Cheese N Rice Quesadillas Recipes

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CHEESE 'N RICE QUESADILLAS



Cheese 'N Rice Quesadillas image

Spice up your next party with our Cheese 'N Rice Quesadillas appetizer recipe that combines green chiles and Mexican rice to create cheesy out-of-this-world quesadillas.

Provided by Knorr

Categories     Trusted Brands: Recipes and Tips     Knorr®

Time 20m

Yield 20

Number Of Ingredients 6

2 cups water
1 tablespoon I Can't Believe It's Not Butter!® Spread
1 (5.4 ounce) package Knorr® Fiesta Sides™ - Mexican Rice
1 (4 ounce) can chopped green chiles, drained
10 (6 inch) flour tortillas
1 ¼ cups shredded Monterey Jack cheese

Steps:

  • Bring water, spread, Knorr® Fiesta Sides™ - Mexican Rice and chilies to a boil in medium saucepan.
  • Reduce heat to low and simmer uncovered, stirring occasionally, until rice is tender, about 10 minutes. Let stand 10 minutes.
  • Place 5 tortillas on baking sheet. Top tortillas with rice mixture, then cheese and another tortilla.
  • Broil until tortillas are lightly toasted and cheese is melted, turning once.
  • Cut each quesadilla into 4 wedges and serve, if desired, with guacamole, sour cream and/or chopped fresh cilantro.

Nutrition Facts : Calories 109.1 calories, Carbohydrate 10.5 g, Cholesterol 6.3 mg, Fat 4 g, Fiber 1.5 g, Protein 3.9 g, SaturatedFat 1.7 g, Sodium 214.9 mg, Sugar 0.5 g

CHEESE QUESADILLAS



Cheese Quesadillas image

Super satisfying and ready in less than 10 minutes, it's no wonder quesadillas are a mealtime favorite. In Mexico they're typically made with Oaxaca cheese, however Cheddar, jack or colby provide an impressive melt too! Enjoy with homemade salsa and avocado.

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Yield 4 to 6 servings (1 1/3 cup salsa)

Number Of Ingredients 9

Twelve 5-inch corn tortillas
1/2 pound Cheddar, Monterey Jack or Colby cheese, thinly sliced
4 tablespoons (1/2 stick) unsalted butter
1 pound vine-ripened tomatoes (about 2 tomatoes)
1/4 small red onion
2 to 3 tablespoons chopped fresh cilantro
Hot sauce such as chipotle or Mexican green chili sauce to taste (about 1/2 teaspoon)
Kosher salt
1 Hass avocado, halved, seeded, and sliced

Steps:

  • Lay 6 tortillas on a work surface. Divide the cheese among the tortillas. (Its best to leave about an inch border on the edge of the tortilla uncovered to allow for the spread of the melting cheese.) Top with remaining tortillas and press gently to seal. Melt 1 tablespoon butter in a small skillet. Carefully place a quesadilla in the skillet and fry, turning once, until golden and little bubbles appear on both sides, about 4 to 5 minutes total. Repeat with the remaining quesadillas, wiping out the pan between batches if the butter burns, and adding more butter, as needed.
  • While the quesadillas cook make the salsa: Halve the tomatoes and grate them on the largest holes of a box grater into a bowl, discarding the skins. Grate the onion into the tomato, and stir in the cilantro, hot sauce, and salt, to taste.
  • Cut each quesadilla into 4 wedges with a pizza wheel or knife and serve with the salsa and avocado.

CHEESE QUESADILLAS



Cheese Quesadillas image

Provided by Bobby Flay

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 4

8 flour tortillas
2 cups grated Cheddar cheese
2 cups grated Jack cheese
Olive oil

Steps:

  • Brush 4 tortillas lightly on one side with the oil. Place 4 tortillas on the grill oiled side down. Top with cheese to taste and another tortilla on each. Turn quesadillas when bottoms are browned and cheese begins to melt. Brown on the other side. Serve hot.

TWO-CHEESE QUESADILLAS



Two-Cheese Quesadillas image

When we have to eat on the run, I turn to this tasty recipe because it comes together in a snap. Best of all, I can customize the ingredients to satisfy each member of my family. If someone doesn't care for onions, I simply omit them from their quesadilla. -Sharron Kemp, High Point, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2-4 servings.

Number Of Ingredients 7

4 flour tortillas (8 inches), warmed
1 cup shredded cheddar cheese
1 cup shredded part-skim mozzarella cheese
2 small tomatoes, finely chopped
1/2 cup finely chopped green pepper
1/4 cup chopped onion
Salsa and sour cream

Steps:

  • Place tortillas on a griddle. Sprinkle each tortilla with the cheeses, tomatoes, green pepper and onion. Fold over and cook over low heat for 1-2 minutes on each side or until cheese is melted. Serve with salsa and sour cream.,

Nutrition Facts : Calories 337 calories, Fat 16g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 555mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 1g fiber), Protein 18g protein.

CHEESE QUESADILLAS



Cheese Quesadillas image

Three ingredients are all you need for Luke Walker's Mexican twist on grilled cheese. The Unionville, Ontario teenager says the tasty wedges are ideal as an after-school snack or with soup at lunchtime. Youngsters can easily assemble the quick quesadillas but should get an adult's help popping them under the broiler.

Provided by Taste of Home

Categories     Appetizers     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 3

4 flour tortillas (6 inches)
1/2 cup salsa
2/3 cup shredded cheddar cheese

Steps:

  • Place two tortillas on a greased baking sheet. Top each with salsa, cheese and remaining tortillas. Broil 4 in. from the heat for 3 minutes on each side or until golden brown. Cut into four wedges.

Nutrition Facts : Calories 167 calories, Fat 8g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 477mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.

CHEESE 'N RICE QUESADILLAS



Cheese 'N Rice Quesadillas image

Spice up your next party with our Cheese 'N Rice Quesadillas appetizer recipe that combines green chiles and Mexican rice to create cheesy out-of-this-world quesadillas.

Provided by Knorr

Categories     Knorr®

Time 20m

Yield 20

Number Of Ingredients 6

2 cups water
1 tablespoon I Can't Believe It's Not Butter!® Spread
1 (5.4 ounce) package Knorr® Fiesta Sides™ - Mexican Rice
1 (4 ounce) can chopped green chiles, drained
10 (6 inch) flour tortillas
1 ¼ cups shredded Monterey Jack cheese

Steps:

  • Bring water, spread, Knorr® Fiesta Sides™ - Mexican Rice and chilies to a boil in medium saucepan.
  • Reduce heat to low and simmer uncovered, stirring occasionally, until rice is tender, about 10 minutes. Let stand 10 minutes.
  • Place 5 tortillas on baking sheet. Top tortillas with rice mixture, then cheese and another tortilla.
  • Broil until tortillas are lightly toasted and cheese is melted, turning once.
  • Cut each quesadilla into 4 wedges and serve, if desired, with guacamole, sour cream and/or chopped fresh cilantro.

Nutrition Facts : Calories 109.1 calories, Carbohydrate 10.5 g, Cholesterol 6.3 mg, Fat 4 g, Fiber 1.5 g, Protein 3.9 g, SaturatedFat 1.7 g, Sodium 214.9 mg, Sugar 0.5 g

CHEESE QUESADILLAS



Cheese Quesadillas image

These are the best cheese quesadillas! They make a terrific meatless entree paired with beans and rice or an excellent appetizer cut into thinner wedges.

Provided by Tearanii

Categories     Cheese

Time 22m

Yield 4-6 serving(s)

Number Of Ingredients 11

8 10-inch flour tortillas
1/4 cup butter
1 (3 ounce) package cream cheese
1/4 cup finely chopped green onion
1 medium tomatoes, finely chopped
1 dash salt
3 cups shredded colby-monterey jack cheese
1 (4 ounce) can diced jalapenos (optional)
sour cream (optional)
guacamole (optional)
salsa, on the side (optional)

Steps:

  • Lightly spread one side of each tortilla with butter; place four tortillas buttered side down on large skillet or griddle (may have to cook in batches).
  • Whip cream cheese until fluffy; stir in onions, tomato and salt.
  • Spread on tortillas in skillet to within 1/2-inch of edge; sprinkle on Colby Jack cheese and jalapeno.
  • Top with remaining tortillas, buttered side up.
  • Cook on medium heat until bottom is lightly browned, about 2 minutes.
  • Carefully flip quesadillas over to brown other side.
  • Remove from heat and cut into 4 or 6 wedges.
  • Serve with sour cream, guacamole and/or salsa.

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