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Thursday, September 1, 2011

Quesadilla Crazy

In my house we are Quesadilla Crazy.  We make all types of Quesadillas for all types of meals -- breakfast, lunch, dinner, snacks, side dishes.  The possibilities are endless.  I always keep soft taco sized flour tortillas in my fridge.  I find these are the best size because you can either make a single tortilla quesadilla by topping one tortilla and folding in half or you can make a double tortilla quesadilla by putting one on top of the other and it still fits in the skillet and is manageable for turning.

We don't limit ourselves to typical quesadilla ingredients.  I mean, don't get me wrong I love myself a plain, old cheese quesadilla or a chicken quesadilla using leftover fajita meat but we have come up with some pretty good variations that step a little out of the box.  Today I'll share my "technique" and two of our favorite combinations.

The technique is pretty basic.  I make them like grilled cheese sandwiches.  I butter, oil or spray the tortillas with I Can't Believe It's Not Butter spray (depending on the ingredients and my caloric concerns at the time) and then cook them on a flat griddle pan, griddle or in a skillet.  The key is to keep the heat medium (like 6 or 7) so the contents get warm before the outside burns.  Don't walk away.  I'm very impatient so unfortunately many a quesadilla (and grilled cheese for that matter) end up in my trash can.  It can also be helpful to heat up any meat and/or veggies you are putting in the quesadilla before you put them in with the cheese.  This ensures that all the ingredients will be toasty warm.  

Pizza Quesadillas

1 soft taco flour tortilla
olive oil
pizza sauce
mozzarella cheese

Brush the tortilla lightly with olive oil.  Spread a very thin layer of pizza sauce over it.  Top half of it with pepperoni and cheese.  Cook at medium heat until cheese starts to look melty, then fold in half.  Continue cooking until outsides are golden brown.  

Turkey Swiss Quesadillas -- This is my favorite

1 soft taco flour tortilla
1 slice deli smoked turkey
Hormel bacon pieces
shredded Swiss cheese
green onion, finely chopped
dijon mustard
sour cream

Spread a very thin layer of butter on one side of the tortilla, set aside.   Chop up the deli turkey and green onions and then warm in a small skillet with a few tsp. of olive oil and the bacon pieces.  Place buttered tortilla on griddle, top with Swiss cheese and turkey, onion, bacon mixture.  Cook until cheese starts looking melty, then fold in half.  Continue cooking until tortilla is golden brown.  Mix up 2-3 T. light sour cream with a tsp or two of dijon mustard for a yummy dipping sauce.

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