Time 4h10m Yield 18 Number Of Ingredients 8 Steps:
Mix mayonnaise, jalapeno peppers, 3 tablespoons of the pickling juice from the peppers, sugar, paprika, cumin, cayenne pepper, garlic powder, and salt together in a bowl. Cover bowl with plastic wrap and refrigerate 4 to 6 hours before serving.
Time 25m Yield 3-4 serving(s) Number Of Ingredients 12 Steps:
In a large skillet heat oil. Cook peppers, onions, garlic, jalapeno, chili powder, cumin and cayenne, stirring often until peppers and onions are limp, about 5 minutes. Remove from heat and add olives. Arrange 3 tortillas in single layer on baking sheets. Divide onion and pepper mixture evenly over tortillas, spread to 1/2 inch off edges. Top with shredded cheese, spread evenly between 3 tortillas. Place remaining 3 tortillas on top, press down lightly. Bake at 450 degrees until tortillas are lightly browned. 8 to 10 minutes. Cut into 4 to 6 wedges. Arrange on platter and serve with sour cream, if desired.
Time 30m Yield 2 Number Of Ingredients 8 Steps:
Spray a skillet with cooking spray and heat over medium-low heat. Add sausages and cook, turning often, until cooked through and browned, 12 to 16 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Remove sausages from the skillet and chop when cool enough to handle. Beat eggs in a small bowl with milk. Spray a small skillet with cooking spray and set over low heat. Add the beaten eggs, green onions, salt, and pepper; cook until edges are set, then gently turn with a spatula until scrambled, 3 to 5 minutes. Remove eggs to a plate and wipe out the skillet with a paper towel. Place 1 tortilla in the skillet over low heat. Top with 1/2 of the nacho cheese sauce, 1/2 of the chopped sausage, and 1/2 of the scrambled eggs. Top with another tortilla and cook, carefully turning once, just until lightly browned on both sides, about 5 minutes. Remove to a plate and repeat to cook remaining quesadilla.
Time 25m Yield 2 servings. Number Of Ingredients 7 Steps:
Mix first five ingredients until blended; spread over tortillas. Top two tortillas with turkey, then remaining tortillas, pressing lightly., In a large skillet, cook quesadillas over medium heat until lightly browned and heated through, 2-3 minutes per side.
More about “spicy quesadilla sauce recipes”
Time 45m Yield 6 quesadillas, 2-3 serving(s) Number Of Ingredients 15 Steps:
Prepare tortillas by spreading a light layer (about 1 tablespoon) of remoulade or mayo on one side. This will act as your “glue” for the fillings. Set aside. Heat oil in non-stick skillet over medium heat. Add onion, garlic, shrimp, and seasonings; saute about 2-3 minutes or until shrimp turn pink. Remove shrimp mixture from pan and place in bowl. Combine with crumbled bacon and pickled jalapenos. Taste to make sure seasonings are how you want them. If necessary, spray pan with non-stick spray. Place tortilla in pan, clean side down. On half of the tortilla,layer in 1/3 of cheddar cheese, then 1/3 shrimp mixture, then 1/3 of the jack or mozzarella cheese. Fold empty side of tortilla over the fillings and press down. Let tortilla brown until crisp, about 4-5 minutes. Flip and brown the other side. Repeat with remaining tortillas. Cut each folded quesadilla in half when ready to serve. Serve with your choice of sour cream, guacamole, salsa, or all three!
