Jalapeno Chicken Quesadilla
2 fresh flour or corn tortillas
butter or margarine
2-3 slices of cooked chicken
1-2 slices of jalapeno cheese
1-2 rings of jalapeno or
1⁄2
– 1 teaspoon diced
2-3 slices of onion or
1⁄2
– 1 teaspoon diced
1-2 teaspoons salsa
Brush the outside of the tortillas with butter or margarine and lay one tortilla, butter side down,
into the baker. Layer chicken, cheese, jalapeno and onion on the tortilla. Place second tortilla on
top, buttered side out. Close the lid and bake for 3 – 4 minutes. Serve with salsa, sour cream or
guacamole if desired.
Beef Burrito
2 fresh flour or corn tortillas
1 lb. ground beef
1 package ( 1
1⁄4
oz.) taco seasoning mix
1 cup water
1 can (6 oz) tomato paste
shredded Monterey Jack or Colby cheese
diced green chilies (optional)
sliced black olives (optional)
Brown beef in medium frying pan. Add taco seasoning, water and tomato paste, stir until
thoroughly combined. Simmer 15 minutes. Brush the outside of the tortillas with butter or
margarine and lay one tortilla, butter side down, into the baker. Layer with ground meat mixture,
cheese, chilies and black olives. Place second tortilla on top, buttered side out. Close the lid and
bake for 3 – 4 minutes. Serve with salsa, sour cream or guacamole if desired.
Thank you for purchasing your
Villaware
®
InterBake3
TM
Appliance.
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Asian Chicken Quesadilla
2 chicken breasts – boneless and skinless
1⁄2
cup low-sodium soy sauce
2 tablespoons ginger – chopped
2 cloves garlic – coarsely chopped
1 tablespoon olive oil
1⁄4
cup Monterey Jack cheese – grated
1⁄4
cup white cheddar cheese – grated
1 scallion – coarsely chopped
Place the soy sauce, ginger, and garlic in a saucepan and bring to a boil. Remove from the heat and
let sit for half an hour. Place the chicken breasts in a shallow baking dish and pour the marinade
over. Cover and place in the refrigerator to marinate at least 4 hours or overnight. Season the
chicken with salt and pepper to taste. Heat the oil in a large sauté pan over high heat until it just
begins to smoke. Place the chicken in the pan and sauté 5 minutes or until golden brown on one
side. Lower the heat to medium, turn the chicken over and continue cooking until the chicken is
almost cooked through, approximately 4 minutes. Let the chicken sit for 1 minute and slice on the
bias into
1⁄2
inch pieces (the chicken will finish cooking in the baker).
Spread
1⁄2
the cheeses, green onion, and sliced chicken on the 2 tortillas. Stack the 2 layers and
cover with the remaining tortilla. Bake for 4 – 5 minutes, or until the tortillas are crisp and the
cheese has melted. Cut into quarters and serve hot.
Smoked Salmon Quesadilla
4 ounces soft fresh goat cheese
1 tablespoon horseradish
2 tablespoons sour cream
2 teaspoons chopped fresh dill
2 flour tortillas
4 ounces thinly sliced smoked salmon
additional chopped dill
Blend goat cheese, horseradish, sour cream and chopped fresh dill in medium bowl. Season cheese mixture
to taste with salt and pepper. (Cheese mixture can be prepared 1 day ahead. Cover and refrigerate.)
Spread 1 tablespoon cheese mixture over tortilla. Top with
1⁄4
of smoked salmon and sprinkle with
additional chopped dill. Place second tortilla on top, buttered side out. Bake, cut quesadillas and serve.
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