Quesadillas

Quesadillas

by Donna Kelly
Quesadillas

Quesadillas

by Donna Kelly

eBook

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Overview

From the author of French Toast: Stacked, Stuffed, Baked, sweet and savory variations of the classic Mexican dish.

Simply put, the quesadilla is a delightful package of melted cheesy goodness―all sandwiched inside crispy tortillas. But now these little gooey snacks have evolved into savory meals and scrumptious desserts that are bursting with flavor.

Made to fill any amount of hunger, quesadillas can be stuffed with foods and spices from almost any culture. You can try all sorts of mouthwatering combinations like the BLT, Thai Peanut, Roasted Veggie and Goat Cheese, Parmesan-Crusted Italian, Philly Cheesesteak, Roasted Ratatouille, and Chicken Caesar. Even dessert quesadillas like Triple Chocolate Decadence, Peanut Butter Apple, and S’mores have made their debut.

Quesadillas are so simple, delicious, and easy to make. So, why not make your favorite meal or dessert into a quesadilla?

“After an introduction featuring cooking techniques, ingredient tips, and serving suggestions, Kelly…shares specific instructions for beginners on, e.g., how to remove pepper seeds…These simple recipes, with ten ingredients or fewer, are perfect to make with children. Highly recommended.”—Library Journal


Product Details

ISBN-13: 9781423616658
Publisher: Smith, Gibbs Publisher
Publication date: 05/29/2020
Sold by: Barnes & Noble
Format: eBook
Pages: 133
Sales rank: 798,490
File size: 2 MB

About the Author

Donna Kelly is the author of several cookbooks, including French Toast, 101 Things To Do With a Tortilla, 101 Things To Do With Chicken, 101 Things To Do With Tofu, 101 Things To Do with Canned Soup, and 101 Things To Do With a Toaster Oven. She lives in Provo, Utah.

Read an Excerpt

Barbecue Chicken

The smoky taste of grilled chicken and smoked Gouda make this a must for your next backyard barbecue.

1 (2–pound) rotisserie chicken1/3 cup barbecue sauce1/2 cup minced red onion1/4 cup minced cilantro

12 ounces smoked Gouda cheese, grated

8 (9- to 10-inch) flour or wheat tortillas

1. Remove meat from chicken, cutting into small pieces as you go, and discarding the skin, fat, and bones. Toss chicken with barbecue sauce.

2. Toss onion, cilantro, and cheese together in a bowl. Lay 4 tortillas on the counter and spread about 1.3 cup cheese mixture over each. Spread 1 cup chicken over cheese. Sprinkle another 1.3 cup cheese mixture over top.

3. Slide one of the cheese-covered tortillas into a 10-inch skillet over medium heat. Place one of the remaining tortillas on top. Press down with a wide spatula to remove any air pockets. Cover and cook 1 to 2 minutes, checking frequently, until bottom tortilla is crisp and browned.

4. Turn over, cover, and cook 1 to 2 minutes more, or until lightly browned. Repeat this process for remaining quesadillas. Cut into wedges and serve immediately.

Makes 4 to 6 servings

Suggested garnishes:

Sour Cream Paprika Sauce (page 120) or White Cheddar Sauce (page 123)

Table of Contents

Introduction..................................................7

The Basics...................................................15

International.............................................49

Vegetarian.................................................69

Desserts......................................................95

Salsas and Sauces....................................117

Index...........................................................127

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