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Quesadillas

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Overview

In Quesadillas, the gooey little snac ks we all used to make as kids have grown up into flavorful, hearty meals and desserts bursting with flavor. Favorites include Roasted Veggie and Goat Cheese, Thai Peanut, Parmesan-Crusted Italian, Chicken Caesar, Philly Cheesesteak, Peanut Butter Apple, Triple Chocolate Decadence, and Pecan-Crusted Pear.

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Quesadillas

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Overview

In Quesadillas, the gooey little snac ks we all used to make as kids have grown up into flavorful, hearty meals and desserts bursting with flavor. Favorites include Roasted Veggie and Goat Cheese, Thai Peanut, Parmesan-Crusted Italian, Chicken Caesar, Philly Cheesesteak, Peanut Butter Apple, Triple Chocolate Decadence, and Pecan-Crusted Pear.

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Product Details

  • ISBN-13: 9781423605034
  • Publisher: Smith, Gibbs Publisher
  • Publication date: 3/1/2010
  • Pages: 128
  • Sales rank: 197,925
  • Product dimensions: 7.20 (w) x 7.10 (h) x 0.80 (d)

Meet 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.

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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)

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Table of Contents

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

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

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

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

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

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

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

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Customer Reviews

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Sort by: Showing 1 Customer Reviews
  • Posted May 27, 2010

    A GREAT FIND

    I bought a Quesadilla Maker at Christmas time. Of course there are never enough recipes in instruction manuals. I just happened to do a search for a Quesadilla cookbook early in the year and this cookbook was due out in March. I bought the book and am soooooo happy with it. There are so many different recipes and the ingredients needed are easy to find. The illustrations are mouth watering. If you love Quesadillas, this is the book for you. This book, along with a Quesadilla maker, would make a great gift.

    1 out of 1 people found this review helpful.

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