It is difficult to come to one, simple and universal definition for a quesadilla. Throughout the U.S. and the world, the quesadilla variations are immense. It would seem though that the name of the dish is directly related to the spanish word - queso - meaning cheese. One element common among all the quesadilla recipes is the rich, warm, gooey, yummy, melted cheese!!

SouthWest (U.S.) Chicken Quesadillas

3 boneless, skinless chicken breasts, halved and grilled
1 jalapeño pepper, seeded (optional)
1 can (10 oz.) condensed cream of chicken soup
1 cup cheddar cheese, shredded
8 flour tortillas (8” dia.)

Garnish:
fresh roma tomato slices
jalapeño pepper slices
cilantro sprigs
salsa
sour cream

Preheat oven to 400 degrees F. Chop chicken and jalapeño pepper, then combine with soup and ½ cup of cheese in a medium bowl. Mix well. Spread ¼ cup of the soup mixture over half of each tortilla to within ½ inch of edge. Using a pastry brush, moisten edge of each tortilla with water, fold over and press edges together.

Place tortillas on a baking stone or non-stick cookie sheet. Bake 8 minutes or until hot. Sprinkle with remaining cheese and cut into wedges. Arrange on a serving plate and garnish. Serve with salsa and sour cream.

Makes about 8 quesadillas


Fast and Easy Leftover Quesadillas

Search your refrigerator and vegetable bins - great add-in ideas for these fast and easy quesadillas include: corn, apple, nuts, flavored/herbed cheeses, jicama and more.

Use a base meat or meatless substitute such as shredded chicken, beef or pork. Spice your meat with red pepper and/or chopped serrano, poblano or jalapeno peppers. Let the meat marinade overnight. Also, a white fish or crab meat ceviche is great for a quesadilla. For salmon quesadillas, marinade the skinless salmon in a citrus/dill/jalapeno mixture overnight.

Drain and pat dry your prepared and marinated meat. Prepare the cheeses and fresh herbs that you will bake inside your tortilla or masa dough.

Build your quesadilla by adding meat on one side and topping with fresh herbs (such as tarragon, rosemary or cilantro) and finally top with cheese. Fold over the tortilla and place on a cookie sheet.

Once you have built your quesadillas, prep your salsa, sour cream, scallions, chopped shallot and shredded cheese as cold sides to top your finished quesadilla.

Warming the quesadillas can be done in the oven (at 400 degrees Fahrenheit); in a cast iron skillet (prepped with oil) or even in a panini grill! Baking takes about eight minutes total. Pan frying in a cast iron skillet will take about five minutes on each side and use your panini grill at its medium heat setting to get great marks and melt your cheeses just right.

Present your quesadillas with sides that will bring out the flavors of your chosen meats.

HOLIDAY Note: You can always substitute some leftover turkey meat for the chicken. Put a twist on holiday leftovers that won't leave your guests bored! Enjoy!