Blooming Quesadilla Ring

Quesadillas information :
A pan-fried or broiled, flour tortilla, which is filled with cheese and a combination of ingredients that may include meat, beans, salsa, black olives, peppers, tomatoes, lettuce, or other vegetables. It is often served with a topping of guacamole sauce, sour cream, or salsa. To prepare, a round tortilla is fried or broiled on both sides and then the various ingredients are spread over the open tortilla. The tortilla is folded in half, cooked a little longer to heat and/or melt the ingredients. When ready, the tortilla can be served as a half-round folded wrap or cut into sections by making two or three single cuts to form individual triangular-shaped servings.

Une quesadilla est une tortilla de maïs ou de blé pliée en deux, fourrée de divers ingrédients tels que du fromage, de la pomme de terre, des champignons, du picadillo, du chicharrón (couenne de porc), du cerveau ou de la flor de calabaza (fleur de courge), qui est grillée sur un comal (poêle).

Bien qu’elle soit généralement servie en une tortilla pliée en deux, elle peut également être préparée avec deux tortillas entières. Cependant, la version la plus courante utilisant deux tortillas entières s’appelle sincronizada, ce qui se traduit par “synchronisée” en espagnol. C’est une quesadilla farcie de jambon et de fromage et parfois de chorizo ​​ou de purée de haricot.

for 20 servings

Large flour tortilla
Sour cream (optional)
Steak (your choice of cut) cut into strips
Chicken breast (large) cut into bite size chunks
2 Green bell peppers
2 medium size onions
Spices blend of your choice
Cheese of your choice
Olive oil
Mix together your meat, peppers and onions in a bag (or bowl) with your choice of seasoning and add a little olive oil. I let marinade for 2 hours.


Heat up your pan and put a layer of olive oil on the bottom, add your fajita mix. Cook until meat is done (it varies based on size of pieces, portions, etc.) and your peppers and onions should be done before the meat, So stir and flip frequently with your spatula.



For the actual quesadilla: Get your large flour tortilla, cut half way up directly in the middle of the tortilla. Start from the bottom left section, I added sour cream and cheese there. Move up to the top left section and add your fajita blend (it will be more on the inside when placing this way) for the top right section, I added more cheese ???? (yes, I love cheese ????) and some more onions from the fajitas (my personal preference, you can add whatever and in whatever order you like.) and a little more sour cream to the bottom right.


After you have finished placing all of your toppings, start from the bottom left corner of your tortilla, and fold directly up onto the top left. Now fold all of that over onto the top right of the tortilla, and finally, fold all of that down onto the bottom left.


Whenever you have made as many as you would like, and this is optional, place them onto a press and cook until Golden (or to the crisp of your liking)

This also gives the cheese a chance to fully melt.

Serve as is, or with sauces, dips, whatever you choose!

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