STEAK AND GREEN CHILE QUESADILLAS
Steak and Green Chile Quesadillas - Tender grilled flank steak, tons of cheese, and fire roasted green chile make this quesadilla one of the best!
Provided by Eric
Number Of Ingredients 11
Steps:
- Marinate the fajita flap meat in Eric's Chicken & Steak Fajita Marinade (or your favorite) for 2 hours.
- Fire your grill.
- Grill the meat over direct heat for 2 minutes per side (or to your desired doneness). Remove to a plate and tent with foil. Allow to rest about 10 minutes.
- On a cutting board, slice the meat against the grain into strips. Then cut it into bite sized pieces. Set aside.
- Brush 1 side of each tortilla with olive oil.
- Heat a flat griddle over medium heat.
- Place a tortilla oil side down. Top with cheese, meat, onions, peppers, tomatoes, cilantro, and more cheese. Top with a second tortilla.
- Grill on each side until browned and the cheese is melted. Remove to a cutting board.
- Cut the quesadilla into 4 pieces using a pizza cutter.
- Plate the quesadilla and top with sour cream and chopped tomato.
- Garnish with cilantro.
- Enjoy!
CHILI BEEF QUESADILLAS
Served in whole wheat tortillas, these scrumptious beef and veggie quesadillas pack a healthy dose of fiber. They're spicy enough to suit my husband, but mild enough to please our 2-year-old son. Robyn Larabee - Lucknow, Ontario
Provided by Taste of Home
Categories Appetizers Lunch
Time 40m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large nonstick skillet over medium heat, cook beef and onion until meat is no longer pink; drain. Remove and keep warm. In the same skillet, cook and stir the mushrooms, zucchini, carrot, garlic, chili powder, salt and pepper sauce until vegetables are tender. Stir in the tomatoes, cilantro and beef mixture., Spritz one side of each tortilla with cooking spray; place plain side up in a 15x10x1-in. baking pan coated with cooking spray. Spoon beef mixture over half of each tortilla; sprinkle with cheese. Fold tortillas over filling., Bake at 400° for 5 minutes. Carefully turn over; bake 5-6 minutes longer or until cheese is melted. Cut into wedges.
Nutrition Facts : Calories 353 calories, Fat 12g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 475mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges
GRILLED GREEN CHILI QUESADILLAS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat a grill pan over high heat. Place whole chiles on grill and char all over. about 10 minutes. Remove from heat and split chiles. Scrape away seeds with a spoon and slice.
- Heat a large nonstick skillet or griddle over medium high heat. Char the tortilla and blister it on 1 side, 20 seconds, then flip tortilla. Cover half of the tortilla with cheese and chilies, then fold over. Press down gently with spatula. Cook quesadilla 15 seconds more on each side, transfer to a cutting board. Repeat. Pile up 2 completed quesadillas at a time and cut into 3 generous wedges. The yield will be 12 pieces from 4 quesadillas. Serve slices on a large platter with small dishes of salsa verde and sour cream for topping. Garnish the platter and toppings with chopped cilantro.
BEEF AND GREEN CHILE ENCHILADAS
Try these easy, cheesy ground-beef enchiladas, complete with sassy sauce and mild chiles.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In 10-inch nonstick skillet, cook ground beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain. Add corn; cook and stir about 3 minutes or until corn is thawed. Stir in sour cream, green chiles and 1 cup of the cheese.
- Spread about 1/4 cup of the enchilada sauce in 13x9-inch (3-quart) glass baking dish. Spread about 2 teaspoons enchilada sauce on each tortilla. Top each with 2/3 cup beef mixture. Roll up tortillas; place seam side down over enchilada sauce in baking dish.
- Drizzle remaining enchilada sauce evenly over filled tortillas. Sprinkle with remaining 1 cup cheese. Spray sheet of foil with cooking spray; place sprayed side down on baking dish and seal tightly.
- Bake at 350°F. for 45 to 50 minutes or until thoroughly heated. Serve garnished with lettuce, tomato and additional sour cream.
Nutrition Facts : Calories 505, Carbohydrate 35 g, Cholesterol 95 mg, Fat 2, Fiber 3 g, Protein 30 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 5 g
GREEN CHILE AND CHICKEN QUESADILLAS
Provided by Six Sisters
Yield 8
Number Of Ingredients 9
Steps:
- Heat large skillet over medium heat.
- Top half of a tortilla with cheese, chicken, onion, chiles, and peppers.
- Fold tortilla in half and press down.
- Lightly brush melted butter on both sides of tortilla and place on skillet, cooking 1-2 minutes on each side.
- Repeat with remaining ingredients.
- Serve with salsa and guacamole.
GREEN CHILE BREAKFAST QUESADILLAS
If there is one ingredient absolutely necessary for traditional New Mexican cooking, it is the long, spicy, local green chile. Try this easy recipe for a good basic green chile sauce. It adds a Southwestern kick to nearly anything, but it is especially nice spooned liberally over a hearty breakfast quesadilla.
Provided by David Tanis
Categories dinner, lunch, main course
Time 1h
Yield 4 servings
Number Of Ingredients 19
Steps:
- Put butter in a heavy-bottomed saucepan over medium heat. Add onion, season lightly with salt and cook, stirring, until softened but not browned, about 5 minutes. Add garlic and cook for 1 minute more. Sprinkle in flour and stir to coat.
- Add broth a little at a time, whisking constantly until thickened, about 2 minutes. Add chopped chile, cumin, oregano and about 1/2 teaspoon salt. Lower heat and simmer, stirring occasionally, for 15 to 20 minutes. You should have about 3 cups medium-thick sauce. (May be prepared in advance and refrigerated for up to 5 days.) Keep sauce warm.
- Heat oven to 350 degrees. Set a large cast-iron skillet over medium-high heat. Warm tortillas on both sides, one at a time, without allowing them to crisp or brown much. Place tortillas on a baking sheet (you may need 2) and sprinkle each with 2 ounces of the grated cheese. Put in oven to melt cheese.
- Melt butter in a small skillet over medium heat. Add potatoes if using, heat them through and let lightly brown. Season eggs with salt and pepper, pour over potatoes and quickly stir mixture until eggs are soft-scrambled. Remove tortillas from oven and place 1/4 of the cooked egg mixture at the center of each. Fold tortillas in half and transfer to 4 warm plates. Spoon 1/4 cup warm green chile sauce over each quesadilla. Sprinkle with queso fresco and top with cilantro sprigs and avocado slices. Garnish with whole or halved radishes if desired. Serve immediately.
Nutrition Facts : @context http, Calories 887, UnsaturatedFat 29 grams, Carbohydrate 57 grams, Fat 56 grams, Fiber 7 grams, Protein 41 grams, SaturatedFat 22 grams, Sodium 1183 milligrams, Sugar 10 grams, TransFat 1 gram
PICADILLO GROUND BEEF QUESADILLAS
Picadillo is popular Latin comfort food, and it's typically served with rice. But it's equally delicious served as a quesadilla, and it's a great way to use leftover picadillo. Feel free to garnish with some pico de gallo, pickled hot peppers, cilantro, more cheese, or with your favorite toppings.
Provided by lutzflcat
Categories Quesadillas
Time 55m
Yield 12
Number Of Ingredients 17
Steps:
- Place diced potato in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 8 to 10 minutes. Drain.
- Heat oil in a large skillet over medium heat. Add cooked potato and brown on all sides for about 3 minutes. Remove from the skillet and set aside.
- Add ground beef to the skillet; cook and stir until browned, crumbly, and no longer pink in the center, 4 to 5 minutes. Stir in bell pepper, onion, and garlic; cook until softened, 3 to 4 minutes. Drain as much fat from the pan as possible.
- Stir in tomato sauce, water, olive brine, oregano, salt, and pepper until well combined. Add olives, raisins, and reserved potatoes; stir well. Reduce heat to low and simmer picadillo for 8 minutes, stirring occasionally.
- Heat a nonstick skillet over medium heat and spray with cooking spray. Place a tortilla in the hot skillet and cook until browned, 1 to 2 minutes per side.
- Spread about 1/4 cup hot picadillo on one half of the hot tortilla. Top with Mexican cheese, then fold tortilla in half, pressing down with a spatula. Cook until cheese is melted, about 1 more minute. Repeat to cook remaining quesadillas.
- Cut each quesadilla into 3 triangles to serve.
Nutrition Facts : Calories 347.6 calories, Carbohydrate 35.3 g, Cholesterol 39.2 mg, Fat 16.4 g, Fiber 2.8 g, Protein 14.5 g, SaturatedFat 6.7 g, Sodium 639.8 mg
GREEN CHILE QUESADILLAS
Make and share this Green chile Quesadillas recipe from Food.com.
Provided by Barb G.
Categories Lunch/Snacks
Time 30m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Combine cheese, chilies,corn and onions in a bowl.
- Spread 1/3 cup cheese mixture onto ONE HALF of each tortilla.
- Fold tortilla in half.
- Spray large skillet with cooking spray.
- Place 2 Quesadillas in skillet.
- Cook each side over medium-high heat until golden brown and cheese is melted.
- Repeat with remaining ingredients.
- Serve with salsa and cilantro.
Nutrition Facts : Calories 196.7, Fat 9.9, SaturatedFat 5.3, Cholesterol 23.7, Sodium 358.8, Carbohydrate 18.5, Fiber 1.3, Sugar 1.5, Protein 8.6
BEEF QUESADILLAS
Quick-cooking ground beef is the perfect ingredient for on-the-run cooks. Try serving these quesadillas with your favorite taco toppings, such as sour cream, salsa, guacamole, chopped tomatoes, shredded lettuce and sliced olives.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook the beef over medium heat until no longer pink; drain. Stir in the beans, chilies, oregano, cumin and salt. Cook over medium-low heat for 3-4 minutes or until heated through. , Brush one side of each tortilla with butter. Spoon 1/2 cup of the meat mixture over half of unbuttered side. Sprinkle with 1/3 cup cheese; fold in half. , Place on a lightly greased baking sheet. Sprinkle with paprika. Bake at 475° for 10 minutes or until crisp and golden brown. Cut into wedges.
Nutrition Facts : Calories 488 calories, Fat 27g fat (15g saturated fat), Cholesterol 90mg cholesterol, Sodium 960mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 2g fiber), Protein 29g protein.
GREEN CHILI AND MONTEREY JACK QUESADILLAS
Categories Cheese Pepper Vegetarian Summer Tortillas Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Heat 3 tablespoons oil in heavy large skillet over medium heat. Add chilies. Cover and cook until chilies are soft, adding water by tablespoonfuls if chilies become too dark, stirring occasionally, about 10 minutes. Uncover. Add garlic; sauté 1 minute. Transfer to medium bowl. Stir in cilantro. Season chili mixture to taste with salt and pepper.
- Heat 2 teaspoons oil in each of 2 heavy large skillets over medium-high heat. Add 1 tortilla to each skillet. Top each with 1/4 of cheese and 1/4 of chili mixture, then 2 tablespoons salsa. Top each with 1 tortilla. Cook until bottoms are golden brown, about 3 minutes. Turn quesadillas over. Cook until bottoms are golden brown and cheese melts, about 3 minutes. Transfer to cutting board. Cut each quesadilla into 6 wedges. Transfer to platter. Repeat with remaining oil, tortillas, cheese, chili mixture, and salsa. Serve hot.
- *Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.
BEEF-AND-GREEN CHILE QUESADILLAS
Found this recipe in our Sunday Newspaper, sounds good!Leftovers make a quick, delicious lunch when warmed in the microwave.
Provided by DoryJean54
Categories Lunch/Snacks
Time 25m
Yield 10 6 to 8 servings, 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 450*.
- In large skillet,brown ground beef and onion over medium heat, breaking up beef until crumbly, 8 to 10 minutes, or until beef is no longer pink. Pour off drippings.
- Season beef mixture with salt. Add salsa and chiles,stir in cheese. Spoon about 1/4°C beef mixture on one half of each tortilla;fold tortilla to close.
- Arrange tortillas on two baking sheets that have been sprayed with cooking spray. Lightly spray tops of tortillas with cooking spray.
- Bake for 8 to 10 minutes,or until tortillas are lightly browned. For more even browning,switch baking sheets halfway through baking.With pizza cutter, slice quesadillas into wedges to serve.
Nutrition Facts : Calories 411.1, Fat 19.6, SaturatedFat 9.4, Cholesterol 66.5, Sodium 871, Carbohydrate 34.1, Fiber 2.6, Sugar 3.3, Protein 23.9
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