EGG AND CORN QUESADILLA
For a deliciously different breakfast or brunch, try this excellent quesadilla. It's also great for a light lunch or supper. Corn is a natural in Southwestern cooking and a tasty addition to this zippy egg dish. -Stacy Joura, Stoneboro, Pennsylvania
Provided by Taste of Home
Time 35m
Yield 6-8 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the corn, chives, cilantro, salt and pepper. Cook until heated through, about 3 minutes. Stir in eggs; cook until completely set, stirring occasionally. Remove from the heat. , Place one tortilla on a lightly greased baking sheet or pizza pan; layer with a third of the corn mixture, salsa and sour cream. Sprinkle with a fourth of the cheeses. Repeat layers twice. Top with the remaining tortilla and cheeses. , Bake at 350° for 10 minutes or until the cheese is melted. Cut into wedges. Serve with salsa and sour cream if desired.
Nutrition Facts : Calories 387 calories, Fat 20g fat (10g saturated fat), Cholesterol 149mg cholesterol, Sodium 621mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 6g fiber), Protein 16g protein.
STREET CORN QUESADILLA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 1 to 2 servings
Number Of Ingredients 12
Steps:
- Place a skillet over medium heat.
- Spread half of the mayonnaise on one of the tortillas and place in the hot skillet mayonnaise-side down.
- Top with half of the Monterey Jack. Add the corn, Cojita, avocado, jalapenos and cilantro. Sprinkle over the ancho chile powder and remaining Monterey Jack.
- Spread the remaining mayonnaise on the other tortilla, then place on top mayonnaise-side up, and press. Cook until the bottom tortilla is golden and crisp, 2 to 3 minutes, then flip the quesadilla and cook until the second side is golden, an additional 2 to 3 minutes.
- Transfer the quesadilla to a cutting board and slice. Serve with the salsas and tortilla chips.
SIMPLE EGG AND CHEESE BREAKFAST QUESADILLAS
This is a recipe that I made up after being disappointed by the Dunkin' Donuts® breakfast quesadilla. These quesadillas are satisfying and filling, and a good way to start your day. I make these the night before for my husband. He re-warms them in the microwave or the toaster oven and they are as good as freshly made. They can also be made in advance and frozen for future breakfasts.
Provided by judy2304
Categories Bread Quick Bread Recipes Tortilla Recipes
Time 30m
Yield 2
Number Of Ingredients 7
Steps:
- Beat 2 eggs with 1 1/2 tablespoons milk in a bowl.
- Melt 1 teaspoon butter in a 6-inch frying pan over medium heat. Add bell pepper and onion and cook until onion is translucent, about 5 minutes. Remove 1/2 the mixture and set aside in a bowl.
- Pour egg mixture and 1/2 vegetable mixture into the skillet. Tilt the pan, gently push one side of the egg, without breaking it, away from the side of the pan, and let the uncooked egg run onto the pan. Repeat with all four sides of the egg, cooking until bottom is set, about 2 minutes. Flip over and cook until bottom is slightly browned, 1 to 2 minutes more.
- Slide omelet onto a tortilla, then slide tortilla back onto the pan. Place 1 slice of cheese onto the omelet and top with another tortilla. Cook until bottom is browned, about 2 minutes. Flip and brown opposite side, about 1 minute more. Slide quesadilla onto a plate and cut into 4 sections.
- Beat remaining 2 eggs and 1 1/2 tablespoons milk together in a bowl. Grease the same pan with the second teaspoon of butter. Repeat steps 3-4 with the reserved vegetables and the remaining cheese and tortillas.
Nutrition Facts : Calories 448.7 calories, Carbohydrate 40 g, Cholesterol 393.4 mg, Fat 21.7 g, Fiber 2.7 g, Protein 23.2 g, SaturatedFat 8.7 g, Sodium 919.7 mg, Sugar 6.2 g
BLACK BEAN AND CORN QUESADILLAS
My vegetarian husband goes crazy over these every time! They are really cheesy, a little bit spicy, and a little bit sweet. Feel free to play around and add chicken or veggies, if you desire. Don't forget the salsa and sour cream!
Provided by EFasse
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
- Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.
Nutrition Facts : Calories 363 calories, Carbohydrate 45.6 g, Cholesterol 26.5 mg, Fat 14.5 g, Fiber 6.3 g, Protein 13.9 g, SaturatedFat 7 g, Sodium 732.5 mg, Sugar 3.2 g
CORN QUESADILLAS
My cheesy corn quesadillas take only minutes going from skillet to table. They make craveable leftovers for brown bag lunches, so pack the salsa, too. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place the first six ingredients in a large bowl; toss to combine. To assemble, lightly brush the tops of two tortillas with 1/2 teaspoon oil; turn over. Top with cheese mixture and remaining tortillas. Brush tops with remaining oil., Place a large nonstick skillet over medium heat. In two batches, cook quesadillas 1-2 minutes on each side or until golden brown and cheese is melted. Cut each quesadilla into six wedges. If desired, serve with guacamole.
Nutrition Facts : Calories 380 calories, Fat 19g fat (10g saturated fat), Cholesterol 43mg cholesterol, Sodium 524mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 3g fiber), Protein 16g protein.
CORN AND CHEESE QUESADILLAS
Categories Broil Cocktail Party Vegetarian Quick & Easy Lunch Corn Jalapeño Tortillas Monterey Jack Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 as a first course or 6 as an hors d'oeuvre
Number Of Ingredients 6
Steps:
- Arrange half the tortillas in one layer on a large baking sheet and brush them lightly with some of the butter. Turn the tortillas over, divide the Monterey Jack, the corn, and the chilies evenly among them, and top the mixture with the remaining tortillas. Brush the tops lightly with some of the remaining butter and broil the quesadillas under a preheated broiler about 2 inches from the heat for 1 minute, or until the tops are golden and crisp. Turn the quesadillas carefully with a spatula, brush the tops lightly with the remaining butter, and broil the quesadillas for 1 minute more, or until the tops are golden and crisp. Serve the quesadillas, cut into wedges, with the guacamole and the salsa.
EGG AND CORN QUESADILLA
Make and share this Egg and Corn Quesadilla recipe from Food.com.
Provided by wife2abadge
Categories One Dish Meal
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Spray a skillet with nonstick spray and saute onion, green pepper, and garlic til tender.
- Add the corn, chives, cilantro, salt, and pepper and cook until heated through, about 3 minutes.
- Stir in Egg Beaters; cook until completely set, stirring occasionally.
- Remove from heat and gently stir in salsa.
- Place one tortilla on a lightly greased baking sheet or pizza pan; top with 1/3 of the corn mixture and sour cream.
- Sprinkle with 1/4 of cheeses.
- Repeat layers twice.
- Top with remaining tortilla and cheeses.
- Bake at 350 degrees for 15 minutes or until cheese is melted.
- Cut into wedges and serve with additional salsa and sour cream, if desired.
Nutrition Facts : Calories 367.9, Fat 10.9, SaturatedFat 4.9, Cholesterol 23.1, Sodium 907.1, Carbohydrate 51.7, Fiber 5.1, Sugar 5.9, Protein 19.1
EGG AND BACON QUESADILLA
Make and share this Egg and Bacon Quesadilla recipe from Food.com.
Provided by Chris from Kansas
Categories Breakfast
Time 22m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 425.
- Coat a cookie sheet with nonstick spray.
- Place 4 tortillas on cookie sheet.
- Sprinkle with half the cheese, then all the corn and bacon.
- Cover with eggs; top with scallions, the remaining cheese and tortillas.
- Lightly coat tortillas with nonstick spray.
- Bake 6 minutes; then turn over and bake 6 minutes more until lightly browned and crisp.
- Cut in wedges; serve with salsa.
Nutrition Facts : Calories 630.7, Fat 30.5, SaturatedFat 13.1, Cholesterol 210, Sodium 1239.3, Carbohydrate 63.2, Fiber 3.2, Sugar 2.8, Protein 27
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