Solar Cooked Quesadilla Recipes

SOLAR COOKED QUESADILLA

Steps:

• Grease a dark, nonstick 9 inch round pan with melted butter lightly.
• Place roast beef slices & cheeses on one side of the tortilla.
• Fold the other half of tortilla over, pressing down gently.
• Brush top with melted butter and transfer to the pan.
• Place pan in solar cooker.
• Solar cook until the cheese is melted or until the tortilla is lightly browned and crisp (About 2-3 hours).

QUICK SPECIAL QUESADILLA

Steps:

• Prepare an egg wash by mixing 1 egg with 2 tablespoons of water. Set aside.
• Take 1 uncooked tortilla and add approximately 1/4 cup of the shredded cheese (more if you want it to be cheesier).
• Fold tortilla in half.
• Apply egg wash to the inside edge of the quesadilla.
• Use your thumb to squeeze the quesadilla shut along the edges.
• Heat oil in a skillet over medium heat. The oil should be approximately 1/2 inch deep in the skillet.
• Once the oil is hot carefully place the quesadilla into the oil. It should begin to lightly bubble as soon as it's place inside the oil. If it doesn't, the oil probably isn't hot enough.
• After 20-30 seconds flip the quesadilla over. The cooked side should be a golden brown.
• After 20-30 seconds remove the quesadilla and place on a plate with 2-3 paper towels to absorb any excess oil.
• Serve hot.
• Can be cut into halves or quarters if serving as appetizers.

SHRIMP & CRAB QUESADILLA

Steps:

• In medium bowl combine shrimp, crab, corn, salsa, sour cream and peppers.
• Combine cheeses together.
• Top 4 tortillas with 3/4 cups of cheese.
• Top cheese with mixture.
• Top with remaining 4 tortillas.
• Heat nonstick skillet over medium heat.
• Place a quesadilla in skillet and cook until browned, 3 - 4 minutes.
• Flip and cook 3 minutes more or until cheese is melted.
• Cut into 6 wedges.

QUESADILLA

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.