Apple, Bacon, Cheddar & Carmelized Onion Quesadillas
8 to 12 slices (rashers) crisp, cooked bacon, crumbled
6 soft white flour or whole grain tortillias
1 1/4 cup (6 ounces) shredded cheddar cheese
2 medium apples, pared, cored and quartered
1 medium sweet or yellow onion, sliced
2 Tablespoons butter or margarine
Dash, salt
First, carmelize the onions. To do this, warm the butter in a deep skillet. Add onions and a little bit of salt. Heat on low setting, stirring, for about 20 minutes, until onions gel, and are lightly browned.
Next, spread half of the cheese over three of the tortillias. Add the bacon, apples and onions over the cheese. Top this with your remaining cheese. Place your remaining tortillias on top of this.
Brush a large skillet with a very light coating of olive oil or cooking spray, or use no oil if using a non-stick skillet. One at a time, carefully place each tortillia in a hot skillet. Lightly brown one side. Flip over and brown the other side. Cut into wedges and serve. Nom-nom!
Handy hints:
One way to flip your quesadillas without risking making a mess of it, is to take a plate, and place it over the quesadilla. Very carefully, flip the skillet upside down, to transfer the food to the plate. Then, flip the unbrowned side that's facing up on the plate, back into the skillet.
If desired, you can weigh the quesadillas down with a lid to brown them a bit more, but it's not really neccessary.
You can choose to serve quesadillas with your choice(s) of guacamole, salsa or sour cream.
Nancy's BBQ Beef Quesadillas
1 18 ounce package of refrigerated fully cooked BBQ'd shredded beef (usually found near the chicken or hot dogs in US supermarkets.)
8 white flour or whole grain tortillas
1/2 cup refried beans
1 cup sharp cheddar cheese, shredded
vegetable or olive oil (or non-stick unflavored cooking spray)
In a small bowl, combine the sour cream, green onions 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 of the shredded cheese. Top with remaining tortillas. Brown each side, then cut into wedges and serve. Serves 2 to 4.
Brush a large cast iron or non-stick skillet with a light coating of oil or spray with cooking spray. Brown quesadillas over medium heat for 1-2 minutes on each side.
Easy Folded Turkey Quesadillas
1 Tablespoon plus 1 teaspoon butter or margarine
4 10-inch white flour tortillas
1 Tablespoon plus 1 teaspoon Dijon or honey mustard
1/4 pound plain, buffalo or mesquite flavor sliced turkey breast (or you can use similar amount of leftover turkey, shredded)
2 cups shredded cheddar or colby-jack cheese
Heat a nonstick or cast iron skillet over medium heat. Meanwhile, spread one side of each tortilla with one teaspoon of butter. Flip the tortillas over. On the un-buttered side, spread one teaspoon of the mustard on each tortilla. Lay the turkey breast slices over half of each tortilla. Top with the cheese. Fold in half. Place one or two quesadillas, butter-side down, in the heated skillet. Cook 1-2 minutes on each side until golden brown. slice into wedges or serve as is. Serves 2 to 4.
Nancy's Spicy Chicken and Spinach Quesadilla
1-2 boneless, skinless chicken breasts
3 Tablespoons lime juice
2 to 3 Tablespoons olive oil
1/2 teaspoon ground cumin
Cayenne pepper, to taste (optional)
1 clove garlic, crushed
2 Teaspoons chili powder
1/4 cup sweet or yellow onion, very finely chopped
1 packed cup of frozen chopped spinach, thawed, or washed, de-veined fresh spinach leaves, chopped
3-4 flour tortillas
1 cup shredded cheddar or Monterey Jack cheese
Combine the lime juice, 1 Tablespoon of the olive oil, cumin, cayenne and crushed garlic in a sealable plastic bag or container. Shake well to combine. Add the chicken breast to the bag and allow to marinate in the refrigerator, for 1 to 8 hours.
Place chicken in a skillet, sprinkle chicken with chili powder, and cook over medium-high heat. Turn over and continue cooking until chicken is almost cooked through. Remove chicken. Cut or shred chicken into bite-size pieces and set aside. In the same skillet, add 1 Tablespoon of olive oil and cook onions until they begin to soften. Add spinach and chicken and saute for 3 to 4 minutes.
Next, brush a cast iron pan or non-stick skillet with a light coating of olive oil. Set heat to medium-high. Evenly divide chicken-vegetable mixture among tortillas. Sprinkle equal amounts of cheese over this.
Fold tortillas in half, and grill each side until nicely browned. Cut into wedges and serve. Serves 2 to 4.
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