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 Title: Grilled Pepper Quesadillas
 Categories: Cheese/eggs
      Yield: 8 servings

      3 tb Vegetable oil
    1/2    Med red onion, peeled thinly
      8    8-in flour tortillas
      1    Red bell pepper roasted peel
      4 oz Mozzarella cheese, grated
      6 oz Monterey Jack cheese, grated
      2    Garlic cloves, peeled and mi
      2 tb Fresh chopped marjoram
      2 tb Fresh chopped oregano
    1/2 ts Salt
      1 pn Black pepper

  HEAT 2 T of the oil in a skillet over medium heat. Add the onion and
  saute over medium heat, stirring occasionally, until the onion is
  wilted and translucent, about 5 minutes. Heat a skillet over high
  heat. Soften tortillas by grilling for 30 seconds on each side. Mix
  the onion, red pepper strips, cheeses, garlic, marjoram, oregano,
  salt and pepper. Divide evenly over 4 tortillas, and top with the
  remaining 4, pressing them down gently. Brush both sides lightly with
  remaining oil. Preheat an oven to 400F. Bake the quesadillas for 3 to
  5 minutes, or until lightly browned and cheese is melted. Cut into
  quarters, and serve. Makes 16 wedges. NOTE: This can be taken through
  step 3 up to two days in advance. Stack separated with plastic wrap
  and covered.

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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Black Bean Quesadillas
 Categories: Main dish, Mexican, Vegetarian
      Yield: 4 servings

     15 oz Can black beans, drained
    1/4 c  Chopped tomato
      3 tb Chopped cilantro
     12 ea Black olives, pitted, sliced
      8 ea 6" wholewheat tortillas
      4 oz Soy cheese/jalapeno jack,
           -- shredded
     32 ea Spinach leaves, shredded
      4 tb Hot salsa

  Mash beans.  Stir in tomato, cilantro & olives.  Spread evenly onto 4
  tortillas.  Sprinkle with cheese, spinach & salsa.  Top with remaining
  tortillas.

  Preheat oven to 350F.  Bake tortillas on ungreased cookie sheet for 12
  minutes.  Cut into wedges & serve.

  "Vegetarian Times" July, 1993

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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Quesadillas - Martha Stewart Living
 Categories: Msl, Appetizers
      Yield: 32 wedges

           Olive oil, for frying
      2 c  Grated cheese (Monterey
           -Jack, mozzarella, or a
           -combination of white
           -and yellow cheddar)
      1 md Tomato, sliced
      1 sm Red chile pepper, seeded
           -and finely chopped
      1 sm Jalapeno pepper, seeded and
           -finely chopped
    1/2 c  Chopped fresh cilantro
      8 lg Flour or blue-corn tortillas
           Guacamole (opt.)

  1. Lightly coat a large frying pan with oil.

  2. Sprinkle cheese, tomato slices, peppers, and cilantro over 4 of the
  tortillas. Top each with another tortilla.

  3. Fry one at a time over high heat for 2 minutes on each side, until
  cheese is melted.

  4. Cut each quesadilla into 8 wedges with scissors or a sharp knife.
  Top each wedge with a dollop of guacamole, if desired.

  Martha Stewart Living/April & May 94/Scanned & fixed by Di and Gary

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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Turkey Quesadillas with Avocado Cream
 Categories: Try it, Leftovers
      Yield: 4 servings

MMMMM---------------------TURKEY QUESADILLAS--------------------------
      8    Flour tortillas, 7"
      4 oz Cheese, jack, shredded
      1 c  Turkey, cooked; shredded
      4 lg Mushrooms; thinly sliced
    1/4 c  Red Bell peppers; diced
      4    Green onions
      2 tb Parsley; finely chopped

MMMMM-----------------------AVOCADO CREAM----------------------------
      1    Avocadoes
      2 tb Lime juice
    1/2 c  Yogurt
           Salt; to taste

MMMMM--------------------------GARNISH-------------------------------
      2    Limes
           Cilantro sprigs

  Trim green onions of roots and all but 2" of green, then slice very
  thinly.

  Place half of tortillas on work surface and sprinkle each with 1/2 oz
  cheese, making sure it is evenly distributed over the tortilla
  surface. Scatter 1/4 c shredded turkey over each tortilla, then
  sprinkle each evenly with mushrooms, red bell pepper, green onions,
  and parsley. Divide remaining cheese among the tortillas, covering
  each with 1/2 oz cheese. Top each with 1 remaining tortilla, creating
  a sandwich.  Press down on tortillas with the palm of your hand.

  Make Avocado Cream: peel and seed avocado, then cut into large pieces.
  Process ingredients in food processor until completely smooth. Scrape
  into bowl; salt to taste and serve. Makes 1/4 c per serving.

  Heat dry nonstick skillet over medium heat until very hot. Using large
  spatula, place a quesadilla in skillet.  Pressing down with spatula,
  cook until cheese melts and tortilla browns slightly, about 2-3
  minutes per side; remove from skillet. Repeat process with remaining
  quesadillas.

  Cut each quesadilla into quarters and serve immediately, garnished
  with quartered limes, cilantro sprigs, and a dollop of Avocado Cream.

  There's barely any cooking needed for these quesadillas once the
  ingredients are placed between the tortillas. All it takes is a quick
  saute in a dry skillet to finish up this delicious dish. My refined
  Avocado Cream on top is a lovely contrast to the crispy tortillas. If
  desired, serve a bowl of your favorite salsa alongside.

  Nutritional values per serving: 457 calories, xx gm protein, x gm
  carbohydrate,  25 gm fat, 49% of calories from fat, 61 mg
  cholesterol, xx gm saturated fat, xx mg sodium Nutritional values per
  tb for avocado cream only:  24 calories,  xx gm protein, x gm
  carbohydrate, 2 gm fat, 75% of calories from fat, 0 mg cholesterol,
  xx gm saturated fat, xx mg sodium

  Source: Parade magazine, 11/14/93

  MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet
  sylvia.steiger@lunatic.com, GT Cookbook echo moderator at net/node
  004/005

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