Crunchy Quesadilla Stack Recipes

STACKED CHICKEN QUESADILLAS

Steps:

• Preheat oven to 325º.
• Arrange chicken in baking dish and top with tomatoes and chilies.
• Bake for 1 hour.
• Chop chicken and return to tomato mixture and set aside.
• Increase oven temperature to 350º.
• Mix cheeses in bowl.
• Spray 2 pie plates with nonstick cooking spray.
• Layer 1 tortilla, 2 tbsps. chicken mixture, 1 tablespoons jalapenos, 1 tablespoons green onions, 1 tablespoons olives, and 1/3 cup cheese mixture.
• Repeat layers to make 4 layers in each plate.
• Top with a tortilla and brush top with butter.
• Bake for 20 to 25 minutes or until heated through.
• Cut into wedges and serve with sour cream, salsa, or guacamole.

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.

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?

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.