Hot Fruity Quesadilla Recipes

Steps:

• In a nonstick skillet, cook and stir the apricots, nectar and 1 teaspoon sugar over low heat until apricots are tender, about 5 minutes. Stir in the strawberries; cover and remove from the heat. Combine cinnamon and remaining sugar; set aside. , In another nonstick skillet, cook one tortilla over low heat for 1-2 minutes on each side or until golden and crisp. Spritz one side with butter-flavored spray and sprinkle with half of the cinnamon-sugar. Repeat with remaining tortilla. , Place a tortilla sugared side down; spread with fruit mixture. Top with remaining tortilla, sugared side up; cut into four wedges. Serve each wedge with 1/2 cup of ice cream and 1 tablespoon of raspberries.

Steps:

• Divide the jam in half then spread on 2 tortilla shells. Leave about 1/2 inch on all the sides clean.
• Melt half the butter in a small frying pan over medium heat. Place one jam covered tortilla into the pan (jam side up). Cover with another plain tortilla.
• Cook until the bottom turns golden. Carefully turn over & cook the other side. Take out of the pan & cut into quarters. Serve warm.
• Repeat the previous steps for the other quesadilla.

Steps:

• Lightly brush one side of tortilla with butter or margarine.
• Spread other side of tortilla with a layer of cream cheese.
• Spread 1/3 c.
• jelly or preserves on one half of the tortilla, over cream cheese.
• Fold the tortilla in half, pressing slightly to seal edges.
• In a large skillet on medium-low heat, cook tortilla on each side until lightly browned (about 4 minutes) To serve, dust with confectioner's sugar or cinnamon sugar.
• Each quesedilla may be served whole or cut into 2 to 4 wedges before serving.
• Serve hot.

Steps:

• Spread peanut butter evenly over 3 of the tortillas. Top with strawberry and banana slices. Place remaining tortillas over fruit; press down.
• Heat large skillet over medium heat until hot. Lightly spray top of 1 quesadilla with nonstick cooking spray. Place sprayed side down in hot skillet; cook 2 to 4 minutes or until lightly browned.
• Spray top of quesadilla with cooking spray. Turn quesadilla; cook an additional 2 to 4 minutes or until lightly browned and filling is thoroughly heated. Repeat with remaining quesadillas. Cut into wedges.

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.

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.