Quesadillas!

[gaja]

Yesterday I decided to make some quesadillas for my fiance and I to nibble on while watching the first round of the PGA Championship. Believe it or not, neither of us had ever eaten quesadillas (where have we been all those years?). I made two recipes from Epicurious, a chicken/Monterey jack one that was very good and a Smoked Gouda one that was amazing - here is the link:

Smoked Gouda and Caramelized Onion Quesadillas (http://www.epicurious.com/run/recipe/view?id=699&kw=&action=filtersearch&QueryZip=%28%28quesadillas%29+%3CIN%3E+%28CNConten t%2Ctitle%29%29&Filter=recipe%2Dfilter%2Ehts&ResultTemplate=recipe%2Dresults%2Ehts&QueryText=%28%28quesadillas%29+%3CIN%3E+%28CNConte nt%2Ctitle%29%29&Collection=Recipes&ResultStart=16&ResultCount=15&BrowseLink=%3CA+HREF%3D%22%22%3EQuick+Search%3C%2F A%3E+%26gt%3B+keyword%3A+quesadillas)

I ended up making a second batch and we called it dinner :o . We are hooked! Please help feed our new addiction and share your favorite quesadillas recipe... :)

[sneezles]

We eat quesadillas like most would eat grilled cheese! :p

Zesty Black Bean Quesadillas With Cilantro Sour Cream

Cilantro Sour Cream:
1 cup Fat Free sour cream
6 tablespoons fresh chopped cilantro
2 tablespoons lime juice

Quesadillas:
Cooking spray
4 (8 inch) whole wheat tortillas
1 (15 ounce) can Black Beans, drained, rinsed and divided
1/2 cup low fat mozzarella
cheese, divided
2 ounces crumbled feta
cheese, divided
1/2 cup fresh salsa, divided


Directions
1 Mix together sour cream, cilantro and lime juice in
small bowl. Let sit while preparing quesadillas.
2 Spray frying pan with cooking spray. Heat pan on medium
heat until warm and place tortilla in pan. Evenly top with
1/2 of the BUSH'S BEST Black Beans, half the mozzarella
and feta cheese and 1/4 cup salsa. Top with second
tortilla. Heat until brown on one side, about 2 minutes, and
flip with spatula. Cook until browned on other side. Repeat
with remaining tortillas. Cut each quesadilla into 4 pieces
and serve with cilantro sour cream.



Zesty Zucchini Quesadillas
Excerpted from Your Organic Kitchen, by Jesse Ziff Cool.
Simple Solution
Ah, summertime and the cookin' is easy. Jesse Ziff Cool finds herself motivated to make salads and dishes that don't require a lot of stove time. Everywhere, gardens are growing in full stride.

A favorite appetizer in her restaurant (Flea St. Cafe in Menlo Park, CA), these quesadillas are the perfect way to use abundant zucchini and tomatoes. Serve as a light lunch along with a tossed salad.

Zesty Zucchini Quesadillas

2 tablespoons olive oil
1 zucchini, shredded
1/2 red or yellow bell pepper, finely chopped
1 small red onion, thinly sliced
2 garlic cloves, minced
1 teaspoon ground cumin
1/4 cup chopped fresh cilantro
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large tomato, seeded and chopped
Juice of 1 lime
1 teaspoon chili powder
1/4 teaspoon hot-pepper sauce (optional)
4 whole wheat or white flour tortillas (8" diameter)
2 tablespoons toasted pine nuts
2 cups (8 ounces) Monterey Jack cheese, shredded

Heat the oil in a medium skillet over mediumheat. Add the zucchini, bell pepper, onion, garlic, and cumin. Cook for 5 minutes, or until all the vegetables are soft. Stir in the cilantro, salt, and black pepper. Set aside.

In a small bowl, combine the tomato, lime juice, chili powder, and hot-pepper sauce, if using.

Spread one-fourth of the zucchini mixture evenly on one half of each tortilla. sprinkle each with 1 1/2 teaspoons pine nuts and one-fourt of the cheese. Fold the tortillas in half.

In a a large skillet over medium-low heat, cook the quesadillas for 5 minutes, turning once, unti the cheese is melted.

Cut the quesadillas into wedges and top with a generous amount of the tomato mixture.

Makes 4 servings
Per serving: 444 calores, 18 g protein, 28 g carbohydrates, 31 g fat, 60 mg cholesterol, 3 g fiber, 561 mg sodium


Quesadillas with Avocado Cream

Ingredients:
4 flour tortillas
fresh spinach
fresh mushrooms
Muenster cheese slices
Jalapeño jelly

Place 4 tortillas on a work surface and spread jalapeño jelly over one surface. Cover with thin slices of Muenster cheese, fresh spinach & fresh thin sliced mushrooms. Place a second tortilla over each creating a sandwich. Heat a dry nonstick large skillet; using a large spatula, place one quesadilla in the skillet and cook over medium heat pressing down with the spatula and turning once until the cheese melts and the tortillas brown; about 5 minutes. Keep the tortillas warm in the oven (250ºF) while making the remaining quesadillas.
To serve: cut each quesadillas into quarters and serve hot, garnished with quartered limes, cilantro sprigs and a dollop of avocado cream.

Avocado cream:
1 ripe avocado, peeled, pitted and cut in large pieces.
juice of one lime
1/2 cup sour cream
salt to taste
Place all ingredients except the salt in a food processor and process until smooth. Scrape into a bowl, season with salt. Serve immediately.

[zackaboo]

Quesadillas have been a Mexican favorite of mine for years! I have some smoked gouda in the frig right now so I might try the recipe you submitted. One of my favorites which is easy and on the light side is Mixed Vegetable Quesadillas:

1 1/2 T olive oil
1/4 cup yellow squash, diced small
1/4 cup red pepper, diced small
1/4 cup purple onion, diced small
1/4 cup carrots, diced small
1/4 cup chicken broth
4 flour tortillas
4 oz. Monterey Jack cheese, shredded
1 T butter

Heat oil in a skillet to medium high and stir-fry squash, bell pepper, onion and carrot until tender crisp. Add chicken broth and simmer for 5 minutes.

Divide mixture among 2 flour tortillas and sprinkle with Monterey Jack cheese. Top with the remaining 2 tortillas. Melt butter in a skillet over medium heat and heat torillas until cheese melts. Cut into quarters to serve.


You could easily add chicken or any other fresh veggies on hand to this recipe. The chicken broth gives it good flavor. I have often found that I need to use more cheese than called for to help things "stick" like they should. Sometimes I leave the butter out and spray the quesadillas with butter flavored cooking spray instead.

[mlr73]

Cilantro Sour Cream!?!?! YUMMMMMMMMM!

These recipes look so good. I can't wait to try them. I'm just getting into the rhythm of being a stay at home mom and creating menues for the week, so these are great dinner options (DH is a vegetarian). Thank you for posting.

[sarah louise]

I love the Zucchini, Olive and Chesse Quesadillas. Nice for summer, and I love anything with kalamata olives! -sarah


* Exported from MasterCook *

Zucchini, Olive, and Cheese Quesadillas

Recipe By :Cooking Light Magazine. October 2001. Page: 189.
Serving Size : 4 Preparation Time :0:00
Categories : Meatless

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon olive oil
Cooking spray
1/3 cup finely chopped onion
1/2 teaspoon bottled minced garlic
1 1/4 cups shredded zucchini
1/4 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon black pepper
4 flour tortilla -- Fat free, 8"
1/2 cup mozzarella cheese, part skim milk -- 2 oz, shredded
1/2 cup tomato -- diced, divided
1/4 cup kalamata olives -- pitted, sliced, divided
1/4 cup feta cheese -- 1 oz, crumbled, divided

Heat the olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and garlic; saute for 1 minute. Add zucchini; saute for 2 minutes or until lightly browned. Remove from heat; stir in oregano, salt, and pepper.

Wipe pan clean with paper towels, and coat with cooking spray. Heat pan over medium heat. Add 1 tortilla to pan, and sprinkle with 1/4 cup mozzarella. Top with half of the zucchini mixture, 1/4 cup tomato, 2 tablespoons olives, 2 tablespoons feta, and 1 tortilla. Cook for 3 minutes or until lightly browned on bottom. Carefully turn quesadilla; cook for 2 minutes or until lightly browned. Place quesadilla on a cutting board; cut in half using a serrated knife. Repeat procedure with the remaining tortillas, mozzarella, zucchini mixture, tomato, olives, and feta. Serve warm. Yield: 4 servings.

[greysangel]

Black Bean Quesadillas with Goat Cheese*

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Appetizers & Snacks Sandwiches, Burgers, Wraps
Tex-Mex

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons olive oil, divided
1 cup chopped onion
2 cloves garlic, minced
1/2 cup salsa
1/4 teaspoon ground cumin
1 (19 ounce) can black beans, undrained
1/3 cup minced fresh cilantro
1 (4 ounce) package goat cheese, crumbled
8 (8 inch) flour tortillas
1/2 cup fat-free sour cream
1/2 cup salsa

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add onion and garlic, and saute 3 minutes. Stir in 1/2 cup salsa, cumin and beans, and bring to a boil. Reduce heat, and simmer 5 minutes or until thick. Mash the bean mixture slightly with a potato masher. Remove from heat; stir in the cilantro and goat cheese.

Spread the bean mixture evenly over 4 tortillas; top each with 1 tortilla, pressing gently.

Heat 1/4 teaspoon polive oil in pan over medium-high heat. Add 1 quesadilla and cook 2 minutes on each side. Repeat the procedure with the remaining quesadillas. Cut each quesadilla into 6 wedges. Serve with fat-free sour cream and 1/2 cup salsa.

Yield: 8 servings (serving size: 3 quesadilla wedges, 1 tablespoon sour cream and 1 tablespoon salsa). 279 cal, 7.3g fat, 12.8g pro, 41.3g carb, 13mg chol, 662mg sod.

Source:
"Cooking Light-6/01"

[greysangel]

EATINGWELL Fall 2002 Issue
Apple, Sauerkraut & Cheddar Quesadillas
recipe by Ken Haedrich

This concoction may sound a little odd at first, but don't be too quick to pass judgment: it really is an excellent hot sandwich. Think of it as a sort of spiffed-up grilled cheese or perhaps a first cousin to a Reuben. The sweet-tartness of the apple, creaminess of the cheese and bite of the sauerkraut work beautifully together in this hot sandwich, and it couldn't be simpler to assemble. This is excellent for lunch or dinner with oven-roasted potatoes or a simple salad.

Ingredients

Prep time: 10 minutes
Start to finish: 30 minutes
Degree of difficulty: easy

1 cup sauerkraut, rinsed
1/2 cup water
2 9-to-10-inch (burrito-size) flour tortillas
11/3 cups grated reduced-fat Cheddar cheese
1 small Granny Smith or other tart, juicy apple, peeled and very thinly sliced

To make:

1. Put sauerkraut and water in a medium nonreactive skillet. Gently heat just until the liquid has evaporated but not so much that the sauerkraut begins to stick to the pan. Remove from the heat.

2. Gradually heat a large cast-iron or nonstick skillet over medium heat. Put one tortilla in the pan and immediately sprinkle 1/3 cup cheese over half of it. Quickly arrange about half the apple slices over the cheese, then top with half the sauerkraut, spreading it evenly. Sprinkle with another 1/3 cup cheese.

3. Fold the tortilla over the filled half and press gently on it with a spatula to seal. Heat the quesadilla until the bottom is golden, about 2 minutes, then carefully flip and lightly brown the other side. Slide the quesadilla onto a cutting board and cut it into halves or quarters. Prepare the second one in the same fashion. makes 2 main-dish or 4 appetizer servings.

Variation: If you like, a little chopped ham tastes wonderful layered in with the other ingredients.

Makes 2 main-dish or 4 appetizer servings.
Per main-dish serving: 414 calories; 11 g total fat (5 g sat, 4 g mono); 16 mg cholesterol; 54 g carbohydrate; 25 g protein; 5 g fiber; 1,276 mg sodium

Notes: good with lean canadian bacon or ham.

[feistyDeeDee]

Originally posted by greysangel
EATINGWELL Fall 2002 Issue
Apple, Sauerkraut & Cheddar Quesadillas
recipe by Ken Haedrich

This concoction may sound a little odd at first, but don't be too quick to pass judgment: it really is an excellent hot sandwich. Think of it as a sort of spiffed-up grilled cheese or perhaps a first cousin to a Reuben. The sweet-tartness of the apple, creaminess of the cheese and bite of the sauerkraut work beautifully together in this hot sandwich, and it couldn't be simpler to assemble. This is excellent for lunch or dinner with oven-roasted potatoes or a simple salad.

Ingredients

Prep time: 10 minutes
Start to finish: 30 minutes
Degree of difficulty: easy

1 cup sauerkraut, rinsed
1/2 cup water
2 9-to-10-inch (burrito-size) flour tortillas
11/3 cups grated reduced-fat Cheddar cheese
1 small Granny Smith or other tart, juicy apple, peeled and very thinly sliced

To make:

1. Put sauerkraut and water in a medium nonreactive skillet. Gently heat just until the liquid has evaporated but not so much that the sauerkraut begins to stick to the pan. Remove from the heat.

2. Gradually heat a large cast-iron or nonstick skillet over medium heat. Put one tortilla in the pan and immediately sprinkle 1/3 cup cheese over half of it. Quickly arrange about half the apple slices over the cheese, then top with half the sauerkraut, spreading it evenly. Sprinkle with another 1/3 cup cheese.

3. Fold the tortilla over the filled half and press gently on it with a spatula to seal. Heat the quesadilla until the bottom is golden, about 2 minutes, then carefully flip and lightly brown the other side. Slide the quesadilla onto a cutting board and cut it into halves or quarters. Prepare the second one in the same fashion. makes 2 main-dish or 4 appetizer servings.

Variation: If you like, a little chopped ham tastes wonderful layered in with the other ingredients.

Makes 2 main-dish or 4 appetizer servings.
Per main-dish serving: 414 calories; 11 g total fat (5 g sat, 4 g mono); 16 mg cholesterol; 54 g carbohydrate; 25 g protein; 5 g fiber; 1,276 mg sodium

Notes: good with lean canadian bacon or ham.



oh my i must of died and gone to heaven...look at all these delicious recipes....mmmmm mmmmmm good...wow what a variety for quesadillas, all i ever did was the same old put the meat on with cheese and sour cream...lol...cant wait to try ALL of these...smiles

[kristalsnow7]

I'd like to second Sarah's recommendation for the Zucchini, Olive and Chesse Quesadillas. They are tasty.

I've also enjoyed these recipes from CL, although I would caution against using the broiler for the black bean quesadilla recipe. Mine caught on fire. Pan-frying in a skillet works just fine.:)

Black Bean Quesadillas with Corn Salsa

Quesadillas:
1 tablespoon olive oil
1 1/2 teaspoons bottled minced garlic
2 cups chopped plum tomatoes
1/2 cup chopped fresh cilantro
1 (15-ounce) can black beans, drained and rinsed
4 (8-inch) flour tortillas
Cooking spray
3/4 cup (3 ounces) preshredded Mexican blend cheese

Salsa:
1 cup frozen whole-kernel corn
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon bottled minced garlic
1 red bell pepper, chopped

To prepare the quesadillas, preheat the broiler.
Heat olive oil in a large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add tomatoes, 1/2 cup cilantro, and beans; cook 5 minutes or until liquid evaporates, stirring occasionally. Place tortillas on a baking sheet coated with cooking spray. Top each tortilla with 1/2 cup bean mixture and 3 tablespoons cheese; fold in half. Lightly coat tops with cooking spray. Broil 3 minutes or until cheese melts and tortillas begin to brown. Cut each tortilla into 3 wedges.

To prepare salsa, combine corn and remaining ingredients in a small saucepan. Bring to a boil over high heat, and cook for 2 minutes, stirring frequently. Serve with quesadillas.

Yield: 4 servings (serving size: 3 quesadilla wedges and about 1/3 cup salsa)

NUTRITION PER SERVING
CALORIES 420 (31% from fat); FAT 14.4g (sat 5.5g, mono 6.4g, poly 1.3g); PROTEIN 17.8g; CARB 60g; FIBER 10.3g; CHOL 19mg; IRON 4.2mg; SODIUM 590mg; CALC 272mg;

Barbara Seelig Brown
Cooking Light, MARCH 2004


Smoked-Salmon Quesadillas

3/4 cup tub-style light cream cheese with chives and onions (about 6 ounces)
8 (8-inch) fat-free flour tortillas
8 ounces smoked salmon, coarsely chopped
1/4 teaspoon freshly ground black pepper

Spread cream cheese evenly over 4 tortillas. Divide the salmon among tortillas. Sprinkle with pepper. Top each portion with 1 tortilla, pressing gently. Heat a nonstick skillet over medium-high heat. Cook each quesadilla 2 minutes on each side. Cut each quesadilla into 6 wedges.

Yield: 8 servings (serving size: 3 wedges)

NUTRITION PER SERVING
CALORIES 182 (21% from fat); FAT 4.2g (sat 2.5g, mono 1.3g, poly 0.3g); PROTEIN 9.4g; CARB 25.8g; FIBER 1.8g; CHOL 22mg; IRON 0.3mg; SODIUM 660mg; CALC 33mg;

Cooking Light, DECEMBER 1998

[bobmark226]

My favorite is probably Rachel Ray's version with andouille and shrimp, easily found on the foodtv site, although I rarely follow a recipe and pretty much use up whatever is lingering in the fridge most of the time.

BOB

[oskie]

I tend to wing it, too. Usually it's black beans and Mexicorn mixed with green onions, diced jalepeno, ancho chile powder, and enough salsa to loosen it up a bit. The good part with this "recipe" is that it keeps pretty well in the fridge. Scoop some on a tortilla, add some cheese and keep the rest in the fridge for another day.

[AzAnne]

This is our current quesadilla favorite

Chicken Quesadilla (http://community.cookinglight.com/showthread.php?threadid=58613)

[Vicanddi]

Gaja, the gouda quesadilla you posted sounds incredible.......and I have some gouda in the fridge. Thanks for sharing!

[gaja]

Thanks for all the great ideas - they sound delicious! I am particularly attracted to the recipes that incorporate veggies (that makes them healthy, right? :) )

[schuh]

gaja,

I, too, love that smoked gouda & caramelized onion quesadilla recipe. I've made it a number of times, but not recently. Thanks for the reminder!

[claire797]

Thanks for starting this thread! I have just started eating quesadillas and am always looking for new variations.

Just out of curiousity, what brand of tortillas do you all use? Here in Texas, we have many, many brands to choose from. My favorite right now it Tia Rosa. When I want lower fat tortillas, I use Mission. Does anyone make their own tortillas?

[marshalynne]

For those of you with a small George Foreman Grill...it works great for quesadillas!!! It's quick easy and gives a crisp quesadilla. We make breakfast ones sometimes with egg beaters and cheese (any variety) and any combination of the following: bacon, onions, peppers, ham, salsa. Quick and easy and very little clean up!!

Marsha

[lindrusso]

The smoked gouda quesadillas are AWESOME! Yummy. I haven't made those in a while, but they are a favorite around here.

One of my favorite quesadillas is actually a way to use leftovers. We make CLs Beef-and-Chicken Fajitas with Peppers and Onions and then we use the leftovers to make awesome quesadillas. I did this for a party once and they were a big hit. Yum! :)

Alysha

[gabbyh]

WOW...what a great thread!

Marsha,

Can you give some quick instructions for using the grill? I'm assuming you fold them in half??

~Gail

[sneezles]

Originally posted by gabbyh
WOW...what a great thread!

Marsha,

Can you give some quick instructions for using the grill? I'm assuming you fold them in half??

~Gail

Depends on how many are eating! I usually use 2 whole tortillas rather than folding in half if more than one person is eating. With the GF you have to be fairly careful not to overload or the innrds will get squished out when you close the grill.:p

[claire797]

Anymore recipes out there?

I like to make quesadillas with Swiss cheese, toasted pecans and spinach. Manchego cheese and raspberry chipotle sauce are a good combo too.

Marsha, thanks for the tip about the Foreman grill. I haven't used mine in ages, but I may just pull it out and give it a try. Lately, I've just been baking my quesadillas for about 12 minutes at 425.
Baking works well with the regular tortillas, but not so well with the low carb variety.

[sneezles]

Originally posted by claire797
Manchego cheese and raspberry chipotle sauce are a good combo too.

Yummy! I'll have to give that combo a try!!

[marshalynne]

Sneezles is right...usually I use two tortillas as it is myself and DH, but when it's just me I cut the tortilla in half before filling. I haven't had any ingredients "squish" out yet but I can see where it could easily happen!! I used the low carb flour tortillas (purchased accidentally!)and they came out just as good. Good luck!

[gertdog]

I love quesadillas- we always have tortillas on hand to make quick lunches and dinners. Some of my favorite recipes have already been posted, but one variation that I really like is a "pizza quesadilla"- mozzarella cheese and chopped green pepper inside the quesadilla, topped with some warm marinara sauce.

Originally posted by claire797

Just out of curiousity, what brand of tortillas do you all use? Here in Texas, we have many, many brands to choose from. My favorite right now it Tia Rosa. When I want lower fat tortillas, I use Mission. Does anyone make their own tortillas?

Anna, I wish we had more variety here! I choose MexAmerica whole-wheat tortillas for the dose of fiber.

I've made my own flour tortillas and they were *really* good, but I haven't succeeded at lowering the fat content. I also can't roll them out as thin as store-bought, so they are more caloric in that sense too.

[boisewinesnob]

I love this thread!
I'm not much of a tortilla person, but the boys and DH like them. Their favorite is just to cook and crumble bacon and add green onion and shredded cheese (mexican blend). Then they'd use salsa and/or sour cream on the side. We usually bake ours, too. We ate this often during baseball season because we could modify them to use up leftovers and they go together so quickly.

[claire797]

Originally posted by gertdog
I choose MexAmerica whole-wheat tortillas for the dose of fiber.

I've made my own flour tortillas and they were *really* good, but I haven't succeeded at lowering the fat content. I also can't roll them out as thin as store-bought, so they are more caloric in that sense too.


I haven't seen MexAmerica, but we have at least 6 other brands to choose from, and that's not counting the low carb La Tortilla factory wraps which I usually eat. The La Tortilla factory whole wheat variety do not work well with baked quesadillas at all. If you wrap them in foil for a burrito, they're okay, but I tried to make a low carb baked quesadilla and it tasted like cardboard.

I'm sticking to good, old fashioned flour tortillas for quesadilla making, now.

As far as homemade tortilla-making, mine have come out too dense and with too little surface area to make a good quesadilla. You could do it, but it would be one really high calorie, high fat quesadilla. I've never used a tortilla press, though. That might help.

[claire797]

Gaja, Alysha, or anybody else who has made the Smoked Gouda Caramelized Onions recipe, do you use all the butter?

I caramelize onions all the time, but I never seem to need more than a teaspoon of butter (per onion) and maybe a dash of no-stick spray. The onions always taste fine and I've never bothered to experiment with more butter. Am I missing something? I like butter as much as the next person, but does it really add anything more than grease to the caramelized onions?

Just wondering if I should go all out and use two tablespoons. :)

[gaja]

I used the full amount of butter in the recipe to caramelize the onions but I am sure you could cut down or do a butter/oil combo (or even some broth). On the other hand, I experimented with brushing the tortillas with butter or just cooking them dry on a grill pan and both versions were good so I will skip the butter there in the future. I hope you will like them! :)

[claire797]

Originally posted by gaja
I used the full amount of butter in the recipe to caramelize the onions but I am sure you could cut down or do a butter/oil combo (or even some broth). On the other hand, I experimented with brushing the tortillas with butter or just cooking them dry on a grill pan and both versions were good so I will skip the butter there in the future. I hope you will like them! :)

I'm definitely going to cook my tortillas dry. Full fat flour tortillas cook very well at 450 for 10 minutes -- just fold them over, spray a pan with non-stick spray and bake them. They get crispy and golden around the edges but have a soft inside.

For the onions, I guess I'll stick with my usual teaspoon of butter. It just seems strange that most recipes I see for onions call for tons of butter. Even CL has a caramelized onion recipe that uses half a cup.

[claire797]

Thanks for posting the caramelized onion smoked gouda quesadillas. I made them last night and they were terrific. I used less than a teaspoon of butter and some cooking spray to caramelize the onions and added a little worcestershire instead of vinegar because I wanted more of a smokey taste. Anyway. They were great. Thanks. :)

[greysangel]

I also made them yesterday for lunch! :D I used about a tsp of butter for the onions and it was delicious :D

[erin elizabeth]

Bumping up this thread because I recently made the Zucchini, Olive, and Cheese Quesadillas posted by Sarah Louise and they were fabulous. I made a few cook's errors (used tomato for something else, forgot oregano, burned the tortilla :rolleyes:) and they were still great. Looks like there are some more recipes that I should copy from this thread, too!

[TieKitty]

This thread was started before I joined, so thanks for bumping this up. There are some great looking recipes on here that I can't wait to try.

[peachesncream]

I usually make quesadillas with whatever I find in the frig (leftover cooked or grilled chicken, cheese, veggies, etc.). But, DH really loves these:

Shrimp Quesadillas Makes 2

4 flour tortillas
1 cup grated Monterrey Jack cheese, or more to taste
2 Roma tomatoes, large dice
1 cup cooked shrimp, or more (coarsely chopped)

Heat non-stick skillet to medium-high. Place 1 tortilla in skillet. Top with 1/4 cup cheese, add half of tomatoes, half of the shrimp, another 1/4 cup cheese and second tortilla. Cook 2 – 3 minutes till bottom is golden brown; turn, cook 2-3 minutes more.

Remove to plate. Cut in fourths with a pizza cutter. Repeat, using 2 more tortillas, etc. Serve with salsa, light sour cream, and guacamole if you have it!

[Shugness]

This thread was started before I joined, so thanks for bumping this up. There are some great looking recipes on here that I can't wait to try.

Ditto!! Thanks!