Smoked Cheddar Quesadillas With Yellow Tomato Salsa And Cilantro Lime Sour Cream Recipes

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SOUTHWEST QUESADILLA WITH CILANTRO-LIME SOUR CREAM



Southwest Quesadilla with Cilantro-Lime Sour Cream image

Provided by Sunny Anderson

Categories     appetizer

Time 30m

Yield 16 wedges

Number Of Ingredients 16

2 tablespoons olive oil, plus extra for griddle
1 small red bell pepper, diced
1/2 red onion, diced
3/4 cup corn kernels, (about 1 ear)
2 teaspoons red pepper flakes
1 teaspoon ground cumin
Salt and freshly ground black pepper
1/2 cup freshly chopped cilantro leaves
Four 10-inch "burrito size" flour tortillas
One 16-ounce can refried black beans
1 cup grated Pepper Jack cheese
Lime-Cilantro Sour Cream, recipe follows
1/2 cup sour cream
1/4 cup freshly chopped cilantro leaves
1/2 lime, juiced
Pinch salt

Steps:

  • In a large skillet, heat oil over medium-high heat. Saute red pepper and onion until soft, about 5 minutes. Add corn, red pepper flakes, cumin, and salt and pepper to taste. Toss to incorporate and saute for 3 minutes. Transfer to a bowl and add the cilantro. Preheat a long, 2-burner cast iron griddle, or a large saute pan over medium heat. Lay 2 tortillas on a work surface and spread each evenly with refried black beans. Place tortillas, bean side up, on the griddle (begin with 1 if using a saute pan). Sprinkle onion-red pepper mixture evenly over the top of each, then sprinkle evenly with the cheese. Cover with another tortilla coated with refried black beans and cook until cheese melts, about 4 minutes. Flip quesadillas to toast the other side. Slice each quesadilla into 8 wedges, sprinkle with cilantro, and serve with Lime-Cilantro Sour Cream.
  • In a small bowl, mix all ingredients together until combined. Season, to taste, with salt if needed.

SMOKED CHEDDAR QUESADILLAS



Smoked Cheddar Quesadillas image

Very simple recipe that I came up with after getting tired of the plain ole cheese Quesadillas,less is more when it comes to these,only 3 filling ingredients!!Enjoy

Provided by ngdarlen

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

burrito size flour tortilla (the very large ones)
3/4 lb smoked cheddar cheese
1 lb Mexican blend cheese, sold in preshredded packages
1 lb boneless skinless chicken breast
1 onion
salt and black pepper
Mexican oregano
cumin
garlic powder

Steps:

  • Slice chicken breast into thin pieces and add spices,tossing to coat, refrigerate for about 30 minutes.Shred cheeses.
  • Peel onion and slice in half,then slice the onion thin,place in skillet on med heat with 2T olive oil and caramelize,usually takes about 10-15 minutes.
  • In a seperate skillet (I like to use my cast iron) add 2T olive oil,put on medium high heat till skillet gets hot,add chicken breasts and sear on both sides till done,you want the chicken to be blackened but not burnt,this should take about 5 minutes,just make sure the skillet is hot.
  • To prepare the quesadillas butter one side of flour tortilla and place in skillet or griddle on medium high heat,butter side down.
  • Add 1/3- 2/3c mexican blend cheese to tortilla, (sprinkling around the whole tortilla),then add the smoked cheddar,about 1/4c (do not overdo the smoked cheddar because it will be to strong).
  • Add the chicken pieces (just handful or however much you like) to one side of the tortilla,like you are making an omelet,then follow suit with the onions,as much as you like.
  • Fold tortilla over as in an omelet and"fry" till lightly brown and crispy,then flip over and do the other side.
  • Slice into wedges and serve with sour cream,salsa,guacamole.
  • This recipe will make 3-4 large tortillas,depending on how much ingredients you use per tortilla,the amount I have posted is only a guideline,use as little or as much as your liking.

Nutrition Facts : Calories 902.8, Fat 63.7, SaturatedFat 39.9, Cholesterol 274.4, Sodium 1886.9, Carbohydrate 9.1, Fiber 0.4, Sugar 6.9, Protein 72

SMOKED CHEDDAR QUESADILLAS WITH YELLOW SALSA AND CILANTRO LIME S



Smoked Cheddar Quesadillas with Yellow Salsa and Cilantro Lime S image

Make and share this Smoked Cheddar Quesadillas with Yellow Salsa and Cilantro Lime S recipe from Food.com.

Provided by Sharon123

Categories     Cheese

Time 30m

Yield 4 tortillas cut into wedges

Number Of Ingredients 15

3 yellow tomatoes, seeded and chopped (you may use red if you need to)
1/4 medium red onion, finely chopped
1 jalapeno pepper, seeded and chopped
2 tablespoons chopped fresh mint leaves
1 tablespoon chopped fresh cilantro leaves
coarse salt
2 cups sour cream or 2 cups low-fat sour cream
1 lime, juiced and zested
1/4 cup cilantro leaf
1 tablespoon extra virgin olive oil
1 cup frozen corn kernels
coarse salt and black pepper
1/2 lb smoked white cheddar cheese (preferred brand Cabot Vermont Smoked Cheddar)
1/2 lb jalapeno 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 quesadilla.
  • 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.

Nutrition Facts : Calories 1144.7, Fat 73.1, SaturatedFat 40.5, Cholesterol 160.6, Sodium 1483.4, Carbohydrate 81.4, Fiber 6.4, Sugar 3.7, Protein 44.3

CHICKEN CHEDDAR QUESADILLAS WITH TOMATO AND CORN SALSA



Chicken Cheddar Quesadillas with Tomato and Corn Salsa image

Provided by Sabrina Henderson

Categories     Chicken     Onion     Tomato     Appetizer     Sauté     Quick & Easy     Cheddar     Corn     Summer     Cilantro     Tortillas     Bon Appétit     California     Sugar Conscious

Yield Makes 6 appetizer servings

Number Of Ingredients 11

1 1/2 cups purchased medium-hot chunky salsa verde
1 cup frozen corn kernels, thawed
1 cup chopped red onion, divided
1/4 cup plus 6 tablespoons chopped fresh cilantro
1 pound chicken tenders
2 teaspoons chili powder
1 teaspoon ground cumin
4 tablespoons olive oil, divided
2 large garlic cloves, chopped
3 burrito-size flour tortillas (11 inches in diameter)
3 cups (packed) grated sharp cheddar cheese (about 12 ounces)

Steps:

  • Stir salsa, corn, 1/4 cup red onion, and 1/4 cup cilantro in small bowl to blend. Season salsa to taste with salt and pepper.
  • Sprinkle chicken with chili powder, cumin, salt, and pepper. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic and remaining 3/4 cup onion and sauté 1 minute. Add chicken and sauté until chicken is just cooked through, about 5 minutes. Sprinkle half of 1 tortilla with 1/2 cup cheese. Place 1/3 chicken mixture atop cheese; sprinkle with 2 tablespoons cilantro and another 1/2 cup cheese. Fold tortilla in half. Repeat with remaining tortillas, cheese, chicken mixture, and cilantro. Heat 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat. Place 2 quesadillas in 1 skillet and third in second skillet. Cook quesadillas until brown and cheese melts, about 4 minutes per side. Transfer quesadillas to work surface and cut into wedges. Arrange on platter; serve with salsa.

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