Recipes for "quesadilla"

Preheat the oven to 375 degrees F (190 degrees C).

Heat olive oil in a large skillet over medium heat. Add onion, green bell pepper, and red bell pepper; cook, stirring occasionally, until just softened, about 2 minutes. Remove with a slotted spoon and set aside.

Add chicken to the same skillet and cook until no longer pink on the outside, about 3 minutes. Return onion and bell peppers to the skillet. Stir in water and fajita seasoning. Cook and stir until the chicken has completely cooked through.

Arrange 6 tortillas around edges of a half sheet pan so half of each hangs over the sides; place 1 tortilla in the center to cover the bottom.

Spoon chicken mixture evenly over tortillas, avoiding excess liquid. Sprinkle evenly with cheese.

Place 1 tortilla in the center on top; fold overhanging tortillas toward the center to enclose filling. Top with a second baking sheet to press (this will help the quesadilla hold its shape).

Bake in the preheated oven for 10 minutes. Remove the top baking sheet and continue baking until the tortillas are golden and crispy, 8 to 12 more minutes.

Slice into rectangles and serve topped with sour cream, pico de gallo, and cilantro, if desired.

1. To make the dressing. Combine all ingredients in a blender and blend until smooth. Taste and adjust the salt. If it's too spicy, add extra mayo.

2. To assemble, layer cheese, corn, chicken, bacon, and jalapeños, on one half of a tortilla. Drizzle over the chipotle dressing, then sprinkle over more cheese. Fold the tortilla over to cover everything.

3. Heat a drizzle of olive oil in a skillet, add 1 quesadilla, and cook 2-3 minutes per side until crisp and golden brown. Serve warm with avocado, cilantro, lime and additional chipotle dressing.

1. Preheat the oven to 425° F.

2. In a large skillet, add the olive oil, chicken, and onion. Set over medium-high heat. Cook 5-8 minutes, until the chicken is seared. Add the poblano pepper, enchilada sauce, chipotle chiles, oregano, cumin, and salt. Reduce the heat to medium and simmer until the sauce thickens, about 5 minutes. Remove from the heat.

3. To assemble, layer the cheese, chicken, and rice on one half of a tortilla. Then sprinkle over more cheese and cilantro. Fold the tortilla over to cover everything. Arrange on a baking sheet. Rub each quesadilla with olive oil. Bake for 10 minutes, until crispy and the cheese is melted.

4. Meanwhile, make the garlic lime sauce. Mix all ingredients in a bowl. Season with salt.

5. Toss the mango with lime zest. Serve the quesadillas topped with garlic sauce, mango, avocado, and cilantro.

1. Preheat the broiler to high. Arrange the poblanos, serrano peppers, and garlic on a baking sheet. Broil 2 minutes, until charring. Flip and broil 2-4 more minutes, until the peppers are charred. Watch the garlic closely.

2. To make the salsa. If desired, de-seed the serrano pepper, then slice, add to a small bowl. Finely chop or mash the garlic and add to the bowl with the peppers. Add the cilantro, green onion, 2 tablespoons olive oil, lime juice, and a pinch of salt.

3. Grab the poblanos, peel away any charred skin, de-seed, and thinly slice them.

4. To assemble, layer cheese, rice, avocado, and poblanos on one half of a tortilla. Drizzle over the salsa verde, then sprinkle over more cheese. Fold the tortilla over to cover everything.

5. Heat a drizzle of olive oil in a skillet, add 1 quesadilla, and cook 2-3 minutes per side until crisp and golden brown. Serve warm with cilantro, chile salsa, and a dollop of Greek yogurt.

1. Heat the olive oil in a large skillet over high heat. When the oil shimmers, add the broccoli. Let cook, undisturbed, until the broccoli begins to char on the bottom, but is bright green on top, 4-5 minutes. Add the zucchini and shallots and cook another 3-4 minutes, until the zucchini begins to char. Remove from the heat and stir in the cilantro and/or basil.

2. Meanwhile, make the chipotle sesame sauce by stirring together all ingredients in a glass jar.

3. Lay the tortillas flat on a clean counter. On top of 2 tortillas, evenly layer the cheeses and broccoli/zucchini, drizzle with chipotle sauce, then place the remaining 2 tortillas on top.

4. Heat olive oil in a large skillet over medium heat. When the oil shimmers, place the quesadillas, one at a time, into the skillet and cook until golden on each side, about 4-5 minutes per side.

5. Serve topped with avocado, yogurt, and chipotle sauce. Add plenty of lime. EAT.

1. Pre heat the grill to medium high heat. Toss the bell peppers, poblano pepper, and zucchini with olive oil, chili powder, paprika, and a pinch each of salt, and pepper. Grill the vegetables for 3-5 minutes per side or until light char marks appear. During the same time, grill the corn until charred all over.

During the same time, grill the corn until charred all over.

2. Once the veggies are cool enough to handle, cut into smaller pieces. Remove the corn kernels from the cob.

2. Once the veggies are cool enough to handle, cut into smaller pieces. Remove the corn kernels from the cob.

2. To make the salsa. Combine all ingredients in a bowl.

3. Heat a large skillet over medium heat and add the remaining 1 tablespoon olive oil.

Heat a large skillet over medium heat and add the

1 tablespoon olive oil.

4. Place 4 tortillas down on a clean counter. Sprinkle each tortilla with a little cheese, then evenly distribute the veggies, add a spoonful of mango salsa, and then another sprinkle of cheese. Place the tortilla onto the hot griddle or skillet and cover with the top plain tortilla. Cook until the bottom is crispy and golden brown, then gently flip and cook for another 2-3 minutes until golden.

4. Place 4 tortillas down on a clean counter. Sprinkle each tortilla with a little cheese, then evenly distribute the veggies, add a spoonful of mango salsa, and then another sprinkle of cheese. Place the tortilla onto the hot griddle or skillet and cover with the top plain tortilla. Cook until the bottom is crispy and golden brown, then gently flip and cook for another 2-3 minutes until golden.

5. Serve with the remaining salsa and avocado. Enjoy!

Serve with the remaining salsa and avocado. Enjoy!

1. Preheat the oven to 450 degrees F.

2. In a bowl, combine the rice, spinach black beans, mangos, chipotle peppers, cumin, cilantro, and a large pinch of salt.

4. On a baking sheet, rub the tortillas with olive oil. Lay 4 tortillas flat and then layer evenly with rice and beans mix plus cheese. Add the top tortilla. Transfer to the oven and cook for 5-8 minutes, then flip and cook another 5 minutes more, or until the cheese has melted and the tortillas are crisp.

5. Meanwhile, make the salsa. Stir together the green chiles, lime juice, pepitas, and cilantro. Season to taste with salt.

6. Serve the quesadillas topped with salsa and drizzled with yogurt. EAT!

Position a rack in the center.

In a large skillet over medium heat, add the oil and ground beef. Cook, breaking up the ground beef, until it’s browned, 4-5 minutes. Add the onions, peppers, black beans, and green chiles. Continue to cook for another 5-6 minutes, until vegetables are softened, but not browned.

Add the taco seasoning, salt, pepper, and 1/4 cup of water. Continue to cook until water evaporates and the seasonings are evenly distributed, another 3-4 minutes. Remove from heat. Taste and adjust seasonings with more salt or taco seasoning, if desired.

Simply Recipes / Nick Evans

Simply Recipes / Nick Evans

Spray a quarter sheet pan (9 x 13-inch) with nonstick spray. Place 2 flour tortillas in the center so they slightly overlap, and then place 6 tortillas around the edge, all overlapping and hanging over the edge of the pan.

Add about 1/3 of the cheese to the bottom of the tortillas. Then spread out your cooked quesadilla filling all the way to the edges of the pan. Top with the remainder of the cheese.

Place 2 more tortillas in the middle and fold tortillas over the edges to cover the filling. It’s okay if there are some small holes in the top. If you want to perfectly cover them, you can cut apart a new tortilla and use it to patch the holes in the top of the quesadilla.

Lightly spray the top of the quesadilla with cooking spray. Place a second, slightly smaller, sheet pan or baking dish on top of the quesadilla with foil in between the quesadilla and sheet pan.

Simply Recipes / Nick Evans

Simply Recipes / Nick Evans

Simply Recipes / Nick Evans

Simply Recipes / Nick Evans

Simply Recipes / Nick Evans

Bake for 20 minutes at 350˚ F. Then remove the top sheet pan and foil. Increase the temperature to 400˚F and bake for another 10-15 minutes, until the tortillas are very crispy.

Simply Recipes / Nick Evans

When the quesadilla comes out of the oven, let it rest for at least 10 minutes before slicing and serving. I like to use a sharp knife to cut through the top tortilla and then use a bench scraper or pizza cutter to cut all the way through the quesadilla pieces. I try to cut the quesadilla into about a 3 x 5-inch rectangle to yield 15 large quesadilla pieces.

Serve the quesadillas while warm with toppings.

Unless you are throwing a party or extremely hungry, you’ll probably have a few leftovers here. That’s good! The quesadillas keep fine in the fridge for 4-5 days and reheat best in a 350˚F oven for 8-10 minutes until they are crispy and warmed through.

Did you love the recipe? Give us some stars and leave a comment below!

Simply Recipes / Nick Evans

Simply Recipes / Nick Evans

Bring a medium pot of salted water to a boil. Add the broccoli and blanch until it’s bright green and fork tender, about 3 minutes. Then drain the broccoli, let it cool slightly and chop it finely.

If you’re using the Dad Add, now would be a good time to chop that stuff up (highly recommended). Combine the minced ingredients in a bowl and set aside.

Preheat a large skillet over medium-low heat.

If you haven't already grated your cheese, do it now.

Brush one tortilla lightly with vegetable oil on one side and add it to the warmed skillet, oiled side down. Sprinkle a loosely packed cup of grated cheese (about 3 ounces) on one half of the tortilla. Top with 1/2 cup of chopped broccoli.

Fold the tortilla over to cover the filling and form a half-circle. Cook the quesadilla for about 3 minutes per side until it’s crispy and the cheese is melted.

Repeat with making the other quesadillas. (Though if you’re good—and your skillet is large enough—you can make two at a time in the same skillet!)

Cut the quesadillas into triangular segments, and serve with sour cream, avocado, and the spicy pico!

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In a large skillet over medium-high, heat the oil until it shimmers. Add the mushrooms to the pan and cook, stirring occasionally, for 5 minutes, or until they release some of their moisture.

Add the garlic and scallions to the pan and cook for 2 to 4 minutes longer, or until the garlic is aromatic and the scallions soften. Add the salt and pepper.

Wipe out the skillet and place it over medium heat. (Alternatively, place a pancake griddle over the heat, or heat an electric griddle.)

Once hot, place a tortilla in the pan and scatter with 2 tablespoons of cheese and 2 tablespoons of the mushrooms. Top with cilantro leaves and another 2 tablespoons of the cheese. Place a second tortilla on top and press down lightly.

Cook on one side for about 1 minute, or until the cheese begins to melt. With a large spatula, flip the quesadilla over and cook for another 30 seconds, or until the cheese melts and the tortillas are lightly toasted with a few brown spots. Repeat with remaining tortillas, cheese, and filling.

Alternative Microwave Method: Assemble the quesadillas as above. Place on a plate and microwave for about 1 minute, or until the cheese melts. Cut into quarters. (Your quesadillas will be softer and less crispy.)

Cut each quesadilla into quarters as they finish cooking and serve while hot.

Alternatively, if you’d like to cook and serve all the quesadillas at once: Transfer each quesadilla as it’s done to a baking sheet in a 300°F oven to keep warm while you finish cooking the remainder. Serve the tortillas on a platter in the center of the table with salsa and some sliced jalapeños, if you like.

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In a small bowl, mash the avocado with a fork, and add a dash of kosher salt and the juice of half a lime. You want it to reach a consistency that feels close to guacamole—a little chunky, but still spreadable. Set aside.

In a cast iron skillet or other large, heavy skillet, heat 1 tablespoon of olive oil over medium heat. Add the red onion and cook, stirring every minute or so, until the onion starts to soften, about 3 to 4 minutes. Add the salt, cumin, oregano, and coriander, stirring until the onions are completely coated.

Add the bell pepper and stir to combine. Cook for another 3 minutes, until the peppers just begin to soften. Add the lime juice and black beans and stir the whole mix together. Cook for about 2 minutes, just to warm the black beans through.

Heat the second tablespoon of olive oil in a separate skillet or grill pan over medium high heat. Add 1 flour tortilla and let it heat up for a minute or so. Using tongs, flip the tortilla over, and repeat the process for the other side, until you see a couple of bubbles welling up in the center of the tortilla.

Layer the filling, then the avocado, and then the cheese—about 1/4 cup of each, but if you want more cheese than that I’m not the cheese police, so go for it!

Fold the tortilla over to seal the quesadilla. Cook for 2 to 3 minutes per side, until it’s crispy, and the cheese has melted. Repeat the process for the other quesadillas, although if your skillet is large enough you can make two at a time in the same skillet.

Cut the quesadillas into triangular portions and serve with sour cream, avocado, and/or the pico de gallo, if desired. Quesadillas are best served and eaten immediately.

Check the insides of the blossoms for bugs (especially if you've picked the squash blossoms from your garden), rinse out if you find any or if the blossoms are dusty. Otherwise there should be no need to wash.

Cut away the stems. Roughly chop the blossoms, stamens and all.

Heat the oil in a large sauté pan on medium high heat. Add the chopped onion and sauté for 5 to 6 minutes. Add the garlic and sauté a minute more.

and toss to coat with the garlic and onions. Cook for a minute or two more, until the blossoms are just wilted. Remove from heat.

Heat a large cast iron pan or a large relatively stick-free skillet on medium heat. Rub a little butter in the pan (just enough to give the tortillas a little flavor). Place a corn tortilla in the pan and heat on both sides for half a minute or so, until bubbles begin to form in the tortilla.

Place a slice or two of the cheese on one side of the tortilla. Top with a tablespoon or two of the squash blossom mixture.

Use a spatula to fold the other side of the tortilla over the side with the cheese and squash blossoms. Press down with a spatula. Cook until the cheese has melted and the tortilla lightly browned.

While the quesadilla is cooking, if your pan is large enough, you can start heating another tortilla in the pan.

When the cheese has melted, remove the quesadilla from the pan and continue to make the remaining quesadillas in the same manner. To serve, cut each quesadilla into triangles and serve with salsa, chopped fresh cilantro, avocado, black beans, Mexican queso crema (or diluted sour cream)

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Stir together mashed potatoes, bacon, and green onions. Spread mashed potato mixture onto 4 tortillas, spreading to within 1/2 inch of the edges. Sprinkle shredded Cheddar cheese on top of mashed potatoes and top with remaining tortillas. Lightly butter each side of quesadilla.

Preheat a large skillet over medium heat.

Place a quesadilla into the preheated pan; cook until golden brown and crispy, 2 to 3 minutes per side. Repeat with remaining quesadillas. Serve with salsa and sour cream.

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C).

Beat egg whites in a glass, metal, or ceramic bowl until firm but not stiff.

Combine sugar and melted butter in a large bowl; beat on high speed until creamy.

Mix in egg yolks until well blended.

Gradually mix in Parmesan cheese. Add sour cream and baking powder; beat until batter is smooth.

Sift rice flour over batter, then fold it in with a spatula. Fold in egg whites.

Pour batter into a 9x13-inch glass baking dish. Sprinkle sesame seeds on top.

Bake in the preheated oven until golden brown on top and a toothpick inserted into the center comes out clean, about 38 minutes.

Combine sour cream, ranch dressing, and taco sauce in a bowl until smooth. Cover Southwest sauce; refrigerate for flavors to blend.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Cook hamburger patties on the preheated grill for 5 minutes, seasoning with Worcestershire sauce. Flip patties and arrange tortillas on grill; reduce heat under tortillas to medium-low. Top tortillas with Cheddar cheese and Colby-Jack cheese. Continue cooking patties until cooked through, about 5 minutes. Cook tortillas until cheeses melt, 2 to 4 minutes. An instant-read thermometer inserted into patty centers should read at least 160 degrees F (70 degrees C).

Spread Southwest sauce onto 4 tortillas, cheese-sides up; top each with lettuce, picante sauce, and 1 patty. Top with remaining tortillas, cheese-sides down.

Spread tortillas evenly with cream cheese; top half of each of tortilla with remaining ingredients. Fold tortillas in half.

Heat large skillet sprayed with cooking spray on medium heat. Add 1 quesadilla; cook 4 to 5 min. or until golden brown on both sides, turning after 2 to 3 min. Repeat with remaining quesadilla. Cut into wedges. Serve with salsa

Gather all ingredients.

Crack eggs into a small bowl. Add crumbled bacon and whisk until well combined.

Spray a large skillet with cooking spray; warm over medium-high heat. Pour egg mixture into the skillet; cook and stir until eggs are set, about 5 minutes. Remove from the heat.

Lightly butter one side of each tortilla. Warm a separate, dry skillet over medium-low heat.

Place one tortilla into the warm skillet with the buttered side facing down. Spoon 1/2 of the scrambled egg mixture over one half of the tortilla.

Sprinkle 1/4 cup Colby-Jack cheese over the egg mixture and fold the tortilla over top. Cook, turning as needed, until tortilla is toasted and crispy and cheese is melted, 2 to 3 minutes. Repeat to make second quesadilla.

Spread 2 tablespoons peanut butter onto each tortilla. Top one tortilla with banana slices, then cover with remaining tortilla, peanut butter-side down.

Spray cooking spray into a skillet and heat over medium heat. Place quesadilla into the hot skillet and cook until lightly browned, about 3 minutes per side. Cut in half to serve.

Heat oil in a 10-inch skillet over medium-high heat. Add zucchini, scallions, black pepper, oregano, and pepper flakes; cook until vegetables are tender, 3 to 4 minutes. Reduce heat to low, cover, and cook 2 minutes more.

Whisk eggs and water together in a bowl until well combined; stir in Cheddar cheese and salt. Pour into the skillet; increase heat to medium. Cook and stir until eggs are soft-set, 3 to 5 minutes. Transfer scrambled egg mixture to a plate; wipe the skillet clean with a paper towel.

Spread ¼ egg mixture on half each tortilla; fold in half.

Heat clean skillet over medium-high heat; cook quesadillas, 2 at a time, until crisp, about 1 minute per side.

Heat a skillet over medium heat. Place 1 tortilla in the skillet and top with 1/2 of the Cheddar cheese, turkey, cranberry sauce, jalapeño pepper, green onion, and remaining Cheddar cheese, respectively. Place remaining tortilla over the top.

Cook until tortilla is golden brown and cheese is melted, 2 to 4 minutes per side.

Pour soup into a small microwave safe bowl. Wrap tortilla and hot dog with a clean, lightly moist cloth. Place soup, tortilla, and hot dog in microwave and cook on high approximately 30 seconds, or until tortilla is hot and pliable and the soup is hot.

Place hot dog and soup in center of tortilla; sprinkle with cheese and roll. Microwave for an additional 10 seconds to fully melt the cheese.

Melt butter in a saucepan over medium-low heat. Whisk in flour until well incorporated. Slowly pour in milk, whisking constantly, until mixture is smooth. Add provolone cheese, salt, and white pepper and whisk well until cheese has melted and sauce is smooth, 3 to 5 minutes. Set aside.

Meanwhile, cook ground beef in a skillet over medium-high heat until lightly browned, 3 to 5 minutes. Season with salt, garlic granules, and pepper. Add onions and cook until soft and translucent and ground beef is browned, 3 to 5 minutes.

Drain off any residual fat that has accumulated in the skillet from the ground beef. Pour ground beef mixture into the cheese sauce. Rinse out skillet.

Lay a tortilla into a nonstick skillet. Add some of the ground beef mixture to half of the tortilla. Fold the other side of the tortilla over, to sandwich filling together. Cook until tortilla is browned on each side, 2 to 3 minutes per side.

Remove quesadilla and cut into wedges. Repeat with remaining tortillas. Serve immediately.

Gather ingredients, preheat the broiler, and lightly grease a baking sheet.

Toss chicken with fajita seasoning, then spread onto the prepared baking sheet. Place under the broiler and cook until chicken is cooked through and no longer pink in the center, about 5 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Heat oil in a large saucepan over medium heat. Stir in bell peppers, onion, and broiled chicken. Cook and stir until vegetables have softened, about 10 minutes.

Layer half of each tortilla with chicken and vegetable mixture, Cheddar cheese, Monterey Jack cheese, and bacon bits.

Fold tortillas in half and place onto a baking sheet.

Bake quesadillas in the preheated oven until cheeses have melted, about 10 minutes. Cut each quesadilla into wedges.

Serve with sides of salsa and sour cream. Enjoy!

Heat a skillet over medium-high heat. Place tortilla onto skillet and top with Oaxaca cheese. Drizzle on Buffalo sauce and ranch dressing. Place chicken one half of the tortilla and cook until cheese is melted, 2 to 4 minutes.

Fold the tortilla in half, enclosing the filling. Flip once in the pan, and cook until both sides are golden brown, about 3 minutes more.

Remove from skillet and cut quesadilla into 4 triangles.

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.

Arrange jalapeno peppers, cut-side down, on the prepared baking sheet.

Broil jalapeno peppers in the preheated oven until skins are bubbling and blackened, 10 to 15 minutes. Immediately place peppers in a resealable plastic bag; seal. Allow peppers to steam in bag to help loosen skins, about 20 minutes. Carefully open bag, pull skins off peppers, and chop peppers.

Spread half the butter onto 1 side of each tortilla. Spread half the cream cheese onto the other side of each tortilla. Sprinkle half the jalapeno peppers, half the Mexican cheese blend, and half the tortilla chips over the cream cheese-side of each tortilla. Fold each tortilla in half over the fillings with butter-side on the outside.

Heat a skillet over medium-low heat; cook 1 quesadilla in the hot skillet until golden brown, 2 to 3 minutes per side. Repeat with second quesadilla.

Sauce: Blend all the sauce ingredients together in a blender or food processor until mostly smooth.

Filling: Place the rice, lentils, sauce, and broth in a slow cooker. Cover and cook on high for 4-6 hours or low for 6-7 hours until soft. (Brown rice takes a long time to cook – when in doubt, let it cook longer!)

Assemble: Heat a skillet over medium high heat. Layer the following: tortilla, 1/4 cup cheese, 1/2 cup filling, 1/4 cup cheese, tortilla. Spread the outsides of the tortillas with butter and fry on each side for 3-5 minutes until golden brown. Remove from heat and let stand for a few minutes (they’ll hold together better). Cut and serve! May I suggest topping with Magic Green Sauce?

Prep the peppers: Slice the onion and peppers into thin strips. Heat the olive oil in a large nonstick skillet over medium high heat; add the onions and saute for 3-5 minutes or until soft. Add the peppers and saute for 5 minutes until soft and roasty-looking on the outside. Transfer to a bowl.

Prep the mushrooms: Wipe the skillet with a paper towel and return to the stove. Add 1 1/2 tablespoons butter and melt over medium low heat. Add the mushrooms and saute for 5-8 minutes or until golden brown. Toss in the bowl with the peppers and onions.

Assemble and cook: Wipe the skillet with a paper towel (again) and return to the stove. For each quesadilla, melt 1/2 tablespoon butter in the skillet and layer these ingredients directly in the pan: 1 tortilla, 2 tablespoons cheese, 1/3 cup pepper mushroom mixture, 2 tablespoons cheese, 1 tortilla. By the time you’ve layered them, the bottom will probably be getting a little golden brown. Press the quesadilla together with the back of a spatula to help it stick and carefully flip it over in the skillet. I usually hold my hand on the top tortilla as I flip it to keep the filling from falling out. Let the quesadilla brown for another 2-3 minutes on the other side, just enough to turn golden brown and melt the cheese. Remove and cut into wedges (and repeat for the other quesadillas). Top with sour cream, cilantro or anything else you like!

Put the chopped tomatoes in a strainer and mix with the corn. Add salt and allow juices to drip out for a few minutes. Press on the mixture to make sure most of the moisture gets out. Add ¼ cup cheese to the mixture and stir.

Preheat a skillet or a Panini press to medium-high heat.

Spread a tortilla with hummus (optional) and top with the tomato mixture. Top with the remaining cheese and basil leaves, and place the other tortilla on top. Grill for a few minutes on each side until cheese is melted and outside of tortilla is toasted/grilled. For a more crispy outside, add a little butter or olive oil to the pan before grilling.

Let cool for a few minutes, then cut into wedges and serve!

Preheat a grill to medium low heat.

Thinly slice the onions. Chop the cilantro. Coarsely grate the Gouda cheese.

In a large nonstick skillet, heat 3 tablespoons olive oil. Add sliced onions and saute for about 5 minutes, until almost soft. Add ½ cup barbecue sauce and 2 tablespoons water; stir until onions are evenly coated, around 2 minutes. Turn off heat, and add hot sauce to taste.

Place tortillas on a work surface. Spread onions, cheese, and cilantro on half of each tortilla, and then fold in half (the folding method makes it easier to grill!).

Place the quesadillas on the grill, and cook until toasted and the cheese is melted, about 2 minutes per side. Cut quesadillas into thirds, and serve with sour cream and salsa, if desired.

Heat a large skillet (cast iron works great) on medium high heat. Add a small amount of oil (about 1/2 teaspoon) and spread it around the bottom of the pan with a spatula (you could use butter as well).

Take one large flour tortilla and place it in the pan. Flip the tortilla over a few times, 10 seconds between flips. Air pockets should begin to form within the tortilla.

When pockets of air begin to form, take a handful of grated cheese, sprinkle over the top of the tortilla, making sure that the cheese does not land on the pan itself.

Add whatever additional ingredients you choose: green onion, sliced mushrooms, olives, tomatoes, etc. If you would like your quesadilla to be a chicken quesadilla, add some diced cooked chicken.

Take care not to layer on the ingredients too thickly, as they may not heat through properly.

Reduce the heat to low and cover the pan. The pan should be hot enough by now to have plenty of residual heat to melt the cheese and brown the tortilla. If the quesadilla begins to smoke too much, remove from the heat.

After a minute, check to see if the cheese is melted. If not, return the cover and keep checking every minute until the cheese is melted.

When the cheese is sufficiently melted, use a spatula to lift up one side of the quesadilla and flip over the other side, as if you were making an omelette.

The tortilla should by now be browned slightly. If it is not browned, turn the heat up to high and flip the quesadilla over every 10 seconds or so until it gets browned.

To make the lettuce to accompany the quesadilla, thinly slice some iceberg lettuce. Sprinkle some cider vinegar and salt on it.

Serve with the lettuce, salsa, sour cream, and guacamole.

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Preheat oven to 350°F. Butter the bottoms and sides of a pie dish, approximately the same size as your tortillas (I used a 10-inch pyrex pie dish for 10-inch wide tortillas).

Place one tortilla on the bottom of the pie dish. Sprinkle some shredded cheese over the tortilla. At this point, you will begin to add your chosen filling ingredients, and layering the tortillas. Just make sure each layer has a generous sprinkling of cheese.

In the pictured example, I used cheese, black beans, and onion greens on the first layer. Then I added another tortilla on top of that and put chopped zucchini, chopped tomato, chopped pickled jalapenos, and more shredded cheese.

I also sprinkled a little cumin and chili powder on this layer. I added another tortilla and put more shredded cheese, more black beans, tomatoes and onions.

Top off your layers with one last flour tortilla. Spread a little butter over the surface of this tortilla.

Cover the dish with aluminum foil. Put in oven for 30 minutes on 350°F. Then remove the foil and increase the heat to 400°F. Cook for another 15-20 minutes, until the top is lightly browned and cheese is bubbly.

Remove from oven. Let cool for 10 minutes before serving. Cut into quarters.

Serve with chopped avocados, shredded lettuce, cilantro, salsa, and/or sour cream.

Heat a large skillet on medium high heat. Place one tortilla in the skillet.

Flip it a couple of times with a spatula, then let it sit in the pan heating up until air pockets form and parts of the tortilla begin to puff up. Flip it again.

Place cheese slices on half of the tortilla, at least 1/2-inch from the edge of the tortilla. Add chicken pieces on top of the cheese. Fold the tortilla over like an omelette, and press down on the folded tortilla with the spatula. Lower the heat to medium.

At this point, if you have enough room in your skillet, you can add a second tortilla to the pan to begin to heat it up.

When the cheese inside the quesadilla has melted, remove the quesadilla to a cutting board. Open it wide and layer on apple slices and salsa.

Fold the tortilla back again, and cut it into 3 triangles, as if you were cutting a pie. (You don't have to cut the quesadilla into triangles, it just makes it easier for kids to eat.)

Toss the shrimp in a small bowl with 1/4 teaspoon of chipotle powder or chile powder, a pinch of salt, pinch of pepper, and a tablespoon of lime or lemon juice. Let sit for 10 minutes. Then drain out the juice.

Heat a couple teaspoons of olive oil in a relatively stick-free skillet (a cast iron skillet works well for this) on medium high heat.

Add the shrimp and cook for half a minute on each side, and remove to a bowl.

The shrimp shouldn't be completely cooked through; they will continue to cook during the next step.

Wipe out the skillet with paper towels. Add a small amount of olive oil (about 1/2 a teaspoon, you could use butter as well) and heat the pan on medium high.

Place one flour tortilla on the skillet. Flip the tortilla over a few times, 10 seconds between flips. Air pockets should begin to form within the tortilla.

Remove the tortilla and repeat with the second tortilla. Leave the second tortilla in the pan and reduce the heat to medium.

Sprinkle the tortilla with the grated cheese. Distribute the shrimp on top of the cheese. Add chopped onion and cilantro. Place the other tortilla on top.

Flip the quesadilla over when the bottom tortilla is nicely toasted and the cheese has begun to melt. Remove the quesadilla from the pan when the now bottom tortilla has toasted sufficiently.

You can also use just one tortilla instead of two, and fold the tortilla over itself like an omelette.

Cut like a pie into six pieces (a pizza wheel works well for this). Place on a serving plate. Serve with avocado slices and sour cream. Garnish with chopped fresh cilantro. Squeeze a little lime juice over everything.

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