The Cheesiest Quesadillas Recipes

EASY CHEESY VEGETARIAN QUESADILLAS RECIPE

Steps:

• Heat 1 tablespoon of oil in a large frying pan over a medium heat.
• Add one tortilla and sprinkle it with half the cheese, half the tomatoes and half the chilies. Add salt and pepper to taste.
• Place another tortilla on top and press it down gently to seal the tortillas together. Cook the tortilla sandwich for about five minutes, turning once half way through the cooking time.
• Check that the cheese has melted and transfer the quesadilla to a cutting board.
• Repeat the process with the next tortilla.
• Cut the quesadillas into wedges and serve immediately with chunky salsa, sour cream and guacamole.
• Serves 4 as a main course or 8 to 10 as an appetizer.

CHEESY QUESADILLAS

Steps:

• Place the tortillas on a greased baking sheet. Combine the cheese and salsa; spread over half of each tortilla. Fold over. , Broil 4 in. from the heat for 3 minutes on each side or until golden brown. Cut into wedges.

CHEESY CHICKEN QUESADILLA RECIPE

Steps:

• How to Make Chicken QuesadillaGather all of your ingredients to make your chicken quesadilla.
• Heat the griddle on medium heat.
• After the griddle is warmed up place ½ tablespoon of the olive oil onto a section of the griddle.
• Place the vegetables on top of the hot oil.
• On the other side of the griddle, add the other ½ tablespoon of olive oil.
• Top the oil with the diced chicken, season with the seasoned salt and pepper.
• Cook the vegetables until they start to get tender and the chicken is done.
• Combine the veggies and cooked chicken on the griddle.
• Place 3 of the tortilla shells on the griddle.
• Add 1/3rd of the vegetable/meat mixture onto the shell.
• Top each quesadilla with 1/3rd of the shredded cheese and finally add the tortilla shell onto of the melting cheese.
• Flip the chicken quesadilla over to sauté the other side.

CHEESE QUESADILLAS

Steps:

• Lay the tortillas flat on a cookie sheet. Sprinkle some of the cheese on 1 half of each tortilla. Try not to get it too close to the edge. Fold the tortillas in half over the cheese to make a half-moon. Warm a skillet over low heat and add 1 tablespoon of the butter. Add the tortilla to the skillet and cook until it is lightly brown, about 2 minutes. Using a spatula, gently lift the edge so you can check. When 1 side is brown, turn the tortilla over and cook the other side until brown and the cheese is all gooey. Use a spatula to transfer to individual plates or a large platter. Repeat with remaining butter and tortillas. Top them with the sour cream, salsa and guacamole.

THE CHEESIEST QUESADILLAS

Steps:

• Roast the chiles by using metal tongs to hold them one-by-one over the flame of your stovetop until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) When totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow them to sweat for a good 20 minutes. Then use a knife to scrape off most of the blackened skin. Stem, seed and finely mince the chiles.
• Butter a large cast-iron skillet generously and set over medium heat. Put 1 tortilla in the skillet and sprinkle on a third of the Monterey Jack and pepper jack cheese, evenly spreading it all the way to the edges so that the surface will be totally covered. Sprinkle on a third of the roasted chiles. Wait for the cheese to mostly melt, then fold half of the tortilla over itself. Cook for 20 more seconds, then flip the half-moon over and cook until the tortilla is buttery and golden, for 30 more seconds. Keep warm and repeat with the remaining tortillas, cheese and chiles. Cut into 4 or 5 wedges each and serve with bowls of chili.