Crispy Open Faced Quesadillas Recipes

EASY OPEN-FACED ENCHILADA QUESADILLA RECIPE

Steps:

• Preheat oven to 375°F (190°C). Place tortillas on an ungreased baking sheet, and prick all over with a fork. Brush melted butter on top of each tortilla (leave some for sauteing veggies).
• Bake for about 5-7 minutes, until puffed and just golden brown. Remove from oven and let cool.
• In a large skillet, heat the remaining butter over medium heat. Add the sliced onions and pepper and cook over medium-low heat, stirring occasionally, until translucent and caramelized (about 7-8 minutes). Remove skillet from heat.
• While onions and peppers are cooking, brush enchilada sauce over each of the baked tortillas. Top with sauteed onions and peppers,chicken, tomatoes, and sprinkle with cheese.
• Place is back in the oven and cook for 4-5 more minutes, until the cheese has melted. Remove from oven and garnish with fresh cilantro, sour cream, and/or salsa. Enjoy!

OPEN-FACE CHILE-CHEESE QUESADILLAS

Steps:

• Heat oven to 400°F. Place tortillas on 2 large cookie sheets. Brush tortillas lightly with oil; prick tortillas several times with fork. Bake 6 minutes or until lightly browned and puffed. Cool.
• Meanwhile, in medium bowl, mix remaining ingredients. Sprinkle cheese mixture evenly over tortillas. Bake 6 to 8 minutes or until cheese is melted. Cut each tortilla into 6 wedges; serve warm.

CRISPY BAKED CHICKEN QUESADILLAS

Steps:

• PREP: Position a rack in the center of the oven and preheat the oven to 425ºF. Line two baking sheets with parchment paper (or foil, sprayed with cooking spray) and set aside.
• SAUTE: Heat the oil in a skillet over medium-high heat until it's super hot. Add the peppers and onions and cook for roughly 1-2 minutes or until the peppers start to smell fragrant and soften a little. Season with a pinch of salt and pepper. Remove from heat and set aside.
• QUESADILLAS: In a bowl, combine the softened cream cheese, chipotle pepper(s), adobo sauce, adobo seasoning, ground cumin, and garlic powder until a smooth paste form. Stir in the chicken and shredded cheese and continue to stir until thoroughly combined. On a clean work surface, lay out a tortilla. Spoon 1/4 cup of the chicken mixture on one half of the tortilla, followed by a thin layer of peppers and onions (on the same side). Then fold the other side of the tortilla over the filling (so it looks like a flat taco.)
• BAKE: Place the prepared quesadillas on the baking tray in a single layer and brush with oil (or spray with cooking spray.) Bake for 12-14 minutes (flipping about 1/2 way through) until golden brown and crispy. Serve with homemade guacamole salsa, blender salsa, pico de gallo, or salsa verde.

OPEN-FACED SHRIMP QUESADILLAS

Steps:

• Preheat oven to 475 degrees. Place tortillas on a rimmed baking sheet; sprinkle each with cheese. Bake until cheese is melted and tortilla edges are just beginning to crisp, about 3 minutes. Meanwhile, in a small bowl, combine shrimp, vegetable oil, and chili powder; season with salt and pepper. Divide shrimp mixture and scallions between tortillas. Bake until shrimp is opaque throughout, about 4 minutes. Sprinkle quesadillas with cilantro and cut each into 6 wedges; serve with lime wedges.

CRISPY OPEN-FACED QUESADILLAS

Steps:

• Preheat the broiler.
• Brush the tortillas on both sides with oil and lightly salt.
• Heat a large saute pan over medium heat and cook the tortillas, 1 at a time, until slightly golden on both sides.
• Meanwhile, in a small bowl, mix together the sour cream, lime zest and juice, cumin, and salt and pepper, to taste, until smooth. Pour into a plastic squeeze bottle or sturdy resealable plastic bag and cut small tip in corner.
• Arrange the browned tortillas on a baking sheet and sprinkle evenly with cheese. (You may need to do this in batches if both tortillas don't fit on 1 tray.).
• Broil until the cheese bubbles and begins to brown, about for 1 to 2 minutes, being careful not to burn.
• Slice each quesadilla into 8 wedges and drizzle sour cream decoratively over the top.
• Sprinkle with cilantro and serve.

CRISPY OPEN-FACED QUESADILLAS

Steps:

• 1 tablespoon chopped fresh cilantro or parsley leaves (or 1 teaspoon dried parsley)
• Preheat the broiler.
• Brush the tortillas on both sides with vegetable oil and lightly salt. Heat a large saute pan over medium heat and cook the tortillas, 1 at a time, until slightly golden on both sides. Meanwhile, in a small bowl, mix together the sour cream, lime zest and juice, cumin, and salt and pepper, to taste, until smooth. Pour into a plastic squeeze bottle or sturdy resealable plastic bag and cut small tip in corner.
• Arrange the browned tortillas on a baking sheet and sprinkle evenly with cheese. (You may need to do this in batches if both tortillas don't fit on 1 tray.) Broil until the cheese bubbles and begins to brown, about for 1 to 2 minutes, (be careful not to burn). Slice each quesadilla into 8 wedges and drizzle sour cream decoratively over the top. Sprinkle with cilantro and serve.