Quesadilla Sauce Recipes

PHILLY CHEESESTEAK QUESADILLA RECIPE

Steps:

• In a large skillet, heat 2 tsp oil, once hot add the chopped meat. Season with salt and pepper and cook until meat is fully cooked. Remove from skillet and cover to keep warm.
• Meanwhile, finely chop the onion, dice the mushrooms, and peppers. Sautee vegetables in the same skillet until tender, adding another teaspoon of oil if needed.
• Add the beef back to the skillet with minced garlic, stir and cook until meat is reheated.
• Spread mayo (if using) on the tortillas. Divide the filling between the tortillas, adding them to one side of the tortilla. Top the filling with sliced cheese and close the tortilla
• Heat a skillet over med heat. For a crisper tortilla, add a little oil to the pan. Place the tortilla in the hot pan and sautee until the cheese is melted and the outside is golden and crisp, flipping once. Slice and serve.

QUESADILLA (BEEF, VEGETABLE OR CHICKEN)

Steps:

• Place tortilla on work surface. Sprinkle one side with a bit of cheese, top with Filling of Choice. Sprinkle with corn*, coriander and top with cheese. Fold in half.
• Preheat non stick skillet over medium low heat (no oil, if pan is not non-stick use 2 tsp oil).
• Place quesadilla in skillet, press down lightly, cover with lid. Cook for 3 minutes until underside is super golden brown and crispy.
• Carefully flip over the folded edge (see video). Press down lightly. Cook for 3 minutes until crispy (no lid).
• Transfer to cutting board, cut in half. Serve immediately!
• Dipping Sauce options: Sour cream, salsa, Avocado Sauce (pictured)
• Mix ingredients in a small bowl. Use for one of the Fillings Options below.
• Heat oil in a skillet over high heat. Add onion and garlic, cook for 2 minutes.
• Add beef and cook, breaking it up as you go. Once it changes from pink to brown, add capsicum. Cook for 1 minute.
• Add tomato paste, water and Spice Mix. Cook for 2 minutes. Transfer to bowl, cool.
• Drizzle chicken with 1 tbsp oil, toss to coat. Sprinkle over Spice Mix, toss well to coat.
• Heat 1 tbsp oil in a large skillet over high heat. Add onion and garlic, cook for 2 minutes. Add capsicum and cook for 1 minute. Transfer to bowl, cool.
• Return pan to stove, reduce to medium heat. Add remaining 1/2 tbsp oil. Add chicken and cook for 3 minutes until deep golden. Turn and cook for 3 minutes until cooked through.
• Transfer chicken to cutting board, rest for 2 minutes then dice and cool. Combine with capsicum mixture.
• Heat oil in a skillet over high heat. Add onion and garlic, cook for 2 minutes. Add capsicum, cook for 1 minute.
• Add beans, corn, tomato paste, water and Spice Mix. Cook for 2 minutes. Transfer to bowl, cool.

SPICY QUESADILLA SAUCE

Steps:

• Mix mayonnaise, jalapeno peppers, 3 tablespoons of the pickling juice from the peppers, sugar, paprika, cumin, cayenne pepper, garlic powder, and salt together in a bowl.
• Cover bowl with plastic wrap and refrigerate 4 to 6 hours before serving.

ULTIMATE BBQ CHICKEN QUESADILLAS

Steps:

• Add the chopped chicken and drained black beans to a large bowl. Finely dice the red onion. Remove the seeds from the jalapeño, then finely dice. Pull the cilantro leaves from their stems and roughly chop. Add the onion, jalapeño, cilantro, shredded cheddar, chili powder, smoked paprika, salt, and BBQ sauce to the bowl with the chicken and beans. Stir until everything is evenly combined.
• Place about 1/3 cup of the BBQ chicken mixture on each tortilla and spread it evenly over one half of the surface. Fold the tortilla closed. Cook the filled and folded tortillas in a dry skillet over medium-low heat, until the outside is brown and crispy, the filling has heated through, and the cheese has melted. Cut each quesadilla in half and serve.

TACO BELL CHICKEN QUESADILLA

Steps:

• Place sour cream, mayonnaise, taco seasoning, chili powder, and green sauce in a bowl. Stir until thoroughly combined.
• Prepare chicken breasts by slicing in half horizontally. Place cut chicken breasts between two sheets of plastic wrap and gently pound to between 1/4 inch and 3/8 inch thick.
• Season chicken breasts on both sides with a small amount of salt and ground black pepper.
• Add two teaspoons of olive oil to a medium sized skillet. Heat the skillet to medium-high.
• Place chicken breasts into the pan, cook for 4 to 5 minutes, then flip the chicken over and cook for another 4 to 5 minutes or until the chicken is completely cooked through.
• Place chicken on a cutting board, let it rest for 5 minutes before slicing it into 1/4 inch slices.
• Wipeout the skillet with a paper towel. Add 1 10 inch tortilla so the skillet. Turn the temperature to medium-low.
• Drizzle about 1 1/2 tablespoons of the creamy jalapeno sauce over the tortilla.
• Add 1/3 cup of Monterey jack cheese, and add 1/3 cup of Cheddar cheese. Add enough pieces of chicken to cover the toritlla. Add the top tortilla.
• Cook for 2 to 3 minutes before flipping, then cook on the other side for an additional minute or two.
• Cut the quesadilla into thirds before serving.

COPYCAT TACO BELL QUESADILLA SAUCE

Steps:

• Add all sauce ingredients to a medium mixing bowl. Whisk until combined.
• Cover and chill in the refrigerator for at least 2 hours or until ready to use.

COPYCAT TACO BELL QUESADILLA SAUCE

Steps:

• In a medium bowl, mix all ingredients together.