Page 21 - Florida Sentinel 12-4-15 Edition

Recipes
Variety Of Quesadillas
From Tonia Turner
Breakfast Quesadilla
1⁄2 cup egg substitute
1⁄2 cup grated Jalapeño Cheddar cheese
2 soft tortillas (6”)
1 Tbsp. each diced green pepper & diced onion nonstick cooking spray
2 Tbsp. grated Cheddar cheese
DIRECTIONS: In a skillet, prepare egg substitutes with green pep- pers, onions, and 1⁄2 cup cheese. Flip once. Cook until done. Heat tortillas
in the microwave about 30 seconds, until warm. Layer a tortilla, egg mixture and tortilla with cheese on top. Cut into six pieces.
Spicy Shrimp Quesadillas
1 lb. cooked shrimp, chopped
1/3 cup Cajun Style Seafood Sauce
1 cup shredded Mexican cheese blend 2 green onions, chopped
6 flour tortillas (8”)
DIRECTIONS: Preheat oven to 400°F. Mix first 4 ingredients in medium bowl until well blended.
Place 3 tortillas on baking sheet. Spread with shrimp mixture, and then
top with second tortilla. Sprinkle tops with additional cheese and green onions,
if desired. Bake 5 minutes or until cheese melts. Cut each quesadilla into 8 wedges. Serve warm.
Spinach, Mushroom, Avocado & Pepper Jack Quesadillas
1 Tbsp. olive oil & 1 Tbsp. butter, divided
8 oz. mushrooms, cleaned, dried, trimmed, and sliced 1 clove garlic, minced
4 (8”) white or whole wheat tortillas
4 oz. shredded pepper jack cheese
1 oz. baby spinach leaves
1 avocado, thinly sliced
Salt and freshly ground black pepper
DIRECTIONS: Set a 10- to 12-inch skillet over medium-high
heat. Add oil and 1/2 tablespoon butter; once melted, swirl to coat
pan. Add mushrooms and cook, stirring occasionally, for approxi-
mately five minutes or until mushrooms give off liquid. Increase heat to
high and stir frequently until liquid has completely evaporated. Add remaining
1/2 tablespoon butter to pan, and stir and cook until mushrooms are tender and browned, about five min- utes more.
Add garlic to pan and stir constantly for about 30 seconds, or until garlic becomes aromatic but not too dark. Season mushrooms with salt and freshly ground black pepper and transfer to a plate, draining on a paper towel if they seem too oily.
Lay out two tortillas on a cutting board. Sprinkle EACH tortilla with 1 ounce of shredded cheese, 1/2 ounce spinach, 1/2 of the cooked mushrooms, 1/2 of the sliced avocado, and final 1 ounce of shredded cheese. Lay the remaining tortillas on top.
Heat a large skillet over medium heat. Transfer an assembled quesadilla onto the skillet. Cook for a couple of minutes, occasionally lifting edge of quesadilla to check color of underside, until tortilla begins to turn golden and cheese starts to melt. Carefully flip quesadilla over and cook for another couple of minutes or until cheese is fully melted. Remove hot quesadilla to a plate and repeat with second quesadilla. Alter- natively, you may cook both quesadillas at the same time on a flat griddle. Slice each quesadilla into 6 wedges and serve hot.
Cheesecakeadillas
cream cheese vanilla extract sugar
tortillas
your favorite fruit (in sauce) Garnish: whipped topping
DIRECTIONS: Mix cream cheese, vanilla extract and sugar. Place the mixture between two tortillas that have been cooked until golden brown. Add your favorite fruit sauce, syrup or whipped cream on top.
The beauty of the quesadilla is the ability to make it however you want. You can stuff it with any type of - meat, veggies, cheese or dessert item - that your heart desires.
Pizzadillas
2 (10”) tortilla
1 cup mozzarella, shredded 3 Tbsp. pizza sauce
16 slices pepperoni
1 Tbsp. sliced black olives
3 Tbsp. pizza sauce
3 slices pepperoni
1 Tbsp. sliced black olives
1⁄2 cup mozzarella, shredded
DIRECTIONS: Heat a large pan over medium heat. Place one tor- tilla in the pan; sprinkle half of the cheese over it, add the pizza sauce, pepperoni, olives, the remaining cheese and finally the remaining tor- tilla. Cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side.Spread the pizza sauce over the top of the quesadilla followed by the mozzarella, pepperoni and olives. Bake in a preheated 400 degree oven until the cheese has melted, about 5-10 minutes.
Bacon Cheeseburger Quesadillas
1⁄2 lb. smoky bacon (chopped) 11⁄2 lbs. ground beef
21⁄2 cups shredded cheese
16 dill pickle slices
1⁄2 cup onion (chopped)
8 (10”) flour tortillas
butter (for spreading)
salt, pepper, ketchup & mustard For Garnish:
shredded lettuce & diced tomato
DIRECTIONS: Heat a skillet over medium-high heat. Add chopped bacon and cook until crisp. Remove from the pan and drain on paper towels. Pour some of the bacon fat from the pan (reserving a little). Add ground beef to the same pan, and cook ground beef while breaking it up into chunks with a spatula or spoon. Cook until the beef is fully cooked. Drain off any excess grease. Add the bacon back into the pan and season with salt and pepper to taste. Stir in ketchup and mustard to taste.
Heat a large non-stick fry pan over medium heat. Spread butter lightly on one side of the flour tortilla shell. Place the tortilla butter side down into the pan. Sprinkle a layer of cheese evenly over the en- tire tortilla. On half of the tortilla sprinkle a layer of the meat mixture, a layer of chopped onion, and 2 dill pickle slices. Cook until the cheese has melted and the bottom has browned. Using a spatula fold the tor- tilla in half and press down the edges gently. Remove from the pan. Slice each quesadilla into triangles. Serve with lettuce and tomato.
Chocolate Quesadillas
chocolate chips (regular or mini) cinnamon sugar
tortillas
Garnish: powdered sugar & Cocoa
DIRECTIONS: Just heat up a skillet on med/low with a little butter, oil, or cooking spray...whatever you have available. Cover one half of a flour tortilla with chocolate chips, sprinkle chips with cinnamon sugar. Fold in half, place in the pan and cook until golden brown. Flip and cook the other side.
Let sit for a couple of minutes so that all of the chocolate doesn't ooze out. Cut into wedges with a pizza cutter and dust with sifted powdered sugar.
FRIDAY, DECEMBER 4 2015 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 9-B