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
RANCH CHICKEN QUESADILLAS
Your favorite cheesy, creamy Mexican dish gets some down-home goodness with the addition of ranch dressing mix. Can you say "yum"? -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, combine chicken, salsa, green onions and 2 tablespoons Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker. Cook, uncovered, over medium heat until heated through, about 10 minutes, stirring occasionally. , Brush 1 side of tortillas with butter; place buttered side down on a lightly greased baking sheet. Spoon 3/4 cup chicken mixture over half of each tortilla; sprinkle with 1/3 cup cheese. , Fold plain side of tortilla over cheese. Bake at 375° until crisp and golden brown, 9-11 minutes. , Meanwhile, stir together sour cream and remaining 1 tablespoon Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker. Cut quesadilla into wedges; serve with ranch sour cream.
Nutrition Facts :
BLACK BEAN AND PINEAPPLE QUESADILLA
I recreated this dish from a favorite at a local restaurant. You can easily adjust the heat to taste (I like mine mild) by adding cayenne pepper or red pepper flakes. You can also use a Mexican-style 4 cheese blend for a tasty result!
Provided by Starrynews
Categories Black Beans
Time 25m
Yield 1-2 serving(s)
Number Of Ingredients 7
Steps:
- Spray pan with non-stick cooking spray.
- Stir chilies and onion over medium-high until onions are translucent.
- Add refried black beans and taco seasoning to chilies and onion in pan and mix well.
- Spread mixture across 1/2 of the tortilla.
- Sprinkle with pineapple bits and cheese.
- Fold over the other half of the tortilla.
- Bake at 300 until cheese is melted and beans are warmed through, about 10-12 minutes.
- Serve with toppings of your choice, such as sour cream, guacamole, diced tomato, etc.
Nutrition Facts : Calories 361.6, Fat 13.1, SaturatedFat 7, Cholesterol 29.8, Sodium 1065.6, Carbohydrate 46.4, Fiber 8.6, Sugar 10, Protein 16.5
QUESADILLAS WITH SHRIMP, PINEAPPLE AND PEPPERS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- On a large plate, pour the red sauce over the shrimp and set aside.
- Heat a large skillet over medium-high heat and add the olive oil. Cook the onions and bell peppers over high heat until they start to get nicely browned.
- Stir them after a minute or so, then let them sit on medium-high heat until they're nice and brown.
- Add the pineapple and cook over medium-high heat until they start to get brown/black. Remove from skillet and set aside.
- Add the shrimp and cook, stirring only occasionally, until the shrimp are opaque. Add in a little water if the sauce gets dry. Remove from the skillet and chop the shrimp into bite-size pieces.
- In a clean skillet, heat some butter. Place a tortilla in the skillet, then layer on the ingredients: cheese, vegetables and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn't overly dry. Remove from the skillet and slice into wedges. Repeat with the rest of the tortillas and filling ingredients.
- Remove the quesadilla from the skillet and slice it into 4 wedges using a large pizza cutter.
- Serve the quesadilla with pico de gallo, guacamole and sour cream.
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