Assessments - 4, GPA: 4.3
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Cover with the remaining tortillas. Press down gently. 3. Place on preheated Quesadilla Maker, one at a time. Close Lid and cook 3 to 4 minutes, or until tortilla is lightly browned. Cut into triangles. Serve with Fresh Tomato Salsa, page 19, if desired. Makes 2 quesadillas, 12 pieces 13 Shrimp Quesadillas 1/2 cup (4 oz.) shredded Monterey Jack cheese 4 (10-inch) flour tortillas 1/4 pound small shrimp, cooked and coarsely chopped 1 cup shredded iceberg lettuce 1/4 cup guacamole or Thousand Island salad dressing 1. Evenly sprinkle two tortillas with half of the cheese, up to 1/2-inch from the edge. Evenly scatter shrimp and lettuce over cheese. Top with guacamole or salad dressing. Sprinkle cheese on top of each and cover with the remaining two tortillas. 2. Place on preheated Quesadilla Maker, one at a time. Close Lid and cook 3 to 4 minutes, or until tortilla is lightly browned. Cut into triangles. Serve with additional guacamole or Thousand Island dressing, if desired. Makes 2 quesadillas, 12 pieces 14 Wild Mushroom Quesadillas 2 tablespoons olive oil 1 large onion minced 2 cloves garlic, peeled and minced 1 roasted, canned jalapeno pepper, chopped 1/2 pound crimini or white button mushrooms, including stems, coarsely chopped 1/2 teaspoon salt 1/8 teaspoons black pepper 4 (10-inch) flour tortillas 1/2 cup (4 oz.) shredded Swiss or Gouda cheese 1. Heat the olive oil in medium-sized skillet over medium-high heat. Add the onion and garlic and saute 4 to 6 minutes, or until soft. Add the jalapeno pepper and mushrooms. Saute 5 to 7 minutes, or until the mushrooms are soft. Season with salt and black pepper. Drain to remove any remaining cooking liquid. 2. Evenly sprinkle two tortillas with half of the cheese up to 1/2-inch from the edge. Evenly spread mushroom filling over cheese. Sprinkle cheese on top of each and cover with remaining two tortillas. 3. Place on preheated Quesadilla Maker, one at a time. Close Lid and cook 3 to 4 minutes, or until tortilla is lightly browned. Cut into triangles. Serve with sour cream, if desired. Makes 2 quesadillas, 12 pieces 15 SOUR Cream & Chive Quesadillas 2 medium russet potatoes, peeled and cut into 1-inch cubes 1/4 cup real dairy sour cream 2 tablespoons chopped fresh chives or two scallions, green part only, sliced thin salt black pepper 4 (10-inch) flour tortillas 1/4 cup (2 oz.) Cheddar cheese 1. Boil potatoes in salted water until tender. Drain and mash with sour cream and chives. Season with salt and black pepper, to taste. 2. Divide and evenly spread potato filling mixture on two of the tortillas, up to 1/2-inch from the edge. Sprinkle evenly with the Cheddar cheese. Cover with the remaining tortillas. 3. Place on preheated Quesadilla Maker, one at a time. Close Lid and cook 3 to 4 minutes, or until tortilla is lightly browned. Cut into triangles. Serve with additional sour cream, if desired. Makes 2 quesadillas, 12 pieces Pepperoni Pizza Pockets 1/2 cup pizza sauce 1/4 cup (2 oz.) shredded mozzarella cheese 1 tablespoon grated Parmesan cheese 2 tablespoons minced pepperoni 4 (10-inch) flour tortillas 1. Combine the pizza sauce, mozzarella, Parmesan, and pepperoni in a small mixing bowl. 2. Divide and evenly spread pizza filling mixture on two of the tortillas, up to 1/2-inch from the edge. Cover with the remaining tortillas. 3. Place on preheated Quesadilla Maker, one at a time. Close Lid and cook 3 to 4 minutes, or until tortilla is lightly browned. Cut into triangles. Makes 2 quesadillas, 12 pieces 16 Ham & Cheese on Tortilla Quesadilla 4 (10-inch) flour tortillas 4 tablespoons prepared mustard 1/2 cup (4 oz.) shredded Swiss cheese 12 thin slices ripe tomato 4 thin slices Virginia ham 4 tablespoons pickle relish 1. Spread one side of each tortilla with 1 tablespoon mustard. Evenly sprinkle half of the Swiss cheese on two of the tortillas, 1/2-inch from the edge. Cover each with tomato slices, ham, and pickle relish. Sprinkle cheese on top of each and cover with the remaining two tortillas, mustard-side down. 2. Place on preheated Quesadilla Maker, one at a time. Close Lid and cook 2 to 3 minutes, or until tortilla is lightly browned. Cut into triangles. Makes 2 quesadillas, 12 pieces Chunky Peanut Butter & Jelly Quesadilla 1/2 cup smooth or chunky-style peanut butter 1/2 your favorite chunky fruit jelly 4 (10-inch) flour tortillas powdered sugar, optional 1. Combine peanut butter and jelly in small mixing bowl. 2. Divide and evenly spread peanut butter filling mixture on two of the tortillas, up to 1/2-inch from the edge. Cover with the remaining tortillas. 3. Place on preheated Quesadilla Maker, one at a time. Close Lid and cook 3 to 4 minutes, or until tortilla is lightly browned. 4. Cut into triangles. If desired, sprinkle with powdered sugar before serving. Makes 2 quesadillas, 12 pieces 17 Apple Pie Quesadillas 1 cup canned apple pie filling 4 (10-inch) flour tortillas powdered sugar ground cinnamon 1. Remove apple slices from heavy syrup with a fork. Divi...