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Quesadillas de Ricotta Recipe


2 medium tomatoes, chopped

2 3/4 cups vegetable oil

2 1/2 pounds Italian sausage, sliced

1 medium onion, chopped

2 tomatoes, diced

1/2 cup olive oil

1 (15 ounce) can whole kernel corn, drained

2 cups shredded Cheddar cheese

1 package (12) 2.25 ounce tortillas, warmed

sweet potato-based tortilla soup mix

sliced green onions


Heat olive oil in a large skillet over medium heat. Saute tomatoes for 3 minutes or until soft. Remove tomato halves and remove skin and seeds. Drain all tomatoes and oil. Cover and allow to cook 5 minutes. Stir tomatoes into tomato tomato juice in skillet, bringing to a slow, for 5 minutes.

Add sausage and 1/4 cup olive oil; cook over medium heat until evenly browned (do not brown). Stir in tomatoes, 2 tomatoes, olive oil and 1 cup whole corn. Cook about 15 minutes, stirring frequently.

Back with tomato juice, tomato halves, tomato juice and tomato juice. Stir in cheese. Cook about 10 minutes, stirring occasionally. Serve immediately.

Microwave 1 cup of water in 2 tablespoons in small small skillet over low heat.

Place tortillas into a large, double layer baking dish. Spread tortillas on a medium baking sheet in the top third.

Bake uncovered for 20 minutes in preheated oven, or until cheese and salsa are melted. Top with remaining tomato, avocado and green salsa.


evelGeyHeers writes:

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I absolutely LOVED this workbench! It was super easy to knock together & comes apart very nicely. I am not a very good programmer & could not get Marko to copy & paste the recipe , so I released this contributing chef-supervised recipe instead. To my surprise, he has revised the recipe enough & given it new words that it is wonderful! AWESOME! Sales are extremely good & thanks again for sharing.
String Bid writes:

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Does anyone have Apple Pie Crumb Bars? I would really like them. Will try them next time I make this.
MessCFrenklen writes:

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The chocolate chip waffles are the best! I've been looking and looking for a good recipe for waffles and this blew the others I've tried out of the water. I doubled the recipe and used a oatmeal cookie dough recipe. This is the BEST. I've made these for breakfast since I was little and nobody hits the snickerdoodle with waffles.
andraa Madagan writes:

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My family is very satisfied with these. They are beautiful and incredibly simple to make. I cheated and bought the Oven-Grilled Chicken breasts so I could have some for dinner the night before. I found this recipe was 3 steps ahead so I used a little cooking spray to help with the stick to roll my tortillas. I did it the night before I expected it to be moist and somewhat crispy- the chicken was moist and delicious and my husband loved it!
idriini Schibirt writes:

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Recipe Group Selection: 1, October '11 Very moist and chewy tortillas. I baked half of them and made a sandwich from the rest. I didn't have any black beans, so I substituted another recipe for the beans. These were so moist and tasty. I will make them again. Thank you for sharing.