Best Wart Topped Quesadilla Wedges Recipes

Quesadilla Wedges image

Provided by ShortyBond

Categories Mexican

Time 22m

Yield 4 Quesadillas, 4 serving(s)

Number Of Ingredients 9

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

Crispy-Edged Quesadilla image

Provided by Melissa Clark

Time 10m

Yield 1 quesadilla

Number Of Ingredients 3

2 teaspoons oil (such as olive, grapeseed or sunflower oil)
1 (8-inch) flour tortilla
2/3 cup shredded cheese (such as Cheddar, Monterey Jack or Mexican cheese blend)

Steps:

Place a medium nonstick skillet over medium heat, then add the oil. Let oil heat up for 20 seconds, swirling the pan around so the oil coats the bottom.
Place the tortilla in the skillet and sprinkle the cheese evenly over the top. Once the cheese begins to melt, 30 seconds to 1 minute, use a spatula to fold the tortilla in half. Using the spatula, press down firmly on the top of the tortilla until some of the cheese runs out into the pan. Let the quesadilla cook until the cheese that's leaked out solidifies and turns brown, 2 to 3 minutes.
Flip the quesadilla over and let cook on the other side for another 1 to 2 minutes, until the cheese is crisp and golden. Slide quesadilla onto a plate and serve immediately.