Recipe: Quesadillas for a Crowd (12 servings)

QUESADILLAS FOR A CROWD

4 (10-inch) or 6 (8-inch) or 10 (6-inch) flour tortillas
Oil for brushing tortillas
Filling of choice (recipes follow)

Adjust oven rack to lowest position and heat oven to 500 degrees F.

Lightly brush tortillas with oil and place oiled side down on a foil-lined 18- by 12-inch rimmed baking sheet or jelly roll pan. Sprinkle cheese from filling of choice (or spread cream cheese) over half of each tortilla, leaving a 1/2-inch border.

Top each tortilla half with remaining filling ingredients, placing them on tortillas in order listed. Fold tortillas over filling. Place another baking sheet of similar size over quesadillas to weight them.

Bake until bottoms are golden brown, 6 to 8 minutes (larger ones will need a few extra minutes). Turn quesadillas over and continue to bake, uncovered, until golden brown on second side, about 3 minutes longer.

Transfer to a cutting board and let cool slightly, about 1 minute. Cut into wedges and serve.

FILLINGS:

QUESADILLAS WITH SPICY CHEESE AND SCALLIONS:
4 ounces of packaged shredded Mexican- or taco-flavored cheese
4 scallions, thinly sliced

QUESADILLAS WITH SHRIMP, FETA AND SCALLIONS:
4 ounces feta cheese, crumbled (about 1 cup)
1/2 pound peeled, cooked shrimp, split lengthwise and patted dry
4 scallions, thinly sliced
Dried oregano for sprinkling

QUESADILLAS WITH ZUCCHINI, GREEN CHILIES AND STRING CHEESE:
4 ounces string cheese (or mozzarella), pulled into shreds
1 large zucchini (about 8 ounces), cut into 1/4-inch thick rounds, tossed with oil and salt and pepper and broiled until spotty brown on both sides, about 8 minutes total.
1 can (4.5 ounces) chopped green chilies, drained

Makes 12 servings
Source: Perfect Recipes for Having People Over by Pam Anderson