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Quesadillas - any unique recipes??

Anyone have some unique and creative quesadilla recipes?? Thanks!

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  1. Love this Roasted Asaragus and Red Onion from Epicurious


    1. another epicurious recipe


      we usually grill them. We've mixed everything up ahead and made them up when tailgating - always to rave reviews.

      1. I really like the chipotle sweet potato ones we do periodically. It came throwing together a bunch of leftovers (I'd tried making a chipotle sweet potato enchilada casserole type thing).

        Chipotle Sweet Potato Quesadilla
        2 Whole wheat tortillas (we used whole wheat-corn ones from TJ's)
        finely chopped red onion
        sweet potato mash
        pepper jack cheese
        chipotle enchilada sauce

        Spray a skillet with non-stick cooking spray. Layer sweet potato, onion, cheese and drizzle on enchilada sauce to taste. Cook over medium heat until browned and crispy. Voila.

        Photo & recipe here:

          1. We usually use leftover roast beef, jack or cheddar (sometimes pepper jack) with heated black beans and a ginger-corn saute. Heat the tortillas, place cheese, thinly sliced beef, a little more cheese (so the beans have something to stick to) and the black beans, then some more cheese and the corn saute. I need to dig up the recipe, so I'll email you later.

            1. roasted butternut squash quesadillas w/ chipolte lime dipping sauce.
              Have been making it for years -- always a hit at parties, and I'll also make for dinner.
              I use either roasted red peppers or chopped red peppers, whatever is at hand.

              1. Don't know how unique it is, but made one a couple of weeks ago with huitlacoche, Comte, chopped scallions, then with cilantro served on top. Really, really good.

                1 Reply
                1. re: MMRuth

                  M, do you use the canned Goya huitlacoche, or do you have access to the frozen from Roy Burns' Farm in Groveland, FL? I know of one distributor he has in the Bronx.

                  1. re: hannaone

                    I was just going to say, Kimchee, monterey jack & sriracha!

                  2. I prepared a supper of quesadillas for a bunch of female friends, some of whom are vegetarian, so the four combos I put together contained no meat, but were tasty and well-received:

                    1. Pesto, crumbled goat cheese, roasted red pepper
                    2. White bean puree (with olive oil, lemon juice, garlic and herbs), arugula
                    3. Caramelized onions, Jarlsberg
                    4. Mushroom puree, Monterey Jack

                    1. smoked salmon quesadillas with a mild white cheese such as queso chihuahua served with a simple guacomole (avocado, cilantro, jalepeno, lime juice, salt)

                      1. I'm a purist when it comes to quesadillas. Just flour tortillas - pan-fried crispy, please - containing cheese and a little enhancement like sliced green olives or roasted red pepper, and maybe a little splash of salsa.

                        18 Replies
                        1. re: Sharuf

                          Purist as well. And Keep mine simple. Pan-Fried crispy with Butter. Chicken and Bacon. Mozzarella and Extra Sharp White Cheddar are good cheeses.

                          don't add weird items like papayas, tomatoes, olives, avocados, red pepper and all these nasty vegetables. Not only that don't normally have on hand!

                          1. re: HungryinBmore

                            Tomatoes & Avocados are weird?? In or on quesadillas? I wouldn't have my quesadilla without any avocado.

                            1. re: Phurstluv

                              I was just going to add that too, and I was taking my time because sometimes I like the chunky guacamole type that you smear on and sometimes I layer slices of it. And tomatoes? They go on quesadilla and Pizza, I like to slip them in after the quesadillas cooked best, but either way with all that cheese - perection. Mozzerella or fontina.omg.

                              1. re: chef chicklet

                                Right, right, I know, I do the same thing. But it's not a quesadilla if I don't have avocado on it.

                                And I don't care about the fresh tomatoes, but some sort of salsa is another must!

                          2. re: Sharuf

                            Purist? Ha, Ha!

                            In Mexico 'quesadillas' are often made with corn tortillas or masa and just about any leftover. I've been trying to make them by folding over a fresh masa tortilla with cheese and whatever; it is surprisingly hard to make them come out flat enough for even cooking. Try and try again ....

                            Recently uncooked flour tortillas started becoming available, and usually they are overpriced. However, they are super easy to cook on any flat grill or comal and the flavor is superior. They are highly recommended for quesadillas.

                            1. re: DiveFan

                              I have cast iron grill, flat surface on the one side and grill on the other. I find it the perfect tool for quesadillas, I can get two flour and three corn going at the same time. I love them both, white corn makes a nice little quesadilla. Are you stuffing them too full, or are the ingredients uneven? If the tortillas break, that happens to me sometimes, I soften them in the mw for about 5 seconds.

                              1. re: DiveFan

                                I def am going to pick those up soon to try them.

                                1. re: DiveFan

                                  c.c., I think it's the ingredient factor combined with the strength (or lack thereof) of tortilla masa. I try to emulate the skilled pupusa lady at the FM, but that dough might be stronger (due to lard or ?).

                                  Phurstluv, I recommend the 12 inch round comal since you can cook a medium size flour tortilla on it. Only about six bucks IIRC at any Latino market.

                                  1. re: DiveFan

                                    What? Can't I just use my 12" nonstick to cook them on?? Why do I need another piece of equipment?

                                    1. re: Phurstluv

                                      I don't know what material the comal is made of but the cast iron grill as you know gets very hot. I love it so much, I gave away some of my larger pans that were non stick and very expensive. The grill/griddle is ($20). It lays across two burners, the heat transfer is fantastic. I grilled a huge salmon filet on it last night and it was perfect. In a large saute pan, I wouldn't of been able to flip it.
                                      I'm not a fan of nonstick myself ( flaking, and scratches no matter what I use).
                                      Wouldn't trade my griddle/grill for anything.
                                      This is how I like the tortilla to come out flakey.. Ever have one greasy, or rubbery.
                                      Although I didn't have avocado on this one, you can imagine how much better it would of been, but it wasn't half bad....

                                      1. re: chef chicklet

                                        Those look great, chef. I too have a large, two burner griddle, maybe I will use that instead of the large nonstick skillet. It's not c.i., but it's all-clad, and conducts heat very well. Thanks for the tip.

                                        1. re: chef chicklet

                                          I have something like this I use in the oven. A round cast iron griddle that is enameled. (It's marketed as an alternative to a pizza stone.)

                                          Gets very hot, as chicklet says, and is great for things like quesadillas.

                                      2. re: DiveFan

                                        I find the comal is much more convenient than my big cast iron grill. The comal is only a thin (but sturdy) piece of carbon steel with a raised edge, so it heats up much more quickly. No need to cover two burners either. Example: http://www.amazon.com/Imusa-Round-Com...

                                        I don't know what brand c.c. has, but my Lodge grill is now going for ~$58: https://secure.lodgemfg.com/storefron...

                                        1. re: DiveFan

                                          My cast iron thing looks likethis comal one from amazon, except that it is enameled on the bottom and was MUCH more expensive. (Was from a brand marketed by Mario Battali.)

                                          I would have bought this one if I had known it was so much cheaper and basically the same thing.

                                          I put a piece of parchment on it and then put whatever I'm heating on that (pizza, flatbread, quesadilla.)

                                          These things are much more light weight than pizza stones and get superhot. I love mine.

                                          1. re: DiveFan

                                            My grill/griddle is usually on my stove all the time, and when not, its in the oven. But yes, it is heavy. I do have a Lodge, $20 at Ace Hardware in the Camping section. I bought it at least 4 years ago.
                                            You're kiiding $58, I'll make sure not to loan it out. omg, That's expensive. People that are interested in cast iron might be care to know, I've found some very reasonable Lodge at Ross and Marshalls. A 12" in frying pan for example, for $10, and small one for $6 *( the little one for one egg).

                                            I don't know what you mean that the comal heats up more quickly since I don't own one. But I have a gas stove and have never had a problem with heating it right up. It does lay across two burners, and the nice thing is that sometimes I cut one burner off. This thing is also great for using residual heat. I have never put it in the oven to cook on, and I'm not sure why I'd need to, might need some suggestions for that one. My wok is carbon steel, and I really don't see a difference in the time it takes to heat that and the grill/griddle, mainly because I want them both very hot, then I adjust the heat down.

                                            That comal looks great, but I do need more grill/griddle space for things like large fish filets or two large flour tortillas for quesadillas. Anyway, it's all about what you need, or what you love to use. I will tell you this, that grill/griddle is heavier than heck. I use to hate cleaning it, and the wok, now I use water (bring it to a boil) and use the bamboo brush thing, works so much better.

                                            I think I know why I enjoy cooking with it, other than everything comes out so good. isthat I have three sons that often show up, and want quesadillas, or soft tacos, grilled ham and cheese, naan. I can cook eggs, hashed browns ham or sausage all on one pan. I make pancakes and french toast and serve more than one person at a time. Please don't take this wrong, I just love that I have all that space. Heck, I'd be happy if my entire stove top was a flat top grill! ( Oh also, I have been recently charring Poblano chiles and it works better than anything I've ever used)

                                            I will check out your comal if I can find one. I have to feel my cookware.
                                            Can I ask what else you cook on your comal? I am sure that you have many uses for it as well.

                                            1. re: chef chicklet

                                              I see the comal in Amazon got some negative reviews for heating up inconsistently. The Lodge is a good name and probably more reliable in that way. My Batali version of the thing is heavy too but easier to handle than a bulky pizza stone.

                                              Anyway, I like hearing about all the things you are doing with yours. I can branch out. And quesadillas are on our menu tonight!

                                            2. re: DiveFan

                                              c.c., you must have a large stove with a lot of large burners to be able to leave the grill on it. I do not - my two rear small burners aren't good for anything except for simmering in puny 1 qt pots. The two sided Lodge grill I have has so much mass I only use it on an outside grill or fire.
                                              Did I mention the ridged side is a Major P.I.T.A. to clean?

                                              The Amazon reviewers of the comal have excessive expectations - it is Not for cooking big hunks o'meat (duh). OTOH Fine for tortillas and thin breads (like chapati), my main use. It is easy to clean, but then I don't cook eggs on it :-). It cools off quickly, then takes up little room stored in my deep wire basket under the pantry table.

                                              I think that both a single sided cast iron grill plate And a cheap comal are both useful for their own purposes. For my current micro-kitchen, the latter is better.

                                              1. re: DiveFan

                                                You make total sense. You have to consider your purpose when evaluating a piece of equipment. These are great for quesadillas.

                                      3. Probably not too terribly original, but I do an Asian quesadilla (and pizza) with hoisin sauce, whatever mild light cheese I have on hand (usually muenster), baby corn, water chestnuts, broccoli and sometimes some chicken or tofu.

                                        1. POTATOES, GREENS, & GOAT CHEESE QUESADILLAS (serves 4)

                                          1 1/3c half-inch-cubed yukon gold potatoes, unpeeled (2 med.), 2 t chili powder, 1 1/3c coarsely grated jack cheese (pref. pepper jack), 1 1/3 c salsa verde from a jar (I use TJ's), 4 2/3 c coarsely chopped destemmed greens (like spinach or mustard greens), four 8" flour tortillas, 3oz chilled goat cheese, crumbled

                                          Place baking sheet in 275 degree oven. Steam potatoes until tender, 8min. Place in lg. bowl & sprinkle w/ chili powder and salt & pepper. Toss to coat. Cool 15 min. Meanwhile, blend salsa and 2/3 c (packed) greens in food processor or pulse in blender until greens are finely chopped. Arrange tortillas on work surface. Divide remaining greens between tortillas, covering only half of each. Top greens with potato mixture, then goat cheese, then 2 T salsa mixture on each. Fold over tortillas, pressing to compact, and brush tops lightly with olive oil.
                                          Heat large skillet over med. heat. Place 2 quesadillas, oiled side down, in skillet, and brush tops with olive oil. Cook until brown, 3 min per side. Keep warm in oven while cooking remaining quesadillas.
                                          Cut each into 3-4 wedges and serve with remaining salsa.

                                          1. Brie, fresh ripe mango and grilled onions. Really delicious!

                                            1. Crab, caramelized onions, diced mushrooms and jarlsberg and optionally some provolone or fontina.... i know no cheese with seafood but it's good...

                                              2 Replies
                                              1. re: Emme

                                                fontina with the small mexican shrimp, cilantro, onions and chipotle sauce. I like cheese with some seafood.

                                              2. Quesadillas with lots of gooey cheese and loaded with fresh roasted cleaned hatch chilies, low skillet heat with butter, served with a thin fresh tomato garlic sauce and cilantro. Moisten the flour tortillas first and keep the skillet covered.

                                                2 Replies
                                                1. re: Veggo

                                                  Sounds like moistening them and then covering the skillet will keep them softer?

                                                  I make them on a thin cast iron griddle in the oven. And they get kind of crispy.

                                                  Not sure I like them crispy. Maybe it would be good sometimes to have them softer. What do others like?

                                                  1. re: karykat

                                                    I like them a little crispy, but not crunchy.