Following the tortillas is a long list of ingredients that can be used in your quesadillas. The recipes given are only suggestions, and the only necessary ingredient is the cheese – it holds it all together.
- large, soft tortillas
- grated Cheddar OR mozzarella cheese
- picante sauce
- salsa
- sour cream
- horseradish
- chopped onion
- chopped sweet peppers, green OR red
- chopped jalapeño peppers
- chopped tomatoes
- sliced mushrooms
- capers
- sliced olives, green OR black
- crumbled bacon
- chopped ham
- any cooked OR smoked meat of your choice
- smoked fish
- anchovies
- refried beans
Warm 1 side of 2 tortillas first on a hot skillet, so that they puff a little (15 seconds will do). Remove tortillas to a working surface, and start building the quesadillas on 1 tortilla, by layering your choice of ingredients. Top with the second tortilla. Return to hot skillet and brown for 1 minute. Turn (that’s the challenging part!) and brown on the other side for 1 minute. The cheese should be slightly melted. Remove to a cutting surface, cut into 6 pieces, like a pie, and serve for lunch or snacks*.
Suggestion #1 – The Starter
- salsa
- crumbled bacon
- chopped onions
- sliced green olives
- grated Cheddar cheese
Suggestion #2 – The Hot One!
- sour cream
- picante sauce
- chopped pepperoni
- pickled jalapeño peppers, chopped
- sliced black olives
- grated mozzarella cheese
Suggestion #3 – North Knife Lake Special
- sour cream
- horseradish
- chopped tomatoes
- smoked fish
- capers
- sliced black olives
- grated Cheddar and mozzarella cheeses
This is finger food, like a sandwich. Generally make 1 double quesadilla per person.
*To serve as an hors d’oeuvre, cut each slice into irregular shapes. Decorate with slices of jalapeño or olive, held in place with a toothpick.
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Thanks!
— Jeanne Reimer
Jeanne Reimer
