CHRISTMAS HAM QUESADILLA WITH SWEET PICKLED ONIONS
Use this as a basic recipe for eating up your Christmas leftovers. Shredded turkey would work well and you can even use up a mix of leftover cheeses
Provided by Dan Doherty
Categories Dinner, Lunch, Snack, Supper
Time 15m
Yield Serves 2 (easily doubled)
Number Of Ingredients 9
Steps:
- To make the pickled onion, heat the vinegar, spices and sugar in a small pan with 4 tbsp water until the sugar dissolves. Put the onion in a bowl. Strain the liquid onto the onion and leave to pickle for at least 20 mins or up to a day. The longer you leave it, the softer and more pickled the onion will become.
- Scatter the ham evenly over one of the tortillas, then sprinkle the cheese over the top. Spoon some of the onions over the cheese and top with the remaining tortilla. The tortilla can be made up to a day ahead and left in the fridge ready to cook.
- To serve, heat half the butter in a non-stick pan. Once foaming, carefully slide in the quesadilla. Cook on a low heat for about 2-3 mins, pressing with a spatula, until the base is nicely coloured. Turn the quesadilla over to cook the other side, adding the remaining butter to the pan. Lift the quesadilla on to a chopping board, cut into wedges, and serve scattered with the mint and a few pieces of onion, with the remaining onion on the side.
Nutrition Facts : Calories 346 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 2.1 milligram of sodium
CHRISTMAS QUESADILLAS
Take six ingredients and 25 minutes to turn out hot appetizers loaded with zesty cheese.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 25m
Yield 18
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Sprinkle 3 of the tortillas with 2/3 cup cheese each. Top cheese with remaining ingredients except salsa. Place on ungreased cookie sheet.
- Bake about 5 minutes or just until cheese is melted. Cut each quesadilla into 6 wedges. Serve with salsa.
Nutrition Facts : Calories 95, Carbohydrate 9 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Appetizer, Sodium 150 mg
HAWAIIAN-STYLE QUESADILLAS
I made up this ham and pineapple quesadilla recipe when I worked at a cafe and was craving Hawaiian-style pizza. We were serving Mexican food that day so I had to work with the ingredients on hand. I have made this repeatedly since. My favorite quesadilla. I like to mix sour cream and salsa in a small bowl and dip it.
Provided by iamscaredofflies
Categories Main Dish Recipes Pork Ham
Time 35m
Yield 10
Number Of Ingredients 6
Steps:
- Heat a griddle over medium-high heat. Toast one side of a tortilla, 1 to 2 minutes. Lay 2 to 3 slices of ham on the other side of the griddle to heat through. Flip toasted tortilla over, sprinkle with mozzarella and Cheddar cheese blend, layer with hot ham, spread with desired amount of salsa, sprinkle with desired amount of pineapple, and fold tortilla in half.
- Turn quesadilla over and continue to cook until cheese is melted and tortilla has reached desired crispness, 2 to 4 minutes. Cut into wedges with a pizza cutter. Repeat with remaining ingredients. Serve with sour cream.
Nutrition Facts : Calories 566.5 calories, Carbohydrate 41.3 g, Cholesterol 96.8 mg, Fat 31 g, Fiber 3.2 g, Protein 31.2 g, SaturatedFat 16.6 g, Sodium 1749.1 mg, Sugar 6.9 g
CARAMELIZED ONION QUESADILLAS
I love caramelized onions and this is a great way to use them. It's a little different in that the onions are chopped instead of sliced into rings. The recipe comes from a community cookbook.
Provided by Lvs2Cook
Categories Onions
Time 35m
Yield 24 pieces
Number Of Ingredients 8
Steps:
- Caramelized Onions: heat the olive oil in a large skillet and add the onion. Cook for 10 minutes or until tender. Add the vinegar and sugar. Cook for 3 minutes or until sugar is dissolved and the mixture is light brown. Remove from the heat.
- Place 3 tortillas on a baking sheet. Cover each tortilla with fontina cheese, caramelized onion and goat cheese. Top each with a second tortilla. Brush the tops with olive oil.
- Bake at 350°F for 8-10 minutes or until the tops are golden brown and the cheese is melted. Repeat until all ingredients are used.
- Cut each quesadilla into 4 wedges.
- Serve hot.
Nutrition Facts : Calories 109.8, Fat 6.5, SaturatedFat 2.9, Cholesterol 11.9, Sodium 176.7, Carbohydrate 8.7, Fiber 0.6, Sugar 1, Protein 4.1
PICKLED ONION AND MONTEREY JACK QUESADILLAS
Yield Makes 32 hors d'oeuvres
Number Of Ingredients 12
Steps:
- In a saucepan boil the onions in just enough salted water to cover for 1 minute, drain them, discarding the water, and return them to the pan with the vinegar, the garlic, the peppercorns, the coriander seeds, the cumin seeds, and the salt. Add just enough water to cover the onions and boil the mixture for 3 minutes. Transfer the onion mixture to a glass bowl and let it stand for at least 3 hours and up to 24 hours.
- In a dry 8-inch skillet arrange 1 of the tortillas, sprinkle it with 1/2 cup of the Monterey Jack, 1/4 cup of the pickled onions, 1 tablespoon of the minced coriander, one fourth of the scallions, and red pepper flakes to taste, and top the mixture with another tortilla. Cook the quesadilla over moderate heat for 4 minutes on each side, or until the cheese is melted and the tortilla is browned lightly. Cut the quesadilla into 8 wedges and garnish it with about 2 tablespoons of the pickled onions and a coriander sprig. Make 3 more quesadillas in the same manner with the remaining tortillas and ingredients.
PICKLED SWEET ONIONS
These slightly crunchy pickled onions are not only a great gift for Christmas, but also a terrific contribution to a backyard barbecue as a relish for burgers and hot dogs. -Laura Winemiller, Delta, Pennsylvania
Provided by Taste of Home
Time 40m
Yield 4 half-pints.
Number Of Ingredients 5
Steps:
- Place onions in a colander over a plate; sprinkle with canning salt and toss. Let stand 1 hour. Rinse and drain onions, squeezing to remove excess liquid., In a Dutch oven, combine vinegar, sugar and thyme; bring to a boil. Add onions and return to a boil. Reduce heat; simmer, uncovered, 10 minutes. Remove from heat., Carefully ladle hot mixture into four hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 36 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 395mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 0 protein.
SWEET-ONION QUESADILLAS
This recipe was created to accompany Grilled Spiced Garlic Skirt Steak. Can be prepared in 45 minutes or less.
Yield Serves 2 generously
Number Of Ingredients 5
Steps:
- Prepare grill.
- Cut onion crosswise into 1/4-inch-thick slices and arrange slices on a tray, keeping them intact. Brush both sides of slices lightly with oil and season with salt and pepper. Grill onion on a lightly oiled rack set 5 to 6 inches over glowing coals 4 minutes on each side, or until lightly charred and softened. Transfer onion as grilled to a bowl, separating rings.
- Brush 2 tortillas lightly with oil on one side and put, oiled side down, on a platter. Divide onion, Monterey Jack, and coriander between tortillas and cover with remaining 2 tortillas. Brush tops of quesadillas lightly with oil.
- With a metal spatula transfer quesadillas to a rack set 5 to 6 inches over glowing coals and grill until undersides are golden brown, about 1 minute. Sandwiching each quesadillas between 2 metal spatulas, flip quesadillas over and grill until undersides are golden brown, about 1 minute.
- Transfer quesadillas to a cutting board and cut into wedges. Serves 2 as a light luncheon main coarse or side dish.
QUICK PICKLED SWEET ONIONS
I use these in egg salad and on toast and on pickle trays and, sadly enough, I eat them right out of the jar. The pickling solution is really concentrated so they only need about 1 day before they're good, but a week makes them perfect.
Provided by LadyLuck1337
Categories Onions
Time 16m
Yield 1 jar, 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Bring all ingredients except onions to a boil.
- Reduce heat and gently boil for one minute.
- While mixture is boiling, cram onion rings into a glass jar as tightly as you can. Don't worry if the rings break. This is not a pretty pickle.
- Remove boiling mixture from stove and pour directly into the jar. Allow bubbles to rise to the surface, then refill as needed leaving 2cm headroom.
- Screw lid on gently and allow to cool on counter top.
- Once cooled, refrigerate for up to one month.
- This is not a sterilized pickle. Do not store unrefrigerated!
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