Two Cheese Quesadillas Food

TWO-CHEESE QUESADILLAS

Steps:

• Place tortillas on a griddle. Sprinkle each tortilla with the cheeses, tomatoes, green pepper and onion. Fold over and cook over low heat for 1-2 minutes on each side or until cheese is melted. Serve with salsa and sour cream.,

ROUND 2 RECIPE - CAJUN QUESADILLAS

Steps:

• Heat a large skillet over medium heat and drizzle with canola oil. Place 1 tortilla in the skillet to warm. Sprinkle over half the cheese. Spread half the chicken mixture over the cheese and top with a second tortilla. Cook 3 minutes. Flip it over and cook until the bottom is browned and the cheese is melted, another 2 to 3 minutes. Repeat for the second quesadilla. Slice and serve with the remoulade and top with cilantro, if desired.

TWO CHEESE QUESADILLAS

Steps:

• Preheat a nonstick griddle or comal for 2 minutes over medium heat. ; Place Del Caribe® Cheese slices on the skillet. Sear for 1 minute or until cheese is golden brown. Flip cheese and cook for an additional minute or until golden brown on the other side. Remove the cheese from skillet and set aside.; Wipe the skillet with a paper towel. Reduce heat to medium low. Heat tortilla for 30 seconds, flip, and add ¼ cup Chihuahua® Cheese. Add one slice of seared Del Caribe® cheese, and fold in half. Cook until Chihuahua® cheese is fully melted, and quesadillas are golden brown on both sides. Repeat with remaining tortillas.; Serve Two Cheese Quesadillas with Roasted Tomato and Chile de Árbol Salsa. Enjoy!

2 MINUTE CHEESE QUESADILLAS

Steps:

• Place 1 flour tortilla on a large microwave-safe plate; sprinkle with Cheddar cheese. Place the second flour tortilla atop the Cheddar layer.
• Cook on high in the microwave until cheese is melted, about 1 minute.

CHEESE QUESADILLAS

Steps:

• Lightly spread one side of each tortilla with butter; place four tortillas buttered side down on large skillet or griddle (may have to cook in batches).
• Whip cream cheese until fluffy; stir in onions, tomato and salt.
• Spread on tortillas in skillet to within 1/2-inch of edge; sprinkle on Colby Jack cheese and jalapeno.
• Top with remaining tortillas, buttered side up.
• Cook on medium heat until bottom is lightly browned, about 2 minutes.
• Carefully flip quesadillas over to brown other side.
• Remove from heat and cut into 4 or 6 wedges.
• Serve with sour cream, guacamole and/or salsa.

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.

THREE-CHEESE QUESADILLAS

Steps:

• Spread butter over one side of each tortilla. Spread cream cheese over unbuttered side on half the tortillas. Sprinkle with cheeses, onion, cilantro and olives. Top with remaining tortillas, buttered side up., Cook on a griddle over medium heat for 1-2 minutes on each side or until cheese is melted. Cut into wedges. Serve with salsa and sour cream if desired.

CHEESE QUESADILLAS

Steps:

• Lay 6 tortillas on a work surface. Divide the cheese among the tortillas. (Its best to leave about an inch border on the edge of the tortilla uncovered to allow for the spread of the melting cheese.) Top with remaining tortillas and press gently to seal. Melt 1 tablespoon butter in a small skillet. Carefully place a quesadilla in the skillet and fry, turning once, until golden and little bubbles appear on both sides, about 4 to 5 minutes total. Repeat with the remaining quesadillas, wiping out the pan between batches if the butter burns, and adding more butter, as needed.
• While the quesadillas cook make the salsa: Halve the tomatoes and grate them on the largest holes of a box grater into a bowl, discarding the skins. Grate the onion into the tomato, and stir in the cilantro, hot sauce, and salt, to taste.
• Cut each quesadilla into 4 wedges with a pizza wheel or knife and serve with the salsa and avocado.

TWO-CHEESE ENCHILADAS

Steps:

• Preheat oven to 350°F. Mix ricotta, 2 1/2 cups Monterey Jack, 1/2 cup taco sauce, chilies, onions and 1/4 cup cilantro in large bowl. Season filling with salt and pepper.
• Heat oil in medium skillet over medium heat. Using tongs, add tortillas 1 at a time to oil; fry just until softened, about 5 seconds per side. Transfer tortillas to paper towels and drain.
• Spread 1 cup taco sauce over bottom of 13x9x2-inch glass baking dish. Spoon generous 1/4 cup filling into center of 1 tortilla. Fold bottom of tortilla over filling; roll up tortilla to enclose filling. Place seam side down in prepared dish. Repeat with remaining tortillas and filling. Top with 1/2 cup taco sauce and 1 cup Monterey Jack.
• Bake enchiladas uncovered until heated through, about 30 minutes. Sprinkle with additional cilantro.

MANCHEGO CHEESE QUESADILLAS FOR 2

Steps:

• Cover each tortilla with 2 slices of manchego cheese and fold them in half.
• In a large skillet, heat the cooking spray (PAM) and when it's hot enough add in your tortillas.
• Cook them for about 2-3 minutos on each side until they're golden brown and the cheese has melted.
• When they're done, put 1/2 teaspoons of sour cream over each quesadilla and 1 teaspoons of Pico de Gallo.
• Variations: prepare as indicated but you may add to the filling ham, veggies, shredded chichen, guacamole, chiles or even fruit! ;) Make it as you wish! Enjooooy!

BACON AND CHEESE QUESADILLAS FOR TWO

Steps:

• Cook the bacon in a small non-stick skilled over medium heat until crisp.
• Remove bacon and transfer to a pper towel to drain.
• Pour out all but 1 tablespoon of bacon fat, then return to medium heat.
• Add the minced shallots, pinch of salt and cook, stirring occasionally until softened, about 2 minutes.
• Transfer shallots to small bowl and set aside.
• Wipe out skillet with paper towels and return to medium-low heat and lightly toast each tortilla on ONE side (about 1 minute each).
• Slide the tortillas to a cutting board.
• Divide the cheese, bacon and shallots equally between the four tortillas; spreading the filling over half of each toritilla, leaving a 1/2-inch border around the edge.
• Top with jalapenos and/or adobo sauce.
• Fold the tortillas in half and press to flatten.
• Brush tops generously with oil and sprinkle lightly with salt.
• Place quesadillas in skillet, oiled side down and cook over medium-low heat until crisp and well browned, 1 or 2 minutes.
• Before flipping, brush tops of each with oil and sprinkle salt.
• Flip the quesadillas and continue to cook until the second sides are crsip and well browned, 1 to 2 minutes longer.
• Tranfer to cutting board and cool slightly before cutting in half.
• Serve with salsa and/or guacamole.

QUESADILLAS FOR ONE OR TWO

Steps:

• Brush pan with oil and heat.
• Place tortilla in pan and heat on one side.
• Turn tortilla over and sprinkle with cheese, tomato and chile pepper.
• Cook until cheese melts.
• Remove tortilla to plate.
• top with guacamole or salsa if desired.
• Any one or more of the variations ingredients can be added.
• Fold in half, cut into quarters and serve hot.