Creamy 3 Cheese Quesadillas Recipes

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THREE CHEESE QUESADILLAS



Three Cheese Quesadillas image

Provided by Aida Mollenkamp

Categories     appetizer

Time 17m

Yield 6 quesadillas

Number Of Ingredients 7

4 medium roasted jalapenos, halved lengthwise, seeded, and thinly sliced crosswise
1 cup shredded jack cheese
1 cup shredded Cheddar
1 cup shredded provolone cheese
2 tablespoons chopped cilantro leaves
6 (6-inch) flour tortillas
Tomatillo Salsa, for serving

Steps:

  • Combine chiles, cheese, and cilantro in a medium bowl and toss to evenly mix.
  • Heat a seasoned cast iron skillet or a large frying pan over medium heat. Add 1 quesadilla and cook until soft, about 15 to 30 seconds.
  • Add 1/2 cup cheese mixture on one half, fold in half, and cook until cheese is melted and tortilla is golden brown, about 1 to 2 minutes. Repeat for remaining quesadillas. Cut each quesadilla into 4 wedges and serve with tomatillo salsa.

THREE-CHEESE QUESADILLAS



Three-Cheese Quesadillas image

You'll swear you're at a restaurant when you take a bite of this cheese quesadilla. I like to make it with low-fat ingredients. -Sandy Smith, Saugerties, New York

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 10

1 tablespoon butter
4 flour tortillas (8 inches)
2 ounces cream cheese, softened
1/4 cup shredded sharp cheddar cheese
1/4 cup shredded Monterey Jack cheese
2 tablespoons thinly sliced green onion
1 tablespoon minced fresh cilantro
2 teaspoons chopped ripe olives
1/4 cup salsa
Sour cream, optional

Steps:

  • Spread butter over one side of each tortilla. Spread cream cheese over unbuttered side on half the tortillas. Sprinkle with cheeses, onion, cilantro and olives. Top with remaining tortillas, buttered side up., Cook on a griddle over medium heat for 1-2 minutes on each side or until cheese is melted. Cut into wedges. Serve with salsa and sour cream if desired.

Nutrition Facts : Calories 560 calories, Fat 30g fat (16g saturated fat), Cholesterol 74mg cholesterol, Sodium 928mg sodium, Carbohydrate 55g carbohydrate (1g sugars, Fiber 0 fiber), Protein 18g protein.

3 CHEESE ENCHILADAS



3 Cheese Enchiladas image

My grandma gave me this recipe.

Provided by beanmachine

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 6

Number Of Ingredients 6

1 (8 ounce) package cream cheese, softened
3 cups salsa, divided
4 green onions, chopped, divided
2 ½ cups Cheddar cheese, divided
2 ½ cups shredded Monterey Jack cheese, divided
12 (8 inch) flour tortillas

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix cream cheese with 2 cups salsa and 2 chopped green onions in a bowl until thoroughly combined; lightly stir 2 cups shredded Cheddar and 2 cups Monterey Jack cheese into cream cheese mixture. Spoon a scant 1/2 cup of cheese filling in a line down the center of each tortilla and roll tortilla into a log around the filling. Repeat with remaining tortillas and cheese filling. Place rolled tortillas into a 9x13-inch baking dish.
  • Spread top of enchiladas with remaining 1 cup salsa. Lightly mix remaining 1/2 cup Cheddar cheese and 1/2 cup Monterey Jack cheese in a bowl and spread over the salsa. Sprinkle with remaining green onions. Cover dish with aluminum foil.
  • Bake in preheated oven until cheese is melted and bubbly, about 20 minutes.

Nutrition Facts : Calories 852.3 calories, Carbohydrate 65.2 g, Cholesterol 132.4 mg, Fat 50.1 g, Fiber 5.6 g, Protein 36.8 g, SaturatedFat 28.9 g, Sodium 1902.3 mg, Sugar 4.8 g

CHEESY QUESADILLAS



Cheesy Quesadillas image

We serve these quesadillas as chili dippers or load them up with salsa and sour cream for a super starter. -Terri Keeney, Greeley, Colorado

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 6 servings.

Number Of Ingredients 3

4 flour tortillas (8 inches), warmed
1-1/2 cups shredded Mexican cheese blend
1/2 cup salsa

Steps:

  • Place the tortillas on a greased baking sheet. Combine the cheese and salsa; spread over half of each tortilla. Fold over. , Broil 4 in. from the heat for 3 minutes on each side or until golden brown. Cut into wedges.

Nutrition Facts : Calories 223 calories, Fat 11g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 406mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.

THREE CHEESE QUESADILLA



Three Cheese Quesadilla image

Provided by Food Network

Categories     appetizer

Time 45m

Yield 24 pieces

Number Of Ingredients 10

Butter, for sauteeing
10 (10-inch) flour tortillas
1 medium wheel double cream brie cheese
1 cup grated Swiss cheese
1 cup Cheddar
2 large sweet onions, sliced and grilled
2 to 3 roasted red bell peppers, julienne
6 grilled chicken breasts, sliced thinly
1 cup sour cream
3 tablespoons minced chives

Steps:

  • Place a 10-inch saute pan over medium heat. Place butter in the pan, followed by a flour tortilla. Lay some of the cheeses in first, see Cook's Note.
  • Add onions, peppers, chicken, top with a little more cheese, and cover with a second tortilla. Place a lid on the saute pan, and let sit for 3 to 4 minutes or until golden brown before flipping. Flip and cook until golden brown on both sides. Repeat with remaining tortillas and ingredients. Allow the quesadilla to cool before cutting, about 2 minutes. Cut into pie shapes. Place a dollop of sour cream and chives on top. Enjoy.

CREAMY 3 CHEESE QUESADILLAS



Creamy 3 Cheese Quesadillas image

I was feeling creative one day and came up with this. I admit I didn't really measure my ingredients, but this is the best estimate I came up with. :) Also, I used the garden vegetable low-fat cream cheese, but I'm sure some of the other flavored ones could be good too... [chive and onion, garlic and herb, etc.] Enjoy!

Provided by megs_

Categories     Lunch/Snacks

Time 10m

Yield 1 serving(s)

Number Of Ingredients 5

2 small flour tortillas
1 teaspoon butter
4 tablespoons light cream cheese, flavored, I use garden vegetable
4 tablespoons low-fat cheddar cheese, shredded
4 tablespoons low-fat Mexican cheese blend, shredded

Steps:

  • Melt butter in skillet.
  • On one half of each tortilla, spread 2 tbsp of cream cheese, then sprinkle 2 tbsp of mild cheddar, followed by the mexican blend.
  • Fold tortillas over to make half-moon shapes.
  • Place in skillet and cook until both sides are slightly browned to your liking.
  • Cut in half and enjoy!

Nutrition Facts : Calories 417.1, Fat 23.7, SaturatedFat 13.2, Cholesterol 59.1, Sodium 807.7, Carbohydrate 33, Fiber 1.9, Sugar 1.3, Protein 17.5

3 CHEESE & CRAB QUESADILLAS



3 Cheese & Crab Quesadillas image

Different and tasty way to change from the ordinary. Even "Mr.Picky"-older son likes these; hope you will try them.

Provided by Caroline Cooks

Categories     Lunch/Snacks

Time 13m

Yield 2-6 serving(s)

Number Of Ingredients 9

3/4 cup cooked and chopped crabmeat
1/2 cup monterey jack cheese, shredded & divided
1/4 cup mozzarella cheese, shredded
1/4 cup cheddar cheese, shredded
1/2 cup favorite seafood cocktail sauce, divided
1 green onion, thinly sliced
1/2 tablespoon garlic, minced
tortilla
2 tablespoons butter

Steps:

  • Combine crabmeat, Monterey Jack cheese, mozzarella cheese, cheddar cheese, 1/4 cup cocktail sauce, green onions and garlic in medium bowl; mix well.
  • Spread about 1/2 cup mixture onto 2 tortillas; sprinkle evenly with remaining Monterey Jack cheese.
  • Top with remaining tortillas.
  • Melt 1 tablespoons butter on cast iron griddle over medium-high heat.
  • Add one quesadilla; cook for 2 minutes on each side or until golden brown.
  • Repeat.
  • Cut each into eight wedges.
  • Serve with cocktail sauce for dipping.

Nutrition Facts : Calories 311.6, Fat 27.9, SaturatedFat 17.5, Cholesterol 81.6, Sodium 410.3, Carbohydrate 1.9, Fiber 0.2, Sugar 0.6, Protein 13.9

THREE PEPPER QUESADILLAS



Three Pepper Quesadillas image

Every bite into these Three Pepper Quesadillas reveals a colorful rainbow of peppers and creamy, cheesy goodness.

Provided by My Food and Family

Categories     Meal Recipes

Time 30m

Yield 30 servings, 1 piece each

Number Of Ingredients 10

1 cup thin green pepper strips
1 cup thin red pepper strips
1 cup thin yellow pepper strips
1/2 cup thin onion slices
1/3 cup butter or margarine
1/2 tsp. ground cumin
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese
10 flour tortillas (6 inch)
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa

Steps:

  • Preheat oven to 425°F. Cook and stir peppers and onion in butter in large skillet on medium-high heat until crisp-tender. Stir in cumin. Drain, reserving liquid.
  • Beat cream cheese and cheddar cheese with electric mixer on medium speed until well blended. Spoon 2 Tbsp. cheese mixture onto each tortilla; top each evenly with pepper mixture. Fold tortillas in half; place on ungreased baking sheet. Brush with reserved liquid.
  • Bake 10 minutes or until heated through. Cut each tortilla into thirds. Serve warm with salsa.

Nutrition Facts : Calories 120, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 270 mg, Carbohydrate 8 g, Fiber 1 g, Sugar 1 g, Protein 3 g

MILLION DOLLAR CHICKEN CASSEROLE



Million Dollar Chicken Casserole image

Creamy and incredibly savory, it's a casserole that's hard to stop eating. The cottage cheese is the trick to getting such a creamy, melty texture. Using rotisserie chicken is a must for the recipe and helps keep it quick.

Provided by Amanda Stanfield

Categories     Chicken Casserole

Time 1h5m

Yield 8

Number Of Ingredients 14

1 (10.5 ounce) can cream of chicken soup
1 cup cottage cheese
½ cup sour cream
4 ounces cream cheese, at room temperature
1 ½ teaspoons Creole seasoning
½ teaspoon onion powder
1 teaspoon garlic powder, divided
5 cups shredded rotisserie chicken
1 cup finely chopped yellow onion
1 tablespoon chopped fresh parsley
30 buttery round crackers (such as Ritz®), crushed
4 tablespoons unsalted butter, melted
1 cup shredded mozzarella cheese
1 teaspoon sliced scallions, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Stir together cream of chicken soup, cottage cheese, sour cream, cream cheese, Creole seasoning, onion powder, and 1/2 teaspoon of the garlic powder in a medium bowl until well blended and smooth. Fold in chicken, chopped onion, and parsley until evenly coated.
  • Stir together crackers, melted butter, and remaining 1/2 teaspoon garlic powder in a medium bowl.
  • Spoon chicken mixture evenly into an 11x7-inch or 9-inch square baking dish. Sprinkle evenly with mozzarella then cracker mixture.
  • Place on a foil-lined baking sheet and bake in the preheated oven until crackers are golden brown and edges are bubbly, about 40 minutes. Cool for 10 minutes before serving; garnish with scallions if desired.

Nutrition Facts : Calories 427.3 calories, Carbohydrate 14.9 g, Cholesterol 102.5 mg, Fat 25.1 g, Fiber 0.7 g, Protein 33.8 g, SaturatedFat 11.4 g, Sodium 738.3 mg

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