By Donna Kelly
ISBN-10: 1423605039
ISBN-13: 9781423605034
In Quesadillas, the gooey little snac ks all of us used to make as youngsters have grown up into flavorful, hearty nutrition and cakes bursting with taste. Favorites comprise Roasted Veggie and Goat Cheese, Thai Peanut, Parmesan-Crusted Italian, bird Caesar, Philly Cheesesteak, Peanut Butter Apple, Triple Chocolate Decadence, and Pecan-Crusted Pear.
Donna Kelly is the writer of a number of cookbooks, together with French Toast, a hundred and one activities With a Tortilla, one zero one activities With bird, one hundred and one activities With Tofu, one hundred and one activities with Canned Soup, and one zero one activities With a Toaster Oven. She lives in Provo, Utah.
Sweet and savory recipes have fun this vintage finger nutrition.
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Extra info for Quesadillas
Example text
Cut into wedges and serve immediately. Indian Tandoori Chicken This Indian-inspired quesadilla takes the ho-hum out of dinner in a hurry. Makes 4 to 6 servings 1/2 cup plain yogurt 2 tablespoons lemon juice 2 tablespoons brown sugar 1 tablespoon paprika 1 tablespoon curry paste 1 tablespoon cumin 2 tablespoons minced fresh garlic 2 tablespoons minced ginger 1 teaspoon salt 1 teaspoon cayenne pepper 2 boneless, skinless chicken breasts 8 (9- to 10-inch) flour tortillas 8 ounces Monterey Jack cheese, grated 1 cup sliced toasted almonds Combine yogurt, lemon juice, sugar, and the spices.
Suggested garnish: Peach Chutney Greek Isles The salty goodness of classic Mediterranean ingredients is tasty in a quesadilla. Makes 4 to 6 servings 6 ounces feta cheese, crumbled 4 ounces Monterey Jack cheese, grated 8 (9- to 10-inch) flour, wheat, or sun-dried tomato tortillas 1 tablespoon butter 3 cloves garlic, pressed 1 pound frozen chopped spinach, thawed, drained, and pressed dry 1/2 cup pitted and minced kalamata or black olives Toss cheeses together in a bowl. Lay 4 tortillas on the counter and spread about 1/3 cup cheese over each.
Place one of the remaining tortillas on top. Press down with a wide spatula to remove any air pockets. Cover and cook 1 to 2 minutes, checking frequently, until bottom tortilla is crisp and browned. Turn over, cover, and cook 1 to 2 minutes more, or until lightly browned. Repeat this process for remaining quesadillas. Toss lettuce in dressing and spread over top of quesadillas. Cut into wedges and serve immediately. Fajita Style This favorite restaurant dish makes mouthwateringly delicious quesadillas.
Quesadillas by Donna Kelly
by Ronald
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