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Citrus Shrimp and Artichoke Quesadillas - Recipe

Citrus Shrimp and Artichoke Quesadillas

Nonstick cooking spray4 8-inch vegetable tortillas1/2 7-oz carton garlic hummus (1/3 cup) 8 oz peeled, deveined cooked small shrimp6-oz jar marinated artichoke hearts, drained and coarsely chopped4-oz pkg. crumbled feta cheese

Coat one side of each tortilla with cooking spray. Place them, sprayed side down, on your work surface and spread with hummus. Top half of each tortilla with shrimp, artichokes, and cheese, then fold the empty half over and press gently.

On a gas or charcoal grill, lay the loaded tortillas on the rack and grill directly over medium heat for 4 to 6 minutes or until tortillas are golden brown, turning once halfway through

Cheesy Chile Quesadillas

1 (3-oz) package cream cheese, softened1 cup (4 oz) shredded mozzarella cheese1 cup (4 oz) shredded Cheddar cheese1 (4.5-oz) can chopped green chiles1/4 tsp garlic powder1/8 tsp ground red pepper8 (8-inch) flour tortillasToppings: sour cream and salsaGarnish: cilantro sprigs

Beat first 6 ingredients at medium speed with an electric mixer until well blended. Spread about 1/2 cup cheese mixture onto each of 4 tortillas, leaving a 1/2-inch border. Top with remaining tortillas.

On a gas or charcoal grill, lay the loaded tortillas on the rack and grill directly over medium heat for 4 to 6 minutes or until tortillas are golden brown, turning once halfway through

Soprano's style Quesadilla - Makes 10 6-inch or 6 8-inch

Didn't know the Italians invented the quesadilla? Oh, you don't think so? "Hey, Tony, talk to this guy."

4 Roma/plum tomatoes, finely diced1/2 cup basil leaves, cut into thin strips1/2 cup olive oilBalsamic vinegarSalt and pepper1/3 cup freshly grated Reggiano Parmesano cheese1/2 cup ricotta cheese4 trimmed thinly sliced spring onions1/2 cup black olives, pitted finely sliced1 cup finely chopped marinated artichoke hearts2 Tbsp crushed red pepper flakes8 large flour tortillasVegetable oil

Combine the Parmesan, ricotta, green onion, olives and artichoke hearts, season with crushed red pepper flakes.

For the topping, in another bowl combine the tomatoes, basil, olive oil and season to taste with balsamic vinegar, salt and pepper.

Spread some of the cheese mixture on half of each tortilla, leaving a little space between the filling and the edge of the tortilla. Fold each tortilla in half.

On a gas or charcoal grill, lay the loaded tortillas on the rack and grill directly over medium heat for 4 to 6 minutes or until tortillas are golden brown, turning once halfway through

Top with tomatoes and basil and pine nuts. Serve immediately

Apricot, Brie and Turkey QuesadillaMakes 24 wedges

8 7-inch flour tortillas1/2 cup apricot spread-able fruit5 oz Brie cheese, thinly sliced 8 oz smoked turkey breast, thinly sliced 1/2 cup shredded Monterey Jack cheese 1/2 cup snipped mixed fresh herbs (whatever you select)1 tsp lemon juice Salt Ground black pepper

Spread 1 Tbsp spread-able fruit/preserves on each tortilla and lay Brie slices, turkey slices, and cheese evenly over four of the tortillas.

Top with remaining tortillas, fruit sides down. Press down lightly on tortillas.

On a gas or charcoal grill, lay the loaded tortillas on the rack and grill directly over medium heat for 4 to 6 minutes or until tortillas are golden brown, turning once halfway through.

Meanwhile, in a small bowl, toss together herbs and lemon juice. Season to taste with salt and pepper. To serve, cut each quesadilla into six wedges and top with herb mixture.

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Raging Rotel Cheese Dip

  • 1/2 pounds Ground Turkey
  • 1/2 envelopes Taco Seasoning (1.25 Ounce Packet)
  • 1 can Rotel Tomatoes, Medium (10 Ounce Can)
  • 1 can Ranch Style Beans (15 Ounce Can)
  • 1 whole Block Of Velveeta Cheese (16 Ounce Block)
  • Preparation Instructions

    Cook ground turkey using half the envelope of taco seasoning. Chunk up the Velveeta, add a can of Rotel and microwave until the cheese is melted (stir frequently). Once melted, add in the ranch style beans and cooked meat. Microwave again until desired temperature. Enjoy with chips!

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