Citrus Shrimp and Artichoke Quesadillas - Recipe - ABC 33/40 - Birmingham News, Weather, Sports

Citrus Shrimp and Artichoke Quesadillas - Recipe

Citrus Shrimp and Artichoke Quesadillas

Nonstick cooking spray
4 8-inch vegetable tortillas
1/2 7-oz carton garlic hummus (1/3 cup)
8 oz peeled, deveined cooked small shrimp
6-oz jar marinated artichoke hearts, drained and coarsely chopped
4-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, softened
1 cup (4 oz) shredded mozzarella cheese
1 cup (4 oz) shredded Cheddar cheese
1 (4.5-oz) can chopped green chiles
1/4 tsp garlic powder
1/8 tsp ground red pepper
8 (8-inch) flour tortillas
Toppings: sour cream and salsa
Garnish: 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 diced

1/2 cup basil leaves, cut into thin strips
1/2 cup olive oil
Balsamic vinegar
Salt and pepper
1/3 cup freshly grated Reggiano Parmesano cheese
1/2 cup ricotta cheese
4 trimmed thinly sliced spring onions
1/2 cup black olives, pitted finely sliced
1 cup finely chopped marinated artichoke hearts
2 Tbsp crushed red pepper flakes
8 large flour tortillas
Vegetable 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 Quesadilla
Makes 24 wedges

8 7-inch flour tortillas
1/2 cup apricot spread-able fruit
5 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.

 

 

Raging Rotel Cheese Dip

  • ½ pounds Ground Turkey
  • ½ 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!