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Quick Quesadillas Four Ways

Mealovate Test Kitchen Mealovate Test Kitchen 1d ago

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Quick Quesadillas Four Ways
Prep: 8min Cook: 12min Serves: 4 Beginner
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A fast and family-friendly meal featuring four simple vegetarian fillings using pantry staples and pre-shredded cheese.

Ingredients

  • 8 Flour tortillas-medium size
  • 2 cups Cheddar cheese-shredded
  • 2 tbsp Vegetable oil
  • 1/2 cup Canned black beans-rinsed and drained
  • 1/4 cup Frozen corn-thawed
  • 2 tbsp Jarred mild salsa
  • 1 cup Fresh baby spinach
  • 1/2 cup White button mushrooms-sliced
  • 1/2 Green bell pepper-diced
  • 1/4 Yellow onion-diced
  • 1 Roma tomato-seeded and diced
  • 2 tbsp Canned mild green chilies

Instructions

  1. Prepare the Filling Two: Spinach and Mushroom and Filling Three: Pepper and Onion by sautéing the vegetables in a skillet with 1 tablespoon of oil over medium heat until softened, then set aside.
  2. In a small bowl, combine the Filling One: Bean and Corn ingredients.
  3. In another bowl, mix the Filling Four: Tomato and Chili ingredients.
  4. Lay out four of the Base tortillas and sprinkle each with a 1/4 cup of the shredded cheese.
  5. Spread each of the prepared fillings onto one of the four cheesy tortillas.
  6. Top each with the remaining cheese and the remaining Base tortillas.
  7. Heat a large skillet over medium heat with the remaining oil and cook each quesadilla for 3 minutes per side until the cheese is melted and the tortillas are golden brown.
  8. Cut into wedges and serve immediately.

Artisan Garden Quesadillas Four Ways

An elevated take on quesadillas using sharp white cheddar, fresh roasted peppers, and a smoky homemade chipotle crema.

Ingredients

  • 8 Flour tortillas-unbaked or fresh
  • 1 1/2 cups Sharp white cheddar cheese-shredded
  • 1/2 cup Sour cream
  • 1 Chipotle pepper in adobo sauce-minced
  • 1 tsp Lime juice
  • 1 Poblano pepper-roasted and diced
  • 1/2 cup Roasted corn kernels
  • 1 Red onion-thinly sliced
  • 1 tbsp Balsamic glaze
  • 1/2 cup Seasoned black beans
  • 1 tsp Lime zest
  • 2 tbsp Fresh cilantro-chopped
  • 2 Portobello mushroom caps-sliced
  • 1/2 tsp Dried thyme

Instructions

  1. Make the chipotle crema by whisking the sour cream, chipotle pepper, and lime juice from the Base and Sauce ingredients in a small bowl; refrigerate until serving.
  2. Sauté the Filling Two: Balsamic Onion ingredients in a pan until caramelized, adding the balsamic glaze at the very end.
  3. In the same pan, cook the Filling Four: Portobello and Thyme ingredients until the mushrooms are tender and browned.
  4. Combine the Filling Three: Black Bean and Lime ingredients in a bowl and mash slightly with a fork.
  5. Assemble the quesadillas by placing Base and Sauce cheese on one tortilla, adding one of the four filling groups, and topping with more cheese and a second tortilla.
  6. Cook the tortillas in a dry skillet over medium heat for 4 minutes per side until the fresh tortillas are blistered and the cheese is fully melted.
  7. Serve hot with a side of the chipotle crema.

Equipment

  • Cast iron skillet
  • Mixing bowls
  • Whisk
  • Tongs

Gourmet Blue Corn Quesadilla Tasting

A sophisticated tasting platter featuring heirloom blue corn tortillas, aged Manchego, and luxury fillings like truffle-infused wild mushrooms and fig balsamic.

Ingredients

  • 8 Blue corn tortillas-heirloom variety
  • 1 cup Aged Manchego cheese-grated
  • 1 cup Oaxaca cheese-shredded
  • 2 tbsp Grass-fed salted butter
  • 1 cup Chanterelle and Oyster mushrooms-torn
  • 1 tsp White truffle oil
  • 1 Shallot-minced
  • 1/2 cup Butternut squash-small dice and roasted
  • 4 Fresh sage leaves-fried and crumbled
  • 1 tbsp Toasted pepitas
  • 2 oz Goat cheese-crumbled
  • 2 Fresh mission figs-thinly sliced
  • 1 tsp High-quality honey
  • 1/2 cup Mixed heirloom mini peppers-charred and sliced
  • 2 cloves Garlic-confit and smashed

Instructions

  1. In a small sauté pan, cook the Filling One: Truffle Wild Mushroom ingredients by sweating the shallots in butter, adding mushrooms until golden, and finishing with truffle oil.
  2. Prepare the Filling Two: Roasted Squash and Sage by tossing the roasted squash with the crumbled sage and pepitas.
  3. Assemble the third variety by layering the Filling Three: Goat Cheese and Fig ingredients onto a tortilla alongside the Base and Artisanal Cheeses.
  4. Sauté the peppers for the Filling Four: Heirloom Pepper and Garlic until charred, then fold in the garlic confit.
  5. Construct each quesadilla using the blue corn tortillas and a blend of the Manchego and Oaxaca from the Base and Artisanal Cheeses group.
  6. Grill the quesadillas in a heavy cast iron pan with grass-fed butter until the cheese is bubbling and the blue corn tortillas are crisp.
  7. Slice into precise wedges and garnish with micro-cilantro or edible flowers if desired.
  8. Serve as a tasting flight to highlight the distinct flavor profiles.

Equipment

  • Heavy cast iron skillet
  • Small sauté pan
  • Precision knife
  • Microplane grater