V e g e table Quesadillas
1/2 cup (4 oz.) thawed and drained frozen bell pepper and onion strips
1 teaspoon Mexican or fajita seasonings
4 (10-inch) flour tortillas
1/2 cup (4 oz.) shredded Cheddar or Monterey Jack cheese
salsa or picante sauce
sour cream
1. In a small bowl combine pepper and onion strips and seasonings.
2. Divide and evenly spread pepper mixture on two tortillas, up to 1/2-
inch from the edge. Sprinkle evenly with the cheese. Cover with the
remaining tortillas.
3. Place on preheated
Q u e s a d i l l a M a k e r
, one at a time. Close
Lid and cook 3 to 4 minutes, or until tortilla is lightly browned. Cut into
triangles. Serve with salsa or picante sauce and sour cream.
Makes 2 quesadillas, 12 pieces
H e r b y R i c o t ta & Red Pepper
Q u e s a d i l l a s
1 cup ricotta cheese
1 jar (4 oz.) chopped roasted red peppers, drained
1 tablespoon minced fresh herbs like: parsley, cilantro, thyme, or basil
1 clove garlic, peeled and minced
1/4 teaspoon salt
1/8 teaspoon black pepper
4 (10-inch) flour tortillas
1. Combine the ricotta, roasted peppers, herbs, garlic, salt, and black
pepper together in a small mixing bowl.
2. Divide and evenly spread ricotta filling mixture on two of the tortillas,
up to 1/2-inch from the edge. Cover with the remaining tortillas. Press
down gently.
3. Place on preheated
Q u e s a d i l l a M a k e r
, one at a time. Close
Lid and cook 3 to 4 minutes, or until tortilla is lightly browned. Cut into
triangles. Serve with Fresh Tomato Salsa, page 19, if desired.
Makes 2 quesadillas, 12 pieces
Cheesy Quesadillas
1/2 cup sour cream
1/2 cup (4 oz.) shredded Monterey Jack cheese
2 scallions, white and green parts, sliced thin
1 teaspoon chili powder
1 tablespoon pickled jalapeño slices, drained and patted dry on paper
towel
1 tablespoon minced cilantro
4 (10-inch) flour tortillas
1. Combine sour cream, Monterey Jack cheese, scallions, chili powder,
jalapeño peppers, and cilantro in a small mixing bowl.
2. Divide and evenly spread cheese filling mixture on two of the tortillas,
up to 1/2-inch from the edge. Cover with the remaining tortillas.
3. Place on preheated
Q u e s a d i l l a M a k e r
, one at a time. Close
Lid and cook 3 to 4 minutes, or until tortilla is lightly browned. Cut into
triangles. Serve with Fresh Tomato Salsa, page 19, or sour cream, if
desired.
Makes 2 quesadillas, 12 pieces
Bean & Cheese Quesadillas
1 can (16 oz.) refried beans
1/4 cup (2 oz.) shredded Cheddar cheese
1 small onion, minced
3 teaspoons minced pickled jalapeño pepper, optional
6 (10-inch) flour tortillas
1. Divide and evenly spread refried beans on three of the tortillas, up to
1/2-inch from the edge. Sprinkle evenly with the Cheddar cheese,
minced onion, and jalapeño pepper, if desired. Cover with the
remaining tortillas.
2. Place on preheated
Q u e s a d i l l a M a k e r
, one at a time. Close
Lid and cook 3 to 4 minutes, or until tortilla is lightly browned. Cut into
triangles. Serve with Fresh Tomato Salsa, page 19, or sour cream, if
desired.
Makes 3 quesadillas, 18 pieces
12
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