CHEESE QUESADILLAS
An easy snack or appetizer that goes great with salsa.
Provided by Paula Deen
Categories baking cheesy guys night kid friendly vegetarian
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Lay the tortillas flat on a cookie sheet. Sprinkle some of the cheese on 1 half of each tortilla. Try not to get it too close to the edge. Fold the tortillas in half over the cheese to make a half-moon. Warm a skillet over low heat and add 1 tablespoon of the butter. Add the tortilla to the skillet and cook until it is lightly brown, about 2 minutes. Using a spatula, gently lift the edge so you can check. When 1 side is brown, turn the tortilla over and cook the other side until brown and the cheese is all gooey. Use a spatula to transfer to individual plates or a large platter. Repeat with remaining butter and tortillas. Top them with the sour cream, salsa and guacamole.
THREE CHEESE QUESADILLAS
Provided by Aida Mollenkamp
Categories appetizer
Time 17m
Yield 6 quesadillas
Number Of Ingredients 7
Steps:
- Combine chiles, cheese, and cilantro in a medium bowl and toss to evenly mix.
- Heat a seasoned cast iron skillet or a large frying pan over medium heat. Add 1 quesadilla and cook until soft, about 15 to 30 seconds.
- Add 1/2 cup cheese mixture on one half, fold in half, and cook until cheese is melted and tortilla is golden brown, about 1 to 2 minutes. Repeat for remaining quesadillas. Cut each quesadilla into 4 wedges and serve with tomatillo salsa.
CHEESE QUESADILLAS
Super satisfying and ready in less than 10 minutes, it's no wonder quesadillas are a mealtime favorite. In Mexico they're typically made with Oaxaca cheese, however Cheddar, jack or colby provide an impressive melt too! Enjoy with homemade salsa and avocado.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 4 to 6 servings (1 1/3 cup salsa)
Number Of Ingredients 9
Steps:
- Lay 6 tortillas on a work surface. Divide the cheese among the tortillas. (Its best to leave about an inch border on the edge of the tortilla uncovered to allow for the spread of the melting cheese.) Top with remaining tortillas and press gently to seal. Melt 1 tablespoon butter in a small skillet. Carefully place a quesadilla in the skillet and fry, turning once, until golden and little bubbles appear on both sides, about 4 to 5 minutes total. Repeat with the remaining quesadillas, wiping out the pan between batches if the butter burns, and adding more butter, as needed.
- While the quesadillas cook make the salsa: Halve the tomatoes and grate them on the largest holes of a box grater into a bowl, discarding the skins. Grate the onion into the tomato, and stir in the cilantro, hot sauce, and salt, to taste.
- Cut each quesadilla into 4 wedges with a pizza wheel or knife and serve with the salsa and avocado.
CHEESE AND SALSA QUESADILLAS
Make and share this Cheese and Salsa Quesadillas recipe from Food.com.
Provided by ratherbeswimmin
Categories Black Beans
Time 23m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Spread 2 tablespoons salsa on half of each tortilla.
- Sprinkle with 1/4 cup each of the beans and the cheese.
- Fold tortillas over and press down lightly.
- In a large nonstick skillet over medium heat, cook tortillas, 2 at a time, pressing down lightly with the back of a metal spatula, for about 2 minutes per side, until lightly toasted and cheese is melted (or place directly on barbecue grill over medium heat until lightly toasted on both sides).
- Cut into wedges and serve warm with additional salsa.
Nutrition Facts : Calories 343.9, Fat 11.4, SaturatedFat 4.9, Cholesterol 22.1, Sodium 1000.9, Carbohydrate 44.9, Fiber 6.6, Sugar 2.5, Protein 15.6
CORN MASA QUESADILLAS
I live in Mexico and "quesadillas" always use corn masa or corn tortillas. The ones made with flour tortillas are called "sincronizadas" (just a cultural tidbit). Anyway, these are from scratch and very versatile since you can use any leftover filling.
Provided by Mexi-Rosie
Categories Mexican
Time 30m
Yield 25 serving(s)
Number Of Ingredients 12
Steps:
- Mix all ingredients and knead until well blended and easy to handle. Let rest for 10 minutes.
- Form tortilla-like circles in tortilla press.
- Fill with your favorite filling or leftovers (not runny) as for turnovers.
- Seal edges and fry in enough cooking oil. Drain excess grease.
- (Optional) Garnish with shredded lettuce, diced tomato, shaved onion, crumbled cheese, salsa and sour cream.
Nutrition Facts : Calories 80.9, Fat 1.3, SaturatedFat 0.2, Sodium 62, Carbohydrate 16, Fiber 1.9, Sugar 0.1, Protein 2
CRISPY CHORIZO & CHEESE TACO-QUESADILLAS WITH SIMPLE SALSA RECIPE BY TASTY
Cheese makes everything better! These cheesy griddled queso-tacos are going to be your new go-to recipe for any time of the week. This is a perfect recipe for substituting any protein or vegetable in place of the chorizo. I hope you enjoy this as much as I do. You can buy chorizo or make your own by mixing together the spices and ground pork. Either will work great in this recipe! If you haven't had a habanada pepper, try one-they will change your life. Check out your local farmers' market and make this salsa this weekend.
Provided by Joe Sasto
Categories Snacks
Time 30m
Yield 4 servings
Number Of Ingredients 22
Steps:
- If making the chorizo, in the bowl of a stand mixer, combine the paprika, cumin, ancho chile powder, chili powder, oregano, coriander, cinnamon, cloves, ground pork, vinegar, and garlic. Mix until well combined.
- Heat the olive oil in a large pan over medium-high heat. When the oil is shimmering, add the chorizo and cook until the fat has rendered and the chorizo is crisp. Remove from the pan using a slotted spoon and discard the excess fat.
- Sprinkle the cheese over the tortillas, then top with the chorizo.
- Return the tortillas to the pan and cook until the cheese is melted and the tortilla is crisp, 3-4 minutes per side.
- Meanwhile, make the salsa: Coat the tomatoes, peppers, and garlic with olive oil and salt, then spread on a baking sheet. Roast under the broiler for 5-10 minutes, until charred in spots.
- Transfer the roasted vegetables to a blender and purée until smooth. Stir in the lemon juice and season with more salt to taste.
- Serve the taco-quesadillas with salsa and pickles.
- Enjoy!
Nutrition Facts : Calories 850 calories, Carbohydrate 37 grams, Fat 58 grams, Fiber 9 grams, Protein 48 grams, Sugar 8 grams
2 MINUTE CHEESE QUESADILLAS
My 4-year-old loves these quick and easy cheese snacks. Just 2 ingredients and a microwave are needed! Cut crosswise into pizza shape slices. You can use any kind of cheese you want to and even any size flour tortilla. Serve with a little dish of ketchup to dip pieces into.
Provided by Jackie
Categories World Cuisine Recipes Latin American Mexican
Time 6m
Yield 2
Number Of Ingredients 2
Steps:
- Place 1 flour tortilla on a large microwave-safe plate; sprinkle with Cheddar cheese. Place the second flour tortilla atop the Cheddar layer.
- Cook on high in the microwave until cheese is melted, about 1 minute.
Nutrition Facts : Calories 446.1 calories, Carbohydrate 36.7 g, Cholesterol 59.3 mg, Fat 24.1 g, Fiber 2.2 g, Protein 19.9 g, SaturatedFat 13.2 g, Sodium 796.1 mg, Sugar 1.6 g
CHEESY QUESADILLAS
We serve these quesadillas as chili dippers or load them up with salsa and sour cream for a super starter. -Terri Keeney, Greeley, Colorado
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 6 servings.
Number Of Ingredients 3
Steps:
- Place the tortillas on a greased baking sheet. Combine the cheese and salsa; spread over half of each tortilla. Fold over. , Broil 4 in. from the heat for 3 minutes on each side or until golden brown. Cut into wedges.
Nutrition Facts : Calories 223 calories, Fat 11g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 406mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.
FRIED QUESADILLAS WITH TWO FILLINGS
Categories Cheese Mushroom Fry Vegetarian Cinco de Mayo Lunch Spring Sour Cream Hominy/Cornmeal/Masa Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 40 hors d'oeuvres
Number Of Ingredients 19
Steps:
- Make mushroom filling:
- Cook onion in butter in a medium nonstick skillet over moderately low heat, stirring, until softened.
- Pulse mushrooms in a food processor until coarsely chopped and add to onion along with epazote and salt.
- Cook over moderate heat, stirring, until mushrooms are softened and any liquid is evaporated, about 7 minutes. Remove from heat and cool filling completely.
- Make masa and form quesadillas:
- Stir together masa harina, salt, and warm water in a large bowl with a wooden spoon until it forms a dough. Knead dough in bowl with heel of your hand 1 to 2 minutes.
- Pinch off small pieces of dough and roll into about 40 (scant 1-inch) balls. Transfer balls as formed to a plastic-wrap-lined tray and cover with more plastic wrap.
- Cut 2 (5-inch) squares from a small plastic bag and use 1 to line lower half of tortilla press. Put a ball of dough in tortilla press and top with second square of plastic. Close tortilla press, pushing gently on lever to flatten dough to a 2 1/2- to 3-inch round. If press doesn't flatten evenly, rotate tortilla 180 degrees and gently flatten again. (Alternatively, use rolling pin to flatten dough between squares of plastic.)
- Remove top square of plastic and put 1 teaspoon mushroom filling, or about 1 teaspoon crumbled queso fresco with 1/2 teaspoon crema and a piece of squash blossom, in center of round.
- Fold round, still in plastic, over filling to form a half-moon and pinch edges together to seal. Gently peel off plastic, then transfer quesadilla to another plastic-wrap-lined tray and cover with a second sheet of plastic wrap. Repeat with remaining dough, making about 20 quesadillas of each filling.
- Fry quesadillas:
- Heat 1 inch of oil in a deep 10-inch heavy skillet over moderately high heat until deep-fat thermometer registers 375°F, then deep-fry quesadillas in batches of 6 to 8, turning once or twice, until golden, about 4 minutes. Transfer with a slotted spoon to paper towels to drain and return oil to 375°F before adding next batch.
- Serve quesadillas immediately.
CHEESE QUESADILLAS
Three ingredients are all you need for Luke Walker's Mexican twist on grilled cheese. The Unionville, Ontario teenager says the tasty wedges are ideal as an after-school snack or with soup at lunchtime. Youngsters can easily assemble the quick quesadillas but should get an adult's help popping them under the broiler.
Provided by Taste of Home
Categories Appetizers Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 3
Steps:
- Place two tortillas on a greased baking sheet. Top each with salsa, cheese and remaining tortillas. Broil 4 in. from the heat for 3 minutes on each side or until golden brown. Cut into four wedges.
Nutrition Facts : Calories 167 calories, Fat 8g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 477mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
MASA QUESADILLAS WITH CHEESE
Number Of Ingredients 5
Steps:
- 1. Prepare the dough. Then, dampen your hands with water, and mix the dough with the salt, working it very well until soft. Form the dough into 16 small balls of equal size. Using a tortilla press, put 1 piece of plastic on the open press and lay 1 ball in the center. Put a second piece of plastic on top of the dough, and lower the handle to press out a 3 1/2- to 4-inch circle. Peel off the top piece of plastic. 2. Put a small slice of cheese on 1/2 of the circle, but not too close to the edge. Add a few shreds of epazote or cilantro and about 3 thin slices of serrano on top. Lift the plastic and gently fold the dough together so that the edges meet. Press to seal the edges together, and peel off the plastic. Put the filled quesadilla on a lightly floured baking pan, and cover to prevent drying out. Repeat with the remaining dough. 3. Heat oil to a depth of 1/4 inch in a medium skillet until it shimmers. Fry the quesadillas, 2 at a time, until golden brown on both sides, about 1 to 2 minutes per side. Drain on paper towels and serve at once. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
QUESADILLAS I
A delicious, cheesy pre-dinner treat. I like to make quesadillas without butter, but you could put butter in the frying pan before placing the tortilla in. Serve with sour cream and salsa.
Provided by Cody
Categories World Cuisine Recipes Latin American Mexican
Time 20m
Yield 5
Number Of Ingredients 5
Steps:
- Heat a large frying pan or griddle over a medium heat. Place one tortilla flat on the frying pan. After 1 minute flip the tortilla over. Sprinkle a little more than 1/4 cup cheese on the tortilla, followed by some olives, avocado, and hot pepper sauce. Place another tortilla on top to make a sandwich. Cover the quesadilla with a lid. After one minute, flip the quesadilla. When the cheese has melted on the inside, remove the quesadilla. Repeat with remaining ingredients.
- Cut the quesadillas into triangles and serve.
Nutrition Facts : Calories 389.5 calories, Carbohydrate 31.8 g, Cholesterol 35.4 mg, Fat 24.5 g, Fiber 9 g, Protein 14.6 g, SaturatedFat 8 g, Sodium 456.9 mg, Sugar 1.5 g
CHEESE QUESADILLAS
Quesadillas can be assembled in advance and fried quickly before serving.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 24 Wedges
Number Of Ingredients 5
Steps:
- Lay out 3 tortillas on a cutting board. Combine the cheddar and Monterey Jack in a small bowl. Spread a third of the cheese on each tortilla, leaving a 1-inch edge. Place the remaining 3 tortillas on top.
- Melt 1/2 tablespoon butter in a 12-inch omelet pan set over medium heat, and add one filled tortilla. Cook until golden brown, 2 to 3 minutes. Flip with a spatula, and add another 1/2 tablespoon butter. Cook until browned and cheese is melted, 1 to 2 minutes more. Transfer to a cutting board. Repeat with remaining tortillas.
- Cut cooked tortillas into eighths; serve immediately with salsa, if desired.
MASA QUESADILLAS WITH CHEESE
Number Of Ingredients 5
Steps:
- 1. Prepare the dough. Then, dampen your hands with water, and mix the dough with the salt, working it very well until soft. Form the dough into 16 small balls of equal size. Using a tortilla press, put 1 piece of plastic on the open press and lay 1 ball in the center. Put a second piece of plastic on top of the dough, and lower the handle to press out a 3 1/2- to 4-inch circle. Peel off the top piece of plastic. 2. Put a small slice of cheese on 1/2 of the circle, but not too close to the edge. Add a few shreds of epazote or cilantro and about 3 thin slices of serrano on top. Lift the plastic and gently fold the dough together so that the edges meet. Press to seal the edges together, and peel off the plastic. Put the filled quesadilla on a lightly floured baking pan, and cover to prevent drying out. Repeat with the remaining dough. 3. Heat oil to a depth of 1/4 inch in a medium skillet until it shimmers. Fry the quesadillas, 2 at a time, until golden brown on both sides, about 1 to 2 minutes per side. Drain on paper towels and serve at once. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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