http://fox5sandiego.com/2016/01/25/how-to-spice-up-a-simple-quesadilla/

Buffalo Chicken: 

16 oz. Sliced Buffalo Chicken

4 large flour tortillas

4 cups of grated cheddar cheese 

Ranch Dressing for Dipping

Makes (4) Servings

 

Gyro Quesadilla

16 oz. Sliced Gyro Meat

4 large flour tortillas

4 cups of grated monterey jack cheese 

1/4 sliced red onion

1 sliced tomato

Tzatziki sauce for dipping

Makes (4) Servings

 

Turkey, Tomato and Basil Quesadilla

16 oz. nitrate free sliced turkey

4 large flour tortillas

4 cups of grated mozarella cheese

2 sliced tomatoes

8-12 basil leafs, stemmed 

Marinara for dipping

Makes (4) Servings

 

Directions: 

On a comal or griddle set to medium-low heat, place on flour tortilla and heat on both sides for 30 seconds. Spread cheese in a thin layer on 1/2 of tortilla and add sliced meat. 

Fold over other half of tortilla over toppings and press down with spatula. Allow to cook on each side for 2 minutes or until cheese is melted. 

Remove from heat and add any additional ingredients (tomatoes, onions, sauces). 

Serve! 

 

Provecho- Chef Claudia 

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