Rachael Ray Shrimp Quesadillas Recipes

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CHORIZO AND SHRIMP QUESADILLAS WITH SMOKY GUACAMOLE



Chorizo and Shrimp Quesadillas with Smoky Guacamole image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 12

2 ripe Haas avocados
1 lime, juiced
A couple pinches salt
1/4 cup sour cream, 3 rounded tablespoonfuls
2 chipotle peppers in adobo, available in cans on specialty food aisle in Mexican section
1/2 pound chorizo sausage, sliced thin on an angle
1 tablespoon extra virgin olive oil, plus some for drizzling
1 clove garlic, cracked away from skin and crushed
12 large shrimp, peeled and deveined, tails removed, ask for easy-peels at fish counter
Salt and freshly ground black pepper
4 (12- inch) flour tortillas
1/2 pound, 2 cups, shredded pepper Jack cheese

Steps:

  • Cut avocados all the way around with a sharp knife. Scoop out the pit, then spoon avocado flesh away from skin into a food processor. Add the juice of 1 lime, a couple of pinches salt, sour cream and chipotles in adobo. Pulse guacamole until smooth. Transfer to a serving bowl.
  • Heat a 12-inch nonstick skillet over medium high heat. Brown chorizo 2 to 3 minutes, then remove from pan. Add oil, garlic, then shrimp. Season shrimp with salt and pepper and cook shrimp until pink, 2 or 3 minutes. Transfer shrimp to a cutting board and coarsely chop.
  • Add a drizzle of oil to the pan and a large tortilla. Cook tortilla 30 seconds, then turn. Cover 1/2 of the tortilla with a couple of handfuls of cheese. Arrange a layer of chorizo and shrimp over the cheese and fold tortilla over. Press down gently with a spatula and cook tortilla a minute or so on each side to melt cheese and crisp. Remove quesadilla to large cutting board and repeat with remaining ingredients. Cut each quesadilla into 5 wedges and transfer to plates with your spatula. Top wedges of quesadillas with liberal amounts of smoky guacamole.

GRILLED GREEN CHILI QUESADILLAS



Grilled Green Chili Quesadillas image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 6

3 fresh chile peppers, such as poblanos -- any variety may be used, according to your tolerance for heat
4 (12-inch) large flour tortillas
3 cups (3/4 pound brick) smoked cheddar (recommended: Cabot brand, shredded)
1 cup store bought salsa verde, available on chip and snack aisle or in Mexican food section
1 cup sour cream
2 tablespoons chopped fresh cilantro leaves

Steps:

  • Heat a grill pan over high heat. Place whole chiles on grill and char all over. about 10 minutes. Remove from heat and split chiles. Scrape away seeds with a spoon and slice.
  • Heat a large nonstick skillet or griddle over medium high heat. Char the tortilla and blister it on 1 side, 20 seconds, then flip tortilla. Cover half of the tortilla with cheese and chilies, then fold over. Press down gently with spatula. Cook quesadilla 15 seconds more on each side, transfer to a cutting board. Repeat. Pile up 2 completed quesadillas at a time and cut into 3 generous wedges. The yield will be 12 pieces from 4 quesadillas. Serve slices on a large platter with small dishes of salsa verde and sour cream for topping. Garnish the platter and toppings with chopped cilantro.

CHORIZO QUESADILLAS



Chorizo Quesadillas image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

4 large (12-inch) flour tortillas
2 cups shredded Monterey pepper Jack or smoked Cheddar
1/2 pound chorizo or andouille, casing removed and finely chopped
2 scallions, chopped
3 small plum tomatoes, seeded and chopped
1 jalapeno, seeded and finely chopped
1 small white onion, finely chopped
Handful cilantro, finely chopped
Coarse salt

Steps:

  • Preheat a nonstick skillet or griddle pan to high heat. Blister a flour tortilla for 20 seconds, flip. Cover half the tortilla surface with shredded cheese, bits of chorizo or andouille, and chopped scallions. Fold the tortilla in half and cook a minute longer, 30 seconds on each side, pressing down gently with a spatula. Cut quesadillas into 4 wedges and top with salsa.
  • For salsa, combine ingredients in a small bowl and spoon over wedges of quesadilla, as you snack.

SHRIMP QUESADILLAS



Shrimp Quesadillas image

Spicy quesadillas with a fajita-style shrimp filling. Garnish with chopped cilantro and serve with sour cream.

Provided by DanaV

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 6

Number Of Ingredients 13

2 tablespoons vegetable oil
1 onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
1 pound uncooked medium shrimp, peeled and deveined
1 jalapeno pepper, seeded and minced
1 lime, juiced
1 teaspoon vegetable oil, or as needed
6 large flour tortillas
3 cups shredded Mexican cheese blend, divided

Steps:

  • Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook and stir onion, red bell pepper, and green bell pepper in the hot oil, stirring frequently, until onion is translucent and peppers are soft, 6 to 8 minutes.
  • Stir salt, cumin, and chili powder into onion and bell peppers.
  • Stir shrimp into onion and bell peppers and cook until shrimp are opaque and no longer pink in the center, 3 to 5 minutes.
  • Remove skillet from heat; stir jalapeno pepper and lime juice into shrimp mixture.
  • Heat a skillet over medium heat and brush with about 1 teaspoon vegetable oil.
  • Place a tortilla in the hot oil. Spoon about 1/6 shrimp filling and 1/2 cup Mexican cheese blend on one side of tortilla. Fold tortilla in half.
  • Cook until bottom of tortilla is lightly browned, about 5 minutes; flip and cook other side until lightly browned, 3 to 5 minutes. Repeat with remaining tortillas and filling.

Nutrition Facts : Calories 753.1 calories, Carbohydrate 67.8 g, Cholesterol 179.7 mg, Fat 36.9 g, Fiber 5.2 g, Protein 37.9 g, SaturatedFat 18.3 g, Sodium 1788.4 mg, Sugar 4.6 g

SPANISH-STYLE CHORIZO AND SHRIMP QUESADILLA WITH CHIMICHURRI



Spanish-Style Chorizo and Shrimp Quesadilla with Chimichurri image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 17

2 tablespoons EVOO, plus about 1/4 cup for chimichurri
8 ounces Spanish-style chorizo, casing removed and sliced, preferred brand Gaspar's Hot
8 ounces medium shrimp, halved along the devein line
5 cloves garlic, 4 thinly sliced or grated, 1 crushed
4 piquillo peppers (in water, drained) thinly sliced, or one 4-ounce jar chopped pimiento, drained
About 1/3 cup dry sherry or white wine
1 small lemon, halved
2 large flour tortillas
Cooking spray, non-aerosol, olive oil
1 cup shredded Pepper Jack
1 cup shredded Manchego
1 shallot, peeled and coarsely chopped
2 tablespoons sherry vinegar or wine vinegar
1 cup each parsley and cilantro, loosely packed
Salt and pepper
Greek yogurt or creme fraiche
Pickled sliced jalapeno peppers

Steps:

  • Heat a nonstick skillet over medium-high heat with EVOO, 2 turns of the pan. Add chorizo and shrimp and cook 3 to 4 minutes. Add sliced garlic and toss. Add piquillos and sherry or wine and let it absorb. Add juice of 1/2 lemon and turn off heat.
  • Heat a cast-iron skillet over medium to medium-high heat. Spray the tortillas or skillet lightly with oil. Blister a tortilla and flip. Top the tortilla with a layer of the shredded cheeses. Arrange chorizo and shrimp on half the quesadilla and fold over. Press with a spatula to set, turn a few times to melt the cheese and remove to a cutting board.
  • To a food processor bowl, add shallots, crushed garlic, 1/4 cup EVOO, vinegar, juice of 1/2 lemon, cilantro, parsley and season with salt and pepper. Pulse to process into sauce.
  • Cut quesadilla into wedges and arrange on platter with dollops of chimichurri, Greek yogurt or creme fraiche and pickled sliced jalapeno peppers.

QUESADILLAS CON QUESO



Quesadillas con Queso image

Provided by Rachael Ray : Food Network

Categories     appetizer

Yield 4 servings

Number Of Ingredients 17

1 cup masa
1 teaspoon kosher salt
3/4 cup warm water
1/4 cup Monterey Jack, grated
1/4 cup Cotija Blanco cheese, grated
Chipotle Salsa, recipe follows
Sprig cilantro
4 Roma tomatoes
1/4 cup diced onion
4 garlic cloves, peeled
1 tablespoon olive oil
1 tablespoon chopped chipotle peppers
2 teaspoons sugar
1/8 cup pineapple juice
1 teaspoon kosher salt
1/8 cup fresh cilantro leaves
1 lime, juiced

Steps:

  • Place masa and salt in a mixing bowl. Slowly mix in water until you reach a doughy consistency. Using 1-ounce from mixture, roll into a ball. By hand, slap the dough and form a tortilla (about 5-inches in diameter, 1/8-inch thick). If you have a tortilla press, place 1 ounce masa ball and lightly press down and make a tortilla. Repeat with remaining mixture.
  • Combine the cheeses and set aside.
  • To cook tortilla, place it on a griddle or comal that is about 250 degrees F. When tortilla is slightly brown, flip tortilla over and cook the other side. When both sides are almost done, place cheese mixture on 1 tortilla and cover with the other one, making a quesadilla. Cook until the cheese melts. Cut quesadilla into quarters and serve with chipotle salsa and a sprig of cilantro.
  • Preheat the oven to 375 degrees F.
  • Place tomatoes, onions and garlic in a small roasting pan. Coat with olive oil and roast until charred and blistered, about 25 minutes. Let cool. Place in blender with remaining ingredients. Do not puree, but leave a little chunky for texture.

SALSA STOUP WITH AVOCADO SMASH AND DOUBLE-DECKER BAKED QUESADILLAS



Salsa Stoup With Avocado Smash And Double-Decker Baked Quesadillas image

Thicker than soup and thinner than soup, this spicy veggie meal fills you up without filling you out!

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 25

2 tablespoons extra-virgin olive oil, 2 turns of pan, plus some for brushing tortillas
2 jalapeno peppers, seeded and chopped
1 green bell pepper, seeded and chopped
1 large onion, chopped
3 ribs celery, chopped with greens
3 cloves garlic, chopped
Salt and pepper
Salt and pepper
1 (28-ounce) can stewed tomatoes
1 can crushed tomatoes
2 cups vegetable or chicken stock
3 tablespoons chopped cilantro or flat-leaf parsley
6 flour tortillas, 6 to 8 inches
1 cup shredded Cheddar, available in pouches on dairy aisle
3 scallions, chopped
4 ounce brick Pepper Jack or chipotle cheese, shredded, about 1 cup
Sour cream, to pass at table
Avocado Smash, recipe follows
1 avocado
2 tablespoons chopped cilantro leaves
3 scallions, thinly sliced
1 lime, juiced
1 cup sour cream
Salt and freshly ground black pepper
1 plum tomato, finely chopped

Steps:

  • Preheat oven to 300 degrees F.
  • Heat a medium soup pot over medium-high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan and the jalapenos, bell pepper, onions, celery and garlic. Season with salt and pepper then saute veggies 5 minutes, add tomatoes, crushed tomatoes and stock and bring soup to a bubble. Reduce heat to a simmer and stir in cilantro.
  • Paint 1 side of 2 tortillas with oil and place them next to each other, oiled side down, on a large cookie sheet. Mix cheddar with scallions and divide the cheese between the tortillas evenly. Top with another tortilla and top each of those with equal amounts of Pepper Jack cheese. Set the last tortillas on top and brush tops with extra-virgin olive oil. Cook 10 minutes in the oven to melt cheese and crisp up tortillas. Cool quesadillas 5 minutes to set then cut each quesadilla into 6 pieces.
  • Serve bowls of stoup with 3 wedges quesadilla along side each bowlful. Pass the Avocado Smash and the sour cream for topping soup or quesadillas.
  • Remove 1 avocado flesh to a bowl. Add the cilantro and scallions. Pop the lime in the microwave for a few seconds. Add the juice of 1 lime, the sour cream, and season with salt and pepper. With a fork or spoon, smash up the mixture, leaving chunks for a good consistency.
  • Chop and seed the plum tomato and fold into avocado. Serve.

WILD MUSHROOM QUESADILLAS WITH WARM BLACK BEAN SALSA



Wild Mushroom Quesadillas with Warm Black Bean Salsa image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 30m

Yield 4 quesadillas

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil, 2 turns of the pan, plus some for drizzling
16 crimini mushroom caps, baby portobellos, with stems, trimmed and thinly sliced
12 shiitake mushrooms, thinly sliced, stems discarded
Coarse black pepper and salt
1 tablespoon (a few sprigs) fresh thyme leaves, chopped, or 1 teaspoon dried
4 large flour tortillas, 12 inches in diameter
2 cups shredded sharp white cheddar
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 small onion, chopped
2 cloves garlic, chopped
1 jalapeno pepper, seeded and chopped
1 can black beans, drained
1 cup frozen corn kernels
1/2 cup sun-dried tomatoes in oil, chopped
1/2 cup smoky barbecue sauce
Salt and freshly ground black pepper

Steps:

  • Heat a medium nonstick skillet over medium heat. Add the oil and the sliced mushrooms to the hot skillet. Season mushrooms with black pepper, salt and thyme. Saute the mushrooms 10 minutes or, until dark and tender, then remove from heat. Transfer the mushrooms to a dish and return the skillet to the stove over medium heat.
  • Add another turn of extra-virgin olive oil to the skillet and add the onions, garlic and jalapeno pepper; saute for 2 or 3 minutes, then add beans and corn to the pan. Stir in chopped tomatoes and barbecue sauce, then season salsa with salt and pepper. Transfer warm salsa to a serving dish.
  • Heat a griddle pan or large nonstick skillet over medium to medium high heat. Add a drizzle of oil to the pan and 1 flour tortilla. Cook tortilla 1 minute, then turn it over. Sprinkle 1/2 cup sharp cheddar over 1/2 of the flour tortilla. Cover the cheese with 1/4 of the cooked sliced mushrooms. Fold the plain 1/2 of the tortilla over top of the filling and gently press down with a spatula. Cook the filled quesadilla 30 seconds to a minute longer on each side to lightly brown and crisp the quesadilla and melt the cheese. Remove the quesadilla to a large cutting board or transfer to a warm oven to hold, then repeat with remaining quesadilla ingredients.
  • Cut each quesadilla into wedges and serve with warm salsa for topping.

SMOKED CHEDDAR QUESADILLAS WITH YELLOW TOMATO SALSA AND CILANTRO LIME SOUR CREAM



Smoked Cheddar Quesadillas with Yellow Tomato Salsa and Cilantro Lime Sour Cream image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 quesadillas and fixin's

Number Of Ingredients 15

3 yellow tomatoes, seeded and chopped
1/4 medium red onion, finely chopped
1 jalapeno pepper, seeded and chopped
2 tablespoons chopped fresh mint leaves, a handful
1 tablespoon chopped fresh cilantro leaves, a palm full
Coarse salt
2 cups sour cream or reduced fat sour cream
1 lime, juiced and zested
1/4 cup cilantro leaves, 2 handfuls
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 cup frozen corn kernels
Coarse salt and black pepper
1/2 pound smoked white cheddar cheese (preferred brand Cabot Vermont Smoked Cheddar)
1/2 pound jalapeno pepper Jack cheese
4 (12-inch) flour tortillas

Steps:

  • Combine chopped tomatoes, onions, jalapeno, mint and cilantro in a small bowl and season generously with salt. Toss salsa and set aside. Combine sour cream, lime zest and juice and cilantro leaves in food processor and process until smooth and light green. Transfer to a small serving bowl. Sour cream can be used to top soup or quesadilla or both.
  • Heat a large skillet over high heat. Add oil and corn and quickly toss to warm. Season corn with salt and pepper and transfer onto a plate. Shred your cheeses, wipe out your pan and return it to the stove top over medium high heat. Add a flour tortilla to the skillet. Cook 30 seconds, then flip tortilla. Cover half the surface of the tortilla generously with smoked cheddar, pepper Jack and 1/4 corn. Fold tortillas over and press down gently with a spatula. Turn tortilla a few times to melt cheese. Remove quesadilla from the skillet and cut into wedges. Top with salsa and sour cream.

RACHAEL RAY'S WILD MUSHROOM QUESADILLAS W/ WARM BLACK BEAN SALSA



Rachael Ray's Wild Mushroom Quesadillas W/ Warm Black Bean Salsa image

RR's method of making quesadillas is the best. Try to find it on youtube or watch the episode because there's no baking, no mess, and they turn out so crispy and melty, just like a quesadilla should be ! All you need is a nonstick pan and a spatula. The method here is what I am stressing because you can put anything in a quesadilla, just don't over-stuff! That being said, I absolutely love this recipe. So easy and delicious, not to mention filling!

Provided by Ms. DMAC

Categories     Beans

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 17

2 tablespoons extra virgin olive oil
16 cremini mushroom caps, sliced thin
12 shiitake mushroom caps, sliced thin
1 teaspoon coarse black pepper
1 teaspoon salt
1 tablespoon fresh thyme leave, chopped
4 (12 inch) flour tortillas
2 cups shredded monterey jack cheese
1 tablespoon extra virgin olive oil, 1 turn of the pan
1 small onion, chopped
2 garlic cloves, chopped
1 jalapeno pepper, seeded and chopped
1 (15 ounce) can black beans, drained
1 cup frozen corn kernels
1/2 cup sun-dried tomato packed in oil, chopped
1/2 cup smoky barbecue sauce
salt & freshly ground black pepper

Steps:

  • Heat a medium nonstick skillet over medium heat. Add the oil and the sliced mushrooms to the hot skillet.
  • Season mushrooms with black pepper, salt and thyme. Saute the mushrooms 10 minutes or, until dark and tender, then remove from heat. Transfer the mushrooms to a dish and return the skillet to the stove over medium heat.
  • Add another turn of extra-virgin olive oil to the skillet and add the onions, garlic and jalapeno pepper; saute for 2 or 3 minutes, then add beans and corn to the pan.
  • Stir in chopped tomatoes and barbecue sauce, then season salsa with salt and pepper.
  • Transfer warm salsa to a serving dish.
  • Heat a griddle pan or large nonstick skillet over medium to medium high heat.
  • Add a drizzle of oil to the pan and 1 flour tortilla. Cook tortilla 1 minute, then turn it over.
  • Sprinkle 1/2 cup cheese over 1/2 of the flour tortilla.
  • Cover the cheese with 1/4 of the cooked sliced mushrooms.
  • Fold the plain 1/2 of the tortilla over top of the filling and gently press down with a spatula. Cook the filled quesadilla 30 seconds to a minute longer on each side to lightly brown and crisp the quesadilla and melt the cheese.
  • Remove the quesadilla to a large cutting board or transfer to a warm oven to hold, then repeat with remaining quesadilla ingredients.
  • Cut each quesadilla into wedges and serve with warm salsa for topping.

Nutrition Facts : Calories 1595.5, Fat 74.3, SaturatedFat 28.6, Cholesterol 100.6, Sodium 3431.2, Carbohydrate 177.6, Fiber 26.1, Sugar 12.4, Protein 62.7

RACHAEL RAY'S CAPRESE MEZZA LUNA (ITALIAN QUESADILLA)



Rachael Ray's Caprese Mezza Luna (Italian Quesadilla) image

Using only the ingredients in the well-known caprese salad (plus a tortilla), Ray comes up with a quesadilla that you will love eating. I made this is a dry skillet (omitting step 1) heating each side of the filled tortilla till it crisped up and showed brown spots. Ray uses quarters of these quesadillas as appetizers. I ate mine as lunch!

Provided by Lorraine of AZ

Categories     Lunch/Snacks

Time 10m

Yield 10-12 serving(s)

Number Of Ingredients 6

2 garlic cloves, crushed
4 large flour tortillas, about 10-12 inches
1 ball fresh mozzarella cheese, thinly sliced
12 leaves fresh basil, shredded
2 tomatoes, vine-ripened and thinly sliced
salt and pepper

Steps:

  • Heat the oil in a small pot with garlic until it bubbles, simmer a minute. Brush a skillet with garlic oil and heat over medium-high heat.
  • Add the first tortilla and blister it 30 seconds, flip and cover half of the surface with arranged layers of mozzarella, basil and tomatoes, season with salt and pepper and fold over the quesadilla.
  • Cook 30 seconds on each side to set. Remove from pan and repeat. Cut into quarters and serve as appetizers.

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From tasteandtellblog.com


VEGETABLE NOODLE BOWLS | MEATLESS MONDAY | RACHAEL RAY RECIPE
Web Preparation. Serves: 4 Heat a pot of water to boil for noodles. Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons oil and mushrooms and brown, then remove.
From rachaelray.com


RACHAEL RAY - APPLE-JACK QUESADILLAS - YUM-O THE FAMILY COOKBOOK
Web 2008-06-23 Directions: Preheat a teaspoon of the EVOO in a nonstick skillet over medium heat. Spread 1 tablespoon of pepper jelly on a tortilla and place it in the pan, jelly side …
From seventeen.com


LOADED SHRIMP NACHOS RECIPE | RACHAEL RAY
Web Preparation. Step 1. Preheat the oven to 425°. Step 2. For the pico, in a small bowl, mix the onion, peppers, garlic, lime juice, and hot sauce; season with salt.
From rachaelray.com


CHORIZO AND SHRIMP QUESADILLAS – ADORE FOODS
Web 2022-04-17 Instructions. Heat a 12-inch nonstick skillet over medium high heat. Brown chorizo 2 to 3 minutes, then remove from pan. Add oil, garlic, then shrimp. Season …
From adorefoods.com


CHORIZO QUESADILLAS RECIPE | RECIPE - RACHAEL RAY SHOW
Web 2020-07-22 Preheat a large cast-iron skillet over medium-low to medium heat. Spray the cast-iron skillet lightly with oil and blister a large tortilla on one side, turn and top half the …
From rachaelrayshow.com


HOW TO MAKE PHILLY STEAK QUESADILLAS BY RACHAEL - YOUTUBE
Web Shaved rib eye beef + caramelized onions are folded into a crisp, cheesy tortilla complete with chopped giardiniera.
From youtube.com


STEAK QUESADILLAS RECIPE | RACHAEL RAY
Web Ingredients. 1 lb. thin sirloin steaks (1/2 inch thick each) or 1 lb. flank steak. 2 jalapeño or serrano chiles—thinly sliced and seeded (for less heat) or chopped with seeds and …
From rachaelray.com


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