Best 6 Manchego Cheese Quesadillas For Recipes

CHORIZO AND MANCHEGO CHEESE QUESADILLAS

Steps:

• To prepare the onions, lightly brush them with the teaspoon of olive oil. Cook on a grill pan or indoor grill for one or two minutes until the onions have started getting a little soft and have a few grill marks. Remove from grill and break slices into rings.
• To prepare the chorizo, place a skillet over medium high heat until hot, not smoking. Add the chorizo and cook about 1 minute on each side. Drain the sausage on a paper towel to remove the excess grease.
• To assemble the quesadilla, start the tortilla that will become the bottom. Top with a tenth of the cheese. Sprinkle with 1/5 of the onions, then the sausage. Cover that with another tenth of the cheese and top with another tortilla.
• Repeat step 3 with the next 8 tortilla to assemble a total of 5 quesadillas.
• To cook the quesadillas, heat a non-stick skillet over medium heat. Brush lightly with some of the tablespoon of olive oil. Place quesadilla in the pan and cook for 2 or three minutes until bottom tortilla is browned and the cheese on bottom has melted and begun to dribble. Flip the quesadilla and continue to cook an additional 2 or three minutes.
• Remove quesadilla to plate, cover with clean cloth and place in oven while preparing the others. Before serving cut in halves or quarters.

BACON, DATE AND MANCHEGO QUESADILLAS

Steps:

• Preheat the oven to 400 degrees F. Arrange the bacon slices side by side on a parchment-lined baking sheet and bake until browned and crisp, 15 to 18 minutes. Drain on paper towels.
• Meanwhile, make the pistachio cream: Combine the pistachios, red pepper flakes, garlic, lemon juice and spinach in a food processor and pulse until chopped; with the motor running, slowly stream in the olive oil until incorporated. Season with salt and pepper and process 5 more seconds. Pour the mixture into a bowl and whisk in the crema; set aside.
• Assemble the quesadillas: On 1 half of each tortilla, layer 1/2 cup cheese, 3 slices bacon and a few date slices. Fold the tortillas in half to cover the filling. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add 2 quesadillas and cook until golden on both sides and gooey in the middle, 4 to 5 minutes per side. Repeat with the remaining 2 quesadillas, adding the remaining 1 tablespoon oil to the pan.
• Cut each quesadilla into 4 triangles; serve with the pistachio cream.
• Photography by Johnny Miller

CHEESE QUESADILLA

Steps:

• Heat a large nonstick skillet or comal over low-medium heat. Heat the tortillas slightly, flipping them over every 10 seconds, until they're easily foldable and pliable.
• Evenly divide the cheese and sprinkle it onto one half of each tortilla. Generously season with salt.
• Fold the tortillas over the cheese to create a half-moon shape.
• Cook the quesadillas for 1-2 minutes, or until one side of the quesadilla is golden-brown. You may have to press down lightly on the tops of the quesadillas with a spatula to prevent the tortillas from opening up.
• Flip over and cook for another 1-2 minutes, until golden-brown and the cheese has fully melted.
• Serve immediately as is, or cut them in half and serve with sour cream, pico and your favorite salsa.

MANGO QUESADILLAS

Steps:

• Place the beans in a saucepan over medium heat, and cook 5 minutes. Partially mash with a potato masher or large spoon. Reduce heat to low, and keep warm until ready to serve.
• Heat the oil in a skillet over medium heat. Stir in the onion and red bell pepper. Season with chili powder, cayenne pepper, oregano, and basil. Cook and stir until vegetables are tender. Mix in mango and vegetarian chicken strips, and continue cooking about 2 minutes, until vegetarian chicken is heated through.
• In a separate skillet over medium heat, place the tortillas one at a time until soft and warm, about 2 minutes per side. Spread warm tortillas with equal amounts of the the black beans, mango mixture, Cheddar cheese, arugula, and jalapenos. Fold tortillas over the filling and top with salsa to serve.

QUESADILLAS DE FLOR DE CALABAZA (ZUCCHINI BLOSSOM QUESADILLAS)

Steps:

• Melt bacon grease in a cast iron skillet over medium heat. Place tortillas in the skillet. Top each tortilla with 1 slice of Manchego cheese and 3 zucchini blossoms. Fold tortillas in half.
• Cook until tortillas are lightly browned and cheese starts to melt, 2 to 3 minutes. Turn and cook until the other side is crispy, lightly browned, and the cheese has melted, 1 more minute.

MANCHEGO CHEESE QUESADILLAS FOR 2

Steps:

• Cover each tortilla with 2 slices of manchego cheese and fold them in half.
• In a large skillet, heat the cooking spray (PAM) and when it's hot enough add in your tortillas.
• Cook them for about 2-3 minutos on each side until they're golden brown and the cheese has melted.
• When they're done, put 1/2 teaspoons of sour cream over each quesadilla and 1 teaspoons of Pico de Gallo.
• Variations: prepare as indicated but you may add to the filling ham, veggies, shredded chichen, guacamole, chiles or even fruit! ;) Make it as you wish! Enjooooy!