Quesadillas

by Donna Kelly

Overview

Sweet and savory recipes celebrate this classic finger food.

In Quesadillas, the gooey little snacks we all used to make as kids have grown up into flavorful, hearty meals and desserts bursting with flavor. Favorites include Roasted Veggie and Goat Cheese, Thai Peanut, Parmesan-Crusted Italian, Chicken Caesar, Philly Cheesesteak, Peanut Butter Apple, Triple Chocolate Decadence, and Pecan-Crusted Pear.

Donna Kelly is the author of several cookbooks, including French Toast, 101 Things To Do With a Tortilla, 101 Things To Do With Chicken, 101 Things To Do With Tofu, 101 Things To Do with Canned Soup, and 101 Things To Do With a Toaster Oven. She lives in Provo, Utah.

Product Details

ISBN-13:	9781423605034
Publisher:	Smith, Gibbs Publisher
Publication date:	03/01/2010
Pages:	128
Product dimensions:	7.20(w) x 7.10(h) x 0.80(d)
Age Range:	16 Years

About the Author

Donna Kelly is the author of several cookbooks, including French Toast, 101 Things To Do With a Tortilla, 101 Things To Do With Chicken, 101 Things To Do With Tofu, 101 Things To Do with Canned Soup, and 101 Things To Do With a Toaster Oven. She lives in Provo, Utah.

Read an Excerpt

Barbecue Chicken

The smoky taste of grilled chicken and smoked Gouda make this a must for your next backyard barbecue.

1 (2–pound) rotisserie chicken1/3 cup barbecue sauce1/2 cup minced red onion1/4 cup minced cilantro

12 ounces smoked Gouda cheese, grated

8 (9- to 10-inch) flour or wheat tortillas

1. Remove meat from chicken, cutting into small pieces as you go, and discarding the skin, fat, and bones. Toss chicken with barbecue sauce.

2. Toss onion, cilantro, and cheese together in a bowl. Lay 4 tortillas on the counter and spread about 1.3 cup cheese mixture over each. Spread 1 cup chicken over cheese. Sprinkle another 1.3 cup cheese mixture over top.

3. Slide one of the cheese-covered tortillas into a 10-inch skillet over medium heat. Place one of the remaining tortillas on top. Press down with a wide spatula to remove any air pockets. Cover and cook 1 to 2 minutes, checking frequently, until bottom tortilla is crisp and browned.

4. Turn over, cover, and cook 1 to 2 minutes more, or until lightly browned. Repeat this process for remaining quesadillas. Cut into wedges and serve immediately.

Makes 4 to 6 servings

Suggested garnishes:

Sour Cream Paprika Sauce (page 120) or White Cheddar Sauce (page 123)

Table of Contents

Introduction..................................................7

The Basics...................................................15

International.............................................49

Vegetarian.................................................69

Desserts......................................................95

Salsas and Sauces....................................117

Index...........................................................127

Editorial Reviews

After an introduction featuring cooking techniques, ingredient tips, and serving suggestions, Kelly (who''s coauthored numerous series titles like 101 Things To Do with a Tortilla) shares specific instructions for beginners on, e.g., how to remove pepper seeds. Her creative buffet of quesadillas ranges from BLT, Smoked Salmon, and Shrimp on the Barbie to Tex-Mex and Roasted Veggie and Goat Cheese. Desserts are also included. These simple recipes, with ten ingredients or fewer, are perfect to make with children. Highly recommended.

From the Publisher

In Quesadillas, we go beyond our normal go-to’s and see that there is an entire world of ingredients that can be found in this meal.

Athleisure Magazine