Quesadillas 5 Ways
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
For Broccoli-Cheddar Quesadillas:
tortillas or wraps
1 package frozen brocolli stalks, blanched and drained well
1 package shredded cheddar cheese
For the Pineapple-Jalapeno Quesadillas:
tortillas or wraps
1/4 fresh pineapple, thinly sliced
2 jalapenos, thinly sliced (seeds removed, if desired)
shredded muenster cheese
Taco Quesadillas:
tortillas or wraps
1 avocado, mashed and seasoned with lemon juice and salt
oven smoked mozzarella cheese
1 can black beans, drained
1 can corn, drained
1 tomato, diced
1 small red onion, diced
For the Mediterranean Quesadillas:
tortillas or wraps
prepared pesto
black olives
roasted red peppers
feta cheese crumbles
For the Eggplant Parmesan Quesadillas:
tortillas or wraps
marinara sauce
shredded mozzarella cheese
fresh basil leaves
breaded fried eggplant slices
grated parmesan
Instructions:
All quesadillas are traditionally served with salsa, guacamole and sour cream.
Broccoli-Cheddar Quesadillas:
Heat up a skillet and spray with nonstick spray. Place tortilla in the pan and sprinkle with cheese. Top half of the tortilla with broccoli stalks. Once the bottom of the tortilla has browned and the cheese has melted, fold the tortilla over and press down with a spatula. Cut into wedges and serve.
Pineapple-Jalapeno Quesadillas:
Heat up a skillet and spray with nonstick spray. Place tortilla in the pan and sprinkle with cheese. Top half of the tortilla with pineapple and jalapeno slices. Once the bottom of the tortilla has browned and the cheese has melted, fold the tortilla over and press down with a spatula. Cut into wedges and serve.
Taco Quesadillas:
Heat up a skillet and spray with nonstick spray. Place tortilla in the pan and spread a layer of avocado on it. Top with smoked mozzarella cheese. Add black beans, corn, diced tomatoes and red onion to half of the tortilla. Once the bottom of the tortilla has browned and the cheese has melted, fold the tortilla over and press down with a spatula. Cut into wedges and serve.
Mediterranean Quesadillas:
Heat up a skillet and spray with nonstick spray. Place tortilla in the pan and spread a layer of pesto on it. Top with feta cheese. Fill half of the tortilla with olives and roasted peppers. Once the bottom of the tortilla has browned and the cheese has started melting, fold the tortilla over and press down with a spatula. Cut into wedges and serve.
Eggplant Parmesan Quesadillas:
Heat up a skillet and spray with nonstick spray. Place tortilla in the pan and spread a thin layer of marinara sauce over it. Top with shredded mozzarella. Spread fresh basil leaves, eggplant slices and grated parmesan over half of the tortilla. Once the bottom of the tortilla has browned and the cheese has melted, fold the tortilla over and press down with a spatula. Cut into wedges and serve.
From busyinbrooklyn.com