigh it down. Cook for 2 minutes, until golden.
• Remove plate, flip quesadilla with a spatula, weigh down with a plate and cook until cheese is melted and tortilla is crisp (about 2 minutes).
• Remove from pan and keep warm.
• Repeat with remaining oil and tortillas.
• Cut each quesadilla with a pizza wheel into 4 equal wedges. Serve with salsa and sour cream if desired.

Steps:

• Heat grill to medium heat.
• Layer Singles and wieners on half of each tortilla; fold in half to enclose filling. Place each quesadilla in center of large sheet of foil; wrap securely.
• Grill 3 min., turning once. Meanwhile, combine remaining ingredients.
• Cut quesadillas into wedges. Serve topped with mango mixture.