Oh, the Oh So Many Ways to Enjoy Quesadillas. Each of these uses Soft Taco Shell. Add cheese, of suggestion, to half the shell. Top cheese with below choice. Then more cheese. Fold in half. Browned in skillet sprayed with BUTTER FLAVOR Cooking Spray. Flip, brown other side. (Before flipping to brown other side, I spray with Butter Flavor Cooking Spray). Sprinkle done shell with Little Garlic Powder or Garlic Salt. Serve with dipping sauce, of suggestion. MORE PHOTOS to come
Here are a few of our favorites:
TACO (No Photo):
Chicken, boiled, shredded. (Seasoned with: Good sprinkle of Taco Season Pkt., Garlic Powder, Onion Powder, Oregano, Chili Powder, 1-3T Salsa, or to taste)
Toppings (Toss w/ above chicken): Few Tablespoons Onion, chopped.
Cheese Options: Shredd. Mexi, Shredd. Cheddar, Mont. Jack
Dipping: Salsa, Sour Cream, Salsa Con Queso
Marinade few pieces, extra for: More later, Salads, or wraps!
Marinade Marinade Chicken 5-6hrs- BEST ON GRILL:
1T Soy Sauce
1/2tsp Lemon Pepper
1/2tsp Garlic Powder
1tsp Dijon Mustard
1T + 2tsp Extra Virgin Olive Oil
1T Dried Parsley
2.5tsp McCormick’s Greek Seasoning
1tsp Dried Oregano
1tsp Dried Rosemary
Toppings (Toss w/ above Chicken): 2T Onions, minced. 3T Spinach, chopped. Sprinkle Grated Parm. Cheese (Store shelf kind- Optional* … If using Italian 6 Cheese, skip. It has Parm. in it!). 2-3T Fresh Tomatoes, chopped (Optional-Or serve on top Quesas)-Extras use for Wraps! Salads!
Cheese Options: Shredded Italian 6 Cheese or Moz. Cheese and/or Mont. Jack
Dipping Sauce Recipe (Tzatziki):
1/2c Sour Cream
1/8c Grated Parmasen Cheese
1 tsp Fresh Lemon Juice
1/2tsp White Vinegar
1 Cucumber, peeled, seeded, grated
1/4tsp Garlic Powder
1/4tsp Mustard Powder
a lil shy 1/4tsp Sea Salt
PreMake 1hr Prior.
Chicken, Boiled, Shredded. (Season with: Pepper, SMALL Pinch Garlic Powder, Sprinkle Paprika, 1/2tsp Grated Parm. Cheese (Store shelf kind)
Mix Above Chicken with BBQ (Sweet Baby Rays Honey), to taste. Not too much, not too little! Mix, allow to sit second, then give a taste test to see if more’s needed!
Toppings (Toss w/ above Chicken): Few Tablespoons UP TO 1/4c Frozen Corn, thawed. 2T Onion, minced.
Cheese Options: Shredd. Cheddar Cheese and/or Moz. Cheese (I use mixed-2/3part Chedd. 1/3part Moz.). And/Or Mont. Jack
Sauce: Sour Cream
Canned Refried Beans (Seasoned with: Sprinkle of Taco Season Pkt., Spoon of Salsa, Pinch of Garlic Powder, Red Pepper Flakes)
Toppings (Toss w/ above Chicken): Few Tablespoons Onion (Chopped). Up To 1/4c Canned Black Beans w/Jalapeno (Or to taste).
Cheese Options: Monteray Jack, and/or: Mexi Cheese, or Shredd. Chedd.
Top Quesas with Taco Sauce.
Dipping Sauce: Salsa Con Queso, Salsa and Sour Cream, or Ranch
CHICKEN or TURKEY BACON RANCH:
2c Leftover Turkey or Chicken (Boiled and shredded). Season meat with: Sprinkle of Ranch Dressing Packet (WISHBONE!) OR 2T Buttermilk Ranch Dressing, Sprinkle of: Garlic Powder, Onion Powder, Pepper, Paprika, Oregano
Toppings (Toss w/ above Chicken/Turkey): 1/4c Onion, chopped. 3-4T REAL Bacon Bits. 4T Fresh Roma Tomatoes, chopped small.
Cheese Options: Mont. Jack. Moz. Or Italian 6 Cheese
Dipping Sauce: Buttermilk Ranch
Tay’s Turkey Chorizo w/ Chipotle Cranberried Bean Salsa:
1.5 -2 lb. Turkey Meat (To Health-ify)
1/2 lb Chorizo
1 pkg. Frontera Red Chile Enchilada Sauce w/ Roasted Tomato & Garlic
1/2tsp Dried Oregano
Optional: Garlic Powder, Taco Seasoning (I skip). Or, Season Meat to desire.
Shredded Cheese: Mont. Jack or Cheddar or Moz.
Shell of Choice: Corn, Soft
* Tay’s Chipotle Cranberried Bean Salsa (Toss all):
1 can Pinto Beans, drained
1T canned Chipotle Peppers in Adobo Sauce, minced
3T Dried Semi Sweetened Cranberries (Or fresh)
2T Pulp Free Orange Juice
1tsp Lime Juice (100% fridge kind)
1/3c Red Onions
1 Celery, minced small
1/8tsp Cinnamon Powder
1/8tsp Sea Salt (Or more to taste)
BLACK EYED PEAS Quesadillas
1 can Black Eyed Peas, drained
1 sm. can Green Chiles, drained
1T Fresh Green Onions, minced
1tsp Extra Virgin Olive Oil
2T Red Wine Vinegar
1/2tsp dried Oregano
1tsp Dried Cilantro
1/4tsp Sea Salt
1/8tsp Black Pepper
Canned Queso Blanco
Shredded Monteray Jack/Mild Cheddar Cheese Mix (Mexican)
Toppings: Pico De Gallo (tTt’s Recipe) and Sour Cream
Mix top 10 ingredients. Allow to marinade about 30minutes. Spread one side of shell with Queso Blanco. Sprinkle Shredded Cheese on. Top with Black Eyed Pea Mixture. Add to heated skillet sprayed with Butter Flavor Cooking Spray. Top with more Shredded Cheese. Top with other shell. Brown underside, flip. Sprinkle with Garlic Powder. Brown other side. Add to plate. Sprinkle other side with Garlic Powder.
Top with Pico de Gallo (tTt’s Recipe) or Salsa, Taco Sauce, and Sour Cream.
– SERVED WITH SIDE OF Cheesy Jalapeno Baconed Beans
*** OTHER Quesadilla OPTIONS (No Photos): ***
Pizza- Toppings of liking (Ex.) Pepperoni, Sausage, Mushroom, Onions, Olives, Parm. Cheese, Pepper, Oregano) Cheese Options: Mont. Jack and/or Moz. Sauce: Spaghetti Sauce.
Jalapeno Popper: Cream Cheese mixed with: Splash Worcestershire, smidge Mustard, Desired amount of Jalapenos, minced + Paprika + Onion Pwdr. + Garlic Pwdr. Spread Cream Cheese Mix onto shells. Top HALF with Shredded Cheese (Mont. Jack + Chedd.), Bacon, crumbled. Top with more Cheese. Fold. Brown each side. Sprinkle with Garlic Powder.
Balsamic Chicken and Cranberry: Sauce: 2T Balsamic Vinegar, 1/2T Sweet Chili Thai Sauce, 1/16tsp Garlic Powder. Spread Soft Shell with Sauce. Top with: Cheese. Then, Baked Bacon, Shredded Mozzarella, Red Onions, Spinach, Dried Sweetened CRANBERRIES, Grated Parmesan Cheese, Dried Parsley. Then, More Cheese.
Mushroom Onions- Mushrooms Onions (Sauteed with: LITTLE Splash Worsch. Splash Soy Sauce. SMALL Splash Balsamic-*Optional. Garlic. Sprinkle Grated Parm Cheese (Store Shelf Kind). 1/8tsp Anchovie Paste-*Optional. Cheese Options: Moz. or Mont. Jack)
Thai- Chicken, Boiled, Shredded (Seasoned with: Basil, Oregano, Parsley, Onion Pwdr. Garlic, Pinch of Sea Salt) Tossed w/: Chopped Zucchinis, Few Tablespoons Red Onions, Sprinkle Parm. Cheese (Grated Store Shelf Kind). 2T Mushrooms, chopped. Cheese Options: Moz. or Mont. Jack. Sauce: Sweet Thai Chili and Sour Cream (You can choose to add 1/4tsp sweet chili sauce to chicken mix, or top quesas for serving)
Cajun- Chicken, boiled in water w/ few Chicken Broth Cubes. Shredded. (Turkey Kielbasa cubed small works with, too) Seasoned w/: 1/2 TO 1tsp Cajun Seasoning, 1/2tsp Grated Parm. Cheese (Grated Store Shelf Kind), 1/2tsp Garlic Pwdr., 1/4tsp Pepper, 1/8-1/4tsp Sea Salt. Toss w/: 1/4c Fresh Tomatoes, cubed, few Tablespoons, minced: Red Pepper, Green Pepper, Onion. Cheese Options: Mont. Jack or Moz. Serve Quesas with splash of Louisiana Hot Sauce.
Fajita: Chicken, Boiled, Shredded. Seasoned w/: Sprinkle of Fajita Seasoning Pkt., Tossed w/ Few Tablespoons, minced: Onions, Red Pepper, Green Pepper, REAL BACON BITS. Cheese Options: Mexi and/or Mont. jack and/or Moz.
Check Out Our Other Mexi Type Recipes for other Ideas: Click Here!