Quesadillas With Chilies And Olives Recipes

THE GREATEST QUESADILLA

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.

QUESADILLAS

Steps:

• Toss chicken with chili powder, cumin, salt and pepper (about 3/4 tsp salt 1/2 tsp pepper).
• Heat 2 tsp olive oil in 12-inch non-stick skillet over medium-high heat. Add chicken and cook and turn occasionally until fully cooked through, about 6 minutes. Transfer to a medium mixing bowl.
• Heat remaining 2 tsp oil in same skillet. Add bell pepper and red onion and saute until tender, about 6 minutes, while adding in garlic during last 1 minute. Transfer to bowl with chicken, pour in lime and toss.
• Brush top side of tortillas with melted butter. Wipe skillet clean with paper towels, heat over medium heat. Toss cheeses together.
• Transfer one tortilla buttered side down to skillet. Working quickly sprinkle 1/2 cup cheese evenly over one half side of the tortilla then sprinkle with about 3/4 cup of the chicken mixture. Fold top half over, repeat with a second tortilla (you can fit two in the skillet at once).
• Let cook until golden brown on bottom about 2 minutes, then carefully turn to opposite side and continue to cook until golden brown on bottom.
• Repeat process with remaining tortillas, cheese and filling. Cut each quesadilla into 2 or 3 wedges. Serve warm with desired toppings.

CHICKEN, CHILI, AND CHEESE QUESADILLAS

Steps:

• Lay 6 tortillas on the work surface, and divide the cheese, jalapenos and chicken among the tortillas. (It's best to leave about an inch border on the edge of the tortilla uncovered to allow for the spread of the melting cheese.) Top with remaining tortillas and press gently to seal. Melt 1 tablespoon butter in a small skillet. Carefully place a quesadilla in the skillet and fry, turning once, until golden and little bubbles appear on both sides, 4 to 5 minutes in all. Repeat with the remaining quesadillas, wiping out the pan between batches if the butter burns.
• While the quesadillas cook, make the salsa: Halve the tomatoes and grate them on the largest holes of a box grater into a bowl, discarding the skins. Grate the onion into the tomato and stir in the cilantro, hot sauce and salt, to taste.
• Cut quesadillas into 4 wedges with a pizza wheel or knife and serve with the salsa and avocado.

QUESADILLAS WITH CHILIES AND OLIVES

Steps:

• Put cleaned and chopped chilies, mozzarella, feta cheese, olives and coriander into a food processor until you get a creamy texture.
• Put 4 tortillas onto a baking tray and divide the cheese spread evenly onto them.
• Put the other 4 tortillas onto them.
• Blend paprika powder and olive oil and sprinkle over the tortillas.
• Cover with aluminum foil and bake at 220°C for about 5 minutes.
• Cut into 8 slices each.

CHICKEN CHILI SHEET PAN QUESADILLA

Steps:

• Preheat the oven to 450 degrees F. Brush a half sheet pan or rimmed cookie sheet with half of the butter.
• Arrange 2 tortillas along the longest side of the sheet pan with half hanging over the rim; repeat with the other long side of the pan. Place one tortilla, also half hanging over, at each end. Place 1 tortilla in the center so the whole bottom of the sheet pan is covered.
• Sprinkle evenly with half of the shredded cheese, all of the chicken, taco seasoning, chiles, corn and olives. Place spoonfuls of the salsa over the top and spread evenly. Top with the remaining cheese.
• Place 1 tortilla in the center of the pan, on top of the filling, and then fold up the overhanging tortillas so that the filling is completely covered. Brush with the remaining butter, top with another sheet pan and press down firmly.
• Bake until the tortillas are crispy and the inside is melted and hot, 20 to 25 minutes.
• Carefully remove the top sheet pan. Slice the quesadilla into squares and serve with avocado, sour cream, lime and cilantro.

GREEN CHILE AND CHICKEN QUESADILLAS

Steps:

• Heat large skillet over medium heat.
• Top half of a tortilla with cheese, chicken, onion, chiles, and peppers.
• Fold tortilla in half and press down.
• Lightly brush melted butter on both sides of tortilla and place on skillet, cooking 1-2 minutes on each side.
• Repeat with remaining ingredients.
• Serve with salsa and guacamole.