Boucher - A Creative Quesadilla Cookbook: Raising the Bar on Quesadilla Recipes

Prep Time: 10 minutes

Cooking Time: 20 minutes

Servings: 1

Ingredients

• 2 organic eggs, large-sized
• 1 tablespoon green onion, chopped
• cup cooked black beans or pinto beans, rinsed & drained
• 1 tablespoon pickled jalapeo, chopped, optional
• cup sharp cheddar cheese, grated; packed
• Hot sauce, as required
• 2 teaspoons extra-virgin olive oil or butter
• 1 whole grain tortilla; medium-sized
• More of hot sauce or salsa, for serving
• 1 tablespoon fresh cilantro, finely chopped
• A pinch of salt

Directions

1. For Eggs: Whisk the organic eggs with hot sauce & salt in a large-sized mixing bowl until blended well. Add the beans & set the mix aside.
2. To Cook: Over moderate heat in a medium-sized skillet; heat up the butter until hot & bubbling. Pour in the prepared egg mixture & cook for 2 to 3 minutes, until the eggs are just set, stirring the ingredients every now and then. To stop the cooking process; transfer the prepared mix to a large-sized bowl. Stir in the jalapeo, green onion & cilantro.
3. For Quesadilla: Over moderate heat in a separate, large skillet; heat up the tortilla until warm, flipping every now and then. Once done, sprinkle of cheese over of tortilla and then, top the cheese with the scrambled eggs and leftover cheese.
4. Press the empty tortilla halve on top of the toppings. Cook the quesadilla for a minute or two, until golden & crispy. To prevent the burning process; feel free to decrease the heat, if required. Flip & cook the other side until golden & crispy as well.
5. Quickly remove the hot skillet from heat & transfer the cooked quesadilla to a clean, large cutting board. Let cool for a couple of minutes and then, slice each into 2 slices using a sharp knife. Serve immediately, with hot sauce and/or favorite salsa on the side. Enjoy.

Prep Time: 20 minutes

Cooking Time: 30 minutes

Servings: 4

Ingredients

• 2 cups Monterey Jack cheese, grated
• 1 pound bacon, thick cut, diced
• 2 pounds russet potatoes (2 large), scrubbed
• 1 roasted poblano chili, finely diced
• 2 Spanish onions, large, halved & thinly sliced
• 1 tablespoon plus 2 teaspoons Ancho chili powder
• 12 flour tortillas (6 each)
• 2 tablespoons unsalted butter
• 4 organic eggs, large-sized
• Fresh tomato salsa, as required
• 2 tablespoons fresh chives, finely chopped
• 4 tablespoons canola oil, plus more for brushing
• Freshly ground black pepper & kosher salt, as required

For Tomato Salsa:

• 4 ripe plum tomatoes or 2 ripe beefsteak tomatoes, diced
• 1 red onion, halved & sliced thinly
• 2 tablespoons fresh cilantro, finely chopped
• 1 jalapeno, finely diced
• 2 teaspoons pure honey
• 2 tablespoons lime juice, fresh
• 2 tablespoons canola oil
• Freshly ground black pepper & kosher salt, to taste

Directions

1. Preheat your oven to 425F.
2. Next, over moderate heat in a large saut pan; heat up 2 tablespoons of oil until hot. Once done; add the onions then, season with pepper and salt; cook for 20 to 25 minutes, until turn golden brown & caramelized, stirring the ingredients every now and then.
3. Now, over high heat in a large, nonstick saut pan; heat up the leftover oil until hot. Once done; add & cook the potatoes until turn golden brown then, immediately stir in the poblano, onions & 1 tablespoon of ancho chili powder, season with pepper and salt; cook for a minute or two, until just warmed through.
4. Cook the bacon over medium heat in a large skillet for 6 to 8 minutes, until crisp and browned. Scoop out & transfer to a large plate lined with paper towels to drain.
5. Lay 8 of tortillas out on a clean, large work surface. Evenly divide the hash browns with cheese, and bacon among the tortillas. Create four double stacks by stacking half of the tortillas over the leftover topped ones. Top each with one of the leftover tortillas; brushing the tops with a bit of oil and then, sprinkle with leftover ancho chili powder.
6. Transfer the prepared quesadillas to a large-sized baking sheet & bake for 8 to 10 minutes, until the cheese has melted and turns golden brown.
7. Once done, over moderate heat in a large nonstick saut pan; heat up the butter until melted. Carefully crack the eggs into the hot pan then, season with pepper and salt; cook for a minute or two, until the yolks are still runny, but whites are just set.
8. Top each cooked quesadilla with a fried egg followed by a bit of tomato salsa & a sprinkle of chives.

For Tomato Salsa:

1. Mix the ingredients together in a large-sized mixing bowl & let sit for 15 minutes at room temperature then serve and enjoy.

Prep Time: 10 minutes

Cooking Time: 30 minutes

Servings: 8

Ingredients

• 3 skinless, boneless chicken breasts, cut into small pieces
• 1 green bell pepper, chopped
• 2 cups onions, chopped
• 4 ounces can green chilies, diced
• 2 to 3 cups each of Sharp cheddar cheese and Monterey Jack cheese, shredded
• 1 teaspoon each of taco seasoning, garlic salt, and cumin
• 8 flour tortillas, soft taco size
• teaspoon pepper
• 2 tablespoons butter, divided
• teaspoon red pepper flakes
• 2 tablespoons vegetable oil

Directions

1. Over moderate heat in a large skillet or frying pan; heat up the oil until hot.
2. Once done; immediately add the chicken followed by bell pepper and onions into the hot pan then, sprinkle with the garlic salt, taco seasoning, red pepper flakes, pepper, and cumin; cook & stir the ingredients until onions are translucent & chicken is cooked through.
3. Add the diced green chilies carefully into the pan; cook & stir for a couple of more minutes, until combined.
4. Heat up 1 tablespoon of butter in a separate frying pan & place a tortilla into the pan.
5. Add the prepared chicken mix on one half of tortilla then, immediately add both cheese over the chicken, fold the tortilla over & add one more tortilla to the pan; repeat this process.
6. Cook until the tortillas begin to turn brown, over moderate heat; flip and cook the other side as well.
7. Transfer to a large plate.
8. Add the leftover butter to the pan & repeat the cooking process with the leftover chicken mixture and tortillas until you have utilized it all.
9. Cut into desired wedges just before serving.
10. Top with your favorite toppings such as sour cream, avocado and/or cilantro, green onions and enjoy.