Quesadillas Ii 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:

• Sprinkle 2-3 tablespoons cheese over one half of tortilla.
• Place several apple slices, barely overlapping, on top of cheese then sprinkle 2 more tablespoons of cheese on top of apples and fold tortilla in half.
• Repeat with remaining tortillas.
• Heat butter in skillet over medium-high heat and cook quesadillas until the cheese melts and the tortillas are golden brown on both sides.

Steps:

• Finely chop broccoli.
• Heat olive oil in a large skillet.
• Add all veggies except green onions.
• Cook for 5-7 minutes.
• Add cilantro and continue cooking for 2-3 more minutes.
• Heat grill (or another frying pan) and spray with cooking spray.
• Place tortilla in pan and top with about 1/2 cup of veggies.
• Sprinkle with cheese and green onions.
• Top with a second tortilla.
• Grill for aproximately 45 seconds to 1 mintute, depending on heat.
• Flip and grill other side.
• Remove from pan and cut.
• Serve with salsa and sour cream if desired.

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.