The Rural Health Initiative’s 12th Annual Wine & Cheese Tasting fundraiser on Friday, February 12, 2016 at the Main Event in Cecil provides an evening full of fun, featuring a tasty variety of wine, cheese, light snacks, and activities. There’s something for everyone.

The Shawano Area Dairy Promotions selects a featured item to prepare and serve for attendees.

This year, the featured item…..

Quesadilla Bites

Three tasty options to pick from:

 

Best Chicken Quesadilla

by Chow Food Team

Ingredient List

1. 1 cup shredded Monterey Jack cheese
2. 1 cup shredded Sharp Cheddar cheese
3. 4 (10”) flour tortillas
4. 1 ½ cup shredded cooked chicken
5. 2 Tablespoons coarsely chopped fresh cilantro
6. Salsa (optional)
7. Sour Cream (optional)

Instructions

1. Combine the cheeses in medium bowl.
2. Heat large frying pan/griddle over medium heat, place tortilla in pan and sprinkle with ½ of the chicken, ½ cilantro, ½ of the cheese mix. Top with a 2^nd tortilla and cook until the underside of the bottom tortilla is golden brown, about 3 minutes.  Using spatula, carefully flip and cook the underside until golden brown, about 2-3 minutes more.
3. Slide the quesadilla onto a cutting board and cut into wedges. Serve topped with salsa and sour cream if desired.

Makes 2 (10 inch) quesadillas

 

Confetti Quesadilla

Ingredient List for Cilantro – Yogurt Dip

1. 1 cup plain Greek yogurt
2. ¼ cup finely chopped fresh cilantro
3. ½ teaspoon ground cumin

Instructions

Stir together yogurt, cilantro and cumin in small bowl; set aside.

 

Ingredient List for Quesadillas

1. 1 (10 ounce) package 6 inch soft corn tortillas
2. 2 cups shredded Colby Jack cheese
3. ½ cup corn kernels
4. ½ cup black beans
5. ½ cup coarsely chopped fresh cilantro
6. 1 red bell pepper, finely chopped (1 cup)
7. 1 jalapeno pepper, seeded and finely chopped

Instructions

1. Lay 6 tortillas on work surface. Divide the cheese, corn, beans, cilantro, and peppers among the tortillas. Cover each with a second tortilla.
2. Spray griddle with non – stick cooking spray. Cook over medium heat, 2-3 minutes each side.
3. Cut quesadilla into wedges, serve with a dollop of the cilantro-yogurt dip.

Spinach Quesadilla

by Taste of Home

Ingredient List

1. 4 cups fresh baby spinach
2. 4 green onions, chopped
3. 1 small tomato, chopped
4. 2 Tablespoons lemon juice
5. 1 teaspoon ground cumin
6. ¼ teaspoon garlic powder
7. 1 cup shredded Monterey Jack cheese or Mexican cheese blend
8. ¼ cup Ricotta cheese
9. 6 flour tortillas (6inch)
10. ¼ sour cream

Instructions

1. Place the 1st six ingredients in large non-stick skillet; cook and stir over medium heat until spinach is wilted. Remove from pan, stir in cheese.
2. Place 3 tortillas on griddle, top with 1/3 mixture and top with 3 remaining tortillas. Cook over medium heat, 1-2 minutes on each side or until golden brown.  Cut into wedges, serve with sour cream.

Makes 3 (6 inch) quesadillas.