Not Just Tortillas and Cheese - Quesadillas Can Get Fancy

This is a quesadilla that your eaters would expect only from an expensive upscale restaurant, and here you are, producing it in your very own home - take a bow.

8 flour tortillas, taco size
5 oz garlic herb cheese, softened (like Boursin)
6 oz smoked salmon
2 Tbsp capers
1 cup shredded monterey jack cheese
1/2 cup sour cream
1 Tbsp fresh dill, finely chopped (or 1 tsp dried, if you must)
Garnish:
1 avocado, sliced
1 & 1/2 cups cherry tomatoes, halved
1/2 red onion, sliced into rings

Set up your grill, inside or outside-type, for direct cooking over medium heat. Oil the grate when you're ready to start cooking.

Lay out 4 tortillas; spread each with half of the herb cheese. Divide and top each tortilla with salmon, capers, and jack cheese. Top with remaining tortillas.

Grill tortillas on hot oiled grill 3 to 4 minutes per side or until cheese has melted.

While they cook, combine sour cream with dill in a small bowl; set aside.

With all the good things between the tortillas, this might be a bit messy as a walk-around-appetizer; it might be better as a terrific lunch or brunch for two. You decide.

1 large onion; thinly sliced
olive oil
4 cloves garlic; minced
1 can shredded chicken
1 jar (6 oz) artichoke hearts, drained and quartered
4 oz mushrooms; sliced
4 flour tortillas (8 or 10-inch size)
salt & freshly ground black pepper
1 container (8 oz) mascarpone

In a large skillet, saute onion slices in about 4 tablespoons olive oil and cook over medium heat until golden brown. Add garlic, chicken, artichoke hearts and mushrooms and continue cooking until mushrooms soften.

Remove from heat and spread half on each of two tortillas. Top with a generous amount of mascarpone, and place another tortilla on top.

In a non-stick skillet or on a griddlel, cook quesadillas on both sides until the center is hot and the tortillas are golden brown. Cut into 6 pieces each for an appetizer or in half for an entrée.

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No, you don’t just put beans and cheese on a tortilla. Sure, you could do that but it wouldn’t be nearly as special as this.

1 cup refried beans
2 Tbsp medium-hot salsa, plus more for dipping
12 6-inch corn tortillas
1 cup frozen corn, thawed
1/3 cup chopped fresh cilantro
1/3 cup chopped scallions
3/4 cup shredded Monterey Jack cheese (3 oz)

Preheat oven to 400°F. Line a baking sheet with foil.

Combine refried beans and 2 tablespoons salsa in a small bowl.

Place a tortilla on a heatrd skillet and toast, turning frequently with tongs, until softened, about 30 seconds. Wrap in a kitchen towel to keep warm while you soften the remaining tortillas.

Lay 6 of the softened tortillas on the prepared baking sheet.

Divide the bean mixture among these tortillas, spreading evenly. Sprinkle each with corn, cilantro and scallions, then cheese. Top with the remaining softened tortillas and press to seal.

Bake until lightly crisped and browned, about 8-10 minutes.

Cut each quesadilla into 4 wedges and serve hot, with more salsa for dipping or dripping.

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You may see the title and think, "Oh, just the old cheese quesadilla. Ho-hum.

Not so. Cheddar, mozzarella & cream cheese do not add up to "same old". Also, this is another recipe that is even faster if you use a large electric griddle to heat more than just 1 or 2 at a time.

1 (3-oz) package cream cheese, softened
1 cup (4 oz) shredded mozzarella cheese
1 cup (4 oz) shredded Cheddar cheese
1 (4.5-oz) can chopped green chiles
1/4 tsp garlic powder
1/8 tsp ground red pepper
8 (8-inch) flour tortillas
Toppings: sour cream and salsa
Garnish: cilantro sprigs

Beat first 6 ingredients at medium speed with an electric mixer until well blended. Spread about 1/2 cup cheese mixture onto each of 4 tortillas, leaving a 1/2-inch border. Top with remaining tortillas.

Heat a lightly greased large non-stick skillet over medium-high heat just until hot. Cook quesadillas in batches, 1 minute on each side or until filling melts and outside browns.

I’m adding ranch dressing to a lot of recipes where you might not expect to find it. Why? Because it’s another super-easy way to create a tasty new version of some old favorites.

1 cup shredded cooked chicken
1 cup shredded Monterey Jack cheese
1/2 cup ranch dressing
1/4 cup diced green chilies, rinsed and drained
4 9-inch flour tortillas, warmed
Salsa, ranch dressing and guacamole, optional toppings

Preheat oven to 3500 F.

Combine first 4 ingredients. Divide mixture evenly between each tortilla, fold in half to seal, and place on baking sheet.

Bake for 15 minutes or until cheese is melted.

Garnish with salsa, Ranch and guacamole, if you care to.

No, not green pepper and green cheese, just the pepper. You throw out the green cheese.

2 large flour tortillas
1 cup shredded jack cheese
1 small green bell pepper
1/4 small onion, peeled and sliced
Leftover beef or chicken
1/4 teaspoon cumin
1/4 teaspoon chile powder

Seed the bell pepper and slice into 1/4 inch strips.

In a small pan, heat 1 tsp of oil over medium heat, and sauté the peppers and onions for 3-4 minutes or until slightly limp. While cooking them, sprinkle on the cumin and chile powder.

Place a tortilla on a warm griddle over low heat. Sprinkle on 1/2 of the cheese and all of the peppers and onions. Top with remaining cheese and the other tortilla, and heat for 3 minutes on each side or until cheese is melted.

Remove and slice into wedges. Serve with guacamole and sour cream.

As easy and quick as any of the recipes on this page but just maybe a little more authentic than some.

8 eight-inch flour tortillas
1 cup corn kernels, canned or frozen & thawed
1 cup canned pinto beans, rinsed and well drained
2/3 cup paper-thin slivers of red onion
2 cups grated Monterey Jack cheese (about 8 oz)
1 tsp chili powder

Place 4 of the tortillas on a work surface & sprinkle one-quarter of the corn, beans, onion, cheese and chili powder evenly on each tortilla, leaving a 1/2-inch border. Top with the remaining tortillas and press down to help them stick together.

To cook them on the stovetop: You know: heat a large griddle or pan – no oil - over medium heat Add 1 or 2 quesadilla and cook for about 4 minutes per side.

Now if you’re making a bunch of these the oven is a better choice.

Preheat the oven to 375 degrees. Place the quesadillas on a large, ungreased, rimmed baking sheet and bake for about 5 minutes per side.

Transfer the quesadillas to a cutting board and cut each into 4 wedges. Let them rest for 1 to 2 minutes before serving. That’s it.

A "fancy" quesadilla to make that brunch even more special. And if you haven't taken my advice and purchased a large electric griddle it's easy to have two fry pans going at the same time to speed things up, and insure that the quesadillas are all nice and warm to serve at the same time.

6 Flour Tortillas
2-3 Tbsp. oil for cooking
1/3 cup red pepper, seeded and diced small
1/3 cup green pepper, seeded and diced small
1 Tbsp cilantro chopped
2 Tbsp red onion, diced small
1 Tbsp jalapeno pepper, seeded and finely minced,(be sure wash hands after handling.)
3/4 lb cooked chicken, diced small
1/2 cup cream cheese, softened
6 slices of Monterey Jack Cheese
Butter as needed for frying flour quesadillas (canola oil if you prefer)
Fruit chutney

FRUIT CHUTNEY

1/2 cup mango, peeled and diced small
1/2 cup pineapple, peeled and diced small
1/2 cup dark raisins
2 tsp. ginger root, peeled and minced
1 tsp. garlic, minced
1/2 cup cilantro, finely diced

Mix the chutney ingredients and set aside.

Heat oil in a large fry pan. Add peppers, cilantro and onion. Cover and “sweat” vegetables for a few minutes. Add chicken and remove from pan.

Spread tortillas with soft cream cheese. Place one slice of cheese onto each tortilla. Evenly distribute the turkey/onion mixture among the tortillas. Fold the tortillas in half, pressing down gently.

In a non-stick fry pan melt about a Tbs. of butter over medium heat, but don’t burn the butter. Place two folded quesadillas or as many as there is room for, in the pan and cook on each side until golden and cheese has melted.

Place on plate and cover to keep warm. Continue cooking the remaining quesadillas in the same manner.

Cut each tortilla in half, forming wedges. Garnish with chutney, lime wedges and cilantro. Beautiful, tasty and different.

This is a very basic but very exciting version. If you have time and the inclination you can easily roast fresh peppers under the broiler in about 5 minutes. Just keep turning them until charred then cool in a covered bowl, slip off the skin, remove the seeds and ribs and you’ve got roasted peppers – easy.

2 Tbsp vegetable oil, or more as needed
1 small white onion, chopped
2 dried poblano chili peppers, seeds and stem removed, and cut into thin strips
4 corn tortillas
1 cup quesillo de Oaxaca (mozzarella, string or Monterey Jack is ok, too

In a large skillet heat the oil and add the onion and chili pepper strips cooking 1 to 2 minutes, or until onions are softened. Transfer to a small bowl.

Add 1 Tbsp oil to that remaining in the skillet. and cook each tortilla 30 seconds, then flip and place one-quarter of the onion-chili pepper mixture on half of the tortilla. Top it with one-quarter of the cheese and fold the empty half over and press down to spread the filling and press the edges closed.

Move the quesadilla to the side of the skillet and continue with the remaining three tortillas. Cook on both sides, about 1 minute total. They should be golden and a little crisp.

Transfer quesadillas to a cutting board and cut each one into thirds for appetizers or serve whole, but be sure your eaters get ‘em while they’re hot.

Who would ever think quesadillas and blue cheese? Make this and you'll wonder why you asked.

1/3 cup cooked lean ground beef
3 Tbsp taco sauce
4 large burrito-size flour tortilla(s)
4 oz blue cheese, crumbled
10 oz chopped frozen spinach, thawed and squeezed dry
1/2 tsp red pepper flakes

Stir together beef and taco sauce in a small bowl. Set aside.

Lay two tortillas on a flat surface and divide beef mixture between them. Sprinkle each tortilla with half of cheese, spinach and red pepper flakes; top each with a remaining tortilla.

Set a large, heavy nonstick skillet over medium-high heat or set an electric griddle accordingly. Place one quesadilla in skillet and cook until brown spots form on bottom of tortilla, about 3 to 4 minutes. Flip and repeat; remove to a large cutting board. Cover to keep warm.

Repeat with remaining ingredients. Cut each quesadilla into 8 wedges and serve.

Very simple… Very quick… Supercalifragalisticly delicious.

4 10-inch OR 6 8-inch flour tortillas
Oil for brushing tortillas
4 oz mild goat cheese
1/2 cup pitted kalamata olives, coarselychopped
1/2 medium red onion, thinly sliced
Dried thyme leaves for sprinkling

Adjust oven rack to lowest position and preheat the oven to 500°.

Lightly brush tortillas with oil and place oil-side down on a jellyroll pan or foil-lined 18 x 12 inch rimmed baking sheet. Spread half of each tortilla with cheese, leaving a 1/2-inch border around the edge of each tortilla.

Top each tortilla half with olives and onion and season with thyme leaves. Fold tortillas over filling. Place another baking sheet of similar size over the top to weigh them down. Bake until bottoms are golden brown, 6 to 8 minutes (larger quesadillas will need a few extra minutes). Turn quesadillas over and continue to bake, until browned on second side, about 3 minutes longer.Transfer to cutting board and let cool for at least a minute. Cut into wedges and serve.

Didn't know the Italians invented the quesadilla? Oh, you don't think so? "Hey, Tony, talk to this guy."

4 Roma/plum tomatoes, finely diced

1/2 cup basil leaves, cut into thin strips
1/2 cup olive oil
Balsamic vinegar
Salt and pepper
1/3 cup freshly grated Reggiano Parmesano cheese
1/2 cup ricotta cheese
4 trimmed thinly sliced spring onions
1/2 cup black olives, pitted finely sliced
1 cup finely chopped marinated artichoke hearts
2 Tbsp crushed red pepper flakes
8 large flour tortillas
Vegetable oil

Combine the Parmesan, ricotta, green onion, olives and artichoke hearts, season with crushed red pepper flakes.

For the topping, in another bowl combine the tomatoes, basil, olive oil and season to taste with balsamic vinegar, salt and pepper.

Spread some of the cheese mixture on half of each tortilla, leaving a little space between the filling and the edge of the tortilla. Fold each tortilla in half.

Fry the tortillas in a little bit of vegetable oil for about a minute a side, until golden and cheese has melted, keep warm in low oven until ready to serve. Top with tomatoes and basil and pine nuts.

Alternate Method - preheat oven to 375F, spread stuffing over entire surface of tortillas, bake for 5 minutes or until cheese has melted then fold over.

Here’s another way to use up those tasty squashes that tend to take over your garden. And if you don’t grow your own one zucchini should only cost about six bits (that’s 75 cents) even at the inflated winter prices.

4 oz mozzarella cheese (slices are easy)
1 large zucchini (about 8 ounces), cut into thin rounds
1 4 oz can chopped green chilies, drained
Dried basil for sprinkling

Sour cream lime dip (1/2 cup sour cream, a few tsp fresh lime juice and salt)

Toss zucchini with a little oil and salt and pepper to taste, spread it out on a jelly roll pan and broil as close to the broiler element as possible until it browns up. Flip the rounds over and brown the other side, about 8 minutes total. Combine with cheese and chilies in a bowl and set aside.

Lightly brush or spray tortillas with oil and place on a cookie sheet or jelly-roll pan oiled side down. Place the cheese/zucchini mixture on half of each tortilla, leaving a 1/2-inch border. Sprinkle on a little basil.

Fold empty half over the filling. Lay a second cookie sheet on top if you want to prevent them puffing up like a pita. Bake until golden brown on bottom, about 7 minutes. Remove top cookie sheet, flip them over and bake about 3 minutes more until they brown up a bit on top.

During the baking, mix 2 tsp of lime juice with ½ cup of sour cream to make the dipping sauce.

Transfer baked quesadillas to a cutting board and give them a couple minutes to cool before cutting each into wedges.

So named because feta & shrimp is Greek to me. I mean it’s a more common combination in Greek cooking than Mexican. Call it what you choose but I think you’ll love it in any language.

1 cup feta cheese, crumbled
8 oz cooked and peeled shrimp, cut in half lengthwise
4 scallions thinly sliced
Dried oregano (not too much)

Preheat oven to 375 degrees F Lightly brush or spray tortillas with oil and place on a foil-lined cookie sheet or jelly-roll pan oiled side down.

Sprinkle cheese over half of each tortilla, leaving a 1/2-inch border. Top cheese with the shrimp & other ingredients in the order listed.

Fold empty half over the filling. Lay a second cookie sheet on top to prevent puffing up like a pita. Bake until golden brown on bottom, about 7 minutes. Remove top cookie sheet, flip them over and bake about 3 minutes more until they brown up a bit on top.

Transfer to a cutting board and give them a couple minutes to cool before cutting each into wedges.

As with many similar recipes a large electric griddle rather than a fry pan will ensure finishing in half an hour or so.

8 Large Flour Tortilla
Oil for cooking
2 cups mixed; diced zucchini, red and/or green pepper, firm tomato, purple onion. 2 of each should do
1 or 2 (2 for really hot stuff) Jalapeno peppers, seeded and finely chopped (Wash hands thoroughly after touching)
1 tsp. chili powder
1/2 cup canned refried beans
1 & 1/2 cups mild white cheese, shredded (mozzarella would be ok)

Heat enough oil to barely coat a large fry pan, sauté vegetables and Jalapeno in oil until softened (5 minutes). Stir in chili powder.

Spread refried beans on 4 tortillas, top with vegetable mixture, sprinkle generously with cheese, and top with the other 4 tortillas.

Heat a large non-stick fry pan, place tortilla in pan. Cook a few minutes until golden brown, then flip to other side and do the same. Keep each warm while finishing them all. Cut each quesadilla into quarters. Serve on a platter surrounding the bowl of dipping sauce.

Coriander-Lime Sauce (for dipping)

20 oz sour cream
1/4 cup fresh lime juice
1/2 cup finely chopped coriander
1 tsp. cayenne pepper
Salt and pepper, to taste

Process all ingredients in food processor or blender until thoroughly combined. Refrigerate until ready to serve. When serving, place the dipping bowl in center of a platter with quesadilla wedges surrounding it.

Try this for something besides the same-olds for breakfast or brunch.

1 cup shredded Monterey jack cheese
1 cup shredded cheddar cheese
1/2 cup diced cooked ham
1/3 cup chopped tomatoes
1/4 cup chopped green onion (optional-onions for breakfast?)
4 8-10 inch flour Tortillas

Preheat oven to 375 degrees F.

Combine shredded cheeses in one bowl & ham, tomato and green onion in another.

Divide both cheese and ham mixtures into fourths and place each portion on top half of each tortilla. Fold tortillas in half over filling and place on a lightly greased baking sheet (This is how you cook a bunch of them at once.). Bake 6-8 minutes or until edges of tortillas are light golden brown and cheese is melted.

Makes 4

Lots of ingredients here but well worth it.

4 boneless, skinless chicken breast halves
2 to 3 Tbsp extra-virgin olive oil
l 1 lb frozen chopped spinach, thawed
Eight 8-10 inch flour tortillas
3 cups shredded Monterey Jack cheese (about 12 oz)
2 cups prepared roasted red bell peppers, diced
1/2 cup chopped scallions, white and tender green parts 1 cup Mango Salsa (recipe follows)

Slightly flatten & brush both sides of each chicken breast half with the oil and coat with the pepper, pressing so it sticks.

Place a large skillet over medium-high heat. Add the chicken and cook for about 5 minutes per side or until golden. Set aside to cool before shredding into bite-size pieces.

Place 4 of the tortillas on a work surface. Using half of the cheese, scatter it evenly on each of the tortillas. Layer the shredded chicken on the cheese, followed by the roasted peppers, spinach and scallions. Top with the remaining cheese. Place a tortilla on each one and press down lightly.

In a large pan, griddle or grill pan over medium heat, cook each quesadilla for 2 to 3 minutes per side or until it lightly browns and the cheese melts. Transfer to a work surface and cut in quarters. Serve with Mango Salsa.

Mango Salsa Makes 1 cup

1 large mango, peeled, seeded and diced
1 prepared roasted jalapeo chili pepper, minced
Juice from 1 lime (about 2 Tbsp)
1 Tbsp minced cilantro
1 Tbsp extra-virgin olive oil
Sea salt & Freshly ground black pepper
Crushed cardamom seeds

In a medium bowl, gently toss the mango, jalapeo chili pepper, lime juice, cilantro and oil. Add a pinch each of the salt, pepper and cardamom and stir to combine.

I hear these are very big in Mexico City – I don’t mean “big” as in 16 inch tortillas, but “big” in popularity. And if you think taters & onions aren’t enough go ahead and add a layer of shredded cheese before topping with the second tortilla.

1 Tbsp extra-virgin olive oil
1 small white onion, thinly sliced
1 really big russet potato, scrubbed but not peeled & chopped into tiny cubes
1 cup chicken broth
Salt & freshly ground black pepper
Eight 8-inch fat-free tortillas

Some garnishes could be:

1 cup low-fat sour cream
1 tomato, seeded and chopped
2 jalapeo peppers, thinly sliced

Preheat the oven to 400 degrees.

In a medium nonstick skillet over medium heat cook the onion, stirring often, for about 5 minutes or until golden. Add the diced potato and cook for a minute or two. Stir in the broth and cook, uncovered, for about 10 minutes more until the potatoes are soft and the liquid has been absorbed. Add salt and pepper to taste.

Now just lay 4 of the tortillas on the baking sheets and spread evenly with the potato mixture.. Top each with another tortilla and lightly spray with oil. Bake for 5 minutes, flip and bake another 5 minutes, or until lightly browned and heated through. Cut each quesadilla into wedges and serve 'em up.