CHEESY BBQ BEEF QUESADILLAS
Say howdy to your new favorite quesadillas! Cheesy beef quesadillas get a Texas-style twang when you spread tangy BBQ sauce on the tortillas.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat grill to medium heat.
- Spread tortillas with barbecue sauce. Top half of each tortilla with meat, vegetables and cheese; fold in half to enclose filling.
- Grill 2 to 3 min. on each side or until golden brown on both sides.
Nutrition Facts : Calories 370, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 780 mg, Carbohydrate 46 g, Fiber 2 g, Sugar 7 g, Protein 20 g
CHEESY ITALIAN BEEF QUESADILLAS
Provided by Jeff Mauro, host of Sandwich King
Time 20m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat a large nonstick skillet over medium heat. On one half of a tortilla, layer some provolone, then a layer of beef, then some roasted peppers. Fold in half to cover the lling. Repeat to make 3 more quesadillas. 2. Add 1 tablespoon olive oil to the skillet. Add 2 quesadillas and cook until golden on the outside and gooey in the middle, 4 to 6 minutes per side. Slide out of the pan and sprinkle lightly with garlic salt. Repeat with the remaining 2 quesadillas. Cut into wedges and serve with giardiniera relish.
THE CHEESIEST QUESADILLAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 3 quesadillas
Number Of Ingredients 5
Steps:
- Roast the chiles by using metal tongs to hold them one-by-one over the flame of your stovetop until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) When totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow them to sweat for a good 20 minutes. Then use a knife to scrape off most of the blackened skin. Stem, seed and finely mince the chiles.
- Butter a large cast-iron skillet generously and set over medium heat. Put 1 tortilla in the skillet and sprinkle on a third of the Monterey Jack and pepper jack cheese, evenly spreading it all the way to the edges so that the surface will be totally covered. Sprinkle on a third of the roasted chiles. Wait for the cheese to mostly melt, then fold half of the tortilla over itself. Cook for 20 more seconds, then flip the half-moon over and cook until the tortilla is buttery and golden, for 30 more seconds. Keep warm and repeat with the remaining tortillas, cheese and chiles. Cut into 4 or 5 wedges each and serve with bowls of chili.
BBQ CHICKEN QUESADILLA RECIPE BY TASTY
Here's what you need: chicken breast, salt, pepper, BBQ sauce, flour tortillas, red onion, monterey jack cheese, cheddar cheese, fresh parsley, BBQ sauce
Provided by Claire Nolan
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large skillet, add chicken breast and season both sides with salt and pepper.
- Cook 15-18 minutes, flipping halfway and adding the onions when you flip the chicken. (Cooking times may vary depending on thickness of the chicken breast).
- Remove the chicken from the pan and continue to stir onions.
- Shred the chicken while onions are cooking.
- Return the shredded chicken to the pan with the onions. Add the BBQ sauce and stir. Remove from the pan and set aside.
- Place a tortilla in a pan and add a layer monterey jack and cheddar cheese on half of the tortilla.
- Place cooked chicken and onions, and top with the rest of each cheese. Fold in half and cook 6 minutes, flipping halfway.
- Serve with extra BBQ sauce and garnish with fresh parsley.
- Enjoy!
Nutrition Facts : Calories 385 calories, Carbohydrate 28 grams, Fat 16 grams, Fiber 0 grams, Protein 30 grams, Sugar 12 grams
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.
BARBECUED BEEF QUESADILLAS
Quickly cook all four quesadillas on a nonstick griddle.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the sour cream, cilantro and lime juice; set aside. Heat barbecued beef according to package directions. Spread four tortillas with refried beans; top each with 1/2 cup beef and 1/4 cup cheese. Top with remaining tortillas. , In a large skillet coated with cooking spray, heat quesadillas over medium heat for 1-2 minutes on each side or until lightly browned. Cut each into four wedges. Serve with shredded lettuce, sour cream sauce and tomatoes if desired.
Nutrition Facts : Calories 726 calories, Fat 25g fat (12g saturated fat), Cholesterol 84mg cholesterol, Sodium 1728mg sodium, Carbohydrate 87g carbohydrate (23g sugars, Fiber 3g fiber), Protein 35g protein.
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CHEESY GROUND BEEF QUESADILLAS RECIPE — THE MOM 100
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4.8/5 (16)Category Main CourseCuisine American, MexicanTotal Time 45 mins
- Heat a large skillet over medium high heat, and brown the beef, breaking it up with a spoon until it is all browned and crumbly, about 5 minutes. Turn it into a colander to drain, and carefully wipe out the skillet.
- Return the skillet to medium heat and add the vegetable or olive oil. Add the onion, season with salt and pepper, and sauté for 3 minutes until the onion starts to soften. Add the tomato paste, spinach, garlic and chili powder and stir for another minute until the spinach is wilted and everything is well combined. Return the beef to the skillet and stir until everything is blended. Stir in the cilantro if using, turn the mixture into a bowl, and wash and dry the skillet (or grab a new skillet).
- Combine the cheddar and havarti in a bowl. Place the skillet over medium heat and add a half teaspoon of butter. Place a tortilla in the pan. Sprinkle 2 tablespoons of the cheese mixture over half of the quesadilla, and distribute 1/8 of the beef mixture over the cheese. Top that with another 2 tablespoons of the shredded cheese. Flip the bare half of the tortilla over the filling, cover the pan, and sauté for about 2 minutes until the bottom is golden and the cheese has started to melt, then use a spatula to flip the half-moon quesadilla, and continue to cook, uncovered, until all of the cheese is melted and the underside is browned, 2 to 3 minutes.
- Remove the quesadilla to a cutting board and let the quesadilla sit for a minute before you slice into 2 or 3 wedges. Repeat until all of the quesadillas are cooked. Serve with guacamole, salsa, sour cream and lime wedges.
BBQ BEEF & CHEESE QUESADILLAS - IT'S WHAT'S FOR DINNER
From beefitswhatsfordinner.com
Cuisine Mexican/LatinCategory EntréeServings 4Total Time 15 mins
- Heat oven to 400°F. Lightly spray 2 large baking sheets with nonstick cooking spray. Place 4 tortillas on each baking sheet. Sprinkle 3 tablespoons cheese evenly over each tortilla.
- Combine beef, bell pepper and onion in medium bowl. Spoon about 1/4 cup beef mixture onto each tortilla. Fold tortillas in half to close.
- Lightly spray tops with cooking spray. Bake in 400°F oven 10 minutes or until tortillas are lightly browned.
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