Crispy Edged Quesadilla Recipes

EASY OVEN CRISPY QUESADILLAS

Steps:

• Stir salsa with parmesan& coriander.
• Place tortillas on a flat surface.
• Spread equal amounts of salsa mixture all over each tortilla, leaving about a 1/2 inch border around the edges.
• Scatter equal amounts of peppers, olives, onions& cheese on HALF of each tortilla.
• Fold in half.
• Lightly brush oil on the outside of each tortilla& place on a baking dish.
• Bake in a preheated 425F oven for 5 minutes per side or until golden brown.
• Slice each tortilla into 2 or 3 wedges& serve with sour cream, guacamole& additional salsa for dipping (optional).

CRISPY OPEN-FACED QUESADILLAS

Steps:

• 1 tablespoon chopped fresh cilantro or parsley leaves (or 1 teaspoon dried parsley)
• Preheat the broiler.
• Brush the tortillas on both sides with vegetable oil and lightly salt. Heat a large saute pan over medium heat and cook the tortillas, 1 at a time, until slightly golden on both sides. Meanwhile, in a small bowl, mix together the sour cream, lime zest and juice, cumin, and salt and pepper, to taste, until smooth. Pour into a plastic squeeze bottle or sturdy resealable plastic bag and cut small tip in corner.
• Arrange the browned tortillas on a baking sheet and sprinkle evenly with cheese. (You may need to do this in batches if both tortillas don't fit on 1 tray.) Broil until the cheese bubbles and begins to brown, about for 1 to 2 minutes, (be careful not to burn). Slice each quesadilla into 8 wedges and drizzle sour cream decoratively over the top. Sprinkle with cilantro and serve.

CRISPY-EDGED QUESADILLA

Steps:

• Place a medium nonstick skillet over medium heat, then add the oil. Let oil heat up for 20 seconds, swirling the pan around so the oil coats the bottom.
• Place the tortilla in the skillet and sprinkle the cheese evenly over the top. Once the cheese begins to melt, 30 seconds to 1 minute, use a spatula to fold the tortilla in half. Using the spatula, press down firmly on the top of the tortilla until some of the cheese runs out into the pan. Let the quesadilla cook until the cheese that's leaked out solidifies and turns brown, 2 to 3 minutes.
• Flip the quesadilla over and let cook on the other side for another 1 to 2 minutes, until the cheese is crisp and golden. Slide quesadilla onto a plate and serve immediately.