QUICK AND EASY QUESADILLAS

QUICK AND EASY QUESADILLAS image

Yield 4; 4;4; 2 servings

Number Of Ingredients 32

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Ingredients

Veggie:
-2 lbs. zucchini and/or yellow squash, sliced
-2 red and/or yellow peppers, seeded and sliced
-2 tbs. garlic-flavored olive oil
-4 flour tortillas
-1/3 cup sliced black olives
-1/2 lb. sliced brie, rind removed
-1 tsp. fresh tarragon
Chorizo:
-1 cup chopped red and yellow tomatoes
-1/2 tsp. cumin
-1 link chorizo, diced
-4 8" spinach tortillas
-2 cups shredded cheddar
-2 cups chopped spinach
Southwestern:
-1 flank steak (3/4 lb)
-1 can Mexican corn blend
-1 cup chopped tomatoes
-2 tbs. fresh cilantro
-4 8" flour tortillas
-3 cups shredded pepper jack cheese
Tuna:
-2 pkgs. (5 oz. each) lemon-cracked pepper albacore tuna fillets
-1/3 cup chopped roasted red peppers
-2 tbs. chopped fresh parsley
-2 tbs. capers, drained
-2 cups shredded swiss cheese
-2 tomato-basil totrillas
-1 pkg. field greens
-2 tbs. ranch
-2 8" tomato-basil flour tortillas

Steps:

Veggie: Heat oven to 350. Place zucchini, squash, pepers on baking sheet; brush with olive oil. Bake 10 minutes. Reserve 1/2 cup vegetables. Place 4 tortillas on foil-lined baking sheet. Top tortillas with 1/2 remaining vegetable mixture, 1/3 cup sliced black olives, 1/2 lb sliced brie, 1 tsp. fresh tarragon. Top with 4 more tortillas, remaining vegetable mixture, 1/3 cup black olives, 1/2 lb. brie and 1 tsp. tarragon. Top with 4 tortillas and reserved vegetables. Bake 10 minutes, or until cheese is melted. Chorizo: Heat oven to 350. Combine tomatoes and cumin, season with salt and pepper. Cook chorizo 2 minutes in skillet over medium heat. Place tortillas on foil-lined baking shet. Top with chorizo, cheese and spinach. Top with 4 additional tortillas. Bake 10 minutes or until cheese has melted. Top with tomato mixture, add fresh cilantro, if desired. Southwestern: Lightly season steak with salt and pepper. Grill or boril steak 8 minutes, or until thermometer reads 140 for medium-rare, turning once. Slice steak. Combin corn, tomatoes and cilantro in bowl. Place tortillas on work surface. Add corn, steak and cheese. Top with 4 additional tortillas. Cook each quesadilla 3 minutes in skillet over medium heat, or until cheese is melted, turning once. Garnish with guacamole, if desired. Tuna: Heat over to 350. In bowl, using fork, combine tuna, peppers, parsley and capers. Place 2 tortillas on baking sheet. Top with tuna mixture. Sprinkle with cheese. Top with 2 more tortillas. Bake 5 minutes or until cheese is melted. Top with field greens and drizzle with dressing.