Cream Cheese, Green Chilies, & Black Olive Tortilla Recipes
Cream cheese, green chilies and black olive quesadillas are really easy to make with a quarter cup of black olives and a few other items. Make cream cheese, green chilies and black olive quesadillas with help from an experienced culinary professional in this free video clip.
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My name is Chef Egg with Cooking with Egg TV out of Baltimore, Maryland. And I'm going to show you how to make quesadillas with green chilies, black olives and cream cheese. Now for this recipe we are going to need a third of a cup of softened cream cheese. A quarter of a cup of chopped black olives. A quarter of a cup of diced white onion. A half a cup of cheddar cheese. A quarter of a cup of canned green chilies. A tablespoon of fresh chopped cilantro. A tablespoon of fresh lime juice. And two flour tortillas. Now the first step in making our quesadillas is creating the filling for the quesadilla. And what we are going to do is mix together all of our ingredients in a bowl until it's a homogenous mixture. So we are going to take our cream cheese, white onion, black olives, cheddar cheese, canned green chilies, cilantro, and lime juice. Now we are going to mix this up until it all comes together in one smooth mixture. Now to toast our quesadillas we are going to use this cast-iron pan. And the reason cast-iron is so great is that it holds a lot of heat. It cooks evenly all the way around. It's also really inexpensive and lasts forever. So what we are going to do is place our two quesadillas in this pan and toast them very lightly on one side. Now we place the tortillas in a medium hot skillet and we are going to brown it on one side. That one side is going to be the side that we spread our filling onto. When we brown the tortilla on both sides you get even more toasty flavor. So right when it's golden brown on one side we're ready to rock and roll. Now we are going to take our second tortilla, throw it in the pan while we spread our filling on the first tortilla. Alright so we've got this warm toasted tortilla. We are going to take our cheese mixture and spread it evenly all over the tortilla. You can already start to see the cheese melting. Now that looks great. We are going to top this with our second tortilla then place the whole thing back into the pan until both sides are golden brown. Now once you can start to see the cheese oozing out of the side it's time to very carefully flip this. And that is perfect. It's golden brown and nice and crispy. This looks phenomenal. We've got a beautiful toasty color and flavor on both sides. So what we are going to do is carefully take this out of the pan. Now the amateur mistake would be to cut this and dig right in. But now what we're dealing with is molten hot cheese. So to be safe let it sit for a minute or tow. Let that cheese cool down. And after it cools down we can cut it and serve it. The cheese has cooled and now it is time to slice, serve and eat the quesadilla. So what we are going to do is take our knife, nice and crunchy. Cut it into quarters. Fan it out on our plate, you can see that cheese is coming out, looks beautiful. We've got our beautiful quesadilla on our platter. We've got some cilantro, onion and tomato, and some lime for garnish. And now it's time to eat. My name is Chef Egg with Cooking with Egg TV out of Baltimore, Maryland. And that's how you make quesadillas with green chilies, black olives, and cream cheese.