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Preparing the Veggies for the Quesadillas. Thinly slice the onions and mushrooms. Add 1 tablespoon of oil to a large cast iron skillet, at least 12 inches in diameter, and warm over medium heat. When the oil is hot, reduce the heat to medium-low and add the onions.
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Add a small amount of oil (about 1/2 teaspoon) and spread it around the bottom of the pan with a spatula (you could use butter as well). Take one large flour tortilla and place it in the pan. Flip the tortilla over a few times, 10 seconds between flips. Air pockets should begin to form within the tortilla. Sally Vargas.
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Meanwhile, heat the now-clean cast iron skillet over high heat. Add a tablespoon of butter and melt. Carefully transfer the quesadilla to the pan and immediately turn the heat down to medium-low. Cook until the underside is a nice golden brown, about 3 minutes. Flip and cook until the other side is golden brown as well, about 3 more minutes.
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Instructions. Add diced bacon to a 12-inch cast iron skillet over medium heat. Cook until just crisp. Remove the bacon from the skillet with a slotted spoon. Add chicken to skillet with bacon drippings. Cook, stirring often, until chicken has cooked throughout and browned lightly. Pour in buffalo sauce and add garlic salt to the chicken.
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Bring to a simmer, and cook until just thickened, about 2 minutes. Remove the chicken mixture from the skillet and set aside. Wipe the skillet clean. Return the skillet to medium-high heat. Working with one tortilla at a time, spread 1 tablespoon of butter on 1 side of the tortilla.
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1 tsp dried epazote or oregano (preferably Mexican) To serve. Salsa and soured cream or crumbled lancashire cheese and shredded iceberg lettuce. Lay a tortilla in a hot pan and top with cheese.
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Heat a dry cast-iron skillet over medium-low heat (no butter or oil needed!). When hot, add the quesadilla and cook for 1 to 2 minutes per side, or until the cheese melts and the tortilla turns golden brown. If the tortilla is browning faster than the cheese is melting, turn down the heat. Slice into wedges, and serve!
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Lower heat to medium low. Place approximately ¼ cup of the black bean mixture in the center of a tortilla. Top with 1 tablespoon of cheese. Repeat until the tortillas are filled with quesadilla mixture. Cook two quesadillas at a time, 2-3 minutes per side, until tortilla is crisp and cheese is melted. Repeat with remaining 2 quesadillas.
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In a large nonstick skillet over medium-high heat, heat 1½ tablespoons of oil until shimmering. Add the chicken and cook, undisturbed, until golden brown on the first side, 2 to 3 minutes. Flip the chicken, reduce the heat to medium, and continue cooking until the chicken is cooked through, 3 to 4 minutes more.
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Set a large cast-iron skillet over medium heat and spray the inside with nonstick cooking spray. Place a tortilla inside the skillet and sprinkle the whole tortilla with ½ cup of quesadilla cheese. Layer ¼ of the carne asada, ¼ cup of pico de gallo, and a few jalapenos on one half of the tortilla, then sprinkle the whole thing with ¼ cup of.
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1 servings. Coat a well-seasoned cast-iron pan (you can use a nonstick pan if you're feeling timid) with the oil, wiping out the excess with a paper towel, and warm the pan over medium-high heat. Add a tortilla to the pan and toast until just beginning to brown, about 2 minutes, then remove and reserve. Add half of the cheese to the pan.
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Step 3: Assembling and Cooking the Quesadilla. Place a tortilla in your preheated skillet. Add a layer of cheese, followed by your fillings, then another layer of cheese. Top it off with a second tortilla. Cook until the bottom tortilla is golden-brown, then flip and repeat on the other side.
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Preheat your waffle iron or panini press to medium high. Brush one side of the tortilla with oil and place that side down on your worksurface. Add a thin layer of toppings to half the tortilla.
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Turn off the heat and set aside. Heat a cast iron or non-stick skillet over medium heat and place a tortilla in the pan. After ~1 minute the tortilla should be warm and pliable. Spread ~1/4 of the quesadilla filling over half of the tortilla then fold the tortilla over to enclose the filling.
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Once the chicken is cooked and coated in a thick sauce, transfer it to a bowl. Wipe down the skillet and return to the element. Add a quesadilla to the skillet and portion out the chicken and shredded cheese. Fold the tortilla in half. Cook for 2 minutes and flip. Cook for 1-2 minutes, remove from skillet. Repeat.
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Follow these tips for ideal pre-cooking heat: Preheat Gradually: Place the skillet on the stovetop over low to medium heat. Gradually increase the heat to avoid sudden temperature changes that may cause warping. Heating Time: Allow the skillet to heat for at least 5 to 10 minutes before adding any ingredients.
