Spicy Beef Quesadillas

Caramelized onions and peppers are combined with chipotle peppers and crushed red pepper flakes to flavor and spice these crispy, cheesy quesadillas. Thank you Spicy Southern Kitchen

2 tablespoons butter
1 medium yellow or sweet onion, chopped
1 green bell pepper, chopped
2 chipotle chile peppers in adobo sauce, finely chopped
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon smoked paprika
salt and pepper
2 cups leftover Shredded Beef Short Ribs or Brisket
8 (8-inch) flour tortillas
2 cups shredded Mexican cheese
2 tablespoons butter

• Melt butter over medium-high heat in a large pan. 
• Add onion and bell pepper
• Cook until they are starting to soften but still have a little crunch.
• Add chipotle peppers, red pepper flakes, paprika and season to taste with salt and pepper.
• Stir leftover short ribs into onion mixture and transfer to a bowl.
• Wipe pan clean. 
• For each quesadilla, sprinkle about 1/4 cup cheese on a tortilla
• Top with 1/4 of short rib/onion mixture
• Cover with another 1/4 cup cheese.
•  Place a second tortilla on top.
• Melt about a 1/2 tablespoon butter in the pan 
• Add quesadilla and cook until golden brown on each side and cheese is melted. 
• Repeat for remaining 3 quesadillas.

Roasted Jalapeno Popper Grilled Cheese

Creamy roasted jalapeno popper spread with cheese and bacon... in between two slices of Texas Toast. This is a winning grilled cheese combo!!

4 medium jalapeños, stems removed, sliced in half, and seeded
1 tablespoon olive oil
4 ounces cream cheese, room temperature
½ teaspoon garlic salt
¼ teaspoon black pepper
½ teaspoon onion powder
1 cup (113 g) mild cheddar cheese, shredded, divided
6 strips bacon, cooked, divided
4 slices Texas toast (Or your bread of choice)
4 tablespoons unsalted butter, divided

• Preheat oven to 425°F. Line a baking sheet with parchment paper.
• Brush the jalapeños with the olive oil on all sides 
• Place on the prepared baking sheet.
• Roast for about 15 minutes, or until the skin of the jalapeños begins to char slightly.
• Remove from oven and set aside to to cool slightly.
• To a medium mixing bowl, add cream cheese, garlic salt, pepper, and onion powder. 
• Mix until creamy.
• Once the jalapenos are cool enough to handle, roughly chop them 
• Fold them into to the cream cheese mixture.
• Butter one side of one slice of bread. 
• On the opposite side, spread half of the cream cheese mixture. 
• Top the cream cheese mixture with 3 slices of bacon and ½ cup of cheddar cheese. 
• Top with another slice of bread and butter the outside. 
• Repeat these steps with the remaining bread.
• Add the buttered sandwich to a skillet 
• Cook both sides over medium heat until the bread is toasted and the cheese is completely melted (3-5 minutes per side). 
• Serve immediately

Recipe: I Am Homesteader

Turkey and Cranberry Cheesy Thanksgiving Quesadilla

Savory and a little sweet, these Turkey and Cranberry Cheesy Quesadillas are a tasty way to use your Thanksgiving or Christmas leftovers! Thank you Hot Eats and Cool Reads

½ tablespoon butter
8 - 6 inch white corn tortillas
2 cups shredded mozzarella cheese
1 ½ cups chopped turkey breast
6 tablespoons cranberry sauce
⅔ cup sliced green onion

• Layer four tortillas evenly with cheese, turkey, cranberry sauce, green onion and a little more cheese. 
• Cover with the remaining four tortillas.
• Heat a skillet over medium to medium high heat. 
• Add the butter, melt, then add a quesadilla.
• Cook on each side until browned 
• Remove from the skillet and set aside. 
• Repeat with remaining quesadillas.
• Cut quesadillas into quarters with a knife or pizza cutter and serve

Chicken Spinach Artichoke Quesadillas

It’s like your favorite spinach artichoke dip…in quesadilla form. Thank you $5 Dinners

2 cups rotisserie chicken, shredded
15 oz can artichokes, well drained
10 oz frozen spinach, cooked and well drained
1/2 cup Parmesan cheese
1/2 cup mayonnaise
2 cups shredded mozzarella cheese, divided
8 burrito-size flour tortillas
Fresh fruit, as side dish

• Preheat oven to 400F.
• Pull apart and shred the chicken.
• Chop the artichokes.
• In a mixing bowl, combine the chicken, drained spinach, Parmesan cheese, mayo and 1 cup of the mozzarella cheese. 
• Mix in the artichokes.
• Lay 4 tortillas out and spread the chicken-artichoke mixture onto the tortillas evenly. 
• Add the rest of the cheese, equally to the 4 quesadillas. Top with the other 4 tortillas.
• Bake in the preheated oven for about 8 minutes. 
• Flip and baking another 4-6 minutes, or until tortilla is golden and cheese has melted.
• Serve Chicken, Spinach and Artichoke Quesadillas with fresh fruit.

Chicken Bacon Ranch Grilled Cheese

Chicken..bacon..cheese and ranch dressing. Whats not to love? Thank you Fork Vs Spoon

2 Slices thick cut crusty bread.
3 Slices Bacon, cut in half so you have 6 pieces of bacon
2-3 Tablespoons Ranch Dressing
2 Tablespoons Butter
3-4oz. Leftover Roasted Chicken, thinly sliced
1-2oz. Extra Sharp Cheddar, thinly sliced
Extra Ranch Dressing for dipping – if you are like me and LOVE ranch.

• Cook bacon in a skillet over medium heat until crispy. 
• Transfer bacon to a papertowel lined plate (to drain excess grease) and drain off grease. 
• If you do not have a panini press (join the club!), use a skillet to make the grilled cheese.
• Butter one side of each slice of bread.
• Take one slice of bread, butter side down and slather the other side of the bread with 1 tablespoon of ranch dressing 
• Place half of the cheese on top of the ranch. 
• Layer on chicken and bacon. 
• Top with remaining cheddar cheese.
• Slather remaining slice of bread with remaining ranch dressing 
• Place atop the cheese, ranch side down, butter side up.
• Place sandwich on panini press and cook until bread is golden brown and cheese is melty.. or..
• If you do not have a panini press, place non-stick skillet over medium heat. 
• Transfer sandwich to skillet and cook until bread becomes golden brown and the cheese begins to melt. 
• Carefully flip sandwich and cook the other side of the sandwich until golden brown. 
• You may need to place a heavy pan atop the sandwich when you are grilling it 
• It will smash it down a bit and helps stick it all together.
• Remove from skillet, slice in half, and enjoy immediately.

Turkey and Cranberry Quesadillas

Great for using those Turkey leftovers. Thank you Hot Eats and Cool Reads

corn tortillas
shredded mozzarella cheese
red onion, diced
leftover turkey breast, chopped
leftover cranberry sauce
fresh basil, chopped
butter (optional)

• Butter one side of a tortilla. 
• Place tortilla buttered side down in a frying pan or quesadilla maker. 
• Layer with cheese, onion, turkey, cranberry sauce and basil, topping again with cheese.
• Butter one side of another tortilla, and place on top, buttered side up.
• Place in a quesadilla maker or fry each side of the quesadilla on medium high heat until browned and heated through. 
• Cut into quarters and serve!

Chicken Pot Pie Quesadilla

A delicious blend of a traditional Mexican quesadilla and classic comfort food, chicken pot pie. Thank you PMc

1 cup rotisserie chicken, chopped or shredded

1½ cup cheese (use your favourite)
¾ cup Fresh Frozen Vegetables eg green bean, corn, carrot, peas
1 tablespoon butter
1 tablespoon self-rising flour
¾ cup milk 
salt and pepper to taste
1 tablespoon oil
8 6 inch flour tortillas 

• Heat a shallow pan to med-high 
• Melt butter then add flour.
• Cook 2 minutes, stirring constantly. 
• Slowly whisk in milk. 
• Bring to a boil and boil 1 minute.
• Add vegetables, chicken, salt and pepper. 
• Reduce heat to low and heat through about 5 minutes. 
• Stir occasionally. 
• Mixture should begin to thicken.
• Heat a saute pan to med-high, add oil.
• Add one flour tortilla to pan. 
• Top with approximately 2 tablespoon shredded cheese. 
• Top cheese with approximately 3 tablespoons chicken mixture. 
• Top with more cheese, about 2 tablespoon.
• Place flour tortilla on top.
• Grill 1 to 2 minutes per side or until tortilla is golden brown.
• Using a pizza cutter, cut into wedges and serve warm.

Crispy Bacon & Brie Grilled Cheese Sandwich with Caramelized Onions

There's just something about a grilled cheese sandwich....add bacon and onions and its a triple winner. Thank you Simply Delicious Food

Caramelized Onions

3 large onions, sliced
2 tablespoons olive oil
½ teaspoon salt
4 tablespoons brown sugar
2 tablespoons red wine vinegar

For the sandwich
250g bacon, cooked until crisp
100g brie cheese, sliced
4-6 slices bread of your choice

• To make the caramelized onions, heat a large frying pan over medium heat 
• Sauté the onions in the olive oil with the salt until soft and golden. 
• Add the sugar and vinegar and allow to caramelize. 
• Set aside.
• To make the sandwich, butter the bread on both sides then top with the onions, brie cheese and bacon.
• Grill in a hot pan/sandwich press until golden brown and heated through.
• Serve immediately.

BBQ Turkey Quesadillas

Quick and easy and perfect for leftover holiday turkey. Thank you Mels Kitchen Café



8 large burrito-size flour tortillas

2 cups shredded leftover cooked turkey

1/2 cup barbecue sauce

2 green onions, thinly sliced

1 (3.5 ounce) can green chiles, drained

2 cups shredded cheese, my favorite combo is monterey jack and sharp cheddar

Sour cream, salsa, avocados for serving

 

• Preheat a griddle or skillet on the stovetop to medium heat.
• In a medium bowl, toss together the turkey, barbecue sauce and green chiles.
• Spread an equal amount of this mixture on four of the tortillas
• Sprinkle the green onions over the top of the mixture and then top with the shredded cheese.
• Top with a tortilla and place the quesadillas on the griddle or stovetop
• Cook for about 2-3 minutes each side until the tortillas are golden brown and crisp and the filling is hot and cheese is melted.



Turkey Monte Cristo Panini

A Thanksgiving twist on a classic sandwich. Thank you Panini Happy

3 tablespoons cranberry sauce, plus more for dipping

2 tablespoons whole grain Dijon mustard

8 slices country bread, a denser variety is best

8 slices Swiss cheese

3/4 lb sliced carved turkey

4 eggs

1/2 cup milk

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon nutmeg

Confectioner’s sugar, for dusting

 

• Preheat the panini grill to medium high heat.
• In a small bowl, whisk together the cranberry sauce and Dijon mustard.
• For each sandwich: Spread cranberry mustard on one slice of bread.
• Add a slice of Swiss cheese, a thin layer of turkey and a second sliced of cheese.
• Top with a second slice of bread to close the sandwich.
• In a shallow dish, whisk together eggs, milk, salt, pepper, and nutmeg.
• Dip each sandwich in the egg mixture, turning to coat well.
• Carefully place the sandwich onto the panini grill.
• Close the lid and grill for 4-5 minutes until the bread is lightly browned and the cheese is melted.
• Dust the tops of the panini with confectioner’s sugar and, if desired, serve with additional cranberry sauce for dipping



Taco Bell Chicken Quesadillas

Homemade Fast Food...Delicious. Thank you My Fridge Food

 

1 (8 ounce) block cream cheese, softened
1 (8 ounce) container sour cream
1 Tb plus 1 1/2 tsp chile powder
1 tsp cumin
1 tsp garlic powder (or 1 clove finely minced/pressed)
1 tsp salt
1/4 tsp ground coriander
pinch cayenne pepper, optional
2 cups shredded Mexican cheese blend
3 chicken breasts, cooked and shredded (or cut into tiny chunks), about 2-3 cups worth
Tomatoes (you can use Rotel)
1 package burrito sized flour tortillas
spray oil or butter  

• Beat the cream cheese in medium bowl until smooth and well softened.
• Mix in sour cream until well blended.
• Add spices, then cheese and chicken 
• You don’t want the mixture too loose or too dry, it should have a nice spreadable consistency
• Add Tomatoes or Rotel.
• Heat a skillet over medium heat. 
• Grease pan with either spray oil or butter.
• Fill half a tortilla with about 1/2 cup chicken mixture. 
• Fold tortilla over and place in skillet. 
• Toast each side until golden brown, about 2 minutes per side. 
• Serve warm!

Grilled Cheese with Bacon and Apple

Tasty and unusual. Thank you My Biscuits are Burning

8 slices Italian bread (or other white bread), sliced 1/2-inch thick
12 ounces Sharp Cheddar (or medium/mild if that's your preference), sliced
3 tablespoons unsalted butter
12 slices bacon, baked so its crispy and flat
1 green apple, thinly sliced
Dijon or spicy brown mustard  

• Heat griddle or large skillet over medium-low heat. 
• Alternatively you can use your panini press if you have one.
• Spread mustard on 4 slices of bread. 
• Top with slices of Cheddar, 3 pieces of bacon, apple slices and additional Cheddar. 
• Place the remaining bread on top and spread with butter. 
• Place on skillet buttered-side down and butter the remaining side. 
• Cook until cheese is slightly melted and bread is browned. 
• Flip the sandwich 
• Continue to cook until cheese is thoroughly melted and sandwich is golden brown. 

Ree Drummonds Spinach and Mushroom Quesadillas

3 Tablespoons Butter
16 ounces, weight White Mushrooms, Sliced
1/3 cup Sherry Or Wine
3 Tablespoons (additional) Sherry Or Wine
Kosher Salt And Pepper To Taste
1 bag Baby Spinach
12 whole Flour Tortillas (Soft Taco Size)
8 ounces, weight Fontina (or Monterey Jack) Cheese, Grated
3 ounces, weight Goat Cheese (chevre)
Extra Butter, For Tortillas
Salsa, For Serving

• Melt 2 tablespoons butter in large skillet and add sliced mushrooms. 
• Sprinkle with salt and pepper, then saute over medium-high heat for 2 minutes, then pour in sherry. 
• Add salt and pepper. 
• Continue cooking for 6 to 8 minutes, or until all liquid is evaporated. 
• Remove mushrooms from skillet and set aside.
• Return skillet to stovetop and reduce heat to medium-low. 
• Melt additional 1 tablespoons of butter and add a couple of tablespooons of sherry. 
• Add spinach to skillet and stir gently as it wilts. 
• Sprinkle with salt and pepper, then cook for 2 minutes, max. 
• Remove from skillet.
• To assemble the quesadillas, arrange grated Fontina, spinach, and mushrooms on top of one flour tortilla. 
• Dot with goat cheese. 
• Top with a little more Fontina, then top with second tortilla. 
• Smear softened butter lightly on both sides of the quesadilla, 
• Grill until golden brown and until cheese is totally melted. 
• Repeat with remaining tortillas and filling. 
• Slice quesadillas into four wedges and serve immediately.

Ham, Cheese, Spinach and Salsa Quesadillas

Spinach in a Quesadilla..unusual...but delicious.

10 Flour Tortillas
300g jar Chunky Salsa
2 cups grated cheese
150g shaved ham
3 cups baby spinach leaves
sour cream, chopped tomatoes
and chopped coriander to serve

• Place 5 tortillas on a flat surface and top with layers of salsa, grated cheese, ham and spinach. 
• Cover with the remaining 5 tortillas.
• Place the tortillas one at a time on a sandwich press, or in a lightly oiled frying pan over a medium heat. 
• Cook for 2-3 minutes, or until the bottom of the tortilla is golden. 
• Turn and cook the other side for a further 2-3 minutes.
• Cut the tortillas into wedges and serve with the sour cream, tomatoes and chopped coriander

Spinach Artichoke Grilled Cheese

Made this today. Absolutely delicious. Thank you Rita's Recipes

3 cups fresh spinach

3 canned artichoke hearts,chopped

1Tbsp olive oil

garlic salt and pepper

2Tbsp sour cream

4 slices cheese-your choice- but 2 types

4 slices of good bread - I used Italian Rye

butter/margarine

• Heat the olive oil in a large skillet.

• Saute the spinach until wilted. 

• Season well with garlic salt and pepper

• Stir in the chopped artichoke hearts and heat through.

• Add a dollop of sour cream and blend well.

• Remove this mixture to a small bowl.

• Rinse and dry the skillet and return to the heat.

• Butter one side of the bread. 

• Add 2 slices of bread to the hot skillet, buttered side down

• Top each with a slice of cheese, the spinach artichoke mixture, the remaining slice of cheese and the remaining slice of bread, buttered side up

• Grill until golden brown,

• Flip and grill the other side until toasted and the cheese is melted.

• Makes 2 sandwiches

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Chicken Club Quesadillas

Thank you Six Sisters Stuff

8 flour tortillas
8 slices deli-sliced chicken breast (or turkey works too!)
8 slices deli-sliced ham
8 slices cheddar cheese
8 strips of bacon, cooked
favorite sandwich toppings (mayonnaise, tomato, lettuce, pickles, banana peppers, etc)

• Spread mayonnaise on each of the tortillas (if using mayo). 
• Layer the chicken, ham, cheese, bacon, and other toppings on half of each tortilla
• Fold the tortilla over and press down when you are finished putting toppings on it. 
• Heat a skillet over medium heat. 
• Lightly brush melted butter (or olive oil) on both sides of the tortilla. 
• Cook two filled tortillas at a time (3-4 minutes each; until they are golden brown), turning over once.

Chicken Quesadillas

Thank you Bake Space

1 cup shredded Monteray Jack cheese (about 2 ounces)
1 cup shredded sharp Cheddar Cheese (about 2 ounces)
4 (10-inch) flour tortillas
1 1/2 cups shredded, cooked chicken (about 8 ounces)
2 tablespoons coarsely chopped fresh cilantro * optional
Or 2 tablespoons coarsely chopped fresh parsley *optional
Guacamole, for serving (optional)
Salsa, for serving (optional)
Sour cream, for serving (optional)

• Combine the cheeses in a medium bowl.
• Heat a large frying pan over medium heat until hot, about 3 minutes.
• Place a tortilla in the pan and sprinkle half of the chicken, half of the cilantro, and and half of the cheese mixture. 
• Top with a second tortilla and cook until the underside of the bottom tortilla is golden brown in several spots and half of the cheese is melted, about 3 minutes.
• Using a spatula, carefully flip the quesadilla over and cook until the underside of the second tortilla is crisp and golden brown in several spots and all of the cheese is melted, about 2 to 3 minutes more.
• Slide the quesadilla from the pan onto a cutting board and cut into wedges. 
• Repeat with the remaining ingredients to make a second quesadilla. 
• Serve topped with guacamole, salsa, and sour cream, if desired

Steak & Onion Panini

Horseradish cheddar cheese and steak combine with sauteed onions on this panini to make the perfect hot lunch. Thank you Real Housemoms

8 slices of Italian bread

1 lb of sliced cooked steak or roast beef

½ lb of sliced horseradish cheddar cheese

½ c sauteed onions

2 T olive oil

• Brush the bottom of one slice of Italian bread and place on panini maker or pan over med heat
• Lay a slice of cheese, then a layer of steak or roast beef
• Lay another slice of cheese and then spread layer of onions, then top with cheese
• Place top slice of bread on and brush the top with olive oil
• Close lid to panini maker or press down with another heavy pan on top
• If using a pan flip sandwich after bottom is golden brown
• Be sure to press as it cooks, you want a flat sandwich
• Remove when bread is toasted and cheese is melted
• Repeat above steps for remaining sandwiches
  
  

  

  
  

BBQ Chicken and Pineapple Quesadillas

Great for the barbeque. Thank you Six Sisters Stuff

2 cups grilled pineapple, sliced
3 boneless, skinless chicken breasts
salt and pepper, to taste
Barbeque sauce
Non stick cooking spray
8 flour tortillas
2 cups grated Monterey Jack cheese
Jalapeno slices (optional)

• Grill your pineapple by cutting it into slices, sticking it on skewers and grilling over low heat.  
• Cut into smaller, bite sized pieces and set aside.  
• Sprinkle chicken breasts with salt and pepper and place on a grill or pan on medium heat.  
• Grill or cook on both sides until done, brushing with barbecue sauce.  
• Remove from heat and cut into thin strips or small pieces and set aside.  
• Warm griddle over medium heat and spray with nonstick cooking spray.  
• Place tortillas on griddle, sprinkle on grated cheese (1/2 cup per quesadilla), chicken, pineapple and jalapeno slices.  
• Top with a small drizzle of barbecue sauce and place another tortilla on top.  
• Flip halfway through cooking.  
• Cook until cheese is melted and quesadillas are golden brown and warmed through.

Spanglish Sandwich

The amazing BLT sandwich made famous in the Adam Sandler film, 'Spanglish'

4 thick slices of bacon

2 slices of Monterey Jack or cheddar cheese
2 thick slices of rustic white bread, toasted and hot
1 tablespoon mayonnaise
4 tomato slices
2 leaves of butter lettuce
1 teaspoon unsalted butter
1 large egg

• Take one slice of toasted bread and spread mayonnaise over it's face. 
• Layer the bacon, then tomato and then lettuce. Set aside. 
• Take your other slice of toasted bread and arrange slices of cheese on the face. 
• Place on a small cookie sheet and allow to melt under the grill . 
• In a non stick skillet, melt the butter over a medium heat. 
• Fry the egg and when the bottom is set, turn over briefly, keeping the yolk runny
• Slide the egg onto the lettuce and top with the other slice of toast, cheese side down
• Place on a plate, cut in half and let the yolk run down