GRILLED CHICKEN QUESADILLAS
This delicious recipe is prepared by using adobo seasoned grilled boneless chicken thighs, layering tortillas with a combination of the chicken, cheese, and onion, and heating directly on the grill. Serve with salsa and sour cream.
Provided by Thuy Ortiz
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 6
Number Of Ingredients 7
Steps:
- Place the chicken on a plate, and sprinkle with adobo seasoning on both sides. Let it marinate for 15 minutes.
- Heat grill for medium-high heat.
- Lightly oil the grill grate. Place chicken on grill, and cook for 10 minutes per side, or until juices run clear. Remove chicken from grill, and cut into bite-size pieces.
- Place one or two tortillas on the grill, and sprinkle with a thin layer of cheese, chicken, onion, olives, and chiles. Top with another tortilla, and grill until brown and crispy on both sides, about 3 minutes per side. Repeat with remaining ingredients. Cut into wedges to serve.
Nutrition Facts : Calories 850.7 calories, Carbohydrate 86.5 g, Cholesterol 125.7 mg, Fat 24.6 g, Fiber 6.5 g, Protein 46.4 g, SaturatedFat 10.9 g, Sodium 1665.2 mg, Sugar 1.8 g
GRILLED MEDITERRANEAN QUESADILLAS
Make Mediterranean quesadillas with cream cheese, feta, Parmesan and black olives. Grilled Mediterranean Quesadillas are a fun twist on a Mexican staple.
Provided by My Food and Family
Categories Home
Time 15m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat grill to low heat.
- Combine first 5 ingredients; spread onto 4 tortillas, leaving 1/2-inch border around edge of each.
- Cover with remaining tortillas.
- Grill 2 min. on each side or crisp and golden brown on both sides. Cut into wedges. Serve with yogurt.
Nutrition Facts : Calories 230, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 710 mg, Carbohydrate 22 g, Fiber 2 g, Sugar 2 g, Protein 11 g
GRILLED GREEN CHILI QUESADILLAS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat a grill pan over high heat. Place whole chiles on grill and char all over. about 10 minutes. Remove from heat and split chiles. Scrape away seeds with a spoon and slice.
- Heat a large nonstick skillet or griddle over medium high heat. Char the tortilla and blister it on 1 side, 20 seconds, then flip tortilla. Cover half of the tortilla with cheese and chilies, then fold over. Press down gently with spatula. Cook quesadilla 15 seconds more on each side, transfer to a cutting board. Repeat. Pile up 2 completed quesadillas at a time and cut into 3 generous wedges. The yield will be 12 pieces from 4 quesadillas. Serve slices on a large platter with small dishes of salsa verde and sour cream for topping. Garnish the platter and toppings with chopped cilantro.
GRILLED CHICKEN QUESADILLAS
Steps:
- 1.Prepare grill for medium heat. 2.Spread each tortilla evenly with cream cheese. 3.In small bowl, combine chicken, chilies, shredded cheese, bell pepper and onion; mix well. Spoon evenly over each tortilla. Fold each tortilla in half, pressing to seal. 4.Brush both sides of each quesadilla with oil. Grill 2 minutes on each side or until golden brown. 5.Cut quesadillas into wedges; serve with favorite Mexican toppings such as sour cream, guacamole and salsa.
GRILLED PORTOBELLO QUESADILLAS
Fresh salsa and portobello mushrooms elevate this meal from basic to gourmet.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Heat grill to medium. In a small bowl, whisk together oil and vinegar; season with salt and pepper. Brush both sides of mushrooms with oil mixture; starting with stem side up, grill mushrooms until tender when pierced with the tip of a sharp paring knife, 8 to 12 minutes, turning once. Remove from grill; slice 1/2 inch thick.
- Layer one half of each tortilla with cheese, scallions, mushroom slices, and then more cheese, dividing toppings evenly. Fold tortilla over filling; using your hands, carefully transfer filled tortilla to grill. Cook until tortilla is slightly charred and cheese is melted, 2 to 3 minutes per side. Serve with salsa, and garnish with sour cream, if desired.
GRILLED QUESADILLAS
Here it is only January and I'm thinking of summer. This is a recipe that I think would be enjoyed by the vegetarian and non veg. Source: Canadian Living's Best Barbecue
Provided by Dreamer in Ontario
Categories Cheese
Time 23m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, mash beans along with 1/2 cup of the salsa with a potato masher.
- Spread mixture evenly over the 4 tortillas leaving a 1/2 inch border.
- In this order sprinkle mixture with onions, olives, coriander and, finally, cheese.
- Fold tortillas over and press to seal.
- Place on greased grill over medium-high heat and cook, turning halfway through, for 8 tp 10 minutes or until browned and crisped.
- Garnish with rest of salsa.
Nutrition Facts : Calories 439.5, Fat 10.7, SaturatedFat 3.5, Cholesterol 9.2, Sodium 1634.9, Carbohydrate 61.8, Fiber 9.7, Sugar 6.4, Protein 24.9
GRILLED CHEESE AND TOMATO QUESADILLAS
Easy-to-make quesadillas are perfect summertime party food. They're even better when served with Homemade Guacamole.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 4
Number Of Ingredients 4
Steps:
- Preheat grill or skillet to high heat. Sprinkle each of 4 tortillas with 1/4 cup cheese. Cover with tomatoes; sprinkle with 1/4 cup cheese; top with 4 remaining tortillas. Grill until bottom tortilla is brown and cheese is melted. Flip; cook until brown, cheese is melted, and tomato is hot. Transfer to a cutting surface; cut into wedges.
GRILLED QUESADILLAS
This traditional Mexican dish is made lighter by grilling instead of frying. A quick and easy snack, you can also make this as an interactive appetizer for an outdoor party and cook to order from the grill.
Provided by Food Therapist
Categories Lunch/Snacks
Time 5m
Yield 4 quesadillas, 4 serving(s)
Number Of Ingredients 2
Steps:
- Preheat grill or grill pan to medium.
- Place half of the tortillas on the grill, and drop a quarter-cup of cheese in the center of each. Spread cheese as close to edges as possible.* Place a second tortilla on top of each.
- Grill until bottom tortilla is lightly browned and cheese begins to melt, about 1-2 minutes. Flip and continue cooking until browned on the other side.
- Cut into quarters and serve with salsa, sour cream, and guacamole.
- *Optional: Add grilled chicken or shrimp and/or sauteed onions and peppers at this step. Both will add flavor and texture, although the recipe is complete without them.
Nutrition Facts : Calories 367.4, Fat 15.1, SaturatedFat 7, Cholesterol 25.1, Sodium 685.7, Carbohydrate 43.3, Fiber 2.6, Sugar 1.8, Protein 13.9
GRILLED FETA QUESADILLAS
This is a great appetizer, especially when having company over for a barbecue. I had something similar at a Memorial Day party and I tried to recreate the flavor with lower fat ingredients. -Jacqui Correa of Landing, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 12 wedges.
Number Of Ingredients 8
Steps:
- In a small bowl, beat cheeses with oregano until blended. Spread 3 tablespoons of cheese mixture over half of each tortilla; top with olives, pimientos and onion. Fold tortillas over., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill quesadillas, uncovered, over medium heat or broil 4 in. from the heat for 1-2 minutes on each side or until golden brown. Cut each quesadilla into three wedges. Serve warm.
Nutrition Facts : Calories 62 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 198mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
GRILLED MONTEREY JACK AND CORN QUESADILLAS
Categories Cheese Dairy Vegetable Quick & Easy Corn Spring Summer Grill/Barbecue Monterey Jack Gourmet
Yield Makes 2 to 4 servings
Number Of Ingredients 10
Steps:
- Stir together cheese, corn, mayonnaise, scallions, cilantro, and chiles in a small bowl. Lightly brush 1 tortilla with some of oil. Turn tortilla over and spread 1/2 cup filling over half, then fold other half over to form a half-moon. Assemble 3 more quesadillas in same manner.
- Heat lightly oiled grill pan over moderate heat until hot, then cook quesadillas, 2 at a time, turning over once, until cheese is melted, about 4 minutes total per batch. Transfer to a cutting board and cut in half.
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GRILLED QUESADILLAS - THIS IS HOW I COOK
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Reviews 1Servings 1Cuisine Mexican/AmericanCategory Main Course/Appetizer
- Prepare your tortillas by placing a layer of salsa or pesto on the bottom of the tortilla and only on one side, unless you are doing the flipping version-in which case, cover the whole thing.
- Add your choice of toppings. about 2 – 4 T total, but this depends on the size of the tortilla being used! Just don’t use too much!
- Sprinkle on the crushed tortilla chips last, if you are using them. Now sprinkle the cheese on the other half of the tortilla.
MEDITERRANEAN QUESADILLAS - HEART HEALTHY GREEK
From hearthealthygreek.com
Reviews 2Servings 4Cuisine GreekCategory Appetizer, Main Dish
- In a skillet, add the olive oil and heat on medium. Once heated, add the spinach and onion. Saute until spinach is wilted and onions are soft.
- Heat your grill maker or quesadilla maker according to the manufacturer's instructions. If using a skillet, spray it with nonstick cooking spray and heat on medium
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4.8/5 (6)Total Time 30 minsServings 10Calories 167 per serving
- Thaw the frozen spinach and then place in a colander. Press the spinach against the sides of the colander to squeeze out as much moisture as possible. Place the drained spinach in a large bowl.
- Cut the red onion into very thin slices. Cut the roasted red pepper into small strips, roughly chop the kalamata olives, and roughly chop the parsley. Place all four ingredients in the bowl with the spinach.
- To the bowl also add the oregano, crumbled feta, and shredded mozzarella. Stir very well until everything is evenly distributed.
- Divide the filling among all ten tortillas, spooning it into one half and then folding the bare half over top (I used roughly 3/4 cup per tortilla). Heat a non-stick skillet over medium to medium/low heat. Cook the quesadillas on each side until the outside is golden brown and crispy and the cheese inside has melted.
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