ith salt.
Assembly of Quesadillas: Put two sheets of plastic
he remaining oil.
Place quesadillas on the rack of an
Spread each tortilla with 2 tablespoons cream cheese. In a small bowl, combine chicken, cheese, bell peppers and onion. Evenly divide chicken mixture over each of 4 tortillas. Top with remaining tortillas. Lightly spray both sides of each quesadilla with nonstick cooking spray. Place quesadillas onto baking sheets. Bake at 400\u00b0 for 12 minutes or until golden brown, turning once halfway through heating. Cut quesadillas into wedges and serve with favorite Mexican toppings. Makes 8 appetizer servings.
hile cooking the remaining quesadillas.
Cut quesadillas into 4 wedges; serve
s golden brown.
Serve quesadillas with salsa.
an over medium heat. Cook quesadillas until browned and cheese melts
ot.
To prepare the quesadillas butter one side of flour
br>Repeat until all eight quesadillas are made.
Sprinkle remaining
In a bowl, stir together the first 4 ingredients.
Spoon pork mixture evenly on half of each tortilla; sprinkle with cheese.
Fold tortillas in half; press gently to seal.
Spread butter on both sides of quesadillas.
Heat a large nonstick skillet (can use cast-iron) over medium heat; cook quesadillas 2-3 minutes on each side or until browned.
Cut quesadillas in half or in quarters; serve with additional toppings if desired.
re golden brown.
Turn quesadillas over; continue to bake 4
utter on both sides of quesadillas.
Heat a large nonstick
In a small bowl, combine the sour cream, cilantro and lime juice; set aside. Heat barbecued beef according to package directions. Spread four tortillas with refried beans; top each with 1/2 cup beef and 1/4 cup cheese. Top with remaining tortillas.
In a large skillet coated with nonstick cooking spray, heat quesadillas over medium heat for 1-2 minutes on each side or until lightly browned. Cut each into four wedges. Serve with shredded lettuce, sour cream sauce and tomatoes if desired.
Spray electric grill or skillet with nonstick cooking spray. Preheat.
Cook chicken until done.
Tear chicken into stringy pieces using a fork.
Spread 1 to 2 Tbsp. salsa on a tortilla. Sprinkle with chicken, onion and cheese.
Top with a tortilla. Return to grill or skillet.
Cook until lightly browned on each side, turning once.
Repeat for additional quesadillas.
Cut into 4 pieces and serve while hot.
Preheat broiler.
Heat a large nonstick skillet coated with cooking spray over medium-high heat.
Add onion, garlic, pork, and chiles; cook 6 minutes or until browned, stirring to crumble.
Place 4 tortillas in a single layer on a baking sheet. Spread about 1/3 cup pork mixture over each tortilla; top each with about 1/3 cup cheese, 1 tablespoon green onions, and 1 tortilla.
Broil quesadillas for 1 1/2 minutes on each side or until crisp. Cut each tortilla into 4 wedges. Serve with sour cream and salsa.
br>Turn cookie sheets and quesadillas over.
Bake about 5
n a bowl. Cut the quesadillas into quarters. Divide among plates
n each side.
Garnish quesadillas with salsa and sour cream
Brown ground round, breaking into small pieces (crumbled). Drain and add Ro-Tel and jar of picante sauce.
Mix thoroughly. May rinse jar with small amount of water and add to meat.
Lower heat and simmer 15 minutes.
Serve as filling for tacos or see Mexican Pie recipe, Mexican Taco Salad or Mexican Goulash recipes.
ortilla with 1/4 cup Mexican cheese blend, 1/2 of
ith Monterey Jack cheese for quesadillas
As a topping for