FAJITA QUESADILLAS
I came up with this one night when I didn't know what to cook. I had leftover steak in the fridge, so I decided to get creative. These came out wonderful! The measurements are approximations, so feel free to change them according to your tastes. Serve with salsa, guacamole, and sour cream.
Provided by DHANO923
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 551.9 calories, Carbohydrate 40 g, Cholesterol 79.4 mg, Fat 31.1 g, Fiber 2.7 g, Protein 28 g, SaturatedFat 13 g, Sodium 761.7 mg, Sugar 2.3 g
CRAB QUESADILLAS
Quesadillas make a great snack as well as an easy lunch or supper! Kids just love them! This one can be easily made with shrimp, as well. :)
Provided by PalatablePastime
Categories Lunch/Snacks
Time 10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Shred crab meat; mix together with sour cream, lime juice, and green onions in a small bowl.
- Season to taste with salt and pepper.
- Heat griddle or small frying pan with a small amount of oil or cooking spray.
- Take a tortilla, place about 1/8 of crab mixture on it and spread evenly.
- Top with 1oz.
- (about 1/4 cup) cheese and sprinkle with some chopped cilantro.
- Place on hot griddle; when cheese starts to melt, fold in half.
- Allow to heat through and brown nicely, then remove from heat.
- Repeat with other tortillas.
- Quesadillas can be kept warm on a stoneware plate or baking dish in the oven on warm while you are busy with the others.
- Serve topped with a dallop of sour cream or guacamole, and wedges of lime, if you wish.
Nutrition Facts : Calories 64.8, Fat 3.4, SaturatedFat 1.9, Cholesterol 27.9, Sodium 116.2, Carbohydrate 1.6, Fiber 0.2, Sugar 0.2, Protein 6.9
CHICKEN FAJITA QUESADILLA RECIPE BY TASTY
Here's what you need: chicken breast, salt, pepper, chili powder, cumin, cayenne, garlic powder, bell pepper, white onion, large flour tortillas, shredded cheddar cheese, shredded monterey jack cheese, fresh cilantro, guacamole, sour cream, pico de gallo
Provided by Claire Nolan
Categories Dinner
Yield 2 quesadillas
Number Of Ingredients 16
Steps:
- In a large skillet, coat chicken with salt, pepper, chili powder, cumin, cayenne, and garlic powder. Cook 5-7 minutes.
- Add the peppers and onions and cook for 5-7 minutes, or until they are soft. Remove chicken, onions and peppers from the pan and set aside.
- Place the tortilla in the skillet and add a layer of cheese on half of the tortilla.
- Add cooked chicken, peppers and onions. Top with more cheese and fold the tortilla in half.
- Cook for 6 minutes over medium heat, flipping half way.
- Garnish with fresh cilantro and serve with pico de gallo, guacamole, and sour cream on the side.
- Enjoy!
Nutrition Facts : Calories 827 calories, Carbohydrate 35 grams, Fat 45 grams, Fiber 2 grams, Protein 66 grams, Sugar 6 grams
STEAK FAJITA QUESADILLAS RECIPE BY TASTY
Here's what you need: skirt steak, olive oil, salt, pepper, chili powder, cumin, onion, garlic, bell peppers, jalapeño pepper, butter, large tortillas, mexican blend cheese, guacamole, sour cream, salsa
Provided by Robin Broadfoot
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- Season skirt steak with olive oil, salt, pepper, chili powder, and cumin.
- Cook on high heat for roughly 3 minutes each side, for medium-rare.
- Let the steak rest for 10 minutes.
- While the steak is resting, sauté onion and garlic until slightly translucent. Add bell peppers, jalapeño, salt, and pepper, cook slightly.
- Slice the steak into strips.
- Mix the steak into the pepper mix. Remove from heat and set aside.
- In a clean pan, melt butter. Lay the tortilla on the buttered pan, add cheese, fajita mixture, more cheese, then top with another tortilla and pat it down.
- Flip the quesadilla over and cook the other side until it's golden.
- Remove from pan and cut into quarters or eighths. Repeat these steps with the remaining tortillas.
- Serve immediately with sour cream, salsa, and guacamole.
- Enjoy!
Nutrition Facts : Calories 732 calories, Carbohydrate 40 grams, Fat 40 grams, Fiber 3 grams, Protein 50 grams, Sugar 9 grams
SHRIMP QUESADILLAS
Spicy quesadillas with a fajita-style shrimp filling. Garnish with chopped cilantro and serve with sour cream.
Provided by DanaV
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 6
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook and stir onion, red bell pepper, and green bell pepper in the hot oil, stirring frequently, until onion is translucent and peppers are soft, 6 to 8 minutes.
- Stir salt, cumin, and chili powder into onion and bell peppers.
- Stir shrimp into onion and bell peppers and cook until shrimp are opaque and no longer pink in the center, 3 to 5 minutes.
- Remove skillet from heat; stir jalapeno pepper and lime juice into shrimp mixture.
- Heat a skillet over medium heat and brush with about 1 teaspoon vegetable oil.
- Place a tortilla in the hot oil. Spoon about 1/6 shrimp filling and 1/2 cup Mexican cheese blend on one side of tortilla. Fold tortilla in half.
- Cook until bottom of tortilla is lightly browned, about 5 minutes; flip and cook other side until lightly browned, 3 to 5 minutes. Repeat with remaining tortillas and filling.
Nutrition Facts : Calories 753.1 calories, Carbohydrate 67.8 g, Cholesterol 179.7 mg, Fat 36.9 g, Fiber 5.2 g, Protein 37.9 g, SaturatedFat 18.3 g, Sodium 1788.4 mg, Sugar 4.6 g
CRAB FAJITA QUESADILLAS
With no plans for dinner and a package of surimi in my fridge that needed to be used up, I made this up using the ingredients I had on hand. It turned out pretty tasty! It think I'll scramble the rest of the filling with some eggs for breakfast burritos tomorrow. Next time I make it, I'll make sure I have some cilantro on hand to use in place of the basil, and I'll definitely add avocado!
Provided by Hippie2MARS
Categories Lunch/Snacks
Time 25m
Yield 4 quesadillas
Number Of Ingredients 12
Steps:
- Soften the cream cheese in the microwave.
- In a large bowl, mix the cream cheese, spices, surimi, shredded cheese and vegetables until well combined.
- Spread one tortilla with 1/4 c cream cheese mixture, and top with another tortilla.
- Melt the butter in a flat pan (I used a grill pan with a panini press), and carefully place the quesadilla in the pan.
- Cook for 1-2 minutes, or until the cheese starts to melt, but before the bottom gets too brown.
- Flip and cook the other side until browned also.
- Remove to a cutting board, cut into quarters (or eighths) with a pizza wheel.
- Arrange on serving dish, with salsa for dipping.
Nutrition Facts : Calories 629.4, Fat 39.4, SaturatedFat 22.3, Cholesterol 122.9, Sodium 1247.4, Carbohydrate 38.8, Fiber 2.4, Sugar 3.6, Protein 29.7
CHEESE-CRUSTED FAJITA VEGGIE QUESADILLAS
Provided by Molly Yeh
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat the oil in a 12-inch cast-iron pan over medium-high heat. Add the peppers, onion and zucchini. Season with the smoked paprika, salt and pepper. Toss to coat with the oil. Cook, stirring occasionally, until the vegetables are softened and browning, 10 to 12 minutes. Add the garlic and oregano and stir to combine. Cook until fragrant, 1 to 2 minutes. Turn off the heat.
- Heat a large nonstick pan over medium-high heat. Grease the pan with the cooking spray. Carefully place a tortilla in the hot pan. Add 3 tablespoons cheese to half of the tortilla, spreading the cheese to the edges and allowing some to spill over to create a cheesy crust. Top with a hearty spoonful of the cooked pepper mixture, then top with another 3 tablespoons cheese. Fold the bare half of the tortilla over the cheese and pepper filling. Press down to flatten with a spatula. Cook until the cheese is melted and crusty and the tortilla is browned, 3 to 4 minutes. Flip and cook for another 2 to 3 minutes. Remove to a serving platter. Season with salt and a squeeze of lime. Repeat with the remaining tortillas, peppers and cheese, wiping down the pan as needed. Serve with sour cream and salsa for dipping, if desired.
CRAB AND TOMATO QUESADILLAS
Categories Cheese Tomato Appetizer Crab Summer Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 12
Steps:
- Mix first 6 ingredients in medium bowl to blend. Season cheese mixture to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.)
- Mix crabmeat, tomatoes, green onions and chili in large bowl. Spread cheese mixture over half of each tortilla. Spoon crabmeat mixture atop cheese mixture, dividing equally. Sprinkle with salt and pepper. Fold tortillas in half. Press gently to seal.
- Heat 1 1/2 tablespoons oil in each of 2 heavy large skillets over medium heat. Working in batches, cook quesadillas in skillets until cheese melts and tortillas are golden brown, adding more oil as needed, about 3 minutes per side. Cut quesadillas into wedges and serve.
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