Aug 27, Quesadillas can be more than just cheese and tortillas - take a look

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Quesadillas are always quick & mostly easy but are they always exciting & special? No way, I say. When you think of a quesadilla you think melted cheese on a tortilla; ho,hum. Simple to make, good to eat, but certainly not exciting. Now these quesadilla recipes will prove to you that there are enough variations on this Mexican standard to fill a web-page - as well as your stomach. Only your imagination limits you. Since tortillas are 8 to 10 inches across and you probably don't own a skillet large enough to cook more than one at a time, I say, get yourself a really large electric griddle; or you could bake them in the oven on cookie sheets when you're doing a bunch. This technique might bother a quesadilla purist but it doesn't bother me. Quick and easy RULES!

And don't feel locked in to the type of tortilla suggested in the recipe if you favor corn over flour or vice versa. This is really very simple cooking so don't take it too seriously - Have fun!

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Bacon And Blue Cheese Grilled Quesadillas
Serves 6

Ok, so your sister hates blue cheese. Just don't invite her when you treat the rest of your eaters to this terrific dish.

1 lb bacon, cooked crisp and chopped6 flour tortillas (10-inch)2 cups Mozzarella cheese, shredded1/2 cup blue cheese, crumbled3 tomatoes, cut into 4 slices each2 avocados, peeled, pitted and sliced into 6 slices each1/2 cup flat leaf parsley, choppedAvocado Mayo3 avocados, diced2 cups mayonnaise2 limes, juice of1/4 cup flat leaf parsley, chopped1 pinch cayenne peppersalt, to taste

Heat grill while preparing Avocado Mayo. In a blender combine all ingredients and blend until smooth. Set aside.

On a medium grill lay out the flour tortillas (you can work with one at a time if you like or if space is limited on your grill). Divided evenly, on one side of the tortilla and in this order, top each with mozzarella cheese, bacon, blue cheese, tomato slices, avocado slices and parsley. Fold empty side of tortilla over the topping side.

Grill just a couple of minutes until cheese is melted. This will cook fast. Carefully flip each Quesadilla with a spatula and tongs. Cook an additional 2 minutes. Remove from grill. Allow to set for 2 minutes.

Cut each Quesadilla into 3 slices and serve with Avocado Mayo for dipping. Avocado Quesadillas
Sliced Beef & Cheese Quesadillas
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Apple-Brie Quesadillas
Grilled Pepper & Pineapple Quesadillas
Quesadillas con Cancheese y Pollo
Open-Faced Cheese & Butter Quesadilla
Turkey and Guacamole Quesadillas
Smoked Salmon & Dill Quesadillas on the Grill
Quesadillas with Tequila, Jack & Greens
Chicken & ?Shroom Quesadilla with Mascapone
Guacamole Quesadillas
Apple Cinnamon Quesadillas
Cheesy Chicken Quesadillas
Cheesy Shrimp Quesadillas
Apricot, Brie and Turkey Quesadilla
Crabby Quesadillas
Easy Salsa-Chicken Quesadillas
Quesadillas con Frijoles Refritos
Black & Jack Quesadillas & Wicked Salsa
Shrimp & 'choke Quesadilla
Chile-Cheese Quesadillas
Quesadillas con Rancho Dressing
Chili Peppers & Onion Quesadillas
Beef, Blue Cheese and Spinach Quesadillas
Olives & Goat Cheese Quesadillas
Quesadilla - Soprano Style
Zucchini Quesadillas With Chiles and Cheese
Greek Quesadillas
Vegetable Quesadillas with Coriander Lime Sauce
Breakfast Quesadillas
Chicken Quesadillas With Roasted Peppers
Potato Quesadillas

Goat Cheese and Arugula Walnut Salad

Goat cheese and Arugula Walnut salad
Serves 4

Dressing:

1 Tbsp chopped Shallot
1/2 Tbsp chopped garlic
1 Tbsp tomato Paste
1/2 cup sun-dried tomatoes
1/4 cup sherry vinegar
1 Tbsp Dijon mustard
1 cup canola oil

Salad
3 bunches arugula
1 head radicchio
2 heads Endive
1/2 c. toasted walnuts
1/2 c. dried cherries
2 Ib crumbled goat cheese.

For Dressing: mix the first 6 ingredients in a food processor. When well mixed, begin slowly add oil to the mixture, while food processor running, mix well. Strain mixture and set aside.

For the salad: combine all ingredients and drizzle with salad dressing. So quick. So good.

Roast Beef Salad with Goat Cheese and Balsamic Vinaigrette

Roast beef salad with goat cheese and Balsamic Vinaigrette
Serves 4

2 small head Boston Lettuce, grated
12 oz sliced deli roast beef, cut into 1/2-inch wide strips
1 large beefsteak tomatoes, cut into wedges
1/2 red onion, sliced
4 oz goat cheese, crumbled
1/4 cup and topped with extra-virgin olive oil
2 Tbsp balsamic vinegar
2 tsp Dijon mustard
1/2 tsp each salt and Kosher ground black pepper

Combine first five ingredients and place in serving dishes.

In a small bowl, whisk together the rest and drizzle over salad. Serve.

Asparagus with Goat Cheese and Pignolas

Asparagus with Goat Cheese and Pignolas
Serves 4

1 lb fresh asparagus
1 large main Bibb lettuce, grated
3 plum tomatoes, diced
1/4 tsp salt
1 (3-oz) package goat cheese, crumbled
1/4 cup pine nuts, toasted
Basil vinaigrette (recipe below)

Snap off and discard tough ends of asparagus.

Cook in boiling salted water for 3 minutes or until crisp-tender; brain drain. Crashing out in the icewater stop the cooking process; brain drain.

Arrange the salad on a serving plat ter. Shaking the tomatoes with salt. Top salad with asparagus, goat cheese, tomatoes and pine nuts. Drizzle with Basil Vinaigrette before serving.

Basil Vinaigrette Dressing
Makes 2/3 cup

2 Tbsp each chopped fresh basil and balsamic vinegar
1 tsp sugar
1/2 tsp each salt and round pepper
1/2 cup of olive oil

Whisk together basil and next 4 ingredients. Gradually whisk in oil, mixing well.