Cheese Crusted Fajita Veggie Quesadillas Recipes

CHICKEN FAJITA QUESADILLAS

Steps:

• 1.Cut each chicken breast lengthwise in 3 strips; cut crosswise into thin pieces.
• 2.Combine with the fajita seasoning and mix well.
• 3.Heat the oil in a large skillet over medium heat.
• 4.Add the chicken and cook 7 to 8 minutes or until no longer pink in the center, stirring frequently.
• 5.Stir in the bell peppers and onion. Cook the vegetables for 5 to 7 minutes or until the vegetables are tender.
• 6.For each quesadilla, sprinkle ¼ cup Cheddar cheese on half of a tortilla. Spoon about ½ cup of the chicken mixture over the cheese. Top with ¼ cup Monterey Jack cheese and fold the tortilla over, forming a half moon. Press lightly.
• 7.Spray a skillet or griddle with cooking spray; warm to medium heat.
• 8.Lightly brown each quesadilla for 2 to 3 minutes per side until the cheese is melted.
• 9.Cut each into 4 wedges and serve with sour cream.

ROASTED VEGGIE QUESADILLAS

Steps:

• In a large bowl, combine the first 9 ingredients. Transfer to a 15x10x1-in. baking pan. Bake at 425°until potatoes are tender, 24-28 minutes., In a small bowl, combine cheeses. Spread 1/3 cup vegetable mixture over half of each tortilla. Sprinkle with 1/4 cup cheese; fold tortillas to close. Cook in a greased cast-iron skillet or griddle over low heat until cheese is melted, 1-2 minutes on each side.

ONE-PAN PARMESAN-CRUSTED VEGETABLE QUESADILLAS

Steps:

• Combine the 2 ounces Parmesan with the mozzarella and Cheddar with your fingers in a small bowl and set aside.
• Wrap the spinach in paper towels to remove excess moisture. Transfer to a large bowl and add the quinoa, corn and beans. Stir to combine and set aside.
• Heat a large nonstick skillet over medium heat.
• Meanwhile, place the tortillas on a clean work surface. Working on only the lower halves, divide 1/2 of the cheese blend among the 4 tortillas; top with the spinach-quinoa filling, then sprinkle on the remaining cheese blend. The cheeses are usually salty enough, but season with salt and pepper, if desired. Fold each tortilla in half to make a half-moon.
• Spray the preheated skillet with nonstick cooking spray for about 3 seconds to coat. Add 2 of the quesadillas to the skillet and cook until the cheese starts to melt and the tortillas are light brown, about 3 minutes. Transfer the quesadillas, cooked side-down, to a plate. Repeat with the remaining 2 quesadillas.
• Sprinkle 1/4 cup of the Parmesan into the skillet in a half-moon shape, then place 1 quesadilla, cooked side-up, directly on the Parmesan to create a crust. Continue to cook until the Parmesan crust browns and the cheese filling is fully melted, about 3 minutes. Remove from the heat and repeat with the remaining Parmesan and quesadillas. Serve immediately or make ahead and keep warm (see Cook's Note).

GOAT CHEESE 'N' VEGGIE QUESADILLAS

Steps:

• Place the first six ingredients in an ungreased 15x10x1-in. baking pan. Combine the oil, lemon juice, chili powder and cayenne; drizzle over vegetables and toss to coat. Bake, uncovered, at 400° for 35-40 minutes or until tender, stirring once. Stir in cilantro. , Spread 1 tablespoon goat cheese over one side of each tortilla. Place two tortillas, plain side down, on an ungreased baking sheet; spread each with 2/3 cup vegetable mixture. Top each with another tortilla. Repeat. Bake at 400° for 5-10 minutes or until golden brown. Cut each quesadilla into six wedges. Serve warm.

VEGGIE FAJITA QUESADILLAS

Steps:

• Heat the oil in a large skillet, over medium-high heat. Once hot, add the mushrooms, poblano peppers, and onions. Saute the veggies until the onions are translucent and the mushrooms begin to brown, or about 5-7 minutes.
• Sprinkle the salt over the veggies. Add the garlic cloves, and saute for another 1-2 minutes until fragrant.
• Turn off the heat, and gently stir the spinach into the veggie mixture until slightly wilted. Squeeze the lime juice over the veggies.
• Assemble the quesadillas: Spread some of the shredded cheese over one half of each tortilla. Evenly distribute the veggie mixture over the top of the cheese layer. Add another layer of cheese over the veggies. Fold the other side of each tortilla over the veggies and cheese.
• Heat the skillet again (wipe it out, if needed), or use a griddle for this next step. Brush one side of the quesadillas with a small amount of oil. Place the oiled side of the quesadillas down in the hot skillet, and cook for 2-3 minutes, until golden and crispy. Before flipping, brush the other side of the quesadillas with oil. Flip the quesadillas and cook for 2-3 minutes, until golden and crispy.
• Serve warm with guacamole, salsa, and/or sour cream.

THREE CHEESE VEGGIE QUESADILLAS

Steps:

• In a medium sized bowl mix the cheeses together and set aside, covered, in the refrigerator until ready to use.
• In a hot saute pan over medium heat the olive oil. When the oil is hot, add the jalapeno chili, garlic, tomato, scallion, zucchini, and oregano and saute for 2 minutes. Fold in the cilantro and set aside.
• Place the tortillas in a hot dry saute pan over medium heat or on a hot grill and spoon 2 tablespoons of the vegetable saute and 2 tablespoons of the cheese mixture on to each tortilla. Fold the tortillas in half and toast each side for 1 to 2 minutes until the cheese starts to melt. Cut each tortilla in thirds and arrange on a serving plate garnished with spinach and Swiss chard.

FAJITA QUESADILLAS

Steps:

• Heat 2 teaspoons oil in a 10-inch skillet over medium heat; cook and stir onion and green bell pepper in the hot oil until onions are softened, 5 to 10 minutes. Season mixture with salt and transfer to a bowl.
• Brush 1 side of each tortilla with remaining oil. Place 1 tortilla, oil-side down, in the same skillet; sprinkle with 1/2 the steak, 1/2 the onion mixture, and 1/2 the Mexican cheese mixture. Place a second tortilla, oil-side up, onto cheese layer, pressing down with a spatula to seal.
• Cook quesadilla over medium heat until cheese melts and tortillas are browned, 3 to 4 minutes per side. Remove quesadilla from skillet and cut into wedges. Repeat with remaining ingredients for second quesadilla.