Best Wart Topped Quesadilla Wedges Recipes

QUESADILLA WEDGES

Quesadilla Wedges image

Make and share this Quesadilla Wedges recipe from Food.com.

Provided by ShortyBond

Categories Mexican

Time 22m

Yield 4 Quesadillas, 4 serving(s)

Number Of Ingredients 9

Ingredients

8 flour tortillas
2 cups shredded Mexican blend cheese
1/2 lb shaved deli roast beef or 1/2 lb roasted deli chicken, cut into strips
1/4 cup canned green chilies or 1/4 cup jalapeno, drained
1 (2 ounce) can sliced ripe olives, drained
4 teaspoons olive oil or 4 teaspoons vegetable oil
salsa (optional)
sour cream (optional)
guacamole (optional)

Steps:

Preheat oven to 400°F
Place 4 tortillas on cookie sheet sprayed with nonstick cooking spray.
Sprinkle 1/4 cup cheese evenly on each tortilla. Top evenly with beef, jalepenos, olives and remaining 1 cup cheese.
Top with remaining tortillas. Brush with olive oil. Cover loosely with foil.
Bake 10-12 minutes or until hot and cheese melts. Or, if desired, spray quesadillas with nonstick cooking spray and brown in a large nonstick skillet over medium high heat for 1 to 1 1/2 minutes per side. Or, if desired, broil 4-6" from heat for 1-2 minutes.
Cut each tortilla into 8 wedges. Serve with salsa, sour cream and guacamole, if desired.

Nutrition Facts : Calories 514.8, Fat 31.1, SaturatedFat 14.7, Cholesterol 78.3, Sodium 1440.1, Carbohydrate 36.1, Fiber 2.5, Sugar 4.7, Protein 22.8

WART-TOPPED QUESADILLA WEDGES

Wart-Topped Quesadilla Wedges image

Give the lowly olive a ghoulish spin when it turns into a lumpy decoration for these Halloween snacks.

Provided by Betty Crocker Kitchens

Categories Snack

Time 30m

Yield 8

Number Of Ingredients 7

Ingredients

Cooking spray
4 Old El Paso™ flour tortillas for burritos, 8 inch (from 11.5-oz package)
1/2 cup refrigerated original barbeque sauce with shredded pork (from 18-oz container)
2 teaspoons dill pickle relish
1/2 cup shredded Cheddar-American cheese blend (2 oz)
4 teaspoons shredded Cheddar-American cheese blend (1/3 oz)
8 pitted large ripe or green olives, cut in half lengthwise

Steps:

Heat oven to 375°F. Spray cookie sheet with cooking spray. Place 2 tortillas on cookie sheet. Spread half of barbeque sauce with pork over each tortilla. Sprinkle half of the pickle relish over each. Top each with 1/4 cup cheese and remaining tortillas. Spray top of each with cooking spray.
Bake 10 to 12 minutes or until tortillas are lightly browned and filling is hot.
Remove partially baked quesadillas from oven. Immediately drop 4 teaspoons cheese by 1/4 teaspoonfuls around edges of quesadillas, spacing evenly and making 8 piles of cheese on each. Top each pile of cheese with 1 olive half to resemble wart.
Return to oven; bake about 1 minute longer or until cheese is melted. Let stand 5 minutes before serving. Cut each quesadilla into 8 wedges.

Nutrition Facts : Calories 120, Carbohydrate 14 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 2 g, TransFat 0 g