Bonnies Quesadilla Stack Recipes

STEAK QUESADILLAS

Steps:

• Preheat grill and oven to 375°. Meanwhile, pat dry steak and generously season with salt and pepper. In a small bowl, mix together cheddar and Monterey Jack. Set aside.
• Cut both avocados in half, remove pits and scoop out all halves from the skin using a large spoon; discard skin. Slice one avocado into 1/4" slices. Drizzle with fresh lime juice and cover in plastic wrap, then set aside. Chop remaining avocado and mix with pico de gallo. Set aside.
• Add steak to the grill and cook 5 to 6 minutes on each side for medium doneness. Transfer steak to a plate and cover loosely with foil; let rest for 5 minutes. Cut into thin slices on a diagonal.
• Prepare 2 rimmed sheet pans with parchment paper. Place tortillas in pan and add 1/2 cup of cheese mixture, then layer slices of avocado and steak. Cover with 1/2 cup of cheese and place another tortilla on top. Repeat for remaining quesadillas. Bake until cheese is melted, about 10 minutes.
• Cut quesadillas into wedges and serve with pico de gallo-avocado salsa.

EASY BAKED QUESADILLA

Steps:

• Gather the ingredients.
• Preheat oven to 350 F. Take a piece of aluminum foil that is big enough to cover a cookie sheet front and back. Center it on a cookie sheet.
• Place 2 tortillas side by side on foil. Sprinkle cheese evenly on both tortillas.
• Place protein option on top of cheese.
• Place vegetable option on top of protein.
• Spoon about half the salsa over the top, making a very light layer, if desired.
• Cover each stack with another tortilla.
• Bring 2 sides of the foil together above the quesadillas, sealing foil at the center of cookie sheet. Crimp edges of foil to seal along the side of cookie sheet.
• Bake for 10 minutes. Open foil carefully. Slice each quesadilla in quarters and serve with optional toppings (if desired).

BONNIE'S QUESADILLA STACK

Steps:

• 1. Cook's Note: A word about corn tortillas. They are not all the same. I use the La Banderita brand because it is a very soft, white, corn tortilla that is very pliable and doesn't break -- so pliable it can be used for wraps without heating. It gets crispy, and it is never tough when fried.
• 2. Assemble all the ingredients before you begin and do the prep work before you fry the tortillas.
• 3. Prep the veggies and cheese. Dice the avocado. Finely dice the red onion, and cut each cherry tomato in half, then cut each half in half, drain the tomatoes very well on paper towels until no liquid remains. Grate the cheese.
• 4. Pour olive oil just to cover the bottom of a small skillet and heat until hot but not smoking. You should have just enough oil that when you put the tortilla in the oil it is not submerged.
• 5. Fry the corn tortilla on both sides until light golden brown. Don't over fry. You want it crispy, not tough.
• 6. Blot the cooked tortilla with paper towels and immediately sprinkle each fried tortilla lightly with kosher salt. Keep it covered and warm, until you have cooked three tortillas to make your stack.
• 7. Place the cooked tortilla on the plate and sprinkle with half the Tillamook cheese.
• 8. Add half the diced tomatoes.
• 9. Add half the finely diced onions.
• 10. Add half the diced avocado.
• 11. Next, pour about 2 teaspoons of green taco sauce over the avocado.
• 12. Add a second tortilla to the top
• 13. Repeat layers of remaining cheese, tomatoes, onions and avocado, including the 2 teaspoons green taco sauce on top of the avocado.
• 14. Add the third corn tortilla to the top to finish the Quesadilla Stack. Enjoy!
• 15. Who took a big bite out of my Quesadilla Stack?

OVEN BAKED CHICKEN QUESADILLAS

Steps:

• Place Chicken ingredients in a bowl and mix to coat chicken.
• Heat oil in skillet over high heat. Add onion and garlic, cook for 1 minute. Then add capsicum and cook for 2 minutes until starting to soften. Transfer into bowl.
• Return skillet to the stove. Add chicken and cook until browned. Add to same bowl. Set aside until the filling cools (to speed it up, cover and refrigerate, and/or spread out on plate).
• Preheat oven to 220C / 430F (standard) or 200C/390F (fan / convection).
• Spray baking tray lightly with olive oil. Heat in the oven while you assemble the quesadillas.
• Divide the filling between the tortillas, covering half the surface. Top with cheese. Fold in half and press down gently but firmly.
• Remove baking tray from oven. Transfer quesadillas onto tray (you should hear a soft sizzle).
• Bake for 8 minutes. Then turn the quesadillas (over the folded edge) then press down with the egg flip. Bake for a further 8 minutes or until the surface is crispy.
• Remove from oven and serve immediately!

CHICKEN QUESADILLA STACK

Steps:

• Preheat oven to 425 degrees.
• Lightly coat baking sheet with veggie spray.
• Place one tortilla on baking sheet and spread 1/4 cup refried beans on top.
• Sprinkle with 1/2 cup chicken, 2 1/2 tablespoons chiles, 1 tablespoon cilantro, and 3 tablespoons cheese.
• Repeat layering two times.
• Top with remaining tortilla, pressing down slightly to help hold layers together.
• Cover top tortilla loosely with foil and bake stack until heated through, about 15 minutes.
• Remove foil, sprinkle with remaining cheese, and bake until cheese melts, about 5 minutes longer.
• Meanwhile, combine sour cream and remaining cilantro in a small bowl.
• Cut quesadilla into 6 wedges, but do not separate them.
• Spread cilantro sour cream over top and spoon salsa in centre.

QUESADILLA STACK

Steps:

• Preheat oven to 350°F.
• Heat oil in a wok or large frying pan.
• Add onion, bell peppers, chili powder and cumin and stir fry until the onion has caramelized a little and the bell pepper has softened.
• On a cookie sheet (or a pampered chef pizza stone) place one tortilla. Layer with 1/3 of the turkey, 1/3 of the onion and bell pepper mix and 1/3 of the cheese. Repeat to make three layers and top with final tortilla.
• Bake in the oven for 15 minutes or until heated through.
• Slice into wedges and serve with salsa and sour cream as condiments.

ZUCCHINI QUESADILLAS

Steps:

• Preheat oven to 400 degrees. In a large skillet, heat 3 tablespoons oil over medium heat. Add onion and 1 teaspoon salt; cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garlic; cook 1 minute more.
• Add zucchini and frozen corn kernels; cook, stirring occasionally, until zucchini is soft and corn is tender, about 6 minutes. Remove from heat; stir in cilantro, if using.
• Brush one side of all tortillas with remaining tablespoon oil; lay 2 tortillas, oiled side down, on a baking sheet. Place half of the filling on each, and sprinkle with half the cheese. Place remaining 2 tortillas on top, oiled side up; press down gently with a spatula to seal.
• Bake until cheese has melted and tortillas are golden brown, turning once, about 10 minutes. Remove from oven; let cool slightly. To serve, slice each quesadilla into wedges.