Full Meal Quesadilla Recipes
FULL MEAL QUESADILLA
This can be made with any fully cooked chicken, I use Once A Week Chicken. I also use Amy's brand refried beans because they are lower in fat than brands made with lard. Fresh Mushrooms are best, canned ones are too wet. I usually make 3 of these when the kids and I have them for dinner
Provided by KookieMomster
Categories One Dish Meal
Time 10m
Yield 1-2 serving(s)
Number Of Ingredients 8
Steps:
- Melt 1 tbsp butter in a 12 inch cast iron pan.
- Saute onions, peppers, and mushrooms.
- While these cook place tortilla on a plate, spread beans and chicken on one half and top with cheese.
- When the veggie in the pan are browned and soft carefully pour them over the cheese.
- Put the remaining butter in the pan (optional, this helps brown the tortilla).
- Fold the tortilla in half and place in pan.
- Heat for about 1 minute on each side.
- Cut into 4 wedges and serve with salsa.
Nutrition Facts : Calories 886, Fat 53.1, SaturatedFat 29.4, Cholesterol 144.1, Sodium 1349.9, Carbohydrate 68.9, Fiber 6.2, Sugar 5, Protein 33.9
THE GREATEST QUESADILLA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 3 servings
Number Of Ingredients 10
Steps:
- Toss together the Cheddar, Monterey Jack and pepper jack in a bowl; set aside.
- Heat 2 tablespoons of the butter in large skillet over medium heat. Place a single tortilla in the skillet. Sprinkle a little less than a third of the cheese blend over the tortilla. Sprinkle with salt and pepper. Add about a third of the diced tomato and a third of the chiles. Sprinkle a touch more cheese over the whole thing and gently top and press with a second tortilla. Cook until golden on the bottom, about 3 minutes.
- Carefully flip the quesadilla to the other side. Continue cooking until the second side is golden, 3 to 4 minutes more. Repeat with the remaining ingredients. Slice each quesadilla into wedges and garnish with cilantro sprigs.
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