Roasted Garlic And Carnitas Quesadillas Recipes

ROASTED GARLIC

Roasted Garlic image

Roasted garlic is great served with bread, crackers or apples. People can peel off a clove of the garlic and literally squeeze the garlic out of it's shell onto their bread or cracker. Delicious!

Provided by Becky

Categories Side Dish Vegetables

Time 1h5m

Yield 15

Number Of Ingredients 2

Ingredients

10 medium heads garlic
3 tablespoons olive oil

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Arrange heads of garlic on a baking sheet. Sprinkle garlic with olive oil. Bake for 40 minutes to 1 hour, when the garlic is soft and squeezable, it is ready. Remove, let cool, and serve.

Nutrition Facts : Calories 79.5 calories, Carbohydrate 12.3 g, Fat 2.9 g, Fiber 0.8 g, Protein 2.4 g, SaturatedFat 0.4 g, Sodium 6.4 mg, Sugar 0.4 g

ROASTED MIXED VEGETABLES

Roasted Mixed Vegetables image

Make this your go-to recipe any time roasted vegetables are on the menu. The technique will work for any high-moisture vegetable, and the process of cutting your selected vegetables into 1-inch pieces allows them all to cook at the same rate. The optional garlicky yogurt sauce turns a pan of roasted veggies into a light meal, especially when paired with some crusty bread or a bowl of rice or other grains, or you can serve these as a colorful side dish.

Provided by Melissa Clark

Categories vegetables, side dish

Time 45m

Yield 2 to 3 servings

Number Of Ingredients 9

Ingredients

8 cups vegetables (any combination of broccoli, zucchini, cherry tomatoes, brussels sprouts, mushrooms), cut into 1-inch pieces (see Tip)
2 tablespoons extra-virgin olive oil, plus more for serving
1 1/4 teaspoons kosher salt (such as Diamond Crystal)
Freshly ground black pepper
4 fresh thyme sprigs or 1 teaspoon dried thyme (optional)
1 cup whole-milk Greek yogurt
1 to 2 garlic cloves, finely grated or minced
1 tablespoon extra-virgin olive oil
Pinch each salt and freshly ground black pepper

Steps:

Prepare the vegetables: Heat oven to 425 degrees. Add the vegetables to a rimmed sheet pan. Add 2 tablespoons oil, the salt, pepper and thyme (if using), and gently toss vegetables to coat. Use your hands to spread the vegetables out into one layer, spacing them evenly all over the pan.
Transfer to the oven and roast until they are tender and browned, 30 to 40 minutes, stirring at least once during roasting for even cooking.
While vegetables roast, you can make yogurt sauce if you like: In a small bowl, combine yogurt, garlic, oil, salt and pepper. Taste and adjust seasoning. Cover and place in the refrigerator until ready to use.
Serve roasted vegetables with a dollop of garlic yogurt, if desired, and a drizzle of oil on top.

CHEESE QUESADILLAS WITH ROASTED GARLIC DIPPING SAUCE

Cheese Quesadillas With Roasted Garlic Dipping Sauce image

One day, when i was 11 i had to make appetizers for a big party in 45 min. While i was panicking i saw some ingredients and made this.

Provided by Chef Angie98

Categories Mexican

Time 15m

Yield 2 quesadillas, 4 serving(s)

Number Of Ingredients 10

Ingredients

2 cups of grated mild cheddar cheese
4 medium flour tortillas
5 -6 garlic cloves
1 shallot
1 tablespoon sweet paprika
2 teaspoons salt
1 teaspoon pepper
2/3 cup butter
2 teaspoons dried basil
1 1/2 teaspoons dried rosemary

Steps:

Wrap pealed shallot and garlic in foil.
Place in a 450 degree oven for 15-20 minutes.
Melt butter, herbs, and spices until butter is pecan colored the take off burner.
Carefully take out garlic and shallot
Chop shallot finely and add to butter.
Put garlic on cutting bored, add salt, with the flat side of your knife rub garlic firmly until thick paste. Add to the butter.
Mix butter mixture well,and transfer to a serving dish.
Oil quesadilla maker and heat.
Put tortilla on maker add 1 cup of cheese and top with other tortilla. cook until golden.
Do the same with remaining tortillas and cheese.
Cut quesadillas in 8 sections and dip in sauce when eating.
Enjoy!

Nutrition Facts : Calories 660.4, Fat 53.3, SaturatedFat 32.3, Cholesterol 140.7, Sodium 2026.6, Carbohydrate 28.2, Fiber 2.6, Sugar 1.4, Protein 18.9

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