POTATO QUESADILLAS
I made potato-rolled tacos all the time and wanted to switch it up, so I started making quesadillas out of my original recipe. I serve the creamy, crispy potato quesadillas with salsa and sour cream. For an extra surprise, serve homemade guacamole, too. -Marina Castle-Kelley, Canyon Country, California
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine mashed potatoes, 1/2 cup tomatillo salsa and green onions. Top one half of each tortilla with half the potato mixture; sprinkle with 1/2 cup cheese. Fold tortilla to close. Lightly butter top and bottom of quesadillas. , In a large cast-iron skillet or griddle, in batches, cook quesadillas over medium heat until golden brown and heated through, 2-3 minutes on each side. Cut into wedges. Serve with sour cream and remaining 1/2 cup tomatillo salsa. If desired, sprinkle with additional green onions.
Nutrition Facts : Calories 394 calories, Fat 24g fat (14g saturated fat), Cholesterol 64mg cholesterol, Sodium 877mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 5g fiber), Protein 11g protein.
MASHED POTATO QUESADILLA
I had something like this at a restaurant last night and I had to try to duplicate it at home! It reminds me of a perogies! I think that this recipe can really be played up with just about anything you like with potatoes! This can be a super fast meal if you use the heat and serve bacon and premade mashed potatoes!
Provided by MrsB
Categories World Cuisine Recipes Latin American Mexican
Time 31m
Yield 4
Number Of Ingredients 8
Steps:
- Stir together the mashed potatoes, bacon, and green onions. Spread the mashed potato mixture onto one side of half of the tortillas, spreading to within 1/2 inch of the edges. Sprinkle the shredded cheese on top of the mashed potatoes and top with the remaining tortillas. Lightly butter each side of the quesadillas.
- Preheat a large skillet over medium heat. Place a quesadilla into the preheated pan, and cook until golden brown and crispy, then turn over, and continue cooking on the other side until browned, 2 to 3 minutes per side. Repeat with remaining quesadillas. Serve with salsa and sour cream.
Nutrition Facts : Calories 766.1 calories, Carbohydrate 78 g, Cholesterol 92.5 mg, Fat 39 g, Fiber 6 g, Protein 26.2 g, SaturatedFat 21.4 g, Sodium 1590.2 mg, Sugar 4 g
QUICK CHICKEN CORDON BLEU
Make and share this Quick Chicken Cordon Bleu recipe from Food.com.
Provided by looneytunesfan
Categories Ham
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Flatten chicken to 1/4-in. thickness.
- Place ham and cheese down the center of each; roll up and secure with a toothpick.
- Place butter and coating mix in separate shallow bowls.
- Dip chicken in butter, then roll in coating mix.
- Place in a greased 2-qt. microwave-safe dish. Cover loosely and microwave on high for 5-7 minutes.
- Turn chicken over; cook 5-6 minutes longer or until juices run clear.
- Let stand for 5 minutes. Discard toothpicks.
Nutrition Facts : Calories 387.7, Fat 19.9, SaturatedFat 11.2, Cholesterol 158, Sodium 584.3, Carbohydrate 1.8, Fiber 0.4, Sugar 0.2, Protein 47.8
QUICHE CORDON BLEU
Chicken cordon bleu for breakfast? Impress your overnight guests with a dish that tastes gourmet and is a great way to use up leftover chicken.
Provided by Cookin Elvis
Categories Savory Pies
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Evenly distribute the meats, cheese and onions in the pie crust; whisk together all other ingredients and pour on top; sprinkle paprika across top for color.
- Bake uncovered for 35 minutes, or until top is golden; let it set for 10 minutes, then cut and serve.
Nutrition Facts : Calories 420.3, Fat 28.8, SaturatedFat 12.3, Cholesterol 204.1, Sodium 378, Carbohydrate 18, Fiber 1.9, Sugar 1.3, Protein 18
CHICKEN CORDON BLUE WITH POTATOES
No need for French cooking lessons to make this quick and easy version of Cordon Bleu!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 400°F for any type 13x9-inch pan. Stir uncooked Potatoes, Sauce Mix, margarine, boiling water and mushrooms in ungreased pan until margarine is melted.
- Place 1 slice cheese around each chicken breast; wrap 2 slices ham around cheese and chicken. Place chicken in pan. Tear off notched corner of Au Gratin Cheese Sauce Topping pouch. Squeeze cheese sauce over each chicken breast.
- Sprinkle bread crumb Topping over cheese-topped chicken. (If using metal pan, be careful when placing in oven--it will be hot.) Bake uncovered 30 to 35 minutes for glass, dark or nonstick pan, 33 to 38 minutes for shiny metal pan or until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.
Nutrition Facts : Calories 395, Carbohydrate 30 g, Cholesterol 75 mg, Fiber 2 g, Protein 30 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1320 mg
QUICK CORDON BLEU POTATO QUESADILLAS #SP5
Official Contest Entry: Simply Potatoes 5Fix. I came up with this recipe because it is an easy, quick snack, lunch or even as a main dish. My 13 year old son can whip this up after school in just minutes. I think the potatoes take on the role of the breading, that is seen on the usual cordon bleu.
Provided by Lisa J.
Categories Potato
Time 6m
Yield 1 Quesadilla, 4 serving(s)
Number Of Ingredients 5
Steps:
- On a microwave safe plate layer one tortilla with 2 slices of the chicken deli meat and 2 slices of the ham deli meat. Then, layer the already prepared potatoes (1/4 cup), covering the meat. Finish off by sprinkling the shredded swiss (1/2 cup) over the potatoes. Place another tortilla on top of the cheese layer. Cover quesadilla with a paper towel and microwave for 1 minute or until cheese is fully melted. Repeat process with remaining 6 tortillas.
Nutrition Facts : Calories 353, Fat 20.9, SaturatedFat 11.6, Cholesterol 109, Sodium 1499.2, Carbohydrate 6.5, Fiber 0.7, Sugar 1.6, Protein 34.1
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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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