Bacon Quesadillas

Bacon, cheese, and tortillas, that’s all you need for this tasty appetizer from the Kraft website (original here). Bacon Quesadillas are the twentieth of my 25 Appetizers of Christmas.

Ingredients

  • 4 flour tortillas, 6 inches in diameter
  • 1 cup KRAFT Shredded Colby & Monterey Jack Cheeses
  • ¼ cup OSCAR MAYER Real Bacon Bits
  • 2 green onions, thinly sliced

Directions

  1. Heat oven to 400°F.
  2. Place tortillas in single layer on baking sheet sprayed with cooking spray.
  3. Top half of each tortilla with ¼ each of the remaining ingredients; fold in half.
  4. Press lightly to secure.
  5. Bake 8 to 10 min. or until edges are lightly browned.
  6. Cut into wedges with a pizza wheel or knife.

Variations

  • Substitute 1 drained can (4 oz.) chopped green chiles for the green onions.
  • Customize the fillings to fit the tastes of your family. For instance, you can add cooked chicken, black olives, green or red pepper, black beans, or salsa.

Slow-Cooker Enchilada Casserole

I’m always intrigued by the stacked tortilla recipes that I see, but I often wonder how difficult they are to serve. This recipe from the July 2011 issue of All You (original here) is different from others that I’ve seen because the tortillas are toasted before going in the crockpot. I can’t wait to give it a try.

Ingredients

  • 9 6-inch corn tortillas
  • 1 15-oz. can can or jar enchilada sauce
  • 1 15-oz. can black beans, rinsed and drained
  • 2 cups frozen corn
  • 2 1/2 cups shredded Cheddar

Directions

  1. Place an oven rack about 5 inches from broiler and preheat broiler to high.
  2. Toast tortillas under broiler, turning once, until lightly spotted, 2 to 3 minutes total. Set aside.
  3. Reserve 2 Tbsp. enchilada sauce.
  4. Combine beans and remaining sauce in a bowl.
  5. Mist slow-cooker insert with cooking spray.
  6. Place 3 tortillas in bottom, breaking one into pieces if necessary to cover bottom.
  7. Spread half of bean mixture over tortillas.
  8. Sprinkle with 1 cup corn and 1/2 cup cheese.
  9. Repeat with 3 more tortillas, remaining bean mixture, remaining corn and 1 cup cheese.
  10. Top with 3 remaining tortillas, reserved sauce and remaining 1 cup cheese.
  11. Cover and cook on low until cheese has melted and is beginning to crisp on edges, 2 to 3 hours.

Variations

  • I’m not sure the vegetarian meal would pass the Board of Inquiry at this house, so I will probably add some canned chicken or browned ground beef with the beans and sauce mixture.
  • I suspect that a Mexican blend of cheese would be a nice substitute for the Cheddar.