Quick Bologna Quesadilla Recipes
QUICK BEAN QUESADILLAS
Meatless quesadillas are a snap with five ingredients you probably have on hand.
Provided by Betty Crocker Kitchens
Categories Entree
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Spread 1/4 cup refried beans over each of 4 tortillas.
- Place 1 bean-topped tortilla in 10-inch skillet over medium heat. Spread 2 tablespoons dip over beans. Top with additional tortilla. Heat 5 minutes.
- With large pancake turner, turn quesadilla; heat 1 to 2 minutes longer. Repeat with remaining tortillas and dip.
- Cut each quesadilla into 8 wedges. Serve with guacamole and salsa.
Nutrition Facts : Calories 380, Carbohydrate 56 g, Cholesterol 5 mg, Fat 2, Fiber 6 g, Protein 11 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1380 mg, Sugar 3 g
QUICK CHICKEN QUESADILLAS
With a few simple shortcut ingredients, you can have warm and cheesy homemade quesadillas on the dinner table in less than half an hour. If you need to master the basic steps of how to make chicken quesadilla, this is the place to start.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Cut chicken into bite-size pieces. In small bowl, mix chicken and salsa.
- Spray 1 side of 1 tortilla with cooking spray; place sprayed side down on work surface. Layer with one-fourth of the chicken mixture and 1/2 cup of the cheese. Top with another tortilla; spray top of tortilla with cooking spray.
- Cook in 10-inch nonstick skillet over medium heat 4 to 6 minutes, carefully turning after 2 minutes, until golden brown. Repeat with remaining tortillas, chicken mixture and cheese. To serve, cut quesadillas into wedges. Serve with sour cream and, if desired, additional salsa.
Nutrition Facts : Calories 580, Carbohydrate 45 g, Cholesterol 85 mg, Fat 3, Fiber 0 g, Protein 29 g, SaturatedFat 16 g, ServingSize 1 Quesadilla, Sodium 1360 mg, Sugar 3 g, TransFat 2 1/2 g
QUICK BOLOGNA QUESADILLA
Don't let lack of time keep you from enjoying a warm, cheesy bologna quesadilla! All you need to turn it around are 6 minutes and a microwave.
Provided by My Food and Family
Categories Recipes
Time 6m
Yield Makes 1 serving.
Number Of Ingredients 4
Steps:
- Place 1 of the tortillas on microwaveable plate; top with the bologna and Singles. Cover with remaining tortilla.
- Microwave on HIGH 30 to 45 sec. or until Singles is melted. Cool 1 min.
- Cut quesadilla into wedges. Serve with the salsa.
Nutrition Facts : Calories 370, Fat 19 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 45 mg, Sodium 1230 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 12 g
QUICK BLACK BEAN QUESADILLAS
Need a quick snack or appetizer? These bean and cheese quesadillas are the answer. I got the recipe at a Mexican festival that was held at our children's school and have served them regularly ever since. -Dixie Terry, Goreville, Illinois
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, mash beans with a fork; stir in the green onion, red onion, pepper, cilantro, lime juice and garlic., Spread 1/4 cup bean mixture over half of each tortilla; top with 1/4 cup cheese. Fold over., Cook on a griddle coated with cooking spray over low heat, 1-2 minutes on each side or until cheese is melted. Cut into wedges.
Nutrition Facts : Calories 375 calories, Fat 13g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 720mg sodium, Carbohydrate 42g carbohydrate (2g sugars, Fiber 9g fiber), Protein 16g protein.
QUICK QUESADILLAS
When my kids were younger, I was always trying to think of the world's easiest and quickest way to make their lunches. I don't think you can get much easier than this...and the kids loved them!
Provided by Lisa Sorrell
Categories Lunch/Snacks
Time 12m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Lay one tortilla on a cookie sheet.
- Spread cheese over the tortilla, being careful not to spill it out onto the cookie sheet.
- Cover with second tortilla.
- Bake at 350 degrees (F) for about 10 minutes, or until tortilla begins to turn golden brown.
- Cut with a pizza cutter into quarters (or eighths) and serve hot with salsa, sour cream or quacamole.
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- Heat a medium skillet over medium heat. Warm your tortilla for about 30 seconds, flipping halfway. Flip once more, then sprinkle one-half of the tortilla with about half of the cheese. Cover the cheese evenly with the remaining fillings: beans, bell pepper, onion and jalapeño (if using).
- Sprinkle the remaining cheese over the fillings, and fold over the empty side of the tortilla to enclose the fillings. Quickly brush the top of the quesadilla with a light coating of oil, then carefully flip it with a spatula.
- Let the quesadilla cook until golden and crispy on the bottom, about 1 to 2 minutes, reducing the heat if necessary to prevent burning the tortilla. Brush the top with a light coating of oil, then flip it and cook until the second side is golden and crispy.
- Immediately remove the skillet from the heat and transfer the quesadilla to a cutting board. Let it cool for a minute to give the cheese time to set, then use a chef’s knife to slice it into 3 pieces. Serve promptly, with any sauces or garnishes that you’d like.
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