Quesadillas With Jack And Spicy Saute Recipes

QUESADILLA (BEEF, VEGETABLE OR CHICKEN)

Steps:

• Place tortilla on work surface. Sprinkle one side with a bit of cheese, top with Filling of Choice. Sprinkle with corn*, coriander and top with cheese. Fold in half.
• Preheat non stick skillet over medium low heat (no oil, if pan is not non-stick use 2 tsp oil).
• Place quesadilla in skillet, press down lightly, cover with lid. Cook for 3 minutes until underside is super golden brown and crispy.
• Carefully flip over the folded edge (see video). Press down lightly. Cook for 3 minutes until crispy (no lid).
• Transfer to cutting board, cut in half. Serve immediately!
• Dipping Sauce options: Sour cream, salsa, Avocado Sauce (pictured)
• Mix ingredients in a small bowl. Use for one of the Fillings Options below.
• Heat oil in a skillet over high heat. Add onion and garlic, cook for 2 minutes.
• Add beef and cook, breaking it up as you go. Once it changes from pink to brown, add capsicum. Cook for 1 minute.
• Add tomato paste, water and Spice Mix. Cook for 2 minutes. Transfer to bowl, cool.
• Drizzle chicken with 1 tbsp oil, toss to coat. Sprinkle over Spice Mix, toss well to coat.
• Heat 1 tbsp oil in a large skillet over high heat. Add onion and garlic, cook for 2 minutes. Add capsicum and cook for 1 minute. Transfer to bowl, cool.
• Return pan to stove, reduce to medium heat. Add remaining 1/2 tbsp oil. Add chicken and cook for 3 minutes until deep golden. Turn and cook for 3 minutes until cooked through.
• Transfer chicken to cutting board, rest for 2 minutes then dice and cool. Combine with capsicum mixture.
• Heat oil in a skillet over high heat. Add onion and garlic, cook for 2 minutes. Add capsicum, cook for 1 minute.
• Add beans, corn, tomato paste, water and Spice Mix. Cook for 2 minutes. Transfer to bowl, cool.

SPICY STEAK QUESADILLA

Steps:

• Lay out 2 of the flour tortillas on a flat surface. Top with 1/2 cup of the Cheddar, spreading evenly over the tortillas. Divide the steak among the tortillas and sprinkle with the desired amount of jalapeno. Top with salsa and remaining 1/4 cup cheese. Top with remaining tortillas and press to seal.
• Heat a large saute pan over high heat. Add enough oil to coat the bottom of the pan and lower the heat to medium. Cook until golden brown on both sides, about 3 minutes per side. Repeat with the other quesadilla.
• Let cool for 5 minutes. Slice into 8 or 10 pieces. Garnish with salsa and cilantro sprigs.

GREEN CHILI AND MONTEREY JACK QUESADILLAS

Steps:

• Heat 3 tablespoons oil in heavy large skillet over medium heat. Add chilies. Cover and cook until chilies are soft, adding water by tablespoonfuls if chilies become too dark, stirring occasionally, about 10 minutes. Uncover. Add garlic; sauté 1 minute. Transfer to medium bowl. Stir in cilantro. Season chili mixture to taste with salt and pepper.
• Heat 2 teaspoons oil in each of 2 heavy large skillets over medium-high heat. Add 1 tortilla to each skillet. Top each with 1/4 of cheese and 1/4 of chili mixture, then 2 tablespoons salsa. Top each with 1 tortilla. Cook until bottoms are golden brown, about 3 minutes. Turn quesadillas over. Cook until bottoms are golden brown and cheese melts, about 3 minutes. Transfer to cutting board. Cut each quesadilla into 6 wedges. Transfer to platter. Repeat with remaining oil, tortillas, cheese, chili mixture, and salsa. Serve hot.
• *Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.