Quesadilla Roll Ups Recipes

BLOOMING QUESADILLA RING RECIPE BY TASTY

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!

QUESADILLA WITH FRESH TOMATO SALSA

Steps:

• Chop tomatoes, bell pepper, and onion; mince garlic. Toss together in a bowl, along with the juice of the lime, salt, pepper, and sugar. Set aside.
• Heat a griddle or heavy frying pan over medium. Add one tortilla to the pan and sprinkle with 1/8 cup shredded cheese; top with another tortilla. Cook until cheese has melted and tortillas are golden brown, flipping halfway through. Repeat with remaining ingredients.
• Cut quesadillas into wedges, and serve with tomato salsa and plums on the side.

WE'RE MAKING THESE QUESADILLA ROLL-UPS FOR CINCO DE MAYO, AND LIKE, EVERY DAY AFTER THAT

Steps:

• Sprinkle a handful of cheese evenly on one tortilla.
• Tightly roll the tortilla up, securing the cheese inside. Repeat and make however many you want
• Heat a skillet over medium heat with a heavy dose of nonstick spray or two tablespoons of butter until hot, about 5 minutes.
• Cook quesadillas in batches of two, starting with the seam-side down. Sear on all four sides until golden brown and slightly crispy, about 1-2 minutes per side. If the roll-ups start to unroll and lose their shape, use the tongs to gently press all of the roll-ups together.
• Remove from pan and cut in half. Serve with salsa, guacamole, sour cream, or toppings of your choice.

PHILADELPHIA CREAMY TORTILLA ROLL-UPS

Steps:

• Mix cream cheese and garlic powder until blended.
• Spread tortillas with beans, then cream cheese mixture. Top with cilantro; roll up tightly. Wrap individually in plastic wrap.
• Refrigerate 30 min. Cut each roll-up into 10 slices. Serve with salsa.

CHICKEN ENCHILADA ROLL UPS

Steps:

• In a large bowl, combine all of the ingredients (except tortillas) until well blended.
• Spread about ½ cup of the mixture over the entire surface of a tortilla. Roll up tightly. Repeat with remaining tortillas.
• Refrigerate until firm, at least 30 minutes. Also, if you chill longer they will be easier to cut.
• Slice into 1/2 inch slices with a serrated knife to prevent crushing and serve.

KETO COWBOY CHICKEN QUESADILLA WRAPS

Steps:

• Preheat the oven to 375 degrees.
• In a bowl, mix together the shredded chicken and sugar free BBQ sauce and set aside.
• Mix together the soy beans, Jalapeno, red onion and minced garlic in another bowl.
• Whisk together the white vinegar, olive oil, sugar free honey and chopped parsley in a bowl, and pour over top of the bean mixture in the other bowl.
• Form 3-4 inch wide circles of shredded cheese on a parchment lined baking sheet. Be sure to leave room between each circle of cheese so that it can expand.
• Bake the cheese for 8-10 minutes until lightly browned on the edges and with a lacelike appearance.
• Let the cheese cool for a few minutes.
• Form a row of the chicken down the center of each cheese circle, top with some of the bean mixture, and roll the cheese around the filling.
• Let the wraps cool before serving.

CHICKEN ENCHILADA ROLL UPS

Steps:

• In a large bowl, combine all of the ingredients (except tortillas) until well blended.
• Spread about 1/2 cup of the mixture over the entire surface of a tortilla. Roll up tightly. Repeat with remaining tortillas.
• Refrigerate until firm, at least 30 minutes. Also, if you chill longer they will be easier to cut.
• Slice into 1/2 inch slices with a serrated knife to prevent crushing and serve.

BEANIE WEENIE QUESADILLA ROLLS

Steps:

• Pour soup into a small microwave safe bowl. Wrap tortilla and hot dog with a clean, lightly moist cloth. Place soup, tortilla, and hot dog in microwave and cook on high approximately 30 seconds, or until tortilla is hot and pliable and the soup is hot.
• Place hot dog and soup in center of tortilla; sprinkle with cheese and roll. Microwave for an additional 10 seconds to fully melt the cheese.

QUESADILLA ROLL-UPS

Steps:

• Preheat your oven to 375. Grease a 9x13 pan with cooking spray.
• Cook the chicken breasts (or whatever meat you are using).
• While the chicken is cooking, mix the sour cream with the mild sauce. Add as much mild sauce as your taste buds enjoy. The two should blend well so you can taste both about equally.
• When the chicken is done cooking, either dice or shred it. (I use poultry shears and cut it while it is still hot. Be careful!).
• Take a tortilla and spread some sour cream mixture down the center of the tortilla. No need to spread it around. Add some chicken and cheese and then roll the tortilla tightly.
• Place the roll-up in the pan with the loose end down.
• Repeat until all the tortillas are filled and rolled.
• Cover the roll-ups with some leftover sour cream mixture and cheese.
• Bake in the oven until the cheese is lightly brown and you can see cheese bubbling from the roll-ups.
• If you still have some of the sour cream mixture leftover you can use it to dip the roll-ups in!

TORTILLA PINWHEELS WITH CREAM CHEESE FILLING

Steps:

• Gather the ingredients.
• Place the sour cream and cream cheese in a bowl mix with an electric mixer on low until well blended. Add the green onions, chiles, and cheddar cheese. Beat just until blended. Taste and add salt and ground black pepper, as needed.
• Spread mixture thinly and evenly over tortillas to within about 1/4 inch of the edges.
• Roll each filled tortilla up jellyroll fashion, wrap each tortilla in plastic wrap, and refrigerate if you're making ahead.
• Serve with your favorite salsa or a few different dips. Ranch dressing, guacamole , and sour cream are all good choices. Slice, serve, and enjoy.

TACO ROLL-UPS

Steps:

• In a small bowl, beat cream cheese and sour cream until smooth; stir in the cheddar cheese, picante sauce, olives, taco seasoning and soup mix. , Spread over tortillas; roll up jelly-roll style. Wrap in plastic; refrigerate for at least 1 hour. Just before serving, cut into 1-in. pieces.