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Today we’re going back to basics and taking a look at a chicken quesadilla recipe, albeit one with a slight sheet pan twist for easy preparation. Here is what you’ll need.

• Two cups of shredded, cooked chicken
• Salsa and sour cream to serve
• A packet of taco seasoning
• A ¼ cup of chopped cilantro
• Four ounces of cream cheese (reduced fat)
• Half a cup of grated cheddar cheese (reduced fat)
• A seven ounce can of diced green chiles
• One and a half cups of grated and divided Monterey Jack cheese
• A ¼ cup of chicken broth
• Four tortillas (burrito size)
• Cooking spray

Begin by placing the cooked chicken in a skillet along with the cream cheese, broth, seasoning, and chiles. Heat everything and stir until thoroughly combined.

After you’ve heated your oven to 400 degrees, spray a 8×12 rimmed baking sheet with cooking spray. Place a pair of tortillas onto the pan, they should cover everything except the very corners of the pan. Grab a scoop of the chicken mixture and spread it evenly across the tortillas, making sure to get the edges. Top off the mixture with a cup of the Monterey Jack cheese. As for the other pair of tortillas, place them on top and tuck in the edges.

Use whatever Monterey Jack and cheddar cheese you have left to top as well as any spice blend you may still have. Bake for about twelve minutes or until the cheese has melted and the quesadilla is sufficiently heated through.

Once it’s ready, remove the quesadilla from the oven and top it off with some cilantro. Cut it up into twelve squares and you’re ready to serve along with the salsa and sour cream.

This update or recipe is provided by tortilla manufacturer Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services such as tortilla food service or brands like Tacomex and Vedgee or private label tortillas, please call 305-928-1593. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.

Blackberries plus quesadillas? It may seem like an unusual mix but that’s exactly the recipe we’ll be discussing. Below are the ingredients you’ll need to try this refreshing spin on the reliable classic.

• Two tablespoons of blackberry preserves
• Half a tablespoon of softened butter
• Two ounces of creamy brie
• A pair of small flour tortillas

Grab a heavy-bottomed pan and preheat it over medium heat until it becomes hot. Divide the butter in half and spread it on one side of both tortillas. You may wish to stack them to avoid them possibly sticking to your board.

Making sure that the non-buttered side of the tortilla is facing up, lay four brie slices on each tortilla and then follow by drizzling the blackberry preserve on top. Place the buttered side of the tortilla down on the pan and then top it with another tortilla, making sure the buttered side is facing up.

Use a spatula to gently press down on the tortilla as you fry it so that sufficient contact is being made with the pan. Once the bottom of it has become crispy and brown, flip the tortilla over and fry the other side. There is no need to press down with the spatula again.

This update or recipe is provided by tortilla manufacturer Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services such as tortilla food service or brands like Tacomex and Vedgee or private label tortillas, please call 305-928-1593. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.

Soft cheese tacos. Does that whet your appetite at all? If so, you’re definitely going to want to read on for this sure to be tasty recipe. Here are the ingredients you’ll need to make four to six servings.

• Two tablespoons of vegetable oil
• Twelve ounces of shredded Colby Jack cheese
• A small onion
• Twelve corn tortillas of about six inches
• Two to four jalapeños of medium size
• A ¼ teaspoon or so of ground cayenne pepper
• A pair of garlic cloves
• Half a teaspoon of ground cumin
• A ¾ cup of grape tomatoes
• Half a teaspoon or so of kosher salt
• A pair of tablespoons of unsalted butter
• A cup of water
• A pound of yellow American cheese
• A cup of whole milk
• A pair of tablespoons of cornstarch

Begin by preheating your oven to 350 degrees. Use a baking dish of about 9 by 13 inches to pour the oil. Dice up the onion into small pieces, stem, and seed the jalapeños before mincing. Follow by mincing the garlic and coarsely chopping the tomatoes.

Use a medium saucepan over medium-low heat to warm up the butter. Stir in the jalapeños and onion and then cook for about five minutes or until the ingredients have softened. While this is going on, shred the American cheese. Once that’s done, stir the garlic into the saucepan and cook for about thirty seconds.

Use a tall liquid measuring cup and whisk together the water, cornstarch, and milk before pouring the mixture into the saucepan. Turn up the heat to medium and cook for about five minutes, making sure to constantly stir in order to make the mixture thick.

After you add the American cheese, return the heat down to low. Resume cooking for about six minutes or until you’ve noticed the cheese has melted, making sure to stir a couple of times. Once that’s done, add the cayenne pepper, tomatoes, cumin, and salt and resume stirring until everything is well incorporated. Have a taste and add additional cayenne or salt if you feel it’s necessary. At this point, turn the heat off.

As the queso cooks, grab the tortillas and place them in the baking dish, turning them over so that both sides become coated with the oil. Warm them up in the middle oven rack for about three to five minutes and then move the dish over to the top of the stove.

One by one, place each tortilla on a cutting board. Add a roughly ¼ cup of the Colby Jack cheese in the center of each tortilla and then roll them up, placing them back in the baking dish with the seam side down. Once they’re all ready, tightly cover up the dish with aluminum foil and bake for about ten minutes.

Once the tortillas are in the oven, use low heat to warm up the queso again, stirring a couple of times. When the tacos are ready, pour about two or three cups of the queso on each one and you’re ready to serve.

This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services or brands like Tacomex and Vedgee or private label tortillas, please call 305-928-1593. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.

With the weekend approaching, you might be in the mood to try a new recipe. May we suggest Spanish Potato Omelet with Roasted Peppers? This dish works great as the main course or an appetizer serving up to eight people.

• A pound or 4 3/4 ounces of hot green peppers
• Eight large, lightly beaten eggs
• Two pounds of russet potatoes peeled and cut into slices of ¼ inch
• Two cups of olive oil
• A pound of yellow onions cut into rings of ½ inch
• Two teaspoons of salt

Use a burner, grill, or broiler to roast the peppers until they’re entirely blistered and charred. Once that’s done, immediately place them in a paper bag, making sure to close it tightly so that the steam makes the skin loose. Once the peppers can be handled safely, remove the skin. Follow by stemming, seeding, deveining, and cutting the peppers into squares of one inch.

Grab a medium bowl and place the onions and potatoes inside before adding salt, making sure to coat them well. Use a nonstick skillet to warm the oil over medium-high heat. Once it begins to ripple, add the onion and potatoes. Turn down the heat to medium, cover and cook, making sure to occasionally stir until the potatoes are fork tender and the onions have become translucent and soft. The process should take about twenty minutes. Once this is done, add the peppers and cook for about five minutes. Drain the mixture but make sure to put aside two tablespoons of the oil.

Move the vegetables over to a large bowl and add the eggs before gently stirring everything so that the potatoes don’t break up.

Using the oil you set aside, pour it into the skillet over medium-high heat before adding the egg mixture. Cook until the egg has set and separated entirely from the pan sides, it should take about three minutes. Use a spatula to lift the tortilla and check the bottom to make sure it is golden. Carefully flip the tortilla over and repeat for the other side.

This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services such as tortilla food service or brands like Tacomex and Vedgee or private label tortillas, please call 305-928-1593. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.

There is lasagna and then there is lasagna with a bit of a Hispanic twist. Yes, we’re talking about Mexican lasagna. If it sounds like something you might want to try, here is what you’ll need.

• A pound of ground beef
• Eight ounces of shredded cheddar cheese
• One eight-ounce can of tomato sauce
• Soft tortillas (about the size of a burrito)
• Two teaspoons of chili powder
• Half a bottle of red taco sauce
• A teaspoon of ground cumin
• Eight ounces of sour cream
• A teaspoon of minced garlic
• A 14.5 ounce can of refried beans
• Half a teaspoon of dried oregano
• Optional ingredients: corn and half a teaspoon of crushed red pepper

Begin by browning the meat in a large skillet and then draining it and removing it from the heat. Add the spices and tomato sauce to the meat, then follow by adding the refried beans before mixing. Once that’s done, place it aside for now.

Grab a 9×13 pan and line it with cooking spray. Add 1/3 of the meat mixture and spread it along the bottom of the pan. Cut a pair of tortillas in half and place them in a pan and then cover the pan with tortillas. Use another 1/3 spoonful of the meat mixture and spread it around before covering it with about half of the cheese. Follow by adding another layer of tortillas. Spread the taco sauce and sour cream on the tortillas and whatever meat you have left. Add a final layer of cheese and once again, top with a final layer of tortillas.

Use plastic wrap and foil to freeze and then allow it to thaw. When you’re ready to serve, preheat the oven to 350 degrees and bake for about forty minutes.

This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services such as tortilla customized branding or brands like Tacomex and Vedgee or private label tortillas, please call 305-928-1593. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.