Ingredients
- see below
Preparation
Step 1
Classic cheese and chicken quesadilla: Preheat the oven to 400°F and line 2 large baking sheets with foil. Arrange 4 (8- to 10-inch) flour tortillas on the baking sheets and sprinkle each with 3/4 cup shredded cheddar or Mexican blend cheese. Optional: Top each tortilla with 1/2 cup chopped cooked chicken. Arrange a second tortilla on top and press gently to seal the quesadilla. Bake until golden and crisp, 5-7 minutes. Transfer to a cutting board, cut into 6-8 wedges and serve with salsa, sour cream and guacamole.
Black bean and corn salsa quesadilla: Make 2 batches of corn salsa (or use your favorite store-bought version). Rinse and drain 1 (15.5-ounce) can black beans. Preheat the oven to 400°F and line 2 large baking sheets with foil. Arrange 4 (8- to 10-inch) flour tortillas on the baking sheets. Divide the beans among the tortillas. Reserve about 1/3 of the salsa for serving, and divide the rest among the tortillas. Sprinkle each tortilla with 3/4 cup shredded Mexican blend cheese. Arrange a second tortilla on top and press gently to seal the quesadilla. Bake until golden and crisp, 5-7 minutes. Transfer to a cutting board, cut into 6-8 wedges and serve with the reserved corn salsa.
Barbecue chicken quesadilla: In a large bowl, toss 2 cups chopped cooked chicken with 3/4 cup of your favorite barbecue sauce. Preheat the oven to 400°F and line 2 large baking sheets with foil. Arrange 4 (8- to 10-inch) flour tortillas on the baking sheets. Sprinkle each tortilla with 3/4 cup shredded Monterey Jack cheese. Divide the chicken among the tortillas. Arrange a second tortilla on top and press gently to seal the quesadilla. Bake until golden and crisp, 5-7 minutes. Transfer to a cutting board, cut into 6-8 wedges and serve with additional barbecue sauce.
Pizzadilla: Thinly slice 4 small tomatoes, then set on paper towellined plates to absorb excess moisture. Preheat the oven to 400°F and line 2 large baking sheets with foil. Arrange 4 (8- to 10-inch) flour tortillas on the baking sheets. Sprinkle each tortilla with 3/4 cup shredded mozzarella. Divide the tomato slices among the tortillas, then sprinkle with thinly sliced fresh basil. Optional: Top each tortilla with several slices of thinly sliced prosciutto or pepperoni. Arrange a second tortilla on top and press gently to seal the quesadilla. Bake until golden and crisp, 5-7 minutes. Transfer to a cutting board, cut into 6-8 wedges and serve.
Spinach and mushroom quesadilla: Preheat the oven to 400°F. In a large sauté pan, heat 1 tablespoon olive oil over medium heat. Add 1 thinly sliced red onion and sauté until very soft and starting to brown, 5-7 minutes. Add 3 cups thinly sliced cremini or button mushrooms and sauté until soft and golden, 2-3 minutes. Add 4 large handfuls (5 ounces) baby spinach and sauté until wilted, 2-3 minutes. Line 2 large baking sheets with foil. Arrange 4 (8- to 10-inch) flour tortillas on the baking sheets. Divide the vegetables among the tortillas and sprinkle each with 3/4 cup crumbled Feta cheese. Arrange a second tortilla on top and press gently to seal the quesadilla. Bake until golden and crisp, 5-7 minutes. Transfer to a cutting board, cut into 6-8 wedges and serve.
Bacon, cheddar and jalapeno: Cook 8 strips of bacon until crispy; cool and crumble into small pieces. Preheat the oven to 400°F and line 2 large baking sheets with foil. Arrange 4 (8- to 10-inch) flour tortillas on the baking sheets. Top each tortilla with 3/4 cup shredded cheddar cheese. Divide the bacon among the tortillas. Finely chop 2 jalapenos (remove the seeds for less heat) and divide among the tortillas. Arrange a second tortilla on top and press gently to seal the quesadilla. Bake until golden and crisp, 5-7 minutes. Transfer to a cutting board, cut into 6-8 wedges and serve.
Buffalo chicken quesadilla: In a small saucepan, melt 1/2 cup (1 stick) unsalted butter. Remove from the heat and whisk in 1/2 cup of your favorite hot sauce. In a large bowl, toss 2 cups chopped cooked chicken with 1/2 of the Buffalo sauce (reserve the rest for serving). Preheat the oven to 400°F and line 2 large baking sheets with foil. Arrange 4 (8- to 10-inch) flour tortillas on the baking sheets. Sprinkle each tortilla with ¾ cup shredded Monterey jack cheese. Divide the chicken among the tortillas. Thinly slice 4 scallions and divide among the tortillas. Arrange a second tortilla on top and press gently to seal the quesadilla. Bake until golden and crisp, 5-7 minutes. Transfer to a cutting board, cut into 6-8 wedges and serve with additional buffalo sauce.