Quesadillas: Many Ways

After flying back to the lovely island of St. Vincent, after my short visit home, I was starving. With no trip to the store in mind (due to exhaustion), I checked the fridge. Ah ha! I have the basics for some comforting and cheesy goodness.

Quesadillas are not fancy… Or are they? That all depends on you!

As a med student, with no time to cook and on a tight budget, I cook once a week. I make a batch or two of quesadilla filling then make quesadillas all week. All I have to do is put a tortilla on a piece of foil, add cheese, spoon some filling on it, pop it in the oven and Bam! I have dinner.

Today, I did a basic cheese quesadilla on a sun dried tomato tortilla. I have a few “usual” variations of quesadillas! The taco quesadilla, the texmex chicken quesadilla, Buffalo chicken quesadilla, pizza quesadilla, and a pesto chicken quesadilla. I’m sure my list will only grow longer with time because the good Lord knows I’m obsessed with quesadillas…. And don’t forget about dessert quesadillas!

 

Taco meat quesadilla:

1lb ground beef

1/4 cup water

1 pack of taco seasoning

Shredded Mexican style cheese

Sun dried tomato tortillas

Few dashes of hot sauce (optional)… Personally, I love Salsa Valentina

salsa valentina_edited

 

Whisk water and taco seasoning together in a pan, add ground beef and stir together breaking up the meat as you go until cooked all the way through.

quesadilla 3_edited

 

Lay tortilla flat on a piece of foil, sprinkle only 1/2 of the tortilla with cheese, add the filing, top with more cheese then fold the “naked” side of the tortilla on top. Toss into a 400F oven until cheese is melted and the tortilla is crispy (8-12 minutes). Save left over filling in a container to be used again. Filling saves for up to a week in the fridge.

quesadilla 4_edited

 

 

Texmex chicken quesadilla:

1lb chicken breasts

1 package of taco seasoning

1 gallon zip lock bag

1 bag Mexican style cheese

Sun dried tomato tortillas

Place meat and seasoning in a zip lock bag and cover the chicken fully with the seasoning and let it sit in the fridge over night to marinate (8 hours minimum). Now you have 3 options to cook the chicken…. On a grill, baked in the oven or tossed in a crockpot with a little bit of water so the chicken doesn’t burn. Once your chicken is cooked, it’s time to shred it! You can use your fingers (once the meat of completely cooled), a fork and knife, or an electric hand mixer (my personal favorite).

Lay tortilla flat on a piece of foil, sprinkle only 1/2 of the tortilla with cheese, add the filing, top with more cheese then fold the “naked” side of the tortilla on top. Toss into a 400F oven until cheese is melted and the tortilla is crispy (8-12 minutes). Save left over filling in a container to be used again. Filling saves for up to a week in the fridge.

quesadilla 1_edited

Buffalo chicken quesadilla:

1 lb chicken breast

1 bottle of Frank’s Red Hot sauce

1 bag shredded cheddar cheese

1 bottle of bleu cheese or ranch dressing

1 bunch of celery

Simple enough right? 2 ingredients in the filling. In a bowl, add chicken and about half the bottle of hot sauce and toss to coat chicken evenly. Then, make it how you choose (grilled, baked or crock pot), then slice it up.

Lay tortilla flat on a piece of foil, sprinkle only 1/2 of the tortilla with cheese, add the filing, top with more cheese then fold the “naked” side of the tortilla on top. Toss into a 400F oven until cheese is melted and the tortilla is crispy (8-12 minutes). Save left over filling in a container to be used again. Filling saves for up to a week in the fridge.

Pizza quesadilla:

Pizza toppings (precooked meats: pepperoni, sausage, ham, bacon, chicken. Veggies: green peppers, banana peppers, jalapeños, mushrooms, onions, olives. Fruit: pineapple, etc).

Mozzarella cheese

Provolone cheese

Simple enough, lay tortilla flat on a piece of foil, sprinkle only 1/2 of the tortilla with cheese, add the pizza topping filing, top with more cheese then fold the “naked” side of the tortilla on top. Then sprinkle on some “shake”(recipe below). Toss into a 400F oven until cheese is melted and the tortilla is crispy (8-12 minutes). Save left over filling in a container to be used again. Filling saves for up to a week in the fridge.

Shake recipe:

1/4 cup dried oregano

1/4 cup dried parsley

1/4 cup dried basil

1/4 cup grated Parmesan cheese

Mix it all together! Store for 2-3 weeks in the fridge.

 

Pesto chicken quesadilla:

1 lb chicken breasts

1/4 cup lemon juice

3/4 cup zesty Italian salad dressing

1 jar of pesto

1 jar sun dried tomatoes

1 can artichokes

In a bag, place chicken, lemon juice and Italian dressing to marinate over night. Next day, cook it however you like (grilled, baked or crockpot). Then once the meat is cooled, slice it or shred it.  On a tortilla of your liking, take a few spoonfuls of pesto sauce and coat the tortilla generously. Top with a mix of swiss and provolone cheeses. Add some slices of sundried tomatos and artichoke hearts. Add the chicken and top with more cheese then fold the “naked” side of the tortilla on top. Toss into a 400F oven until cheese is melted and the tortilla is crispy (8-12 minutes). Save left over filling in a container to be used again. Filling saves for up to a week in the fridge.

Dessert quesadillas:

Cinnamon and sugar mix (can buy it already mixed in the store)

Cooking spray

White tortillas

Vanilla ice cream

Canned pie filling of your choice (personal favorite is Apple)

In a bowl mix a few scoops of vanilla ice cream. Spray the tortilla on both sides with a light dose of cooking spray. Then sprinkle as much of the cinnamon and powdered sugar mixture as you prefer. Top with pie filling and bake until hot and crispy at 400F for 8-12 minutes. Slice up dessert quesadilla and dunk into the vanilla ice cream and enjoy!

logo web

 

Check out my other recipes and pin them for later!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s