Antojitos & Botanos
Appetizers

Hot Chili and Cheese Quesadillas

  
1 pound Monterey Jack 
OR
Asadero cheese, shredded
            12 Flour Tortillas                 
3/4 cup chopped Green Chiles
salt
sliced mushrooms (optional)
Bacon, fried and crumbled
(optional)

Preheat oven to 350 degrees.
Soften tortillas in hot oil.
Do not cook until crisp.
Cover one tortilla with cheese
and green chiles;
sprinkle with salt.
Sliced mushrooms or crumbled
bacon may be added to the
cheese and chile.
Place second tortilla on top.
Continue procedure until
6 individual quesadillas 
are made.
Place on cookie sheet in
oven until cheese melts.
Serve with your favorite
salsa, sour cream, and
guacamole.

Blazin' Buffalo Quesadilla
 
1 10" Tortilla
1.5 oz. Buffalo Chicken, sautéed & chopped
.75 oz. Smoked Gouda, grated
.75 oz. Monterey Jack, grated
.25 oz. Celery, diced
.12 oz. Scallions, slivered
.5 oz. Cajun Butter 

Directions:
1. Spread half the tortilla 
with Cajun Butter.

2. Layer with the sautéed Buffalo Chicken, 
smoked gouda, monterey jack, 
celery and scallions.

3. Fold the tortilla, 
coat outside of tortilla 
with Cajun butter and sauté 
until cheese is melted and 
outside is golden brown. 


Buffalo Chicken
 
Combine the following:
2 oz. Butter
2 oz. Louisiana Hot Sauce 
or Tabasco™
Dash 
1/4 tsp. ea. Black Pepper
 & Garlic Powder
1/4 tsp. ea. Paprika, 
Cayenne & Salt
4 oz. Flour
4 oz. Vegetable Oil


Cajun Butter 

Place the following 
in a mixing bowl 
and melt in microwave oven:

1 cup Unsalted Butter
2 tsp. Lemon Juice
2 tsp. Paprika
2 tsp. Garlic Powder
2 tsp. Oregano, dry
2 tsp. Basil, dry
1 tsp. Cayenne Pepper
1 tsp. Onion Powder
1 tsp. Cayenne Pepper Sauce 
(or Tabasco®)


Stir, and season with 
salt and pepper to taste. 

Grilled Chicken, Artichoke 
& Sun Dried Tomato Quesadilla
 


1 10" Flour Tortilla
1/3 cup Fontina Cheese, 
grated (2.0 oz.) 
3 Tbs. Goat Cheese (0.5 oz.) 
1/2 cup Grilled Chicken Breast, 
diced (2.0 oz.) 
2 Tbs. Marinated Artichoke Hearts  
3 Tbs. Sundried Tomatoes, 
packed in oil, 
chopped (0.5 oz.) 
1/2 tsp. Black Olives, 
finely chopped 
1 tsp. Fresh Basil 
1 tsp. Butter 
Balsamic Tomato Salsa

Directions:
1. Place tortilla on work surface. 
Place cheeses on 
one half of the tortilla.

2. Place chicken on top of the cheeses.

3. Sprinkle artichokes, sundried tomatoes, 
olives and basil on top of the chicken. 
Fold tortilla in half.

4. Melt butter in skillet 
over medium high heat 
or on a griddle set at 325 degrees F.
Cook quesadilla on both sides 
until cheese is melted 
and tortilla is golden brown.

5. Cut quesadilla into four triangles. 
Serve with Balsamic Tomato Salsa. 

Balsamic Tomato Salsa 

2 cups Roma (Plum) Tomatoes, 
seeded and diced
1/2 cup Red Onion, diced
2 Tbs. Pesto
2 Tbs. Balsamic Vinegar
2 tsp. Olive Oil
1 Tbs. Basil, chiffonade
Salt and Pepper to taste 

Directions:
1. Place tomatoes 
and red onion in bowl. 
Add pesto and balsamic vinegar 
and toss gently to combine.

2. Add basil to tomatoes. 
Season with salt and pepper. 

Veggie Quesadilla

6 Wheat Tortillas
4 tsp. bottled Italian Dressing
1 large Red Onion, diced
1 large Tomato, diced
2 Anaheim Chilies, seeded and diced
3 cups grated Jalapeño 
Monterey Jack Cheese
1/4 cup chopped Cilantro
1 tsp. Chili Powder
Salsa, Guacamole and Sour Cream 

Directions:

1. Combine 1/2 of the Italian dressing, 
onion, tomato, chilies and chili powder 
in a microwave proof bowl or casserole. 
Microwave at full power, uncovered, 
for 4 minutes or until vegetables 
are tender and mixture is thickened; 
stir in cilantro.

2. Sprinkle 1/2 cup cheese on 
1/2 of each tortilla and top with 
3 Tbsp. vegetable mixture. 
Fold tortillas in half and brush 
with remaining Italian dressing.

3. Place 3 filled tortillas 
on a wax paper lined plate 
and microwave on high for 1 minute 
or until cheese is melted; 
repeat with remaining tortillas.

4. Cut each quesadilla into thirds. 
Garnish with salsa, guacamole 
and sour cream if desired;
serve immediately.