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.
CHICKEN QUESADILLAS
Incredible Chicken Quesadillas are packed with juicy chicken, peppers, onions, garlic, and lots of melty cheese. They are an easy and healthy idea that is perfect for those hectic weeknights.
Provided by Layla
Categories Main Course
Time 20m
Number Of Ingredients 9
Steps:
- Cut chicken breasts into small bite size pieces. Heat oil over medium-high heat in a large heavy duty pan. Add the chicken breasts and taco seasoning to the pan. Sautee 4-5 minutes then add the bell pepper, onion, and garlic, sautee another 5 minutes or until the chicken is cooked through. Remove mixture from the pan and set aside.
- To the same pan, add ½ teaspoon oil and a tortilla, top with a handful of shredded cheese, and 1/4th the chicken mixture, then with more cheese. Fold the tortilla and cook on both sides until crispy and golden. Remove from the pan and repeat with remaining tortillas.
- To serve: Slice tortillas in half or thirds and serve with sour-cream, salsa, guacamole or your favorite dipping sauce.
Nutrition Facts : Calories 437 kcal, Carbohydrate 21 g, Protein 39 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 117 mg, Sodium 741 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
JOHN'S KILLER QUESADILLAS
This is one of the few things that my fiancée will let me make. It is a great meal to make for football Sundays or any time you want to try something different. John's Killer Quesadillas son muy bueno.
Provided by Miss Erin C.
Categories Lunch/Snacks
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Begin by grilling chopped chicken breasts in separate pan.
- Grill until meat is white on the inside.
- Use one tbsp of butter to sauté.
- While grilling chicken, chop pepper and onion into small pieces (add jalapeño if desired) Once chicken is white on the inside add the vegetables.
- Grill these with the chicken until they are browned.
- While grilling the vegetables, put a separate pan on medium heat with one tbsp of olive oil for the actual preparation of the quesadillas.
- After vegetables are done grilling, place one tortilla in the pan and top with 1/2 cup of shredded cheese and half of the chicken veggie mix.
- Place another tortilla on top of this and grill until the bottom tortilla is browned and the cheese is beginning to melt, then flip.
- Repeat step 6 on the other side once the other side is browned and cheese is melted the quesadilla is ready for serving.
- Cut into wedges and garnish with sour cream and your favorite salsa.
QUESADILLAS WITH JACK AND SPICY SAUTE
Provided by Aida Mollenkamp
Categories main-dish
Time 30m
Yield 6 quesadillas
Number Of Ingredients 9
Steps:
- Heat oven to 500 degrees F and arrange 1 rack in top and a second rack in middle.
- Heat oil in a large frying pan over medium-high heat. When it shimmers, add onions, garlic, and jalapenos, season well with salt and freshly ground black pepper, and cook until softened, about 3 minutes. Add poblanos and stir to coat. Add broth and cook until the liquid reduces enough to just coat the vegetables, about 10 minutes. Remove from heat.
- When pepper mixture is cool enough to handle, top 1 tortilla with 1/2 cup cheese and 1/6 of the pepper mixture, close with a second tortilla. Repeat to make 6 quesadillas.
- Arrange quesadillas on 2 baking sheets and place 1 sheet on top rack and another on middle rack. Bake until cheese is melted, about 5 minutes. Switch baking sheets and continue to cook until tortillas are golden-brown and crisp, about 5 more minutes.
BAKED BEAN AND CHEESE QUESADILLAS
These quesadillas have little in common with fast-food varieties, which are made with flour tortillas and a lot more cheese. A Taco Bell cheese quesadilla has 480 calories and 1,000 milligrams of sodium; if you order cheese quesadillas at Baja Fresh, you're asking for 1,200 calories and 2,140 milligrams of sodium. I make a meal out of quesadillas by including beans or vegetables with the cheese, and I use corn tortillas rather than flour. Another plus: Quesadillas make a great destination for leftovers. Beans in a thick sauce make a delicious and comforting quesadilla filling.
Provided by Martha Rose Shulman
Categories dinner, easy, lunch, quick, weekday, main course
Time 5m
Yield One serving
Number Of Ingredients 4
Steps:
- In a microwave: Place a corn tortilla on a plate. Top with the beans. Lightly mash the beans with the back of a spoon. Sprinkle on the cheese, and top with the remaining tortilla. Press down gently, then microwave for 1 to 1 1/2 minutes until the cheese has melted. Remove from the microwave, cut into quarters or sixths and serve.
- In a pan: Place a corn tortilla in a pan. Top with the beans. Lightly mash the beans with the back of a spoon. Sprinkle on the cheese. Turn the heat to medium-high, and heat until the cheese begins to melt. Place the remaining tortilla on top of the cheese, and press down lightly. Flip over the quesadilla in the pan, and heat for about 30 seconds or until the cheese has melted. Flip back over, and remove to a plate. Cut into quarters or sixths and serve.
Nutrition Facts : @context http, Calories 289, UnsaturatedFat 4 grams, Carbohydrate 40 grams, Fat 10 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 482 milligrams, Sugar 7 grams
KILLER QUESADILLAS
Number Of Ingredients 7
Steps:
- 1. Heat the bu!er in a pan over medium heat, then add a tortilla. Cover with cheddar cheese, then add the tomato and avocado. Cook for 3 to 5 minutes or until the cheese is mostly melted. 2. Place the remaining tortilla on top and gently press it into the filling. Flip with a spatula and cook another 2 minutes, or until the bottom is golden brown. 3. Transfer to a platter, sprinkle with Parmesan cheese, and place a spoonful of salsa in the center. Cut in quarters or eighths and serve.
Nutrition Facts : Nutritional Facts Serves
JOHN'S VEGETARIAN QUESADILLAS
John is the kind of house guest you appreciate having especially when he makes these wonderful Quesadillas. He served them with sliced avocados and Chipolte Chutney (recipe#117377). It has a very hot, spicy, full bodied flavor that compliments these quesadillas to a Tee. Serve them hot off the pan, if cooking for two have two pans on the go. They are not the same if kept warm in the oven. Have a wee rest between servings they only take minutes to make after the veggies are cooked. Vary the vegetables if you wish--perhaps include sweet pepper, add mushrooms, use up left over vegetables. There is an endless variety of possibilities but I do love this recipe's combination. The measurements are for the finished chopped veggies. A small green salad goes nicely along side.
Provided by Bergy
Categories Lunch/Snacks
Time 50m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- In a large, non stick, fry pan lightly sprayed with oil stir fry the broccoli, cauliflower and jalapeños for approx 7 minutes.
- Add onions continue cooking for 5 minutes.
- Add tomatoes cook for a further 5 minutes, turning the vegetables all the while.
- Over low heat add a 1/2 tsp of butter or margarine to another pan heat one side of a tortilla, flip the tortilla over and put 3/4 cup of the veggie filling and 3/4 cup of cheese, fold over the tortilla to cover the filling, fry for a minute or so then flip to the other side and continue to fry until the cheese has melted--just a minute or so.
- Serve immediately with salsa and avocado slices with a little lemon squeezed over them.
Nutrition Facts : Calories 1476.9, Fat 116.8, SaturatedFat 58.9, Cholesterol 251.5, Sodium 1499.9, Carbohydrate 46, Fiber 21, Sugar 15, Protein 72.3
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