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Recipes
8
The quesadilla is a culinary blank canvas. This simple and delicious Mexican classic loves
to become anything its maker desires. Fill with any kind of melting cheese and just about
any lling on the planet earth. Flour tortillas, corn tortillas, avored tortillas…its all an
interchangeable, interweavable tangle of dripping cheese/meats/avors…dress it up, dress it
down, serve it early, serve it late…take it and run…oh, and be sure to make extra.
Classic Quesadilla 101
• 6 (10 inch) our tortillas
• 3/4 pound Monterey Jack cheese,
or any good melting cheese, shredded
• 1 (4 ounce) cans chopped
green chiles, drained
• 2 green onions, chopped
• Sour cream, if desired
1. Preheat Quesadilla Maker.
2. Lay out three tortillas. In a medium bowl, stir together cheese,
green chile and the green onion. Pat out and spread evenly over each tortilla.
3. Cover each with another tortilla. Press down to compact and seal edges.
Place quesadilla on maker and close the lid.
4. Cook for 3 to 4 minutes or until tortilla is lightly toasted.
Remove and cut into wedges. Serve with sour cream, guacamole and salsa.
Smoked Sausage and Red Pepper Quesadillas
• Dash of olive oil
• 1 cup purchased pico de gallo
or good quality fresh salsa
• 2 large ripe Hass avocados,
halved, pitted, peeled, chopped
• 1/4 cup chopped fresh cilantro (optional)
• 8 ounces spicy smoked sausages
(such as hot links or andouille), thinly sliced
• 12 (5- to 6-inch) corn tortillas
• 2 cups (packed) grated Monterey Jack
cheese (about 8 ounces)
• 1/2 cup crumbled feta cheese (about 2
ounces)
• 1 (7.25 oz.) jar roasted red peppers,
well drained and thinly sliced
1. Preheat Quesadilla Maker.
2. Gently mix salsa, avocado and cilantro in medium bowl.
3. Sauté sausage slices in heavy, large skillet over medium-high heat until just brown,
about 2 minutes. Set aside.
4. Lay out 6 tortillas and layer with half Monterey Jack cheese, feta cheese, sausage slices,
red peppers, then other half Monterey Jack cheese, dividing equally.
5. Press each remaining tortilla atop lling. Press down to compact and seal edges.
Place quesadilla on maker and close the lid.
6. Cook for 3 to 4 minutes or until tortilla is lightly toasted. Remove and cut into wedges.
Smoked Turkey, Brie and Dried Cranberry Quesadillas
• 4 (10-inch) our tortillas
• 8 ounces ripe Brie cheese, rind cut off
• 5 ounces smoked turkey breast,
thinlysliced
• 1/2 cup dried cranberries
1. Preheat Quesadilla Maker.
2. Place Brie, turkey and cranberries on two tortillas.
3. Top with remaining tortillas. Press down to compact and seal edges.
Place quesadilla on maker and close the lid.
4. Cook for 3 to 4 minutes or until tortilla is lightly toasted. Remove and cut into wedges.
17220_BELLA_Quesadilla maker_WMUS_IM_R0.indd 817220_BELLA_Quesadilla maker_WMUS_IM_R0.indd 8 2020-06-23 12:03 PM2020-06-23 12:03 PM
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