Halloween Quesadillas
OK, maybe I’m taking the whole Halloween theme too far. I was making quesadillas the other day, and realized that the ingredients were black, orange and green. Thought the combination would be perfect for a Halloween party.
Quesadillas are a fun party food already, and by using black olives, orange sweet peppers, green chilies, onions and cheddar cheese, they fit in well with the color scheme for Halloween. They taste great, too, which is always the most important thing in the end.
Of course other ingredients can be used. I have used nopales and green enchilada sauce.
I pan fried these, but you can also bake them in the oven. They can be made ahead, and warmed up before serving. Serve with a nice blood- red salsa. Ok, I’ll stop now.
Halloween Quesadillas
Large flour tortillas
oil
sliced or shredded cheese
sliced black olives
chopped orange sweet peppers
chopped sweet onion
diced green chilies, fresh or canned
Mix olives with veggies and set aside. Place tortilla on work surface and spread one half with some of the veggie mixture. Top with some of the cheese and fold over. Press slightly. Repeat with remaining ingredients. Heat oil in skillet and cook quesadillas over medium heat until golden on both sides and heated through. Remove to cutting board and cut into wedges before serving. Serve on a platter with sour cream and salsa, if desired.
Note: If you would rather bake the quesadillas assemble as directed above. Place on a baking sheet and brush with a little oil. Bake in a preheated 425 degree oven until golden, about 15 minutes
Spinach and Mushroom Quesadillas
Quesadillas are a fun and easy appetizer for any party. They also are great for lunch, brunch or dinner. You can fill them with all sorts of fillings. I used frozen spinach, which had been thawed, but fresh spinach could also be used. I also used a combination of Portobello mushrooms and shitakes.
The spinach and mushrooms worked really nicely together. The ones in the picture have Swiss cheese in them. But you can use any number for different cheeses. I have made them with cheddar cheese and once with smoked Gouda. These were cooked in a skillet, but you could also bake them in the oven, or brush with oil and cook them on the grill. You can serve them as is- or maybe top with some salsa or sour cream.
Mushroom and Spinach Quesadillas
1 (10 ounce) package fresh or frozen spinach, thawed and squeezed dry.
2 cups shredded cheese, I like cheddar or Swiss, but use what you like
2-3 tablespoons butter- you can use oil instead
2 cloves garlic, sliced
2 Portobello mushroom caps, sliced
Salt and pepper to taste
Hot sauce to taste
4 (10 inch) flour tortillas
1 tablespoon oil
Saute spinach in a little butter until wilted. Cool and chop. Set aside. Melt the remaining butter in a skillet over medium heat. Stir in garlic and mushrooms, and cook about 5 minutes. Mix in spinach, and continue cooking 5 minutes. Add seasonings to suit your taste. Place a quarter of the mixture on one side of each tortilla. Top with a quarter of cheese. Fold tortillas in half over the filling. Heat oil in a separate skillet over medium heat. Place quesadillas in the skillet, and cook 3 minutes on each side, until golden brown. Cut each quesadilla into 4 wedges to serve.
Halloween Quesadillas
OK, maybe I’m taking the whole Halloween theme too far. I was making quesadillas the other day, and realized that the ingredients were black, orange and green. Thought the combination would be perfect for a Halloween party.
Quesadillas are a fun party food already, and by using black olives, orange sweet peppers, green chilies, onions and cheddar cheese, they fit in well with the color scheme for Halloween. They taste great, too, which is always the most important thing in the end.
Of course other ingredients can be used. I have used nopales and green enchilada sauce.
I pan fried these, but you can also bake them in the oven. They can be made ahead, and warmed up before serving. Serve with a nice blood- red salsa. Ok, I’ll stop now.
Halloween Quesadillas
Large flour tortillas
oil
sliced or shredded cheese
sliced black olives
chopped orange sweet peppers
chopped sweet onion
diced green chilies, fresh or canned
Mix olives with veggies and set aside. Place tortilla on work surface and spread one half with some of the veggie mixture. Top with some of the cheese and fold over. Press slightly. Repeat with remaining ingredients. Heat oil in skillet and cook quesadillas over medium heat until golden on both sides and heated through. Remove to cutting board and cut into wedges before serving. Serve on a platter with sour cream and salsa, if desired.
Note: If you would rather bake the quesadillas assemble as directed above. Place on a baking sheet and brush with a little oil. Bake in a preheated 425 degree oven until golden, about 15 minutes
Spinach and Mushroom Quesadillas
Quesadillas are a fun and easy appetizer for any party. They also are great for lunch, brunch or dinner. You can fill them with all sorts of fillings. I used frozen spinach, which had been thawed, but fresh spinach could also be used. I also used a combination of Portobello mushrooms and shitakes.
The spinach and mushrooms worked really nicely together. The ones in the picture have Swiss cheese in them. But you can use any number for different cheeses. I have made them with cheddar cheese and once with smoked Gouda. These were cooked in a skillet, but you could also bake them in the oven, or brush with oil and cook them on the grill. You can serve them as is- or maybe top with some salsa or sour cream.
Mushroom and Spinach Quesadillas
1 (10 ounce) package fresh or frozen spinach, thawed and squeezed dry.
2 cups shredded cheese, I like cheddar or Swiss, but use what you like
2-3 tablespoons butter- you can use oil instead
2 cloves garlic, sliced
2 Portobello mushroom caps, sliced
Salt and pepper to taste
Hot sauce to taste
4 (10 inch) flour tortillas
1 tablespoon oil
Saute spinach in a little butter until wilted. Cool and chop. Set aside. Melt the remaining butter in a skillet over medium heat. Stir in garlic and mushrooms, and cook about 5 minutes. Mix in spinach, and continue cooking 5 minutes. Add seasonings to suit your taste. Place a quarter of the mixture on one side of each tortilla. Top with a quarter of cheese. Fold tortillas in half over the filling. Heat oil in a separate skillet over medium heat. Place quesadillas in the skillet, and cook 3 minutes on each side, until golden brown. Cut each quesadilla into 4 wedges to serve.
Mushroom and Spinach Quesadillas
Quesadillas are a fun and easy appetizer for any party. They also are great for lunch, brunch or dinner. You can fill them with all sorts of fillings. We made these in cooking class the other night. We used frozen spinach, which had been thawed, but fresh spinach could also be used. We also used a combination of Portobello mushrooms and shitakes.
The spinach and mushrooms worked really nicely together. We used cheddar cheese in class, but I could see using a smoked Gouda instead. The ones in the picture have Swiss cheese in them. We just cooked the quesadillas in a skillet, but you could also bake them in the oven, or brush with oil and cook them on the grill. You can serve them as is- or maybe top with some salsa or sour cream.
Mushroom and Spinach Quesadillas
1 (10 ounce) package fresh or frozen spinach
2 cups shredded cheese, I like cheddar or Swiss, but use what you like
2-3 tablespoons butter- you can use oil instead
2 cloves garlic, sliced
2 Portobello mushroom caps, sliced
Salt and pepper to taste
Hot sauce to taste
4 (10 inch) flour tortillas
1 tablespoon oil
Saute spinach in a little butter until wilted. Cool and chop. Set aside. Melt the remaining butter in a skillet over medium heat. Stir in garlic and mushrooms, and cook about 5 minutes. Mix in spinach, and continue cooking 5 minutes. Add seasonings to suit your taste. Place a quarter of the mixture on one side of each tortilla. Top with a quarter of cheese. Fold tortillas in half over the filling. Heat oil in a separate skillet over medium heat. Place quesadillas in the skillet, and cook 3 minutes on each side, until golden brown. Cut each quesadilla into 4 wedges to serve.
Halloween Quesadillas
OK, maybe I’m taking the whole Halloween theme too far. I was making quesadillas the other day, and realized that the ingredients were black, orange and green. Thought the combination would be perfect for a Halloween party.
Quesadillas are a fun party food already, and by using black olives, orange sweet peppers, green chilies, onions and cheddar cheese, they fit in well with the color scheme for Halloween. They taste great, too, which is always the most important thing in the end.
Of course other ingredients can be used. In the tortilla cooking class last night, we also had nopales and green enchilada sauce.
I pan fried these, but you can also bake them in the oven. They can be made ahead, and warmed up before serving. Serve with a nice blood- red salsa. Ok, I’ll stop now.
Halloween Quesadillas
Large flour tortillas
oil
sliced or shredded cheese
sliced black olives
chopped orange sweet peppers
chopped sweet onion
diced green chilies, fresh or canned
Mix olives with veggies and set aside. Place tortilla on work surface and spread one half with some of the veggie mixture. Top with some of the cheese and fold over. Press slightly. Repeat with remaining ingredients. Heat oil in skillet and cook quesadillas over medium heat until golden on both sides and heated through. Remove to cutting board and cut into wedges before serving. Serve on a platter with sour cream and salsa, if desired.
Note: If you would rather bake the quesadillas assemble as directed above. Place on a baking sheet and brush with a little oil. Bake in a preheated 425 degree oven until golden, about 15 minutes.
Spinach and Mushrooms Quesadillas
Spinach and Mushroom Quesadillas
We made these in class last night and I thought I’d share the recipe with you. These quesadillas are really good- made with a combination of Portobello mushrooms, spinach and cheese they are rich and packed with flavor. I just cooked them in a skillet for class but you could also bake them in the oven or brush with oil and cook them on the grill. We didn’t serve them with anything, but I could see having a fresh salsa on the side.
Spinach and Mushroom Quesadillas
1 (10 ounce) package chopped spinach
2 cups shredded Cheddar cheese
2 tablespoons butter
2 cloves garlic, sliced
2 portobello mushroom caps, sliced salt and pepper to taste
4 (10 inch) flour tortillas
1 tablespoon vegetable oil
Prepare spinach according to package directions. Drain and pat dry. Set aside.
Melt the butter in a skillet over medium heat. Stir in garlic and mushrooms, and cook about 5 minutes. Mix in spinach, and continue cooking 5 minutes. Place an equal amount of the mixture on one side of each tortilla. Top with equal amounts of cheese. Fold tortillas in half over the filling. Heat oil in a separate skillet over medium heat. Place quesadillas in the skillet, and cook 3 minutes on each side, until golden brown. Cut each quesadilla into 4 wedges to serve.
Smoked Salmon Quesadillas
Smoked Salmon Quesadilla
We’ve grilled quesadillas a couple of time this summer. Decided to think outside the box a little this time when Amy got some smoked salmon. We just had to decide how to work it into our dinner. Since she also had some cream cheese and we were already planning on making quesadillas it made sense to combine these ingredients. I spread some of the cream cheese over a tortilla and then added chunks of the salmon. Folded it in half and made a few more. When I went to grill them I just brushed them with a little olive oil and cooked them until they were golden on both sides and crispy. They tasted great and I would definitely make them again. That’s the fun of quesadillas. You can use what you have on hand and come up with something pretty special.
Hot off the grill
Grilled Quesadillas
Grilled Quesadillas
We’ve been cooking out more and decided to cook quesadillas on the grill the other night. They were super easy and fast to cook. The nice thing is that you can really fill them with almost anything. We started with flour tortillas and shredded cheese. After that we used what we had on hand. You can set out ingredients and let everyone make their own. Just place some cheese on one half of a tortilla. Top with some other fillings and then a little more cheese. Fold the tortilla over to cover the fillings and press down. If the tortillas are not staying closed you can use a toothpick to secure them. The melting cheese will help the tortillas to stay closed once cooked , but you can make them without cheese. Brush the quesadillas with a little oil and grill until both sides are browned and the fillings have heated through. Depending on the heat of the grill this will take from 5-7 minutes per side- maybe less. You can brush them with extra oil once they are on the grill to make them ever crisper.
Some filling ideas: various cooked meats- we had bacon, pulled pork, corned beef and chicken, cooked and raw veggies- sweet peppers could be raw or sweet onion- we had cooking onions so I sauteed them in oil first, sliced olives, beans- we had kidney and black beans, diced tomatoes, sliced hot peppers, mushrooms- best if cooked first to get out some of the water in them, cooked spinach, summer squash, sliced. You get the idea here. See what you have and set out the fillings. Let guests make their own combinations. Serve them with salsa on the side. We also served our with guacamole and sour cream.
Place fillings on one half of the tortilla
Grill until toasted on both sides
Spinach and corned beef quesadilla
