How do you make a Quesadillas? And what is the traditional way to make them?!


Question: I have always wanted to try one, seeing people eat these on tv. But i didnt want to unless i knew the traditional way to make these treats and what fillings are usually used. Can anyone offer me a recipe or suggest a traditional mexican filling?


Answers: I have always wanted to try one, seeing people eat these on tv. But i didnt want to unless i knew the traditional way to make these treats and what fillings are usually used. Can anyone offer me a recipe or suggest a traditional mexican filling?

4 lg. flour tortilla
1 lb. ground round
2 c. grated Cheddar cheese
2 c. Monterey Jack cheese
Chopped lettuce and tomatoes (for garnish)
2 tbsp. Taco seasoning
Dash salt, pepper, garlic powder, seasoning salt
3 tbsp. salsa

Brown meat, drain, sprinkle with seasonings add salsa and warm 10 minutes. 1 large flour tortilla, sprinkle with 1/4 Cheddar cheese, 3 oz. of meat mixture, sprinkle with 1/4 Monterey Jack cheese then sprinkle with lettuce and tomato. Fold in half, brown on warm griddle and serve with salsa and sour cream.

SALSA:

8 oz. jar of picante sauce
2 green onions, chopped (optional)
2 tbsp. chopped cilantro

Mix and chill 2 hours before serving. Optional: grilled chicken breast cut in small strips can be substituted for the ground round meat. Or any white chicken meat (cooked).

its just a flour or corn tortilla with cheese in it...then u let the cheese melt on a griddle

Super simple:

Take a flour tortilla (NOT corn!!), pile a BUNCH of cheddar cheese on it, heat it in a skillet or on a griddle till the cheese starts to melt, put another tortilla on top, flip & cook till the cheese is melted, and you're done. Cut it into wedges if you like, and eat it while it's warm.

TRADITIONALLY, they're made with HUGE tortillas which are not commonly available in local markets or in non-Hispanic sectors of the country.

They are just grilled sandwiches, using flour tortillas instead of bread!

In mine, I put grilled chicken (either shredded or diced) and cheddar or Mexican cheese blend. I'd toss the chicken w/ a bit of Pace or pico de gallo first if my kids weren't so darn picky.

You can either grill them in a pan until a bit crips, then flip carefully and quickly, OR microwave on paper plates (will sweat on ceramic) OR use a pannini grill or sandwich press. Restaurants use sammie presses.

This can be done w/ fajita beef (skirt steak, or any steak, really), grilled shrimp, or grilled veggies. Dip them into salsa, sour cream and guacamole.

take 2 tortillas and warm them in a skillet. Grate chesse of choice, I use chedder, Place grated cheese on top of 1 tortilla then add the other and you have a quesadilla.

Roasted Vegetable Quesadilla
Don't let the 30 minute oven roasting of vegetables frighten you. It takes about 5 minutes to get the vegetables ready to roast then pop them in the oven.

Ingredients:

1 sweet or red onion, ends trimmed, cut in half lengthwise and then sliced
2 red, yellow or orange bell peppers, quartered, cored, seeded
1 eggplant, unpeeled, cut into 1/4-inch slices (about 1.5 pounds)
2 zucchini, ends trimmed and cut into 1/4-inch slices lengthwise
1 tablespoon canola oil
freshly ground pepper
salt (optional)
4 larger sized whole-wheat flour tortillas
6 ounces (1 1/2 cups) shredded reduced fat jack cheese or a combination of reduced fat cheddar and jack (available pre-shredded in packages)
1/4 cup fat-free sour cream
1/4 cup salsa
1 avocado, sliced (optional)
Preparation:

Preheat oven to 400 degrees. Coat a nonstick large baking sheet or jellyroll pan with canola cooking spray. Lay onion slices, bell pepper strips, eggplant slices, and zucchini strips onto the pan. Brush the tops with canola oil and season with pepper and salt (if desired). Roast vegetables in oven until soft (about 30 minutes).
Add one of the tortillas to a large nonstick frying pan and begin to heat over medium heat. Give it about 30 seconds and then flip the tortilla over. Quickly top the tortilla with about 6 tablespoons of cheese and then lay an assortment of the roasted vegetables over the top of the cheese and continue to cook until the bottom of the tortilla is nicely brown.
Fold the tortilla over and cut it into about 4 pieces. Make the remaining quesadillas with the remaining ingredients. Serve each quesadilla with a garnish of a dollop of sour cream topped with a dollop of salsa and about four slices of an avocado fanned out across the top of the quesadilla.

Chicken Quesadilla
1 boned, skinned chicken breast half
(1/2) 1.25 oz. pkt. taco seasoning
(2) 12" flour tortillas
1 cup shredded Monterey jack/cheddar cheese
1 Tbls. diced tomato
1 Tbls. diced jalapeno pepper
1 Tbls. chopped black olives
1/2 tsp. Cajun seasoning
sour cream - for dipping
salsa - for dipping

-Sprinkle taco seasoning over both sides of chicken.
-Fry chicken until cooked through in a lightly oiled pan.
-Cut chicken into 3/4" pieces; set aside.
-Spray one side of a tortilla with non-stick cooking spray and place sprayed side down in frying pan over medium heat.
-Sprinkle tortilla evenly with cheese. Sprinkle tomato, jalapeno, olives, and Cajun seasoning evenly over cheese. Lay cut chicken evenly over all.
-Spray one side of remaining tortilla with non-stick cooking spray and place sprayed side up over chicken.
-Using 2 spatulas, flip entire quesadilla.
-Cook until all cheese has melted and tortilla is lightly browned.
-Remove from pan to serving plate and cut into six equal wedges using a pizza cutter.
-Serve sour cream and salsa in a small bowl on the side.

Shrimp Quesadilla Recipe
2 tsp. olive oil
4 8-inch whole wheat tortillas
6 oz. raw shrimp, peeled and deveined
1 cup kale, shredded into bite-sized pieces
1 cup shredded low-fat Monterey Jack cheese
kosher salt or sea salt and freshly-ground black pepper, to taste
Heat 1 tsp. olive oil in a medium (10-inch) nonstick skillet over medium heat. Add shrimp and cook 1 to 2 minutes per side until cooked through. Season with salt and pepper. Remove to a cutting board. Chop into 1/4-inch pieces.

Place kale in the same skillet and cook until wilted, about 5 to 8 minutes. Season with salt and pepper. If you have flaked sea salt, such as Maldon sea salt or Australian pink flaked sea salt, use that. It will really enhance the kale's sometimes bitter flavor.

Remove the kale from the skillet. Heat the remaining teaspoon of olive oil in the same skillet over medium heat. Place one tortilla in the bottom of the skillet. Top half of the tortilla with 1/4 cup of the kale, one-quarter of the shrimp pieces and 1/4 cup of the shredded Monterey Jack cheese. Fold the other half of the tortilla over the filling and cook 1 minute. Using tongs, gently flip the quesadilla over and cook another minute or two, until lightly browned. Repeat with remaining three tortillas and fillings.

Cut each quesadilla into three triangles. Serve immediately with guacamole, salsa and non-fat sour cream, if desired.

flour tortillas are traditional, my mom (who always tried to get me to eat as much protein as possible) used to make them for me on corn with beans and cheese inside. I thought it was weird at first, but they're really good. When using corn tortillas, you may need more oil in the pan than with flour...they'll get all crispy and amazing.

you can go to walmart and buy a machine to make them on. i have one and i like it . it has a user manual with it. you can use the recipes posted here and you can search for more at www.krartfoods.com /www.pillsbury.com/www.campbells.com/www...





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