Quesadilla Recipes: A Mexican Cookbook with Delicious Quesadilla Recipes [2 ed.] 9798387759185

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Quesadilla Recipes A Quesadilla Cookbook with Delicious Quesadilla Recipes (2nd Edition) By BookSumo Press All rights reserved

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Table of Contents 7 . . . . . . . . Napa Valley Avocado Quesadillas 8 . . . . . . . . Waco Chicken Quesadillas 9 . . . . . . . . Camping Breakfast Quesadillas 12 . . . . . . . German Dessert Quesadillas 13 . . . . . . . Chopped Chicken Quesadillas 14 . . . . . . . Friendship Quesadillas 15 . . . . . . . Alaskan Kale Quesadillas 18 . . . . . . . American Chicken Quesadillas 19 . . . . . . . Tropical Chicken Quesadillas 20 . . . . . . . Mid-Summer Ranch Quesadillas 21 . . . . . . . Hot Mushroom Quesadillas 24 . . . . . . . Southwest Yam Quesadillas 25 . . . . . . . Roasted Quesadillas for Sunday 26 . . . . . . . Central Park Hot Dog Quesadillas 27 . . . . . . . Quesadilla Festival 30 . . . . . . . Los Angeles Corn Quesadillas 31 . . . . . . . Japanese Sirloin Quesadillas 32 . . . . . . . Honey Chicken Quesadillas 33 . . . . . . . Chopped Bacon Quesadillas 36 . . . . . . . Hot Turkey Quesadillas 37 . . . . . . . Cleveland Tuna Quesadillas 38 . . . . . . . New Hampshire Salmon Quesadillas 39 . . . . . . . Dutchess Whole Wheat Quesadillas 42 . . . . . . . How to Make a Quesadilla 43 . . . . . . . Chipotle Quesadillas 44 . . . . . . . Maria’s Quesadillas de Maiz 45 . . . . . . . Monterey Poblano Quesadillas 48 . . . . . . . Sonoma Chicken Quesadillas 49 . . . . . . . Quesadillas Guyanese 50 . . . . . . . Simple Jam Quesadillas 51 . . . . . . . New England Spicy Crab Quesadillas

54 . . . . . . . Green Quesadillas 55 . . . . . . . Houston Bacon Ranch Quesadillas 56 . . . . . . . Sweet Quesadillas for Mommy 57 . . . . . . . Country Sweet Potato Quesadillas 60 . . . . . . . Picnic Quesadillas 61 . . . . . . . Weekend Ground Beef Quesadillas 62 . . . . . . . Cookout Chicken Quesadillas 63 . . . . . . . 5-Ingredient Mushroom Quesadillas 66 . . . . . . . Cancun Havarti Quesadillas 67 . . . . . . . Maria’s Spinach Quesadillas 68 . . . . . . . Ontario Chicken Quesadillas 69 . . . . . . . Classical Mediterranean Quesadillas 72 . . . . . . . Hot Pear Quesadillas 73 . . . . . . . Garden Tuna Quesadillas 74 . . . . . . . Sweet Carolina Apple Quesadillas 75 . . . . . . . Parmesan Pepper Quesadillas 76 . . . . . . . Vegetarian Black Bean Quesadillas 77 . . . . . . . Arizona Deli Quesadillas

Napa Valley

Topped Avocado Quesadillas

Prep Time: 35 mins Total Time: 45 mins Servings per Recipe: 4 Calories 382.2 Fat 17.3g Cholesterol 0.0mg Sodium 574.1mg Carbohydrates 49.8g Protein 8.3g

Ingredients

1 avocado, peeled and pitted 2 tsp lime juice 1 tsp minced garlic 1/8 C. chopped green onion 1/4 C. diced tomato 1/8 C. diced yellow onion 1/8 C. diced green bell pepper

salt and chili powder 1 tbsp olive oil 48 inches flour tortillas 1 C. shredded cheddar cheese

Directions 1. For the guacamole: in a bowl, add the avocado and lime juice and with a fork, mash it. 2. Add the tomato, bell pepper, green onion, yellow onion, garlic, salt and chili powder and stir to combine well. 3. Cover the bowl and place in the fridge for about 25-30 minutes. 4. In a skillet, add the oil over medium heat and cook until heated. 5. Put 1 tortilla and top with about 1/3 C. of the cheese. 6. Cook until cheese melts and then top with some of the guacamole. 7. Cover with another tortilla and carefully, flip the quesadilla. 8. Cook until the tortilla becomes golden brown. 9. Transfer the quesadilla onto a plate. 10. Repeat with the remaining tortillas, cheese and guacamole. 11. Cut each quesadilla into wedges and enjoy.

Napa Valley Topped Avocado Quesadillas

7

WACO

Chicken Quesadillas

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 2 Calories 414.8 Fat 28.1g Cholesterol 22.1mg Sodium 859.7mg Carbohydrates 32.9g Protein 7.3g

Ingredients

4 flour tortillas 1/4 C. chicken, shredded and seasoned with fajita seasoning 1/4 C. bacon, cooked and crumbled 4 tbsp ranch dressing red pepper flakes Monterey jack cheese

Directions 1. Place 2 tbsp of the ranch dressing onto 2 tortillas evenly and top with the cheese, followed by the chicken and bacon. 2. Sprinkle with the red pepper flakes and cover each with the remaining tortillas. 3. Place a greased pan over heat until heated through. 4. Add the quesadillas and cook for about 2-4 minutes, flipping once half way through.

8

Waco Chicken Quesadillas

Camping

Prep Time: 15 mins

Breakfast Quesadillas

Total Time: 25 mins Servings per Recipe: 6 Calories 240.4 Fat 14.8g Cholesterol 104.0mg Sodium 374.6mg Carbohydrates 12.9g Protein 13.3g

Ingredients

20 inches flour tortillas 2 C. Monterey jack cheese, shredded 2 eggs, scrambled 1/2 C. beef sausage, cooked, crumbled 1/4 C. green onion, diced 1/4 C. tomatoes, diced guacamole

sour cream salsa

Directions 1. Place a skillet over heat and cook until heated completely. 2. Place both tortillas and top with the cheese evenly. 3. Place the scrambled eggs onto 1 tortilla, followed by the sausage and cook until cheese is melted. 4. Now, place the tomatoes over sausage, followed by the green onions. 5. Cover with the second tortilla, cheese side down. 6. Transfer the quesadilla onto a platter. 7. Cut into 6 equal sized wedges and enjoy alongside the salsa, guacamole and sour cream.

Camping Breakfast Quesadillas

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GERMAN

Dessert Quesadillas

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 4 Calories 333.2 Fat 22.1g Cholesterol 38.4mg Sodium 303.0mg Carbohydrates 31.5g Protein 5.6g

Ingredients

1/4 C. butter 4 small flour tortillas 1/2 C. semi-sweet chocolate chips ground cinnamon sugar 1 C. vanilla yogurt

Directions 1. Place a thin layer of the butter onto both sides of all tortillas. 2. Place a skillet over medium-high heat and until heated. 3. Place the tortillas and top each with the chocolate chips, followed by the sugar and cinnamon. 4. Cook until the chocolate just begins to melt. 5. Carefully, fold each tortilla and cook until golden brown from both sides. 6. Cut into wedges and enjoy alongside the vanilla yogurt.

12

German Dessert Quesadillas

Chopped

Chicken Quesadillas

Prep Time: 5 mins Total Time: 18 mins Servings per Recipe: 2 Calories 1301.8 Fat 53.9g Cholesterol 170.5mg Sodium 3626.0mg Carbohydrates 132.9g Protein 69.2g

Ingredients

8 (8 inch) flour tortillas 1 (4 oz.) cans chopped mild green chilies 2 C. shredded and chopped rotisseriecooked chicken 1/2 C. shredded extra-sharp cheddar cheese 1/2 C. bottled taco sauce

cilantro stem 1 C. bottled salsa 1/4 C. sour cream

Directions 1. Set your oven to 450 degrees F before doing anything else. 2. In the bottom of a baking sheet, arrange 4 tortillas and top each with the chilies, followed by the chicken, cheese and taco sauce. 3. Cover with the remaining tortillas. 4. Cook in the oven for about 8 minutes. 5. Remove from the oven and keep aside for about 5 minutes. 6. Cut into quarters and enjoy with a topping of the salsa, cilantro and sour cream.

Chopped Chicken Quesadillas

13

FRIENDSHIP

Quesadillas

Prep Time: 10 mins Total Time: 12 mins Servings per Recipe: 4 Calories 385.8 Fat 15.5g Cholesterol 22.4mg Sodium 1328.3mg Carbohydrates 48.2g Protein 14.0g

Ingredients

1 tbsp canola oil 2 C. red onions, chopped 1/2 tsp sugar 4 C. spinach leaves 4 burrito-size flour tortillas 4 oz. grated mozzarella cheese 1 (7 oz.) jars roasted red peppers, drained, rinsed and cut into strips

Directions 1. 2. 3. 4. 5. 6. 7.

In a skillet, add the oil over medium heat and cook until heated through. Add the onions and stir fry for about 4 minutes. Add the sugar and cook for about 9-10 minutes. Stir in the spinach and immediately, remove from the heat. Place another skilled over medium-high heat until heated through. Place 1 tortilla and cook for about 15 seconds. Place 1/2 C. of the cheese onto half of the tortilla, followed by 1/4 of the spinach mixture and 1/4 of the pepper strips. 8. Fold the tortilla over the filling and cook for about 10 seconds, pressing with the spatula. 9. Transfer the quesadilla onto a platter. 10. Repeat with the remaining tortillas and filling ingredients. 11. Enjoy warm.

14

Friendship Quesadillas

Alaskan Kale

Quesadillas

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 4 Calories 110.5 Fat 5.4g Cholesterol 37.8mg Sodium 699.3mg Carbohydrates 1.9g Protein 13.8g

Ingredients

2 tsp extra virgin olive oil 1 C. kale, stems removed, shredded 1 tsp kosher salt 1/2 C. shredded low-fat cheddar cheese 1/2 C. shredded Asiago cheese 32 inches whole wheat tortillas 6 oz. canned pink salmon, flaked

Directions 1. In a nonstick skillet, add 1 tsp of the oil over medium heat and cook until heated through. 2. Add the kale and cook for about 5 minutes. 3. Stir in the salt and transfer the kale into a bowl. 4. In a bowl, add all the cheeses and mix well. 5. In the same skillet, add the remaining oil over medium heat and cook until heated through. 6. Place 1 tortilla and top with 1/4 C. of the kale, followed by 1/4 of the salmon and 1/4 C. of the cheese mixture. 7. Fold the tortilla over the filling and cook for about 2 minutes, flipping once half way through, pressing lightly with the back of a spatula. 8. Repeat with the remaining tortillas and filling. 9. Cut each quesadilla into triangles and enjoy.

Alaskan Kale Quesadillas

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AMERICAN

Chicken Quesadillas

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 5 Calories 454.0 Fat 23.8g Cholesterol 90.0mg Sodium 1447.5mg Carbohydrates 31.0g Protein 29.7g

Ingredients

1 lb. chicken breasts, cut into pieces 1 (28 oz.) cans crushed tomatoes 2 C. chicken broth 1 (8 oz.) jars salsa 5 canned jalapeño slices, chopped 1 1/2-2 tsp cumin 1/2 tsp garlic powder salt 5 -6 flour tortillas

5 -6 slices white American cheese 3 tbsp butter

Directions 1. In a pan, add the salsa, tomatoes, jalapeños, garlic, cumin, salt and broth and cook until boiling. 2. Add the chicken and stir to combine well. 3. Set the heat to medium-low and cook until chicken is done completely. 4. With a slotted spoon, transfer the chicken pieces onto a plate. 5. Place the cheese in the center of each tortilla, followed by the chicken pieces. 6. Fold the tortillas around the filling. 7. In a pot, add 1/2 tbsp of the butter over medium-low heat. 8. Cook for about 2 minutes, flipping once half way through. 9. Enjoy warm.

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American Chicken Quesadillas

Tropical

Chicken Quesadillas

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 8 Calories 451.1 Fat 19.1g Cholesterol 58.1mg Sodium 723.6mg Carbohydrates 46.5g Protein 22.2g

Ingredients

1/4 C. honey mustard 2 tbsp pineapple preserves 8 (10 inch) flour tortillas 1 1/2 C. shredded Swiss cheese 2 tbsp butter 2 C. chopped cooked chicken 1/2 C. crumbled cooked turkey bacon

1 1/2 C. unsweetened pineapple tidbits, drained

Directions 1. In a bowl, add the pineapple preserves and mustard and mix well. 2. Place the mustard mixture in the center of 4 of the tortillas evenly, followed by the Swiss cheese, chicken and bacon. 3. Cover with the remaining tortillas. 4. In a skillet, add a little butter over medium heat and cook until melted. 5. Place 1 quesadilla and cook for about 3 minutes, flipping once half way through. 6. Repeat with the remaining quesadillas. 7. Enjoy warm with a topping of the pineapple tidbits.

Tropical Chicken Quesadillas

19

MID-SUMMER

Ranch Quesadillas

Prep Time: 10 mins Total Time: 16 mins Servings per Recipe: 6 Calories 381.5 Fat 18.2g Cholesterol 46.9mg Sodium 903.7mg Carbohydrates 35.4g Protein 21.1g

Ingredients

6 whole wheat tortillas 1 avocado, sliced 1 C. shredded cooked chicken 2 C. mozzarella cheese, shredded 1 C. reduced-fat cheddar cheese, shredded 1 1/2 C. portabella mushrooms, sliced 1 C. sun-dried tomato, julienned 1/2 C. green onion, chopped cooking spray

light ranch salad dressing salsa

Directions 1. Place the avocado slices onto one half of each tortilla, followed by the chicken, mozzarella cheese, cheddar cheese, mushrooms, sun-dried tomato and green onion. 2. Fold each tortilla over the filling and press slightly. 3. Grease a skillet with the cooking spray slightly and place over medium-low heat until heated through. 4. Place 1 quesadilla and cook for about 4-6 minutes, flipping once half way through. 5. Repeat with the remaining quesadillas. 6. Cut each quesadilla into 3 wedges and enjoy alongside the salsa and ranch dressing.

20

Mid-Summer Ranch Quesadillas

Hot

Mushroom Quesadillas

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 518.2 Fat 28.5g Cholesterol 42.8mg Sodium 1107.7mg Carbohydrates 47.6g Protein 19.4g

Ingredients

1 tbsp olive oil 1 garlic clove, minced 1 medium onion, chopped 1/4 C. diced bell pepper 12 oz. white mushrooms, sliced 2 jalapeño peppers, seeded and chopped 1/2 tsp salt

1/4 tsp pepper 1/3 C. mayonnaise 4 burrito-size flour tortillas 1 1/2 C. shredded Monterey jack cheese

Directions 1. In a skillet, add the oil over medium-high heat and cook until heated. 2. Add the mushrooms, bell peppers, onion, garlic, jalapeños, salt and pepper and cook for about 8-10 minutes, mixing often. 3. Remove from the heat and place the vegetable mixture into a bowl. 4. Keep aside to cool. 5. After cooling, add the mayonnaise and mix well. 6. Arrange the tortillas onto a platter. 7. Place the cheese onto each tortilla, followed by the mushroom mixture. 8. Fold each tortilla in half. 9. Place a nonstick skillet over medium heat until heated through. 10. Place the quesadillas in batches and cook for about 2-4 minutes, flipping once half way through. 11. Enjoy warm.

Hot Mushroom Quesadillas

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SOUTHWEST

Yam Quesadillas

Prep Time: 30 mins Total Time: 40 mins Servings per Recipe: 4 Calories 700.6 Fat 28.7g Cholesterol 29.6mg Sodium 976.4mg Carbohydrates 91.6g Protein 19.4g

Ingredients

1 1/2 C. chopped onions 2 garlic cloves, minced 3 tbsp vegetable oil 4 C. grated peeled sweet potatoes 1/2 tsp dried oregano 1 tsp chili powder 2 tsp ground cumin 1 -2 pinch cayenne salt and pepper

1 C. shredded sharp cheddar cheese 8 (8 inch) flour tortillas salsa sour cream

Directions 1. In a nonstick skillet, add the oil and cook until heated through. 2. Add the onions and garlic and stir fry for about 3-4 minutes. 3. Stir in the oregano, sweet potatoes, cumin, chili powder and cayenne and cook, covered for about 9-10 minutes, mixing frequently. 4. Stir in the salt and pepper and remove from the heat. 5. Place the sweet potato mixture onto each tortilla evenly, followed by the cheese. 6. Fold each tortilla in half. 7. Place a greased nonstick skillet over medium-high heat until heated through. 8. Place the quesadillas in batches and cook for about 4-6 minutes, flipping once half way through. 9. Enjoy alongside the salsa and sour cream.

24

Southwest Yam Quesadillas

Roasted

Quesadillas for Sunday

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 521.6 Fat 15.8g Cholesterol 73.0mg Sodium 1022.9mg Carbohydrates 57.5g Protein 35.0g

Ingredients

6 tortillas 2 C. chopped cooked boneless skinless chicken breasts 1/4 C. chopped green onion 1/4 C. chopped tomato 3/4 C. shredded cheese, cheddar 1/4 C. salsa

Directions 1. Set your oven to 425 degrees F before doing anything else and lightly, grease a baking sheet. 2. In a bowl, add the cheese, chicken, vegetables and salsa and mix well. 3. In the bottom of a baking sheet, arrange 2 tortillas and top each with 1/4 of the chicken mixture. 4. Repeat the layers with the remaining tortillas and chicken mixture, pressing down slightly. 5. With a piece of the foil, cover the top tortilla loosely. 6. Cook in the oven for about 20 minutes. 7. Cut each quesadilla into 6 wedges and enjoy. 8. Another option: place chicken mixture onto all tortillas evenly. 9. Roll each tortilla over the filling. 10. In the bottom of a baking sheet, arrange the quesadillas, seam side down. 11. Cook in the oven for the same temperature and cooking time as mentioned above.

Roasted Quesadillas for Sunday

25

CENTRAL PARK

Hot Dog Quesadillas

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 488.4 Fat 31.8g Cholesterol 61.8mg Sodium 1614.3mg Carbohydrates 32.1g Protein 19.7g

Ingredients

2 tsp olive oil, divided 4 hot dogs, cut into slivers 4 flour tortillas 1 C. chili 1/4 C. ketchup 1 1/2 C. shredded cheese

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

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In a skillet, add 1 tsp of the oil over medium heat and cook until heated through. Add the hot dog slivers and cook until browned completely. With a slotted spoon, place the hot dog slivers into a bowl and keep aside. Place the chili over one half of each tortilla, followed by the hot dog slivers, ketchup, and 1/3 C. of cheese. Fold the tortilla over the filling. In the same skillet, add the remaining oil and cook until heated through. Add 1 quesadilla and cook until golden brown from both sides. Repeat with the remaining quesadillas. Enjoy warm.

Central Park Hot Dog Quesadillas

Quesadilla Festival

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 4 Calories 224.7 Fat 6.8g Cholesterol 18.3mg Sodium 173.8mg Carbohydrates 26.2g Protein 16.2g

Ingredients

Salsa 1/2 C. chopped tomato 3 tbsp chopped red onions 1 tsp minced jalapeño 3 tbsp diced red bell peppers 1 tsp chopped cilantro leaves 1 tbsp lime juice salt ground pepper Quesadilla 1 (15 oz.) cans black beans, rinsed and drained

2 tbsp chopped fresh cilantro leaves 3/4 C. chopped red onion 3/4 C. chopped tomato 1 garlic clove, minced 1/4 tsp ground cumin 1/2 tsp adobo seasoning salt fresh ground pepper 4 large whole wheat tortillas 1 C. low-fat Monterey jack cheese nonfat sour cream

Directions 1. For the salsa: in a bowl, add all the ingredients and mix well. 2. Place in the fridge until using. 3. In another bowl, add the beans, tomatoes, onions, garlic, cilantro, adobo, cumin, salt and pepper and toss to coat well. 4. Place about 1/8 of the cheese onto one half of each tortilla, followed by 1/4 of the beans mixture and 1/8 of the cheese. 5. Fold each tortilla in half over the filling. 6. Place a nonstick skillet over medium heat until heated through. 7. Place 1 quesadilla and cook until golden brown from both sides. 8. Repeat with the remaining quesadillas. 9. Cut each quesadilla into 4 wedges and enjoy hot with a topping of the salsa and sour cream. Quesadilla Festival

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LOS ANGELES

Corn Quesadillas

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 1 Calories 605.5 Fat 21.8g Cholesterol 34.6mg Sodium 1033.0mg Carbohydrates 84.2g Protein 21.5g

Ingredients

1/2 tbsp olive oil 2 C. corn kernels 1/4 tsp salt 1 pinch ground black pepper 1 scallion, sliced on diagonal 1/4 C. water oil, for pan 6 large flour tortillas 1 1/2 C. white cheddar cheese, grated

1/3 C. cilantro, chopped 3 roasted poblano chilies, diced Toppings guacamole Mexican crema 1 sprig cilantro salsa

Directions 1. 2. 3. 4. 5. 6. 7.

In a pot, add the oil over medium heat and cook until heated through. Add the corn, salt and pepper and cook for about 1 minute. Add the water and scallion and cook, covered for about 4 minutes. Remove from the heat and place the corn mixture into a bowl. Place a greased cast-iron skillet over heat until heated through. Place the tortillas, 1 at a time and cook for about 30 seconds per side. Place about 1/3 C. of the corn mixture on half of each tortilla, followed by the cheese, cilantro and diced chilies. 8. Fold each tortilla over the filling. 9. Place a greased skillet over medium-low heat until heated through. 10. Place the quesadillas in batches and cook until golden brown from both sides. 11. Cut each quesadilla into wedges and enjoy with a garnishing of the guacamole, crema, salsa and cilantro.

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Los Angeles Corn Quesadillas

Japanese

Sirloin Quesadillas

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 18 Calories 104.6 Fat 4.8g Cholesterol 16.1mg Sodium 379.0mg Carbohydrates 7.7g Protein 7.3g

Ingredients

1/3 C. reduced sodium soy sauce 1/3 C. reduced-sodium chicken broth 1 tbsp brown sugar 1 tsp minced gingerroot 1/2 tsp onion powder 1 garlic clove, minced 1 lb. beef top sirloin steak

1/2 C. chopped fresh pineapple 1/2 C. chopped red onion 1/2 C. chopped green pepper 2 C. shredded part-skim mozzarella cheese 6 flour tortillas

Directions 1. In a bowl, add the ginger, garlic, soy sauce, broth and brown sugar and mix well. 2. In a bowl, 3 tbsp of the ginger mixture and preserve for the filling. 3. In a zip lock bag, add the remaining ginger mixture into and steak. 4. Seal the bag and shake to coat well. 5. Place in the fridge for about 2 hours. 6. Set your grill for medium heat and lightly, grease the grill grate. 7. Remove the steak from the bag and discard the marinade. 8. Place the steak onto the grill and cook, covered for about 8-11 minutes per side. 9. Transfer the steak onto a cutting board to cool slightly. 10. With a sharp knife, cut the steak into bite-size pieces. 11. In a bowl, add the beef, pineapple, green pepper and red onion and mix well. 12. Place half of the cheese onto 3 tortillas, followed by the beef mixture, reserved ginger mixture and remaining cheese. 13. Cover with the remaining tortillas. 14. Place the quesadillas onto the grill over medium heat and cook for about 2-4 minutes, flipping once half way trough. 15. Cut each quesadilla into six wedges and enjoy. Japanese Sirloin Quesadillas

31

HONEY

Chicken Quesadillas

Prep Time: 15 mins Total Time: 20 mins Servings per Recipe: 4 Calories 375.1 Fat 15.9g Cholesterol 54.7mg Sodium 598.3mg Carbohydrates 36.9g Protein 20.4g

Ingredients

1 tsp honey 1/2 tsp lime juice 1/2 C. reduced-fat sour cream 4 (8 inch) flour tortillas 3/4 C. pepper jack cheese, shredded 1 C. cooked chicken breast 1 C. sliced peeled firm ripe peach 4 tsp chopped cilantro cooking spray

Directions 1. For the sauce: in a bowl, add the sour cream, lime juice and honey and beat until well combined. 2. Cover the bowl and place in the fridge to chill before using. 3. Place 2 tbsp of the cheese onto half of each tortilla, followed by 1/4 C. of the chicken, 1/4 C. of the peaches, 1 tsp of the cilantro and 1 tbsp of the cheese. 4. Fold each tortilla over the filling in half. 5. Place a greased nonstick skillet over medium-high heat until heated through. 6. Place the quesadillas, 2 at a time in the pan and top with a another heavy skillet for weight. 7. Cook for about 3 minutes, flipping once half way through. 8. Slice each quesadilla into desired sized wedges and enjoy alongside the sauce.

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Honey Chicken Quesadillas

Chopped

Bacon Quesadillas

Prep Time: 30 mins Total Time: 42 mins Servings per Recipe: 2 Calories 484.2 Fat 32.8g Cholesterol 430.0mg Sodium 857.0mg Carbohydrates 17.6g Protein 28.2g

Ingredients

1 tbsp unsalted butter 2 green onions, chopped 4 large eggs, beaten salt pepper 4 slices cooked crisp turkey bacon, broken into pieces

2 flour tortillas 1/2 C. shredded Monterey jack cheese vegetable oil

Directions 1. In a nonstick skillet, add the butter over medium-high heat and cook until melted. 2. Add the onion and stir fry for about 20 seconds. 3. Add the beaten eggs, salt and pepper and cook until just set, mixing frequently. 4. Stir in the bacon and remove from the heat. 5. Place the bacon mixture onto each tortilla evenly, followed by the cheese. 6. Fold each tortilla in half over the filling. 7. Coat the quesadillas with the oil slightly. 8. Place another skillet over medium heat until heated through. 9. Place the quesadillas and cook for about 2 minutes, flipping once half way through. 10. Enjoy hot.

Chopped Bacon Quesadillas

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HOT

Turkey Quesadillas

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 1 Calories 298.7 Fat 16.4g Cholesterol 61.7mg Sodium 1226.1mg Carbohydrates 21.8g Protein 16.2g

Ingredients

1 flour tortilla 1/3 C. shredded Mexican blend cheese 1 -2 slice deli turkey, cubed 1 tsp chopped jalapeño 1 -2 tbsp salsa

Directions 1. Place tortilla into grill pan and place cheese over half the tortilla, followed by the cubed meat and jalapeño. 2. Fold each tortilla in half to cover the filling. 3. Place a greased grill pan over heat until heated through. 4. Place the quesadillas and cook for until golden brown from both sides. 5. Enjoy alongside the salsa.

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Hot Turkey Quesadillas

Cleveland

Tuna Quesadillas

Prep Time: 5 mins Total Time: 8 mins Servings per Recipe: 2 Calories 632.8 Fat 23.7g Cholesterol 75.4mg Sodium 1361.2mg Carbohydrates 62.7g Protein 40.1g

Ingredients

1 (5 oz.) cans tuna in water, drained 1 small tomatoes, sliced 2 green onions, chopped 1 C. mozzarella cheese, shredded 1/8 tsp dry mustard 2 large flour tortillas

Directions 1. Place the tuna onto 2 tortillas evenly, followed by the dry mustard, green onions, tomato slices and cheese. 2. Fold each tortilla in half over the filling. 3. Heat a grill pan and cook the quesadillas until golden brown from both sides. 4. Enjoy hot.

Cleveland Tuna Quesadillas

37

NEW HAMPSHIRE

Salmon Quesadillas

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 556.5 Fat 30.9g Cholesterol 59.4mg Sodium 1044.6mg Carbohydrates 42.1g Protein 27.5g

Ingredients

1 medium cucumber, peeled, seeded and chopped 1/2 C. salsa 8 oz. salmon fillets 3 tbsp olive oil, divided 40 inches flour tortillas, warmed 6 oz. goat cheese, crumbled 1/4 C. pickled jalapeño pepper, drained and sliced

Directions 1. 2. 3. 4.

Set your barbecue grill for medium-high heat and lightly, grease the grill grate. In a bowl, add the salsa and cucumber and mix well. Coat the salmon with 2 tbsp of the oil evenly. Place the salmon onto the grill and cook, covered for about 10-12 minutes, flipping once half way through. 5. Remove from the grill and place the salmon onto a plate. 6. With a fork, flake the salmon. 7. Again, set your barbecue grill for medium-high heat and lightly, grease the grill grate. 8. Place the salmon onto half of each tortilla, leaving 1-inch edges, followed by the cheese and jalapeño pepper. 9. Fold each tortilla in half over the filling. 10. Coat the tortillas with the remaining 1 tbsp of the oil. 11. Cook the quesadillas onto the grill until golden brown from both sides. 12. Enjoy alongside the cucumber salsa.

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New Hampshire Salmon Quesadillas

Dutchess

Whole Wheat Quesadillas

Prep Time: 25 mins Total Time: 30 mins Servings per Recipe: 6 Calories 13.4 Fat 0.1g Cholesterol 0.0mg Sodium 2.5mg Carbohydrates 2.4g Protein 1.3g

Ingredients

vegetable oil cooking spray 8 oz. sliced fresh mushrooms 1/2 medium onion, sliced and separated into rings 1 tsp bottled minced garlic 3 tbsp chopped cilantro 24 inches whole wheat tortillas

6 tbsp shredded low-fat Monterey jack pepper cheese salsa

Directions 1. Set your oven to 350 degrees F. 2. Grease a skillet with the cooking spray and heat over medium heat. 3. Add the onion, mushrooms and garlic and cook for about 6-7 minutes. 4. Stir in the cilantro and remove from the heat. 5. Place the mushroom mixture on half of each tortilla evenly, followed by the cheese. 6. Fold each tortilla in half over the filling. 7. Arrange the quesadillas onto a baking sheet. 8. Cook in the oven for about 5 minutes. 9. Cut each quesadilla into 4 wedges and enjoy warm.

Dutchess Whole Wheat Quesadillas

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HOW TO MAKE

a Quesadilla

Prep Time: 10 mins Total Time: 12 mins Servings per Recipe: 1 Calories 273.4 Fat 15.3g Cholesterol 32.8mg Sodium 896.7mg Carbohydrates 18.8g Protein 14.6g

Ingredients

1 soft flour tortilla 1 oz. sliced roasted turkey 3 slices green pickled jalapeño peppers, sliced rounds, chopped 1/4 C. grated cheese 1 scallion, sliced 3 cilantro leaves 1 tsp olive oil salsa

Directions 1. Place turkey onto the one side of the tortilla, followed by the pickled jalapeño, cheese, scallion and cilantro leaves. 2. Fold each tortilla in half over the filling. 3. Coat each side of quesadilla with the oil evenly. 4. Place a grill pan over medium-high heat until heated through. 5. Place the quesadilla and cook until golden brown from both sides. 6. Cut the quesadilla into 3 triangles and enjoy.

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How to Make a Quesadilla

Chipotle

Quesadillas

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 318.2 Fat 8.9g Cholesterol 0.0mg Sodium 540.1mg Carbohydrates 52.2g Protein 11.3g

Ingredients

1 zucchini, chopped 1 head broccoli, chopped into florets 1 medium red pepper, chopped 1 medium green pepper, chopped 1 large onion, chopped 2 garlic cloves, minced 1 tomatoes, seeded and chopped

2 tbsp salsa 1 tbsp olive oil 8 flour tortillas 1 C. chipotle cheddar cheese, grated jalapeño

Directions 1. In a skillet, add 1 tbsp of the olive oil and cook until heated through. 2. Add the vegetables except the tomato and cook for about 5-6 minutes. 3. Add the tomato and cook for about 2 minutes. 4. Add the salsa and cook until heated completely. 5. Place the vegetable mixture onto one side of all the tortillas evenly, followed by the cheese and jalapeños. 6. Fold each tortilla over the filling. 7. Heat a skillet and cook the quesadillas until golden brown from both sides. 8. Enjoy hot.

Chipotle Quesadillas

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MARIA’S

Quesadillas de Maiz

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 4 Calories 356.1 Fat 18.8g Cholesterol 40.1mg Sodium 985.2mg Carbohydrates 33.8g Protein 16.3g

Ingredients

1 tbsp vegetable oil 2 tbsp minced onions 1 garlic clove, minced 1 C. corn kernel 4 oz. sliced mushrooms 1/2 tsp salt 2 canned chipotle chilies, minced 2 -3 tsp adobo sauce vegetable oil, for frying

8 corn tortillas 6 -8 oz. Monterey jack cheese, shredded 2 -3 tbsp minced cilantro salsa

Directions 1. 2. 3. 4. 5. 6. 7. 8.

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In a skillet, add 1 tbsp of the oil over medium heat and cook until heated through. Add the onion and garlic and stir fry for about 1 minute. stir in the corn, chipotles, mushrooms and salt and cook for about 5 minutes. Place the vegetable mixture onto 4 tortillas evenly, followed by the cheese and cilantro. Cover with the remaining tortillas. Place a lightly greased heavy-bottomed skillet over medium heat until heated through. Place quesadillas, 1 at a time and cook until golden brown from both sides. Cut each quesadilla into wedges and enjoy alongside the salsa.

Maria’s Quesadillas de Maiz

Monterey

Poblano Quesadillas

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 6 Calories 712.8 Fat 42.5g Cholesterol 67.4mg Sodium 1212.8mg Carbohydrates 56.4g Protein 28.3g

Ingredients

3 tbsp vegetable oil 8 tsp vegetable oil 1 1/3 lb. poblano chilies, seeded, sliced 3 tbsp water 3 garlic cloves, minced 1/2 C. cilantro, chopped 8 (9 inch) flour tortillas

1 lb. Monterey jack cheese, grated 8 tbsp salsa, purchased

Directions 1. In a heavy-bottomed skillet, add 3 tbsp of the oil over medium heat and cook until heated through. 2. Stir in the chilies and cook, covered for about 9-10 minutes, mixing often. 3. Add the garlic and stir fry for about 1 minute. 4. Remove from the heat and place the chili mixture into a bowl. 5. Add the cilantro, salt and pepper and stir to combine. 6. In another heavy-bottomed skillet, add 1 tsp of the oil over medium-high heat and cook until heated through. 7. Add 1 tortilla and top with 1/4 of the cheese, followed by 1/4 of the chili mixture and 2 tbsp of the salsa. 8. Cover with 1 of the remaining tortilla and cook for about 1 1/2 minutes, flipping once half way through. 9. Repeat with the remaining tortillas and filling. 10. Cut each quesadilla into 6 wedges and enjoy.

Monterey Poblano Quesadillas

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SONOMA

Chicken Quesadillas

Prep Time: 15 mins Total Time: 27 mins Servings per Recipe: 4 Calories 359.1 Fat 18.3g Cholesterol 30.1mg Sodium 288.4mg Carbohydrates 33.8g Protein 17.8g

Ingredients

8 (6 inch) corn tortillas 6 oz. low-fat Monterey jack cheese 8 oz. smoked chicken breasts, cubed 1 ripe avocado, diced small 1 C. green chili, drained 4 tbsp chopped cilantro leaves 4 oz. nonfat sour cream

Directions 1. Place a cast iron skillet over medium-high heat until heated through. 2. Place 1 tortilla and top with 1/8 of the cheese, followed by 1/4 of the chicken mixture, 1/4 of the avocado, 1/4 of the green chilies, 1/4 of the cilantro and another 1/8 of the cheese. 3. Cover with 1 of the remaining tortilla and cook until golden brown from both sides. 4. Repeat with the remaining tortillas and filling. 5. Cut each quesadilla into 4 pieces and enjoy with a topping of the sour cream.

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Sonoma Chicken Quesadillas

Quesadillas

Quesadillas

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 342.8 Fat 6.8g Cholesterol 15.1mg Sodium 493.1mg Carbohydrates 67.6g Protein 6.4g

Ingredients

1/2 C. banana, sliced 1/2 C. strawberry, chopped 1/2 C. mango, chopped 1/2 C. papaya, chopped 4 flour tortillas 1/3 C. Brie cheese, sliced 1 tsp butter

3/4 C. caramel sauce

Directions 1. In a bowl, add the fruit and mix well. 2. In a skillet, add some butter over medium heat and cook until melted. 3. Add 1 tortilla and cook until golden brown from one side. 4. Place 1/2 C. of fruit onto half the tortilla, followed by the caramel and Brie slices. 5. Fold over the filling and cook until golden brown from both sides. 6. Repeat with the remaining tortillas and filling. 7. Enjoy with a topping of the caramel sauce.

Quesadillas Guyanese

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SIMPLE JAM

Quesadillas

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 2 Calories 424.1 Fat 12.3g Cholesterol 15.2mg Sodium 587.9mg Carbohydrates 70.6g Protein 7.1g

Ingredients

1 tbsp butter 4 (6 inch) tortillas 4 -6 tbsp jam, any flavor

Directions 1. 2. 3. 4. 5. 6.

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Place half of the jam onto 2 tortilla shells evenly, leaving about 1/2-inch from the edges. Cover with the remaining tortillas. In a skillet, add half of the butter over medium heat and cook until melted. Place 1 quesadilla and cook until golden brown from both sides. Repeat with the remaining quesadilla. Cut each quesadilla into quarters and enjoy warm.

Simple Jam Quesadillas

New England

Spicy Crab Quesadillas

Prep Time: 20 mins Total Time: 25 mins Servings per Recipe: 1 Calories 1201.0 Fat 56.9g Cholesterol 143.1mg Sodium 2617.2mg Carbohydrates 122.4g Protein 47.9g

Ingredients

1/3 C. unsalted butter, melted 1/4 C. vegetable oil 1/2 C. onion, chopped 2 jalapeño peppers, seeded and chopped 1 garlic clove, minced 1 lb. lump crab meat, drained 1/4 C. mayonnaise

1 tbsp cilantro, chopped 1 tsp salt 16 (8 inch) flour tortillas 1/2 C. jalapeño jack cheese, shredded

Directions 1. Set your oven to 375 degrees F before doing anything else 2. In a bowl, add the oil and butter and mix well. 3. In a skillet, add 2 tbsp of the reserved oil mixture over medium heat and cook until heated through. 4. Add the peppers, onion and garlic and stir fry for about 5 minutes. 5. Remove from the heat. 6. Add the crab meat, mayonnaise, cilantro and salt and gently, stir to combine. 7. Coat 1 side of all tortillas with the remaining butter mixture evenly. 8. In the bottom of baking sheets, arrange the tortillas, buttered side down. 9. Place the crab meat mixture onto half of each tortilla, followed by the cheese. 10. Fold each tortilla in half. 11. Cook in the oven for about 4 minutes. 12. Cut each quesadilla into three portions and enjoy warm.

New England Spicy Crab Quesadillas

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GREEN

Quesadillas

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 4 Calories 449.6 Fat 22.7g Cholesterol 50.2mg Sodium 772.0mg Carbohydrates 40.5g Protein 21.0g

Ingredients

4 burrito-size flour tortillas 2 C. grated Monterey jack cheese, packed 1 1/2-2 C. cooked broccoli, chopped

Directions 1. Place a heavy-bottomed skillet over medium heat until heated through. 2. Place 1 tortilla and top with 1/2 C. of the cheese, followed by 1 C. of the broccoli and 1/2 C. of the cheese 3. Cover with another 1 tortilla and cook until golden brown from both sides. 4. Repeat with the remaining tortillas and filling. 5. Cut into wedges and enjoy warm.

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Green Quesadillas

Houston

Bacon Ranch Quesadillas

Prep Time: 20 mins Total Time: 25 mins Servings per Recipe: 1 Calories 964.1 Fat 81.7g Cholesterol 116.9mg Sodium 1801.8mg Carbohydrates 30.9g Protein 29.8g

Ingredients

1 flour tortilla 3/4 C. mozzarella cheese, shredded 1 tbsp blue cheese, crumbled 3 slices Roma tomatoes 1/4 avocado, sliced 1/4 C. turkey bacon, cooked crisp, chopped

1 tsp red onion, diced 1 tbsp spinach, julienne Dressing 1/8 avocado 1/4 C. ranch dressing 3/4 tsp parsley

Directions 1. Place the cheese onto the tortilla evenly. 2. Place the mozzarella cheese over half of the tortilla, followed by the blue cheese, tomatoes, avocado, bacon, onion and spinach. 3. Fold the tortilla in half over the filling. 4. Place a grill pan over medium heat until heated through. 5. Place the quesadilla and cook until golden brown from both sides. 6. Meanwhile, for the dressing: in a food processor, add all the ingredients and pulse until smooth. 7. Cut the quesadilla into 3 portions and enjoy alongside the dressing.

Houston Bacon Ranch Quesadillas

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SWEET

Quesadillas for Mommy

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 4 Calories 424.2 Fat 12.1g Cholesterol 22.4mg Sodium 536.7mg Carbohydrates 72.0g Protein 8.4g

Ingredients

cooking spray 1 tbsp butter 2 large flour tortillas 1 (21 oz.) cans apple pie filling 1/2 C. shredded cheddar cheese 1 tbsp sugar 1/4 tsp cinnamon

Directions 1. 2. 3. 4. 5.

9.

Set your oven to 375 degrees F before doing anything else and grease a baking sheet. In a microwave-safe bowl, add the butter. With a paper towel, cover the bowl and microwave for about 15 seconds. Place 1 tortilla onto the prepared baking sheet. In the middle of the tortilla, place the apple pie filling, leaving about 1/2-inch around the edges, followed by the cheese. Cover with the second tortilla and top with the butter evenly. In a bowl, add the sugar and cinnamon and mix well. Dust the top of the tortilla with the cinnamon sugar evenly and cook in the oven for about 8-10 minutes. Cut the quesadilla into 4 wedges and enjoy.

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Sweet Quesadillas for Mommy

6. 7. 8.

Country Spiced

Sweet Potato Quesadillas

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 8 Calories 314.3 Fat 9.7g Cholesterol 14.8mg Sodium 561.7mg Carbohydrates 47.9g Protein 9.5g

Ingredients

1 1/2 C. onions, minced 2 garlic cloves, minced 1 tbsp olive oil 2 tsp dried oregano 1 1/2 tsp dried basil 1 1/2 tsp dried marjoram 1 1/2 tsp chili powder

1 1/2 tsp ground cumin 4 C. cooked mashed yams 8 whole wheat tortillas 1 C. grated sharp cheddar cheese salsa sour cream

Directions 1. Set your oven to 400 degrees F before doing anything else and lightly, grease 1-2 baking sheets. 2. In a skillet, add the oil and cook until heated through. 3. Add the onion and garlic and stir fry for about 4-5 minutes. 4. Add the dried herbs, cumin and chili powder and cumin and stir fry for about 40-50 seconds. 5. Stir in the mashed yams and cook until heated completely. 6. Remove from the heat. 7. Place the yam mixture over half of each tortilla, leaving a 2-inch border at the edge, followed by the cheese. 8. Fold each tortilla over the filling, pressing slightly. 9. In the bottom of the prepared baking sheets, arrange the quesadillas and coat the top of each with the oil. 10. Cook in the oven for about 15-20 minutes. 11. Cut each quesadilla in wedges and enjoy alongside the salsa and sour cream. Country Spiced Sweet Potato Quesadillas

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59

PICNIC

Quesadillas

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 407.9 Fat 25.7g Cholesterol 77.7mg Sodium 653.4mg Carbohydrates 18.9g Protein 24.4g

Ingredients

4 flour tortillas 3/4 C. shredded cheddar cheese 1 (8 oz.) sirloin steaks, grilled, sliced 1 jalapeño, minced 3/4 C. salsa, drained of excess liquid 1 tbsp vegetable oil

Directions 1. Place about 1/4 C. of the cheese onto each of 2 tortillas evenly, followed by the steak, jalapeño, 1/4 C. of the salsa and remaining cheese. 2. Cover each with the remaining tortillas and press to seal. 3. In a skillet add 1 1/2 tsp of the oil over medium heat and cook until heated through. 4. Place quesadillas, 1 at a time and cook for about 4-6 minutes, flipping once half way through. 5. Enjoy warm.

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Picnic Quesadillas

Weekend

Ground Beef Quesadillas

Prep Time: 12 mins Total Time: 28 mins Servings per Recipe: 2 Calories 255.6 Fat 17.5g Cholesterol 42.5mg Sodium 1053.3mg Carbohydrates 9.7g Protein 18.1g

Ingredients

1/3 C. cooked extra lean ground beef 3 tbsp taco sauce 4 large burrito-size whole wheat tortillas 4 oz. blue cheese, crumbled 10 oz. frozen chopped spinach, thawed and squeezed dry 1/2 tsp red pepper flakes

Directions 1. In a bowl, add the taco sauce and beef and mix well. 2. Arrange 2 tortillas onto a platter and top each with the beef mixture, followed by the cheese, spinach and red pepper flakes. 3. Cover each with remaining tortilla. 4. Place a nonstick skillet over medium-high heat until heated through. 5. Place 1 quesadilla and cook until golden brown from both sides. 6. Transfer the quesadilla onto a plate. 7. Repeat with the remaining quesadilla. 8. Cut each quesadilla into desired sized wedges and enjoy.

Weekend Ground Beef Quesadillas

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COOKOUT

Chicken Quesadillas

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 8 Calories 509.9 Fat 18.2g Cholesterol 46.3mg Sodium 999.4mg Carbohydrates 60.6g Protein 24.0g

Ingredients

2 C. cooked chicken, chopped 1/2 C. barbecue sauce 1 tbsp onion, minced 8 large flour tortillas 6 -8 oz. Monterey Jack cheese, grated

Directions 1. In a pot, add the chicken, onion and barbecue sauce and cook until just heated. 2. Meanwhile, with a 3-inch cookie cutters, cut each tortilla into rounds. 3. Place the cheese onto half of tortilla pieces evenly, followed by the chicken mixture and a little more cheese. 4. Cover with the remaining tortilla pieces. 5. Place a nonstick skillet over medium heat until heated through. 6. Place the mini quesadillas in batches and cook for about 4 minutes, flipping once half way through. 7. Enjoy warm.

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Cookout Chicken Quesadillas

5-Ingredient

Mushroom Quesadillas

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 2 Calories 217.7 Fat 4.9g Cholesterol 0.0mg Sodium 386.6mg Carbohydrates 36.6g Protein 7.5g

Ingredients

1/2 large onion, chopped 5 oz. sliced mushrooms cheddar cheese, shredded 4 flour tortillas butter

Directions 1. Place a greased skillet over medium heat until heated through. 2. Add the onion and stir fry for about 4-5 minutes. 3. Add the mushrooms and cook for about 6 minutes. 4. Transfer the mushroom mixture into a bowl. 5. Place the butter onto 1 side of each tortilla. 6. Place the mushroom mixture onto unbuttered side of 2 tortillas evenly, followed by the cheddar cheese. 7. Cover with the remaining tortillas, buttered side up. 8. Place a nonstick skillet over medium-low heat. 9. Place the quesadillas, 1 at a time and cook for until golden brown from both sides. 10. Cut each quesadilla in quarters and enjoy.

5-Ingredient Mushroom Quesadillas

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CANCUN

Havarti Quesadillas

Prep Time: 15 mins Total Time: 23 mins Servings per Recipe: 4 Calories 60.4 Fat 0.2g Cholesterol 0.0mg Sodium 2.4mg Carbohydrates 11.0g Protein 4.0g

Ingredients

8 small whole wheat tortillas 1 C. black beans, rinsed and drained 1/2 C. red bell pepper, chopped 3 green onions, chopped 2 tbsp cilantro, chopped 2 C. Havarti cheese, diced

Directions 1. 2. 3. 4. 5.

Place the black beans onto 4 tortillas, followed by the bell pepper, green onions, cilantro and cheese. Cover with the remaining tortillas. Place a nonstick skillet over medium heat until heated through. Add the tortilla sandwiches, 1 at a time and cook for about 8 minutes, flipping once half way through. 6. Enjoy warm.

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Cancun Havarti Quesadillas

Maria’s

Spinach Quesadillas

Prep Time: 15 mins Total Time: 20 mins Servings per Recipe: 4 Calories 924.5 Fat 56.0g Cholesterol 102.6mg Sodium 1850.1mg Carbohydrates 71.9g Protein 33.8g

Ingredients

Relish 1/2 red onion, sliced 3/4 C. oil-cured black olive, chopped 2 tbsp grated lemon zest 2 tbsp red wine vinegar 1/4 C. extra virgin olive oil salt ground black pepper Quesadillas

12 (6 inch) flour tortillas 2 C. white cheddar cheese, grated 1 C. crumbled feta 6 oz. Baby Spinach salt ground black pepper olive oil

Directions 1. For the relish: in a bowl, add all the ingredients and mix until well combined. 2. Cover the bowl and place in the fridge before using. 3. Set your grill for medium heat and lightly, grease the grill grate. 4. Place the cheeses onto 8 tortillas evenly, followed by the spinach and sprinkle with the salt and pepper. 5. Arrange 4 filled tortillas onto other 2 filled tortillas, filling side up. 6. Cover with the remaining plain tortillas. 7. Coat the top of each quesadilla with the oil evenly. 8. Arrange the quesadillas onto the grill, oiled side down and cook for about 2 minutes. 9. Carefully, flip each quesadilla and cook, covered for about 1-2 minutes. 10. Cut each quesadilla into quarters and enjoy with a topping of the relish.

Maria’s Spinach Quesadillas

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ONTARIO TOPPED

Chicken Quesadillas

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 5 Calories 135.0 Fat 13.4g Cholesterol 6.1mg Sodium 20.1mg Carbohydrates 3.0g Protein 2.2g

Ingredients

4 tbsp vegetable oil 4 garlic cloves, minced 2 bunches red Swiss chard, cleaned & chopped 12 oz. mushrooms 1/2 C. chicken 1 tbsp butter 1 tsp sherry wine vinegar cheddar cheese, grated

about 10 corn tortilla organic sour cream organic cilantro organic guacamole

Directions 1. 2. 3. 4. 5. 6. 7.

In a pot, add the oil over medium-high heat and cook until heated through. Add the garlic and stir fry for about 30 seconds. Add the mushrooms and stir fry for about 5-6 minutes. Add the chard and cook until wilted slightly. Add the broth and cook, covered until the chard is cooked through. Stir in the vinegar and butter and cook, uncovered until all the moisture is absorbed. Divide half of the cheese onto 5 tortillas evenly, followed by the veggie mixture and remaining cheese. 8. Cover with the remaining tortillas. 9. In a nonstick skillet, add a little of the butter and cook until melted. 10. Place 1 quesadilla at a time and cook until golden brown from both sides. 11. Enjoy with a garnishing of the guacamole, sour cream and cilantro.

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Ontario Topped Chicken Quesadillas

Classical

Mediterranean Quesadillas

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 4 Calories 312.2 Fat 13.0g Cholesterol 26.4mg Sodium 857.3mg Carbohydrates 35.3g Protein 13.8g

Ingredients

1 tsp olive oil cooking spray 1/3 C. chopped onion 1/2 tsp minced garlic 1 1/4 C. shredded zucchini 1/4 tsp dried oregano 1/8 tsp salt 1/8 tsp black pepper 4 (8 inch) fat-free flour tortillas

1/2 C. shredded part-skim mozzarella cheese, divided 1/2 C. diced tomato, divided 1/4 C. chopped pitted kalamata olive, divided 1/4 C. crumbled feta cheese, divided

Directions 1. In a nonstick skillet, add the oil over medium-high heat until heated through. 2. Add the garlic and onion and stir fry for about 2 minutes. 3. Add the zucchini and stir fry for about 3 minutes. 4. Remove from the heat and stir in the oregano, salt and pepper. 5. Place mozzarella onto 2 tortillas evenly, followed by the zucchini mixture, tomato, olives and feta. 6. Cover with remaining tortillas. 7. Grease another skillet with the cooking spray and place over medium heat until heated through. 8. Place 1 quesadilla and cook for about 2 1/2 minutes per side. 9. Repeat with the remaining quesadilla. 10. Cut each quesadilla in half and enjoy warm.

Classical Mediterranean Quesadillas

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71

HOT PEAR

Quesadillas

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 10 Calories 180.4 Fat 12.5g Cholesterol 34.0mg Sodium 241.8mg Carbohydrates 10.1g Protein 7.6g

Ingredients

12 oz. chilled Brie cheese, cut into strips 2 pears, ripe and sliced 1/2 red onion, sliced 2 jalapeño peppers, seeded and sliced 6 inches flour tortillas 2 tbsp olive oil

Directions 1. Place the Brie cheese onto the bottom half of each tortilla evenly, followed by the pear and jalapeño slices. 2. Fold each tortilla in half over the filling. 3. In a skillet add 1 tsp of the oil and cook until heated through. 4. Add 1 quesadilla and cook until golden brown from all sides. 5. Repeat with the remaining quesadillas. 6. Enjoy warm.

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Hot Pear Quesadillas

Garden Tuna

Quesadillas

Prep Time: 10 mins Total Time: 22 mins Servings per Recipe: 4 Calories 257.6 Fat 18.2g Cholesterol 53.5mg Sodium 247.9mg Carbohydrates 2.3g Protein 20.9g

Ingredients

4 pesto garlic tortillas 1 tbsp olive oil 1/4 C. roasted red pepper pesto 2 (85 g) tuna, drained 2 C. zucchini, grated 6 slices Monterey Jack pepper cheese salt and pepper

Directions 1. Coat each side of all tortillas with a thin layer of the oil. 2. Place the pesto onto 2 tortillas evenly, followed by the tuna, zucchini and cheese slices. 3. Sprinkle with the salt and pepper and cover with the remaining 2 tortillas, oiled side up. 4. In a skillet, place 1 quesadilla over medium heat, oiled side down and cook for about 2-3 minutes per side. 5. Repeat with the remaining quesadilla. 6. Cut each quesadilla into 6 wedges and enjoy.

Garden Tuna Quesadillas

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SWEET

Carolina Apple Quesadillas

Prep Time: 30 mins Total Time: 42 mins Servings per Recipe: 6 Calories 679.2 Fat 38.8g Cholesterol 77.4mg Sodium 750.6mg Carbohydrates 76.9g Protein 10.1g

Ingredients

2 granny smith apples, sliced 1/2 C. dried sweetened cranberries 1 tsp cinnamon sugar 1 tsp lemon juice 7 tbsp butter, divided 6 10-inch flour tortillas 1 (8 oz.) packages cream cheese, softened 1/4 C. powdered sugar 1/2 C. caramel sauce

1/2 C. chopped pecans, toasted

Directions 1. In a bowl, add the apples, cranberries, cinnamon sugar and lemon juice and toss to coat well. 2. In a nonstick skillet, a 1 tbsp of the butter over medium heat and cook until melted. 3. Add the apple mixture and stir fry for about 4-5 minutes. 4. With a slotted spoon, place the apple mixture into a bowl. 5. In a bowl, add the powdered sugar and cream cheese and beat until smooth. 6. Place 1 tbsp of the butter onto 1 side of all tortillas evenly. 7. Place the cream cheese mixture onto another side of all tortillas evenly, followed by the apple mixture. 8. Carefully, fold each tortilla in half over the filling. 9. Place a skillet over medium heat until heated through. 10. Place the quesadillas and cook for about 4 minutes, flipping once half way through. 11. Transfer the quesadillas onto a platter and drizzle with the caramel sauce. 12. Enjoy with a topping of the pecans.

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Sweet Carolina Apple Quesadillas

Parmesan

Pepper Quesadillas

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 4 Calories 386.3 Fat 20.5g Cholesterol 21.7mg Sodium 668.7mg Carbohydrates 38.2g Protein 11.9g

Ingredients

1 tbsp green pepper, chopped 1/4 C. Parmesan cheese 1/2 C. grated cheddar cheese 1/4 C. chopped green onion 1 1/2 tbsp mayonnaise 4 tortillas 2 tbsp oil

Directions 1. Set your barbecue grill for medium heat and lightly, grease the grill grate. 2. In a bowl, add the Parmesan cheese, cheddar cheese, mayonnaise, green pepper and green onion and mix until well combined. 3. Place the cheese mixture onto 2 tortillas evenly. 4. Cover with the remaining 2 tortillas. 5. Cot the both sides of each quesadilla with the oil evenly. 6. Cook the quesadillas onto the grill for about 5 minutes. 7. Enjoy warm.

Parmesan Pepper Quesadillas

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VEGETARIAN

Black Bean Quesadillas

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 1 Calories 349.3 Fat 13.3g Cholesterol 25.1mg Sodium 514.9mg Carbohydrates 43.6g Protein 14.8g

Ingredients

8 (8 inch) flour tortillas 1 C. frozen corn, thawed 1 C. black beans, cooked 2/3 red onion, thin slivers 2 C. Monterey Jack cheese, grated 1 tsp chili powder

Directions 1. Place the corn onto 4 tortillas evenly, leaving about 1/2-inch edges, followed by the beans, onion, cheese and chili powder. 2. Cover with the remaining tortillas and gently, press down. 3. Place a lightly greased skillet over medium heat until heated through. 4. Add quesadillas, 1 at a time and cook for about 8-10 minutes, flipping once half way through. 5. Cut each quesadilla into 4 wedges and enjoy.

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Vegetarian Black Bean Quesadillas

Arizona

Deli Quesadillas

Prep Time: 2 mins Total Time: 15 mins Servings per Recipe: 4 Calories 218.4 Fat 5.4g Cholesterol 0.0mg Sodium 445.2mg Carbohydrates 35.9g Protein 5.8g

Ingredients

4 burrito-size flour tortillas 6 -8 oz. Pepper Jack Cheese, shredded 8 oz. Deli-Thin Slices Turkey 1/2 C. pickled jalapeño pepper, drained

Directions 1. Set your grill for low heat and lightly, grease the grill grate. 2. Arrange the tortillas onto the grill grate. 3. Divide half of the cheese onto one side of each tortilla evenly, followed by the ham, jalapeños and remaining cheese. 4. carefully, fold each tortillas in half over the filling. 5. Cook onto the grill for about 3-4 minutes, flipping once half way through. 6. Enjoy hot.

Arizona Deli Quesadillas

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