Pasta Quesadilla Recipes

ITALIAN QUESADILLAS

Italian Quesadillas image

Provided by Giada De Laurentiis

Time 1h

Yield 12 servings

Number Of Ingredients 9

Ingredients

4 tablespoons olive oil, plus more as needed
2 large onions, thinly sliced
1 teaspoon sugar
Salt and freshly ground black pepper
9 (8-inch-diameter) flour tortillas
3 cups shredded Fontina
3/4 cup jarred roasted red bell peppers, drained well and patted dry
1/3 cup finely chopped fresh Italian parsley leaves, plus sprigs for garnish
1/3 cup freshly shredded Parmesan, plus 3 tablespoons for garnish

Steps:

Heat 2 tablespoons oil in a heavy large skillet over medium-low heat. Add the onions and sugar, and cook until the onions are golden brown, about 20 minutes. Season the onions, to taste, with salt and pepper; set aside.
Preheat the oven to 250 degrees F.
Sprinkle some Fontina over half of a tortilla. Arrange some bell peppers and sauteed onions on top of the Fontina. Sprinkle with chopped parsley and Parmesan. Sprinkle more Fontina over. Fold the clean half over the filling to cover and press gently to seal. Repeat with remaining tortillas evenly dividing the filling ingredients.
Heat 1 tablespoon oil on a heavy large griddle over medium heat. Working in batches, cook the quesadillas until the cheese melts and the tortillas are golden brown, adding more oil as needed, about 3 minutes per side. Transfer the quesadillas to baking sheets and keep them warm in the oven while cooking the remaining quesadillas.
Sprinkle the remaining Parmesan over the quesadillas. Cut each quesadilla into 4 wedges. Arrange them on a platter. Garnish the platter with parsley sprigs and serve.

QUESADILLA

Quesadilla image

I often make this quesadilla just for myself. It's a snap to prepare.-Amber Waddell, Grand Rapids, Michigan

Provided by Taste of Home

Categories Appetizers Dinner

Time 10m

Yield 1 serving.

Number Of Ingredients 7

Ingredients

1 to 2 teaspoons canola oil
2 flour tortillas (6 inches)
1/2 cup shredded cheddar cheese, divided
1/2 cup cubed cooked chicken, turkey, pork or beef
1/4 cup sliced fresh mushrooms
1/2 cup shredded Monterey Jack cheese, divided
Sour cream and salsa, optional

Steps:

Heat oil in a nonstick skillet, add one tortilla. Layer with half the cheddar cheese, all of the chicken and mushrooms and half the Monterey Jack cheese. Top with the second tortilla. Cover and heat until cheese melts and bottom tortilla is crisp and golden brown., Turn over; sprinkle remaining cheese on top. Cook until bottom tortilla is crisp and golden brown and cheese is melted. Cut into wedges; serve with sour cream and salsa if desired.

Nutrition Facts : Calories 768 calories, Fat 49g fat (25g saturated fat), Cholesterol 173mg cholesterol, Sodium 1152mg sodium, Carbohydrate 29g carbohydrate (1g sugars, Fiber 0 fiber), Protein 53g protein.

GOOD QUESADILLA RECIPE BY TASTY

Good Quesadilla Recipe by Tasty image

Here's what you need: flour tortillas, shredded cheese, pico de gallo, jalapeño

Provided by Melina Thomas

Yield 1 serving

Number Of Ingredients 4

Ingredients

2 flour tortillas
2 cups shredded cheese
½ cup pico de gallo
3 tablespoons jalapeño, sliced

Steps:

Place one tortilla in a pan over medium heat. Cover the tortilla with 1 cup of the cheese, half of the pico de gallo and the jalapeños.
Cover with the rest of cheese and place the second tortilla on top.
Cook until the cheese begins melting, then flip and cook on the other side until all cheese is melted.
Plate and enjoy.

Nutrition Facts : Calories 1231 calories, Carbohydrate 62 grams, Fat 81 grams, Fiber 3 grams, Protein 60 grams, Sugar 6 grams

CHICKEN FAJITA QUESADILLA RECIPE BY TASTY

Chicken Fajita Quesadilla Recipe by Tasty image

Here's what you need: chicken breast, salt, pepper, chili powder, cumin, cayenne, garlic powder, bell pepper, white onion, large flour tortillas, shredded cheddar cheese, shredded monterey jack cheese, fresh cilantro, guacamole, sour cream, pico de gallo

Provided by Claire Nolan

Categories Dinner

Yield 2 quesadillas

Number Of Ingredients 16

Ingredients

½ lb chicken breast, cut into thin strips
½ teaspoon salt
½ teaspoon pepper
½ tablespoon chili powder
½ teaspoon cumin
¼ teaspoon cayenne
¼ teaspoon garlic powder
½ cup bell pepper, green, red, or yellow peppers, julienned
½ cup white onion, julienned
2 large flour tortillas
1 cup shredded cheddar cheese, double for 2 quesadillas
1 cup shredded monterey jack cheese, double for 2 quesadillas
fresh cilantro
guacamole
sour cream
pico de gallo, or salsa

Steps:

In a large skillet, coat chicken with salt, pepper, chili powder, cumin, cayenne, and garlic powder. Cook 5-7 minutes.
Add the peppers and onions and cook for 5-7 minutes, or until they are soft. Remove chicken, onions and peppers from the pan and set aside.
Place the tortilla in the skillet and add a layer of cheese on half of the tortilla.
Add cooked chicken, peppers and onions. Top with more cheese and fold the tortilla in half.
Cook for 6 minutes over medium heat, flipping half way.
Garnish with fresh cilantro and serve with pico de gallo, guacamole, and sour cream on the side.
Enjoy!

Nutrition Facts : Calories 827 calories, Carbohydrate 35 grams, Fat 45 grams, Fiber 2 grams, Protein 66 grams, Sugar 6 grams

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