Open Face Chile Cheese Quesadillas Recipes

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CRISPY OPEN-FACED QUESADILLAS



Crispy Open-Faced Quesadillas image

Provided by Melissa d'Arabian : Food Network

Categories     appetizer

Time 20m

Yield 16 wedges

Number Of Ingredients 8

2 large (10-inch) flour tortillas
2 tablespoons vegetable oil
Kosher salt
1/4 cup sour cream
1 lime, zested and juiced
1/2 teaspoon ground cumin
Freshly ground black pepper
1 1/2 cups shredded Cheddar

Steps:

  • 1 tablespoon chopped fresh cilantro or parsley leaves (or 1 teaspoon dried parsley)
  • Preheat the broiler.
  • Brush the tortillas on both sides with vegetable oil and lightly salt. Heat a large saute pan over medium heat and cook the tortillas, 1 at a time, until slightly golden on both sides. Meanwhile, in a small bowl, mix together the sour cream, lime zest and juice, cumin, and salt and pepper, to taste, until smooth. Pour into a plastic squeeze bottle or sturdy resealable plastic bag and cut small tip in corner.
  • Arrange the browned tortillas on a baking sheet and sprinkle evenly with cheese. (You may need to do this in batches if both tortillas don't fit on 1 tray.) Broil until the cheese bubbles and begins to brown, about for 1 to 2 minutes, (be careful not to burn). Slice each quesadilla into 8 wedges and drizzle sour cream decoratively over the top. Sprinkle with cilantro and serve.

SPINACH AND GOAT CHEESE OPEN-FACED QUESADILLA



Spinach and Goat Cheese Open-Faced Quesadilla image

Provided by Martha Stewart

Categories     Appetizers

Number Of Ingredients 5

1 tablespoon olive oil, plus more for coating baking sheet
3 cups flat-leaf spinach, leaves washed, and dried
4 (6-inch) flour tortillas
11 ounces fresh goat cheese, sliced 1/4 inch thick
Coarse salt and freshly ground pepper

Steps:

  • Preheat oven to 400 degrees. Lightly brush a baking sheet with olive oil.
  • In a medium bowl, toss spinach with oil until well coated. Place the tortillas on prepared baking sheet. Top with spinach and goat cheese. Season with salt and pepper. Bake until cheese is golden brown and bubbling, about 10 minutes.

OPEN-FACE QUESADILLAS WITH MUSHROOMS, OLIVES, SALSA AND GREENS



Open-Face Quesadillas with Mushrooms, Olives, Salsa and Greens image

Provided by Food Network

Number Of Ingredients 10

4 flour tortillas
1/2 cup thinly sliced mushrooms caps (I'd choose shiitakes)
1/2 to 3/4 cup shredded Mexican Chihuahua cheese, brick, Monterey Jack-even Cheddar or mozzarella cheese
1/3 cup roughly crumbled goat cheese
1/4 cup sliced pitted olives (Kalamata or any oil cured variety is wonderful here)
About 1/2 cup any salsa, plus a little more for serving if you wish
2 cups frisee leaves, or mixed baby greens
About 1 tablespoon fresh lime juice or vinegar (you can use any one you'd choose for a good salad dressing)
Pinch salt
1/4 cup chopped fresh cilantro

Steps:

  • Heat the oven to 500 degrees. Lightly oil a baking sheet and on it spread out the tortillas in a single layer. Distribute a portion of the mushrooms over each one, then the cheeses and olives. Drizzle 2 tablespoons of salsa over each "quesadilla," then set the baking sheet in the oven. In 5 to 6 minutes, the tortillas should be crispy underneath and the cheese melted. Remove from the oven. While the quesadillas are baking, in a medium-size bowl, toss the frisee (or other greens) with the lime or vinegar, salt and cilantro. Transfer each quesadilla to a warm plate, then top with a portion of lettuce right in the center. Serve without delay.

CRISPY OPEN-FACED QUESADILLAS



Crispy Open-Faced Quesadillas image

A quick and yummy recipe straight from Melissa d'Arabian Show: Ten Dollar Dinners, Episode: Football Fiesta

Provided by Sharon123

Categories     Lunch/Snacks

Time 20m

Yield 16 wedges

Number Of Ingredients 9

2 large flour tortillas (10-inch)
2 tablespoons olive oil
kosher salt
1/4 cup sour cream
1 lime, zested and juiced
1/2 teaspoon ground cumin
fresh ground black pepper
1 1/2 cups shredded cheddar cheese
1 tablespoon chopped fresh cilantro (or 1 teaspoon dried parsley) or 1 tablespoon fresh parsley leaves (or 1 teaspoon dried parsley)

Steps:

  • Preheat the broiler.
  • Brush the tortillas on both sides with oil and lightly salt.
  • Heat a large saute pan over medium heat and cook the tortillas, 1 at a time, until slightly golden on both sides.
  • Meanwhile, in a small bowl, mix together the sour cream, lime zest and juice, cumin, and salt and pepper, to taste, until smooth. Pour into a plastic squeeze bottle or sturdy resealable plastic bag and cut small tip in corner.
  • Arrange the browned tortillas on a baking sheet and sprinkle evenly with cheese. (You may need to do this in batches if both tortillas don't fit on 1 tray.).
  • Broil until the cheese bubbles and begins to brown, about for 1 to 2 minutes, being careful not to burn.
  • Slice each quesadilla into 8 wedges and drizzle sour cream decoratively over the top.
  • Sprinkle with cilantro and serve.

OPEN-FACED CHICKEN AND CHEESE QUESADILLAS



Open-Faced Chicken and Cheese Quesadillas image

Number Of Ingredients 9

1/4 cup vegetable oil
2 (7-inch) flour tortillas
1 boneless skinless chicken breast half
1/8 teaspoon salt, or to taste
salt and freshly ground pepper, to taste
1 cup shredded Monterey Jack cheese
1/4 cup fresh salsa, purchased or homemade
1/4 cup sour cream
sprig of cilantro

Steps:

  • 1. Preheat the broiler. Heat the oil in a medium skillet until hot and shimmering. Fry the tortillas, 1 at a time, until crisp and lightly browned on both sides. Drain on paper towels. Add additional oil, if needed. In the same skillet, cook the chicken breast until browned on both sides and opaque in the center, about 8 minutes total. Season with salt and pepper. Cut the chicken crosswise into thin strips. Reserve. 2. Put the tortillas on a large baking sheet and divide the cheese evenly on top. Run under the hot broiler until the cheese is melted, about 45 seconds. Remove from the oven. Arrange half of the chicken in the center of each tortilla. Top with salsa and sour cream. Garnish with a sprig of cilantro. 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

OPEN-FACED SHRIMP QUESADILLAS



Open-Faced Shrimp Quesadillas image

We like to call this recipe the grown-up version of an after-school snack. Pair it with our Ruby Red Tequila Cocktails for a complete happy-hour lineup.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 9

2 flour tortillas (8 inches each)
1 1/2 ounces Monterey Jack cheese, grated (1/2 cup)
1/4 pound medium shrimp, peeled, deveined, and halved lengthwise
1/2 teaspoon vegetable oil
1/8 teaspoon chili powder
Coarse salt and ground pepper
1 teaspoon finely chopped scallions, white parts only
1 teaspoon chopped fresh cilantro
Lime wedges

Steps:

  • Preheat oven to 475 degrees. Place tortillas on a rimmed baking sheet; sprinkle each with cheese. Bake until cheese is melted and tortilla edges are just beginning to crisp, about 3 minutes. Meanwhile, in a small bowl, combine shrimp, vegetable oil, and chili powder; season with salt and pepper. Divide shrimp mixture and scallions between tortillas. Bake until shrimp is opaque throughout, about 4 minutes. Sprinkle quesadillas with cilantro and cut each into 6 wedges; serve with lime wedges.

Nutrition Facts : Calories 138 g, Fat 7 g, Protein 10 g, SaturatedFat 3 g

OPEN-FACED CHICKEN AND CHEESE QUESADILLAS



Open-Faced Chicken and Cheese Quesadillas image

Number Of Ingredients 9

1/4 cup vegetable oil
2 (7-inch) flour tortillas
1 boneless skinless chicken breast half
1/8 teaspoon salt, or to taste
salt and freshly ground pepper, to taste
1 cup shredded Monterey Jack cheese
1/4 cup fresh salsa, purchased or homemade
1/4 cup sour cream
sprig of cilantro

Steps:

  • 1. Preheat the broiler. Heat the oil in a medium skillet until hot and shimmering. Fry the tortillas, 1 at a time, until crisp and lightly browned on both sides. Drain on paper towels. Add additional oil, if needed. In the same skillet, cook the chicken breast until browned on both sides and opaque in the center, about 8 minutes total. Season with salt and pepper. Cut the chicken crosswise into thin strips. Reserve. 2. Put the tortillas on a large baking sheet and divide the cheese evenly on top. Run under the hot broiler until the cheese is melted, about 45 seconds. Remove from the oven. Arrange half of the chicken in the center of each tortilla. Top with salsa and sour cream. Garnish with a sprig of cilantro. 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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