Quesadilla Appetizers Recipes

QUESADILLA APPETIZERS

Quesadilla Appetizers image

Looking for a spicy Mexican appetizer using Bisquick® mix? Then check out this cheesy egg based quesadilla - ready in 50 minutes.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 50m

Yield 36

Number Of Ingredients 7

Ingredients

1 can (4.5 oz) chopped green chiles, drained
2 cups shredded Monterey Jack or Cheddar cheese (8 oz)
1 cup Original Bisquick™ mix
1 cup half-and-half
1/8 teaspoon red pepper sauce, if desired
4 eggs
3/4 cup chunky style salsa

Steps:

Heat oven to 375°F. Spray 9-inch square pan with cooking spray. Sprinkle chiles and cheese in pan.
In medium bowl, stir all remaining ingredients except salsa with wire whisk or fork until blended. Pour into pan.
Bake about 30 minutes or until golden brown and knife inserted in center comes out clean. Let stand 10 minutes. Cut into 6 rows by 6 rows. Serve with salsa.

Nutrition Facts : Calories 60, Carbohydrate 3 g, Cholesterol 30 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Appetizer (with 1 teaspoon salsa), Sodium 130 mg, Sugar 0 g, TransFat 0 g

BLOOMING QUESADILLA RING RECIPE BY TASTY

Blooming Quesadilla Ring Recipe by Tasty image

Here's what you need: cooked and shredded chicken, onion, red bell pepper, jalapeño, taco sauce, taco-size tortillas, shredded cheddar cheese, shredded monterey jack cheese

Provided by Julie Klink

Categories Appetizers

Yield 20 servings

Number Of Ingredients 8

Ingredients

3 cups cooked and shredded chicken
1 onion, chopped
1 red bell pepper, chopped
1 jalapeño, chopped
1 cup taco sauce
20 taco-size tortillas
3 cups shredded cheddar cheese
3 cups shredded monterey jack cheese

Steps:

Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
In a large bowl, add the chicken, onion, red bell pepper, jalapeño, and taco sauce, and mix to combine. Set aside.
Cut each tortilla in half. Evenly add about 2 tablespoons each of the cheddar cheese, Monterey Jack cheese, and chicken mixture to each tortilla half.
Roll the tortillas into cones, starting fro the cut edge and making sure not to push the ingredients out of the tortilla.
Place a wide mouth jar or glass in the center of the baking sheet.
Create a ring around the jar with about 13 tortilla cones. The points of the cones should be in the center, touching the jar. Sprinkle cheddar and Monterey Jack cheese over the layer. Repeat with the remaining cones to make 2 more layers, finishing with the rest of the cheddar and Monterey Jack. Remove the jar from the center of the ring.
Bake until the cheese is melted and the edges of the tortillas are crispy, 15-20 minutes.
Carefully transfer the blooming quesadilla to a serving platter. Place your dip of choice inside the ring and top with your desired garnishes. Serve immediately.
Enjoy!

Nutrition Facts : Calories 325 calories, Carbohydrate 26 grams, Fat 15 grams, Fiber 1 gram, Protein 18 grams, Sugar 2 grams

BAKED CRAB QUESADILLAS APPETIZERS

Baked Crab Quesadillas Appetizers image

Unlike most quesadillas, these are baked, not fried. These are also cut into thirds for appetizers, but if you'd like, leave them whole and have them for a meal! I love crab, and I love cheese. I also tend to like flour tortillas! So this is something that worked out well in my appetizer repertoire!

Provided by breezermom

Categories Crab

Time 25m

Yield 4 dozen

Number Of Ingredients 11

Ingredients

1/3 cup unsalted butter, melted
1/4 cup vegetable oil
1/2 cup onion, chopped
2 jalapeno peppers, seeded and finely chopped
1 garlic clove, minced
1 lb lump crabmeat, drained
1/4 cup mayonnaise
1 tablespoon fresh cilantro, chopped
1 teaspoon salt
16 (8 inch) flour tortillas
1/2 cup jalapeno jack cheese, shredded (I always tend to add a little more...I love cheese!)

Steps:

Combine butter and oil; set aside.
Saute onion, peppers, and garlic in 2 tbsp reserved butter mixture in a medium saucepan over medium heat, stirring constantly until tender. Remove from heat. Gently stir in crabmeat and next 3 ingredients.
Place on tortillas on baking sheets; brush 1 side of each tortilla with remaining butter mixture. Turn tortillas over; spread crabmeat mixture evenly over half of each tortilla, and sprinkle with cheese. Fold tortillas in half.
Bake at 475 degrees for 4 minutes or until golden. Cut each tortilla into thirds. Serve warm.

Nutrition Facts : Calories 1201, Fat 57, SaturatedFat 19.3, Cholesterol 143.1, Sodium 2617.3, Carbohydrate 122.4, Fiber 7.4, Sugar 6.4, Protein 47.9

HAWAIIAN APPETIZER QUESADILLAS

Hawaiian Appetizer Quesadillas image

Pair Canadian bacon, pineapple and cheese for a savory snack, hot out of the oven.

Provided by By Betty Crocker Kitchens

Categories Snack

Time 35m

Yield 32

Number Of Ingredients 6

Ingredients

1 package (11.5 oz) Old El Paso™ flour tortillas for burritos (8 tortillas)
Cooking spray
1 cup finely chopped cooked Canadian bacon (about 5 oz)
1/2 cup crushed pineapple (from 8-oz can), well drained
1 cup finely shredded Mexican cheese blend (4 oz)
1/2 cup mango or peach salsa, if desired

Steps:

Move oven rack to lowest position; heat oven to 400°F. Spray 1 side of 4 tortillas with cooking spray. On large cookie sheet, place tortillas, sprayed sides down, overlapping in center so tortillas do not hang over edge of sheet. Top evenly with bacon, pineapple, cheese and remaining tortillas. Spray tops of tortillas with cooking spray. Place another cookie sheet on top of tortillas; press down.
Bake on bottom oven rack 8 to 10 minutes or until bottom tortillas are golden brown. Turn cookie sheets and quesadillas over. Bake about 5 minutes longer or until bottoms are golden brown and cheese is melted. Cut into 8 small wedges; serve warm with salsa.

Nutrition Facts : Calories 60, Carbohydrate 6 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 160 mg, Sugar 0 g, TransFat 0 g

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