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06-22-2007, 10:36 PM
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GRILLED QUESADILLAS
for 1 quesadilla: 2 tortillas 1/4 c. sliced olives 1/4 c. chopped chicken, pork etc. 1/2 c. shredded cheese small amount chopped dry onion and green peppers,(hot peppers can be used if desired) spicy tomato sauce multiply above ingtedients to make more than one. SHRIMP QUESADILLAS 1 lb med. shrimp, cooked 1 bunch green onions, minced 1 sm. red pepper, minced 2 jalapenos, minced 1 tbsp. fresh garlic, minced 1 1/2 c. cilantro, minced 1 tsp. cumin Salt & cayenne to taste 1 to 1 1/2 c. Monterey Jack cheese, shredded Chop and mix filling ingredients together. Serve with tomato sauce. GRILLED PEPPER QUESADILLAS 3 tbsp. vegetable oil 1/2 med. red onion, peeled and thinly sliced 1 red bell pepper, roasted, peeled and seeded, and cut into 1/2 inch strips 4 oz. low fat Mozzarella cheese, grated 6 oz. Monterey Jack cheese, grated 2 garlic cloves, peeled and minced 2 tbsp. fresh chopped marjoram 2 tbsp. fresh chopped oregano 1/2 tsp. salt Pinch of black pepper Heat 2 tablespoon of the oil in a skillet over medium heat. Add the onion and saute over medium heat, stirring occasionally, until the onion is wilted and translucent, about 5 minutes. Heat a skillet over high heat. Mix the onion, red pepper strips, cheeses, garlic, marjoram, oregano, salt and pepper. Divide evenly over 4 tortillas. 
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02-12-2008, 06:29 PM
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There is a whole new world of quesadilla recipes I was not aware of.
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04-09-2010, 09:57 PM
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Hi guys
Firstly, let me qualify this recipe…it is not an authentic Mexican recipe, more a north of the border classic; but it's very tasty, very quick, and always pleases everyone at the table…what's not to like? The biggest reason why the as follows recipe is not authentic is that it uses a large flour tortilla, whereas in Mexico a quesadilla would be made from a corn tortilla, or more probably from corn masa wrapped around a filling and fried. The quesadilla isn't really the kind of food that demands a recipe per se, and once the basics are mastered (shouldn't take long!!!) you can experiment with a variety of fillings to great effect. The quesadilla is "dry fried" that is, it is heated in a heavy fry pan or skillet (cast iron is ideal here) but no oil needs to be added. The lard or shortening within the flour tortilla provides enough oil for the frying, and will naturally crisp up the tortilla over the dry heat of a frying pan. The heavier the pan, the more even the results, and the less likely you'll burn it. If you don’t yet own a cast iron fry pan…making great quesadillas is surely reason enough to pick one up. Thanks for all friends Caterers London
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08-13-2010, 08:29 AM
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GRILLED QUESADILLAS
for 1 quesadilla: 2 tortillas 1/4 c. sliced olives 1/4 c. chopped chicken, pork etc. 1/2 c. shredded cheese small amount chopped dry onion and green peppers,(hot peppers can be used if desired) spicy tomato sauce multiply above ingtedients to make more than one. SHRIMP QUESADILLAS 1 lb med. shrimp, cooked 1 bunch green onions, minced 1 sm. red pepper, minced 2 jalapenos, minced 1 tbsp. fresh garlic, minced 1 1/2 c. cilantro, minced 1 tsp. cumin Salt & cayenne to taste 1 to 1 1/2 c. Monterey Jack cheese, shredded Chop and mix filling ingredients together. Serve with tomato sauce. GRILLED PEPPER QUESADILLAS 3 tbsp. vegetable oil 1/2 med. red onion, peeled and thinly sliced 1 red bell pepper, roasted, peeled and seeded, and cut into 1/2 inch strips 4 oz. low fat Mozzarella cheese, grated 6 oz. Monterey Jack cheese, grated 2 garlic cloves, peeled and minced 2 tbsp. fresh chopped marjoram 2 tbsp. fresh chopped oregano 1/2 tsp. salt Pinch of black pepper Heat 2 tablespoon of the oil in a skillet over medium heat. Add the onion and saute over medium heat, stirring occasionally, until the onion is wilted and translucent, about 5 minutes. Heat a skillet over high heat. Mix the onion, red pepper strips, cheeses, garlic, marjoram, oregano, salt and pepper. Divide evenly over 4 tortillas.
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08-16-2010, 01:03 PM
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GRILLED PEPPER QUESADILLAS
3 tbsp. vegetable oil 1/2 med. red onion, peeled and thinly sliced 1 red bell pepper, roasted, peeled and seeded, and cut into 1/2 inch strips 4 oz. low fat Mozzarella cheese, grated 6 oz. Monterey Jack cheese, grated 2 garlic cloves, peeled and minced 2 tbsp. fresh chopped marjoram 2 tbsp. fresh chopped oregano 1/2 tsp. salt Pinch of black pepper Heat 2 tablespoon of the oil in a skillet over medium heat. Add the onion and saute over medium heat, stirring occasionally, until the onion is wilted and translucent, about 5 minutes. Heat a skillet over high heat. Mix the onion, red pepper strips, cheeses, garlic, marjoram, oregano, salt and pepper. Divide evenly over 4 tortillas.
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