CHICKEN QUESADILLA

Vật liệu :
- 2 tortilla
- 2 ức gà đã nướng chín xắt nhỏ 
- 1/2 củ hành tây bằm
- cà chua và red pepper cắt nhỏ , mỗi thứ 2 ms
- 1 ms tomato sauce
- hành lá
- Cheddar cheese , morazella cheese bào sợi
-Sour cream , salsa
Cách làm :
Cho 1 ms oil vào chảo ,cho hành tây vào xào thơm , cho thịt gà vào đảo đều , nêm muối , tiêu , đường , bột nêm , bỏ cà chua , red pepper , tomato sauce vào xào chín , rắc lên ít hành lá , tắt bếp
- Tortilla bỏ lên chảo , rắc cheese lên , cheese chảy và bánh hơi vàng ở mặt dưới , lấy bánh ra dĩa , dùng tong gắp đồ xào lên ( vừa gắp vừa ép cho ráo nước ) , gấp đơi tortilla , cắt 3 , xếp lên đĩa
Ăn với salsa va sour cream . Dọn với salad hay fries
SALSA:
1 can stew tomato , bỏ vào rây cho bớt nước , xay hơi nhuyễn
- 2 ms red onion - 3 ms red pepper - ngò khỏang 1 nắm . Tất cả xắt nhuyễn bằng tay , bỏ vào tomato trộn đều , nêm 1/4 mcf cumin , 1/2 mcf chili powder , 1/2 mcf tiêu , 1/4 mcf muối , 2 mcf nước chanh

QUESADDILA   MAKER :
 HINTS  FOR  BEST  RESULTS
- Always preheat before use . Plug cord into power outlet while preparing the fillings
-  butter may be used on festive hot plate designs for effectivekly browning them into quesadilla
- fill quesadilla with proper amount of filling . If overfilled , excess filling will seep out into drip reseroir
- cooking times are estimates and will vary with the type and amount of fillings
- use fillings such as salsa , shredded cheese , shredded or thinly sliced meat or poultry or vegetables . Do not use sharp, large or hard fillings
- spread fillings out evenly across tortilla leaving at least 1/2 an inch from the edge for best sealing
- fully cooked quesadiulla should be sliightly crisp and brown
- do not grill quesadilla longer than 7'
- do not force lit down as that may damage the safety latch of hinge
- if filling leaks over into drip reservoir , simply clean out with a paper towel

CLASSIC  QUESADILLAS :
-1/2 cup chicken breast or thinly sliced flank steak , cut inti small pieces
- 1 red onion , sliced
- 3 tablespoon corn oil
- dash garlic powder
- 4  10 inch tortilla shells
- 1 red pepper , cut 1/2 inch cubes
- 2 lime juice
- 1/2 teaspoon cumin powder
- dash salt and ground black pepper
- 1 cup jack cheese , shredded
Topping :
- 1 avocado , peeled and sliced
- 1/4 cup sour cream
- 1/2 bunch cilantro , roughly chopped
In a bowl , combine the steak or chicken , red pepper , lime juice , oil , cumin , galic powder , salt , pepper . Marinate meat for 30' or overnight in refrigerator . Drain and discard marinade . Heat 2 tablespoon corn oil on medium heat . Stir - fry chicken and vegetables until chicken is no longer pink in center , about 10' . Evenly spread ingredients on tortilla shell . sprinkle with jack cheese . Top filling with another tortilla shell , carefully place on quesadilla maker and cook for 5 to 7 ' or until brown on both sides , slice and garnic with topping
PARTHENON  QUESADILLAS :
- 1 1/2 tablespoon olive oil
- 1/4 cup onion , chopped
- 4 10 inchtortilla shells
-1/4 cup black olives , sliced
-2 cup fresh spinach , washed and stemmed
- to taste garlic , peeled and chopped
- 1 cup feta cheese , crumbled
Heat oil in large skillet on high heat . Add spinach , onions and garlic . Saute' until wilted . Evenly spread tortilla shell with cheese , olives , spinach and onions . Top filling with another tortilla shell , carefully place on tortilla maker , and cook for 5 to 7'
PHILLY  CHEESE  STEAK  AND  MUSHROOM  QUESADILLAS
- 1 tablespoon olive oil
- 1/2 small red onion , finely diced
- to taste salt and ground black pepper
- 4 American cheese slices
- 2 garlic cloves , minced
- 1 cup mushrooms , cleaned and sliced thinly
- 4  10 inch tortilla shells
- 2 shaved beef , cooked
Heat a skillet over medium heat . Add oil , garlic , onion , mushroom . Season with salt and pepper . Cook 6 - 7' or until onion and mushroom are soft . Evenly spread tortilla with  beef , cheese and mushroom mixture . Top filling with another tortilla shell , carefully place on quesadilla maker , and cook for 5-7 ' or until brown on both sides
 QUATRO  FORMAGGIO  QUESADILLAS
- 1 cup sharp provolone or Asiago cheese , thinly sliced or shredded
- 1/4 cup parmesan cheese , grated
- 1/2 cup Fontina cheese , thinly sliced or shredded
- 1/2 cup Romano cheese , grated
- 4 10 inch tortilla shell
In a bowl , thoroughly mix cheese . Evenly spread filling on tortilla shell . Top filling with another tortilla , carefully place on quesadilla maker and cook for 5 - 7 '
MICHELANGELO  QUESADILLAS
- 1 tablespoon olive oil
- 4 10 inch tortilla shell
- 8 oz fresh mozzarella cheese , thinly sliced
- dash salt and ground black pepper
- 6 oz prosciutto , thinly sliced
-1 bunch fresh basil
Top tortilla shell with prosciutto , mozzarella and basil . Top filling with another tortilla shell , carefully place on quesadilla maker and cook 5-7'

DENVER  OMELET QUESADLLAS
- 1/2 tablespoon olive oil
- 1/4 cup red onion
- 1/2 cup cheddar cheese , shredded
- 4 10 inch tortilla shell
- 1/4 cup green pepper , diced
- 1/2 cup ham , cooked and diced
- 6 eggs , beaten
Heat olive oil in a skillet over medium heat . Saute' green peper , red onion until softened , about 2-5' . Add ham and saute' for another 2', until heated through. Add eggs and scramble until cooked . Top one tortilla shell with egg mixture and cover with cheese . Top filling with another tortilla , cook for 5-7'
  CRAB  RANGOON  QUESADILLAS;
- 6 oz fresh crabmeat , cooked or imitation crab legs , cooked
- 2 dashes soy sauce
- dash garlic powder
- 6 oz creem cheese , softed
- to taste salt and pepper
 In a medium sized bowl , combine crabmeat , soy sauce , garlic powder and creem cheese . Spread tortilla shell with crab mixture . Top filling with another tortilla , cook for 5-7
 SOUTH  OF  THE  BORDER  QUESADILLAS
-  1 cup ground beef , browned and fully cooked
- 2 cloves fresh garlic
- 1/2 cup green pepper , finely diced
- 1 cup pepper jack cheese , shredded
- 1 large tomato . diced
- 1 teaspoon cumin
- 1 jalapeno , seeded and finely minced
- 1 tablespoon fresh cilantro , chopped
 In a medium sized bowl , combine beef , tomato , garlic , cumin , pepper . Evenly spread beef mixture on tortilla shell and cover with cheese and cilantro . Top filling with another tortilla , cook for5-7'
 COCONUT  S'MORES  DESSERT  QUESADILLA
- 1/2 cup shredded coconut , unsweedened
- 1/2 cup shaved semi- sweet chocolate
- 1 cup mashmallow spread
 4 10 inch tortilla shell
 Evenly spread mashmalow into the center of tortilla shell . sprinkle with coconut and chocolate . Top filling with another tortilla , cook 5-7'
BANANA  DESSERT  QUESADILLA
-  1/4 cup brown sugar
- 2 banana , peeled and thinly sliced
- vanilla ice cream
- 1 tablespoon cinnamon
- 1 tablespoon butter , melted
In a smll bowl  , combine brown sugar , cinnamon . Evenly spread banana slices on tortilla shell and top with brown sugar  and cinnamon mixture . Top filling with another tortilla , cook 5--7' . Brush top of quesadilla with melted butter and sprinkle with addilional brown sugar and cinnamon mixture . Serve warm with vanilla ice cream