QUESADILLA STACK
I think I learned how to make this at a Pampered Chef party. It's one of my favourite meals--served with a crisp salad. It's been a long time since I had a written version of the recipe so my measurements are just estimates... I just eyeball everything.
Provided by piseag
Categories Poultry
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Heat oil in a wok or large frying pan.
- Add onion, bell peppers, chili powder and cumin and stir fry until the onion has caramelized a little and the bell pepper has softened.
- On a cookie sheet (or a pampered chef pizza stone) place one tortilla. Layer with 1/3 of the turkey, 1/3 of the onion and bell pepper mix and 1/3 of the cheese. Repeat to make three layers and top with final tortilla.
- Bake in the oven for 15 minutes or until heated through.
- Slice into wedges and serve with salsa and sour cream as condiments.
Nutrition Facts : Calories 446.3, Fat 19.1, SaturatedFat 8, Cholesterol 57.1, Sodium 1315.7, Carbohydrate 43.2, Fiber 3.9, Sugar 3.4, Protein 25.8
CRUNCHY QUESADILLA STACK
Make and share this Crunchy Quesadilla Stack recipe from Food.com.
Provided by looneytunesfan
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine chicken, tomatoes, cheese, avacado, green onions, and garlic salt. Mix well.
- Spread about 1/3 cup of beans to edge of tortillas. Top each with tostada shell. Spoon chicken mixture over shell; top with remaining flour tortillas.
- Grill both sides over medium heat in skillet coated with cooking spray until golden brown. Cut into wedges. Serve with sour cream, salsa, etc.
Nutrition Facts : Calories 399, Fat 17.1, SaturatedFat 6.3, Cholesterol 43.3, Sodium 882.6, Carbohydrate 42.4, Fiber 7.7, Sugar 1.5, Protein 19.9
CRISPY-EDGED QUESADILLA
This straightforward quesadilla has an unexpected twist: a border of salty, crispy cheese surrounding the tortilla. Achieving it couldn't be easier; just press down on the folded tortilla as it heats up in the pan so the cheese spills out and turns golden. A nonstick pan is key here, otherwise the melted cheese will glue itself onto the cooking surface. Medium heat is just the right temperature for a quesadilla: It's hot enough to crisp up the cheese but low enough to prevent the cheese from burning.
Provided by Melissa Clark
Categories dinner, easy, lunch, quick, snack, weeknight, finger foods, appetizer, main course
Time 10m
Yield 1 quesadilla
Number Of Ingredients 3
Steps:
- Place a medium nonstick skillet over medium heat, then add the oil. Let oil heat up for 20 seconds, swirling the pan around so the oil coats the bottom.
- Place the tortilla in the skillet and sprinkle the cheese evenly over the top. Once the cheese begins to melt, 30 seconds to 1 minute, use a spatula to fold the tortilla in half. Using the spatula, press down firmly on the top of the tortilla until some of the cheese runs out into the pan. Let the quesadilla cook until the cheese that's leaked out solidifies and turns brown, 2 to 3 minutes.
- Flip the quesadilla over and let cook on the other side for another 1 to 2 minutes, until the cheese is crisp and golden. Slide quesadilla onto a plate and serve immediately.
CRUNCHY BURGER QUESADILLAS
We love burgers-all kinds! We also love quesadillas and tacos, so I combined them to make an amazing, very filling quesadilla burger that my whole family loves. -Ann Marie Eberhart, Gig Harbor, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Gently shape beef into 4 balls, shaping just enough to keep together (do not compact). In a large skillet, heat oil over medium heat. Working in batches, add beef. With a heavy metal spatula, flatten to 1/4- to 1/2-in. thickness. Cook until edges start to brown, about 1-1/2 minutes. Turn burgers; cook until well browned and a thermometer reads at least 160°, about 1 minute. Repeat with remaining beef. Remove from skillet; wipe skillet clean., Combine mayonnaise and salsa; reserve half for serving. Spread remaining mixture over tortillas. On the center of each tortilla, place 1 slice cheese, 1 burger and 1 tostada shell. Fold sides of tortilla over burger; fold top and bottom to close, pleating as you go., In batches, place wraps in skillet, seam side down. Cook on medium heat 1-2 minutes on each side or until golden brown. Serve with remaining sauce.
Nutrition Facts : Calories 912 calories, Fat 69g fat (17g saturated fat), Cholesterol 93mg cholesterol, Sodium 1144mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 5g fiber), Protein 31g protein.
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CRUNCHY QUESADILLA STACK | READY SET EAT
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Cuisine MexicanTotal Time 20 minsCategory Appetizer/Snack, Main Dish, Sandwich/WrapCalories 503 per serving
- Combine drained tomatoes, cheese, avocado, green onions and garlic salt in medium bowl; blend well.
- Spread 1/3 cup refried beans over entire surface of 5 flour tortillas; top each with tostada shell. Spoon tomato mixture evenly over shells; top each with a remaining flour tortilla to make 5 quesadillas stacks.
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