7 Loaded Cheesy Quesadillas

Blooming Quesadilla Ring

Ingredients
for 20 servings

2 cups chicken, cooked and shredded
1 onion, chopped
1 red bell pepper, chopped
1 jalapeño, chopped
1 cup taco sauce
20 taco-size tortillas
3 cups shredded cheddar cheese
3 cups shredded monterey jack cheese

Preparation

1. Preheat oven to 375˚F (190˚C).
2. In a bowl, add the chicken, red bell pepper, onion, jalapeño, and taco sauce, and mix to combine. Set aside.
3. Cut each tortilla in half. Evenly spread about 2 tablespoons each of the cheddar cheese, Monterey Jack cheese, and chicken mixture on one half of the tortilla.
4. Roll the tortilla into a cone starting from the cut edge making sure not to push the ingredients out of the tortilla.
5. Place a wide mouth jar or glass in the center of a parchment paper-lined baking sheet.
6. Create a ring around the jar with the tortilla cones. The point of the cones should be in the center, touching the surface of the jar. There should be about 13 cones in the first layer.
7. Sprinkle both cheddar cheese and Monterey Jack cheese over the first layer of cones.
8. Start the second layer of cones by placing one cone on top and in between 2 cones in the first layer.
9. Continue this process with the rest of the cones. There should be 3 full layers of cones with 3 left to fill some of the empty space in the top.
10. Sprinkle the rest of the cheddar and Monterey Jack on top of the blooming quesadilla. Remove jar from center of ring. Bake until the cheese is melted and the edges of the tortillas are crispy, 15 to 20 minutes.
11. Transfer to a plate. Place dip of choice inside the ring. Top with desired garnishes.
12. Serve immediately.
13. Enjoy!

Spinach & Mushroom Quesadilla

Ingredients
for 2 quesadillas

1 tablespoon olive oil
½ cup mushrooms, sliced
2 cloves garlic
3 cups fresh spinach
salt, to taste
pepper, to taste
3 eggs
2 large flour tortillas
1 cup shredded mozzarella cheese, double for 2 quesadillas
½ cup shredded parmesan cheese, double for 2 quesadillas
GARNISH

fresh parsley
salsa

Preparation

1. Let the oil heat up in the skillet and add the garlic followed by the mushrooms. Cook until the mushrooms have softened and caramelized a bit.
2. Add the spinach and cook until spinach has wilted.
3. Crack in the eggs and scramble with the veggies. Season with salt and pepper, and stir until fully cooked. Remove from the pan and set aside.
4. Place the tortilla in the skillet and add a layer of both cheeses on half of the tortilla.
5. Add the scramble, top with more cheese and fold the tortilla in half.
6. Cook for 6 minutes over medium heat, flipping half way.
7. Serve with salsa and garnish with fresh parsley.
8. Enjoy!

Steak Fajita Quesadillas

Ingredients
for 4 servings

1 lb skirt steak
2 tablespoons olive oil
salt, to taste
pepper, to taste
1 teaspoon chili powder
1 teaspoon cumin
1 onion, sliced
4 cloves garlic, sliced
3 bell peppers, sliced
1 jalapeño pepper, sliced
1 tablespoon butter
4 large tortillas
2 cups mexican blend cheese
guacamole
sour cream
salsa

Preparation

1. Season skirt steak with olive oil, salt, pepper, chili powder, and cumin.
2. Cook on high heat for roughly 3 minutes each side, for medium-rare.
3. Let the steak rest for 10 minutes.
4. While the steak is resting, sauté onion and garlic until slightly translucent. Add bell peppers, jalapeño, salt, and pepper, cook slightly.
5. Slice the steak into strips.
6. Mix the steak into the pepper mix. Remove from heat and set aside.
7. In a clean pan, melt butter. Lay the tortilla on the buttered pan, add cheese, fajita mixture, more cheese, then top with another tortilla and pat it down.
8. Flip the quesadilla over and cook the other side until it’s golden.
9. Remove from pan and cut into quarters or eighths. Repeat these steps with the remaining tortillas.
10. Serve immediately with sour cream, salsa, and guacamole.
11. Enjoy!

Make-ahead Breakfast Quesadilla

Ingredients
for 12 servings

2 sausage links
2 eggs
1 flour tortilla, burrito-sized
shredded cheddar cheese

Preparation

1. In a skillet thoroughly cook the sausage and eggs.
2. Place mixture in the center of a flour tortilla. Top with cheese, and fold the edges inward to form a sealed pocket.
3. Heat on a skillet, seam-side down. Flip and cook until golden brown.
4. Enjoy! Or, freeze up to 1 month.

BBQ Chicken Quesadilla

Ingredients
for 2 quesadillas

½ lb chicken breast, cut into strips
salt, to taste
pepper, to taste
½ cup BBQ sauce
2 flour tortillas
¼ cup red onion, julienned
½ cup monterey jack cheese, double for 2 quesadillas
½ cup cheddar cheese, double for 2 quesadillas
GARNISH

fresh parsley
BBQ sauce

Preparation

1. In a large skillet, add chicken breast and season both sides with salt and pepper.
2. Cook 15-18 minutes, flipping halfway and adding the onions when you flip the chicken. (Cooking times may vary depending on thickness of the chicken breast).
3. Remove the chicken from the pan and continue to stir onions.
4. Shred the chicken while onions are cooking.
5. Return the shredded chicken to the pan with the onions. Add the BBQ sauce and stir. Remove from the pan and set aside.
6. Place a tortilla in a pan and add a layer monterey jack and cheddar cheese on half of the tortilla.
7. Place cooked chicken and onions, and top with the rest of each cheese. Fold in half and cook 6 minutes, flipping halfway.
8. Serve with extra BBQ sauce and garnish with fresh parsley.
9. Enjoy!

Cheesy Chicken Layer Quesadilla

Ingredients
for 6 servings

2 cups shredded chicken
1 cup black bean
1 cup corn
1 jar salsa
1 cup shredded cheese blend
4 large flour tortillas
TOPPINGS

sour cream
guacamole
salsa

Preparation

1. Preheat oven to 350°F (180°C).
2. In a large pan over medium heat, cook the chicken, beans, corn, and salsa.
3. In a springform pan, lay down one tortilla, then top with chicken mixture and cheese.
4. Layer another tortilla on top and continue to stack until pan is full.
5. Top with more cheese.
6. Bake for 30 minutes or until cheese is melted.
7. Top with sour cream, guacamole, and salsa.
8. Enjoy!

Cheesesteak Quesadilla

Ingredients
for 2 quesadillas

1 tablespoon olive oil
½ lb skirt steak, sliced into thin strips
salt, to taste
pepper, to taste
¼ cup onion, julienned
¼ cup green bell pepper, julienned
2 large flour tortillas
4 slices provolone cheese, double for 2 quesadillas
GARNISH

fresh parsley
cheese sauce

Preparation

1. Heat olive oil in a large skillet and add the strips of skirt steak. Season with salt & pepper and cook 5-7 minutes. Remove from the pan.
2. Add onion and bell peppers to the pan and cook until slightly soft. Remove from skillet.
3. Place the tortilla in the pan and add a layer of cheese on half of the tortilla followed by the steak, peppers and onions. Top with more cheese and fold in half.
4. Cook for 6 minutes over medium heat, flipping half way.
5. Serve with cheese sauce and garnish fresh parsley.
6. Enjoy!