Quesadilla

Recipes |
January 20, 2013

Venison Sausage Quesadillas

6 ounces venison link sausage, finely diced (pork sausage may be substituted) 8 flour tortillas, 6 to 8 inches 8 ounces Monterey Jack cheese, shredded 1/4 cup finely chopped cilantro 1 jalapeño chile, seeded and minced Salt and pepper to taste 2 ounces vegetable oilCook sausage and drain fat.On 4

Recipes |
January 20, 2013

Shrimp-and-Goat-Cheese Quesadillas

4 ounces goat cheese, crumbled 4 ounces Monterey Jack cheese, grated 4 ounces sour cream 1/4 teaspoon cayenne pepper 1/4 teaspoon salt, or to taste 1/4 teaspoon each of fresh or dried basil, oregano, and thyme Juice of 2 lemons 2 to 3 tablespoons butter 24 shelled, deveined shrimp, tails

Recipes |
September 30, 1992

Quesadillas and Hashbrowns

Quesadillas1 1/2–2 pounds chorizo 6 tablespoons chopped tomato 6 teaspoons chopped scallions 12 eggs (2 per person), beaten 6 8-inch flour tortillas 3 cups grated cheddar cheese 4 tablespoons olive oilCook chorizo in skillet over medium heat. Drain fat, add tomato and scallions, and scramble in eggs. Place egg mixture