Best Bonnies Quesadilla Stack Recipes

The Greatest Quesadilla image

Provided by Ree Drummond : Food Network

Time 30m

Yield 3 servings

Number Of Ingredients 10

1 cup grated white Cheddar cheese
1 cup grated Monterey Jack cheese
1 cup grated pepper jack cheese
6 tablespoons salted butter
Six 8-inch flour tortillas
Pinch of kosher salt
Pinch of freshly ground black pepper
2 Roma tomatoes, diced
One 4-ounce can diced green chiles, drained
9 fresh cilantro sprigs, for garnish

Steps:

Toss together the Cheddar, Monterey Jack and pepper jack in a bowl; set aside.
Heat 2 tablespoons of the butter in large skillet over medium heat. Place a single tortilla in the skillet. Sprinkle a little less than a third of the cheese blend over the tortilla. Sprinkle with salt and pepper. Add about a third of the diced tomato and a third of the chiles. Sprinkle a touch more cheese over the whole thing and gently top and press with a second tortilla. Cook until golden on the bottom, about 3 minutes.
Carefully flip the quesadilla to the other side. Continue cooking until the second side is golden, 3 to 4 minutes more. Repeat with the remaining ingredients. Slice each quesadilla into wedges and garnish with cilantro sprigs.

BONNIE'S APPLE PIE QUESADILLA image

Provided by BonniE !

Time 10m

Number Of Ingredients 5

1 can of a good brand of apple pie filling.
2 large white tortillas
dusting of powdered sugar
light sprinkle of cinnamon and nutmeg
vanilla or carmel delight ice cream if desired

Steps:

1. Take one tortilla and lay it flat on a small cutting board. Spoon the apple pie filling onto the tortilla to within a half inch from the edge of the tortilla. Put the second tortilla on top of the first one, like a sandwich.
2. Heat up your quesadilla maker and slide the apple quesadilla onto the griddle and close the lid and cook for 5 minutes. If you don't have a quesadilla maker, you can melt a little butter in a large skillet, not too much, over medium heat and slide the quesadilla into the skillet and brown, then carefully flip the quesadilla and brown the other side. Remove hot quesadilla to the cutting board. Cut the quesadilla in 6 pieces, and dust with powdered sugar, and lightly sprinkle cinnamon and nutmeg. Serve hot with or without ice cream. Enjoy!

Quesadilla Stack image

Provided by piseag

Categories Poultry

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 tablespoon vegetable oil
1 onion, chopped
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1 tablespoon chili powder
1 -2 teaspoon cumin
1/2 lb deli sliced smoked turkey breast
4 ounces cheddar cheese, shredded (about 1 cup)
4 tortillas
salsa
sour cream

Steps:

Preheat oven to 350°F.
Heat oil in a wok or large frying pan.
Add onion, bell peppers, chili powder and cumin and stir fry until the onion has caramelized a little and the bell pepper has softened.
On a cookie sheet (or a pampered chef pizza stone) place one tortilla. Layer with 1/3 of the turkey, 1/3 of the onion and bell pepper mix and 1/3 of the cheese. Repeat to make three layers and top with final tortilla.
Bake in the oven for 15 minutes or until heated through.
Slice into wedges and serve with salsa and sour cream as condiments.

Nutrition Facts : Calories 446.3, Fat 19.1, SaturatedFat 8, Cholesterol 57.1, Sodium 1315.7, Carbohydrate 43.2, Fiber 3.9, Sugar 3.4, Protein 25.8

Chicken Quesadilla Stack image

Provided by Derf2440

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

4 flour tortillas (98% fat free - 8 inch)
3/4 cup fat-free refried beans
1 1/2 cups chopped, cooked boneless skinless chicken breasts
1 (4 1/2 ounce) can chopped green chilies, , drained
1/4 cup chopped fresh cilantro
3/4 cup shredded low-fat Mexican cheese blend
1/4 cup low-fat sour cream
1/4 cup salsa (hot-sweet, no tomato salsa posted in 'zaar, goes very well.)

Steps:

Preheat oven to 425 degrees.
Lightly coat baking sheet with veggie spray.
Place one tortilla on baking sheet and spread 1/4 cup refried beans on top.
Sprinkle with 1/2 cup chicken, 2 1/2 tablespoons chiles, 1 tablespoon cilantro, and 3 tablespoons cheese.
Repeat layering two times.
Top with remaining tortilla, pressing down slightly to help hold layers together.
Cover top tortilla loosely with foil and bake stack until heated through, about 15 minutes.
Remove foil, sprinkle with remaining cheese, and bake until cheese melts, about 5 minutes longer.
Meanwhile, combine sour cream and remaining cilantro in a small bowl.
Cut quesadilla into 6 wedges, but do not separate them.
Spread cilantro sour cream over top and spoon salsa in centre.