CHICKEN CHILI SHEET PAN QUESADILLA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F. Brush a half sheet pan or rimmed cookie sheet with half of the butter.
- Arrange 2 tortillas along the longest side of the sheet pan with half hanging over the rim; repeat with the other long side of the pan. Place one tortilla, also half hanging over, at each end. Place 1 tortilla in the center so the whole bottom of the sheet pan is covered.
- Sprinkle evenly with half of the shredded cheese, all of the chicken, taco seasoning, chiles, corn and olives. Place spoonfuls of the salsa over the top and spread evenly. Top with the remaining cheese.
- Place 1 tortilla in the center of the pan, on top of the filling, and then fold up the overhanging tortillas so that the filling is completely covered. Brush with the remaining butter, top with another sheet pan and press down firmly.
- Bake until the tortillas are crispy and the inside is melted and hot, 20 to 25 minutes.
- Carefully remove the top sheet pan. Slice the quesadilla into squares and serve with avocado, sour cream, lime and cilantro.
CHILE-LIME SHRIMP QUESADILLAS
Try these simple and delicious shrimp quesadillas that include the unbeatable flavor combo of cilantro, lime, chili and pepper jack cheese.
Provided by My Food and Family
Categories Home
Time 35m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Combine first 5 ingredients; set aside.
- Heat large skillet sprayed with cooking spray on medium heat. Add corn and peppers; cook and stir 3 to 5 min. or until peppers are crisp-tender. Stir in shrimp mixture; cook 2 min. or until heated through, stirring frequently. Spoon onto tortillas; top with cheese. Fold in half.
- Wipe out skillet with paper towels; spray with cooking spray. Add quesadillas, in batches; cook 3 to 4 min. or until golden brown on both sides, turning after 2 min.
Nutrition Facts : Calories 290, Fat 12 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 150 mg, Sodium 940 mg, Carbohydrate 22 g, Fiber 2 g, Sugar 2 g, Protein 22 g
QUESADILLAS DE CAMARONES (SHRIMP QUESADILLAS) - PIONEER WOMAN
I discovered The Pioneer woman earlier this year and am happy that I did. Ree does a tremendous job providing detailed instructions and pictures on how to make all of her recipes. I made these quesadillas last month..and man oh man are they good! I found the key for these quesadillas is cooking the vegetables separately from the shrimp, chopping the shrimp into small pieces, and of course the butter used in the cooking of the assembled quesadilla...use butter...I promise...you won't be sorry you did. Enjoy!!
Provided by Johnsdeere
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Pour red sauce over peeled and deveined shrimp, set aside.
- Chop vegetables into larges pieces.
- Heat skillet over high heat and add olive oil.
- Cook vegetables over high heat until they start to get brown/black. Remove from skillet and set aside.
- Return skillet to high heat, then dump in the shrimp with the red sauce.
- Cook, stirring only occasionally, until shrimp is opague. Add in a little water if the sauce gets dry.
- Remove from skillet and chop shrimp into bite-size pieces.
- In a separate skillet, heat butter. Place tortilla in skillet then layer on ingredients; cheese, vegetables, and shrimp.
- Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn't overly dry.
- Remove from skillet and slice into wedges.
- Eat and Enjoy!
Nutrition Facts : Calories 395.2, Fat 20.8, SaturatedFat 9, Cholesterol 55, Sodium 609.8, Carbohydrate 35, Fiber 2.9, Sugar 3.4, Protein 17
QUESADILLAS WITH SHRIMP AND PEPPERS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- On a large plate, pour the red sauce over the shrimp and set aside.
- Heat a skillet over high heat and add the olive oil. Cook the onions and bell peppers over high heat until they start to get nicely browned. Remove from the skillet and set aside.
- Add the shrimp with the sauce. Cook, stirring only occasionally, until the shrimp are opaque. Add in a little water if the sauce gets dry. Remove from the skillet and chop the shrimp into bite-size pieces.
- In a clean skillet, heat some butter. Place a tortilla in the skillet, then layer on the ingredients: cheese, vegetables and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn't overly dry. Remove from the skillet and slice into wedges. Repeat with the rest of the tortillas and filling ingredients.
- Serve with sour cream, cilantro and lime wedges
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