Killer Quesadillas 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:

• In a microwave: Place a corn tortilla on a plate. Top with the beans. Lightly mash the beans with the back of a spoon. Sprinkle on the cheese, and top with the remaining tortilla. Press down gently, then microwave for 1 to 1 1/2 minutes until the cheese has melted. Remove from the microwave, cut into quarters or sixths and serve.
• In a pan: Place a corn tortilla in a pan. Top with the beans. Lightly mash the beans with the back of a spoon. Sprinkle on the cheese. Turn the heat to medium-high, and heat until the cheese begins to melt. Place the remaining tortilla on top of the cheese, and press down lightly. Flip over the quesadilla in the pan, and heat for about 30 seconds or until the cheese has melted. Flip back over, and remove to a plate. Cut into quarters or sixths and serve.

Steps:

• 1. Heat the bu!er in a pan over medium heat, then add a tortilla. Cover with cheddar cheese, then add the tomato and avocado. Cook for 3 to 5 minutes or until the cheese is mostly melted. 2. Place the remaining tortilla on top and gently press it into the filling. Flip with a spatula and cook another 2 minutes, or until the bottom is golden brown. 3. Transfer to a platter, sprinkle with Parmesan cheese, and place a spoonful of salsa in the center. Cut in quarters or eighths and serve.

Steps:

• Begin by grilling chopped chicken breasts in separate pan.
• Grill until meat is white on the inside.
• Use one tbsp of butter to sauté.
• While grilling chicken, chop pepper and onion into small pieces (add jalapeño if desired) Once chicken is white on the inside add the vegetables.
• Grill these with the chicken until they are browned.
• While grilling the vegetables, put a separate pan on medium heat with one tbsp of olive oil for the actual preparation of the quesadillas.
• After vegetables are done grilling, place one tortilla in the pan and top with 1/2 cup of shredded cheese and half of the chicken veggie mix.
• Place another tortilla on top of this and grill until the bottom tortilla is browned and the cheese is beginning to melt, then flip.
• Repeat step 6 on the other side once the other side is browned and cheese is melted the quesadilla is ready for serving.
• Cut into wedges and garnish with sour cream and your favorite salsa.