Topless Crispy Quesadilla With Cilantro Pesto And Mango Mojo On A Bed Of Greens Recipes

TYLER'S 1000 LAYER QUESADILLAS

Steps:

• Preheat a grill or grill pan. Season the pork loin with salt and pepper. In a small bowl combine the brown sugar, chili powder, garlic, oregano, onion powder, lime juice and canola oil and mix to form a paste. Rub the paste all over the pork. Cover and refrigerate for 2 hours. Place the onion and the corn on the grill and grill until tender and slightly charred. Remove and set aside. With a knife, remove the kernels from the corn. Remove the pork from the refrigerator and place on the grill. Grill to medium, about 4 minutes per side. Remove from the grill and slice into thin slices. Wrap the tortillas in a damp paper towel or clean cloth and place in the microwave for 20 seconds to soften. Place 4 corn tortillas on a flat surface. Place 1/8th of the cheese on each tortilla and top with 1/8th of the pork, onions, corn, and jalapenos. Top with another tortilla and another 1/8th of the cheese, pork, onions, corn, and jalapenos. Top with another tortillas and press down firmly with your hands on each stack. Brush the tops of each stack with some of the canola oil and place on a baking sheet. Place in the oven and cook for 10 minutes, or until the cheese melts and the tortillas are golden brown. Remove from the oven and garnish with sour cream, salsa, guacamole, and cilantro.

TOPLESS CRISPY QUESADILLA WITH CILANTRO PESTO AND MANGO MOJO ON A BED OF GREENS

Steps:

• Pesto:
• Roughly chop the cilantro, making sure not to get too much of the stem. Place it in the bowl of a food processor along with the garlic, crushed red pepper, and coriander. With the processor running, add the oil in a slow stream. Let the processor run for about 30 seconds. Add salt and pepper, to taste, and pulse to combine. Set aside.
• Vinaigrette:
• Pour the lime juice into the cleaned bowl of the processor. Add the Cilantro Pesto and, with the processor running, add the oil in a slow stream. Process until the vinaigrette emulsifies. Add salt and pepper, to taste, and pulse. Set aside.
• Mojo:
• Place all the ingredients into the cleaned bowl of the processor and run until smooth. Set aside.
• Assembly:
• Preheat the oven to 350 degrees F.
• Spread a generous amount of pesto on each of the 4 tortillas, making sure that you spread the pesto almost to the edge of each tortilla. Shred a generous amount of the queso onto each tortilla. Spray a small saute pan with cooking spray and set it over moderately high heat for 2 minutes (you want to make sure the pan is very hot). Place 1 tortilla, cheese side up, into the pan and cook, shaking occasionally, for 1 minute. Transfer to a baking sheet. Repeat with the other 3 tortillas. Place the baking sheet in the oven for 3 to 5 minutes.
• As the quesadillas are cooking, toss the lettuces together in a large bowl with 1/2 of the vinaigrette (reserve the rest for pork loin dish). Mound the salad onto 4 plates. Remove the quesadillas from the oven, allow to cool for a few minutes, and slice each into 4 pieces. Surround the salad with the 4 slices and drizzle with the Mango Mojo. Serve immediately.

SHRIMP AND CILANTRO PESTO QUESADILLA

Steps:

• Preheat the oven to 450 degrees F.
• Season the shrimp with salt and pepper, to taste. In a small skillet over medium heat, heat 2 tablespoons of the olive oil and saute the shrimp for 1 1/2 minutes on each side. Reserve for garnish.
• Place 2 tortillas on an ungreased baking sheet, sprinkle half the cheeses and 1 1/2 tablespoons pesto on each, and season, to taste, with salt and pepper. Stack the 2 layers and cover with the remaining tortilla. Brush with 1 tablespoon oil and sprinkle evenly with ancho chile powder. May be prepared 1 day ahead up to this point and refrigerated. Bake for 8 to 12 minutes or until the tortillas are slightly crisp and the cheese has melted.
• Cut into quarters and serve hot, garnished with the shrimp, more pesto, and sour cream.
• In a food processor, combine cilantro, garlic, pumpkinseeds, lime juice, salt and pepper. With the motor running, slowly add the olive oil until sauce is emulsified. May be prepared up to 2 days ahead, covered, and refrigerated. Bring to room temperature 1 hour before serving.
• Yield: 1 cup

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.

SHRIMP AND CILANTRO PESTO QUESADILLA

Steps:

• Make the cilantro pesto: in a food processor, blend all of the ingredients except for the olive oil. While the processor is running, slowly add the olive oil. Cover the pesto and refrigerate. (Will keep in the fridge for 2 to 3 days)Preheat oven to 450*F.
• Place two tortillas on an undgreased baking sheet.
• Sprread each with 2 TBS of the pesto and sprinkle with the cheeses. Season with salt and pepper.
• Stack one tortilla on top of the other and cover with the remaining tortilla. Brush the top with 1 TBs of olive oil and sprinkle evenly with the ancho powder.
• Bake until the tortillas are slightly crisp and the cheese has melted, 8 to 12 minutes.
• Meanwhile, heat the remaining 2 TBs of olive oil. Season the shrimp and saute for 2 1/2 minutes on each side.
• Cut the quesadillas into quarters. Garnish with the remaining tablespoon of pesto, the shrimp and the sour cream and serve hot.