Basic Quesadillas
Wendy Norcross
ingredients
- Tortillas
- Oil for brushing tortillas
- Filling ideas:
- BBQ Chicken/Turkey/Pork with Cheese and Corn (our favorite!)
- 1 cup shredded cheddar or mozzarella cheese
- 1 cup shredded roasted chicken
- 3 Tbsp. your favorite barbecue sauce
- 1/2 thawed frozen corn
- Sliced onions
- Turkey, Cranberries, and Nuts
- 1 cup chopped turkey
- 1 cup mozzarella cheese
- 1/2 cup cranberries or cranberry sauce
- 3 Tbsp. chopped walnuts or pecans
- Goat Cheese with Olives and Onions
- 4 ounces mild goat cheese
- 1/2 cup kalamata olives, coarsely chopped
- 1/2 medium red onion, thinly sliced
- Ham and Cheese
- 1 cup chopped ham
- 1 cup cheese, any kind
- Chopped onions
directions
- 1
Adjust oven rack to lowest position and heat oven to 500 degrees. Prepare filling.
- 2
Lightly brush tortillas with oil and lay, oiled side down, on a foil-lined cookie sheet. Sprinkle or spread cheese over half of each tortilla, leaving a 1/2 inch border. Top cheese with meat, vegetables or other ingredients.
- 3
Fold empty tortilla half over filling. Place another cookie sheet on top of all the folded quesadillas to weight them and prevent puffing. Bake until tortilla bottoms are golden brown, 6-8 minutes. Remove top cookie sheet, turn quesadillas over and continue baking until golden brown, about 3 minutes. Transfer to cutting board. Cool slightly. Cut into wedges and serve immediately.
notes
from the Carroll recipe box.
Source: Kim Carroll
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