Swiss Cheese And Cream Cheese 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:

• Spread butter over one side of each tortilla. Spread cream cheese over unbuttered side on half the tortillas. Sprinkle with cheeses, onion, cilantro and olives. Top with remaining tortillas, buttered side up., Cook on a griddle over medium heat for 1-2 minutes on each side or until cheese is melted. Cut into wedges. Serve with salsa and sour cream if desired.

Steps:

• Place the tortillas on a greased baking sheet. Combine the cheese and salsa; spread over half of each tortilla. Fold over. , Broil 4 in. from the heat for 3 minutes on each side or until golden brown. Cut into wedges.

Steps:

• Spread cream cheese on to one of the tortillas. You may need more depending on size of tortilla.
• Put swiss slice on top of cream cheese, and combine tortillas.
• Toast quesadilla in toaster oven until it reaches your level of crunchiness. (I do it on meduim heat for about a minute or two) You could also do this in a microwave, or fry it.
• Remove from oven, slice with pizza slicer into triangles, serve with salsa and enjoy!

Steps:

• Place a 10-inch saute pan over medium heat. Place butter in the pan, followed by a flour tortilla. Lay some of the cheeses in first, see Cook's Note.
• Add onions, peppers, chicken, top with a little more cheese, and cover with a second tortilla. Place a lid on the saute pan, and let sit for 3 to 4 minutes or until golden brown before flipping. Flip and cook until golden brown on both sides. Repeat with remaining tortillas and ingredients. Allow the quesadilla to cool before cutting, about 2 minutes. Cut into pie shapes. Place a dollop of sour cream and chives on top. Enjoy.

Steps:

• Spread cream cheese on one side of the tortilla, completely covering it.
• Top the cream cheese with the black beans and onion.
• Top the beans with the cheddar and fold over.
• Heat skillet to medium.
• Brush one side of folded tortilla with melted butter.
• Put the quesadilla butter side down in skillet.
• While that side is cooking, brush butter on the other side.
• When lightly browned, flip.
• When both sides are lightly browned, remove from skillet and serve with sour cream and salsa, if desired.