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La Belle Cuisine - More Appetizer Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


A Variety of Quesadillas

“Food is, delightfully, an area of licensed sensuality, of physical delight
which will, with luck and enduring taste buds, last our life long.”

~ Antonia Till

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The Bistro Garden - Beverly Hills
Bon Appetit Archives

Bon Appetit - One Year Subscription  

1 medium onion, sliced
3 cups cooked shredded chicken or beef
Six 12-inch flour tortillas
8 ounces Monterey Jack cheese, grated
12 strips canned green chiles
12 avocado slices
Green chili salsa

Heat oil in large skillet and sauté onion and chicken or beef until onion is golden brown.  Butter each tortilla and place one at a time on hot griddle, buttered side down; butter top.  Layer cheese, chiles, avocado and onion-meat mixture in center of each tortilla.  Fold in half and transfer to heated platter.  Serve with guacamole and salsa.  Serves 6.


Creamy Chicken Quesadillas
The Times-Picayune, New Orleans, LA

2 cups diced or shredded cooked chicken
Six 10-inch flour tortillas
4 ounces cream cheese
1 cup corn
4 ounces smoked Gouda cheese, grated

Lay out tortillas and divide cream cheese among them. For each tortilla, spread cream cheese across entire surface. Sprinkle chicken, then corn,
then Gouda, on one half. Fold tortillas in half to completely cover filling.
Set a large heavy skillet or griddle over medium-high heat. Cook quesa-
dillas until brown spots form on underside, about 3 to 4 minutes. Turn
tortillas and cook the other side. Remove to a cutting board, cut into
wedges and serve.


Spicy Chicken, Eggplant and
Red Onion Quesadillas

Mesa Grill, New York NY
Bon Appetit September 1997

Bon Appetit - One Year Subscription

1/4 cup water
2 tablespoons chopped fresh cilantro|
1 jalapeño chili, sliced
1 tablespoon fresh lime juice
1 tablespoon olive oil
8 ounces chicken tenders
4 1/4-inch-thick slices red onion
4 1/4-inch-thick crosswise slices eggplant
Vegetable oil
Eight 6-inch-diameter flour tortillas
1/2 cup grated Monterey Jack cheese
1/2 cup grated sharp cheddar cheese
Sour cream

Combine 1/4 cup water, cilantro, sliced jalapeño, lime juice and olive oil
in blender. Blend until smooth. Season with salt and pepper. Season to
taste with salt and pepper. Place chicken in shallow baking dish. Pour
marinade over, coating completely. Cover and refrigerate 4 hours.
Preheat broiler. Remove chicken from marinade; discard marinade.
Broil chicken until cooked through, about 3 minutes per side. Set chicken aside. Lightly brush both sides of onion and eggplant slices with vegetable
oil. Sprinkle both sides with salt and pepper. Broil vegetables until tender
and golden, about 2 minutes per side.
Preheat oven to 450 degrees F. Lightly brush 4 tortillas with vegetable oil.
Place tortillas, oil side down, on baking sheet. Combine grated Monterey
Jack and cheddar cheeses in small bowl. Sprinkle 1/4 cup cheese mixture over each tortilla. Place chicken atop cheese, dividing equally. Place 1
onion slice and 1 eggplant slice atop each. Top each eggplant slice with
1 tortilla. Lightly brush tops of tortillas with oil. (Can be prepared 6
hours ahead. Cover and refrigerate.)
Bake quesadillas until tortillas are slightly crisp and cheese melts, about
10 minutes. Cut quesadillas into quarters. Serve with sour cream.
Makes 4 first-course servings.


Smoked Turkey Quesadillas
Bon Appetit Light And Easy

Bon Appetit - One Year Subscription

“A low-fat but tasty version of a typically calorie-laden favorite.”

Six 7-inch flour tortillas (made without lard)
6 ounces low-fat Monterey Jack cheese, planed
6 ounces smoked turkey slices (98% fat-free)
36 green grapes, halved lengthwise
Fresh cilantro sprigs
1/2 teaspoon ground cumin
1 tablespoon fresh lime juice
Coarse salt
Place tortillas on work surface. Arrange cheese, turkey, grapes and
cilantro over half of each tortilla. Sprinkle with cumin. Fold tortilla
over filling.
Preheat oven to 200 degrees F. Heat large nonstick skillet over medium
heat. Cook quesadillas 1 at a time until golden brown, about 3 minutes.
Turn. Brush cooked top with lime juice and sprinkle with coarse salt.
Cook until golden brown, about 3 minutes. Keep warm in oven. Repeat
with remaining quesadillas. Serve. Serves 6.
Per serving: calories, 200; fat, 8 g; sodium, 606 mg; cholesterol, 32 mg

Rick Bayless's Quintessential Quesadillas

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