Game Day Quesadilla Bite Flight

Name: Game Day Quesadilla Bite Flight
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 5 quesadillas or 1-2 quesadilla bite flights
Ingredients: <b>Homemade Tortillas</b>3 cups of all-purpose flour; 1 cup warm water; 1 tsp salt; ⅓ cup https://www.tillamook.com/products/butter/unsalted-butter; <b>Quesadilla Bite Flight</b>2 cups https://www.tillamook.com/products/cheese/whole-milk-mozzarella-shredded; 1 cup Tillamook https://www.tillamook.com/products/cheese/triple-cheddar-blend-shredded; ⅓ cup black beans (canned); ¼ cup yellow onion; ⅓ cup corn (canned); ¼ cup fresh jalapeño; ½ cup shredded chicken breast; 10 tortillas (see ingredients list above for Homemade Tortillas)

By: Katerina Mangini & Caraway

Foodie and wellness content creator, Katerina Mangini shared her ideal game day snack flight made up of three different flavors of quesadilla bites: Chicken & Cheddar, Corn & Jalapeño, and Black Bean & Onion — all perfected by homemade tortillas as well as Tillamook Whole Milk Mozzarella and Triple Cheddar Blend Farmstyle Shreds.

1HR serves 5 quesadillas or 1-2 quesadilla bite flights

Ingredients

Homemade Tortillas

3 cups of all-purpose flour
1 cup warm water
1 tsp salt
⅓ cup Tillamook Extra Creamy Unsalted Butter

Quesadilla Bite Flight

2 cups Tillamook Whole Milk Mozzarella Farmstyle Shreds
1 cup Tillamook Triple Cheddar Blend Farmstyle Shreds
⅓ cup black beans (canned)
¼ cup yellow onion
⅓ cup corn (canned)
¼ cup fresh jalapeño
½ cup shredded chicken breast
10 tortillas (see ingredients list above for Homemade Tortillas)

In a bowl or the bowl of a stand mixer, combine your all purpose flour, warm water, salt, and unsalted butter. Knead until a smooth tortilla dough is formed (about 3-5 minutes, less with an electric stand mixer).
Form 8-10 small dough balls and allow them to rest at room temperature for a minimum of 30 minutes.
As the dough is resting, prep your quesadilla filling ingredients by dicing the onion and jalapeño, straining and rinsing your black beans and corn, and shredding your cooked chicken breast if not pre-shredded.
Once the dough has rested, flatten each small piece into a circle about ¼” in thickness (or thinner if desired) using a grill press — I use the Caraway Grill Press.
- Tip: If you don’t have a tortilla or grill press, you can also use 2-3 heavy books, placing a piece of parchment paper in between the dough and the books.
Bring a pan to medium-high heat with a neutral oil or butter, and cook each tortilla for 60-90 seconds each side, or until golden brown bubbles begin forming. Keep the tortillas warm in a warming sleeve or a clean kitchen towel!
Lower your pan to low-medium heat while you form your quesadillas.
Once you’ve made all of your tortillas, begin filling your quesadillas one by one — I like to do one layer of Tillamook Farmstyle Shreds on the tortilla, then add a layer of filling, then another layer of cheese before covering with a second tortilla.
Cook the quesadillas in your pan for 2-3 minutes each side, or until both sides of the tortilla are golden brown and the cheese is melted.
Cut each quesadilla into 4-6 individual triangles, serve with fresh salsa, guacamole, queso, or on their own! Enjoy!
- Tip: You can make the tortilla dough a day ahead and allow it to rest overnight in the refrigerator, wrapped tightly. Ensure you bring them out and come to room temperature for at least 30 minutes before forming on the day of cooking.