SHRIMP QUESADILLAS WITH CILANTRO AND LIME
Steps:
- Combine roasted red peppers, cilantro, lime juice, and chili powder in a shallow dish. Toss chopped shrimp in the lime mixture. Chill in the refrigerator.
- Meanwhile, heat a skillet over medium heat and add olive oil. Saute onion in the hot oil until tender and translucent, about 5 minutes. Add shrimp and lime mixture and saute until shrimp are pink and cooked through, about 3 minutes. Remove mixture from the skillet.
- Assemble quesadillas by placing shrimp mixture and Mexican cheese in between 2 tortillas.
- Heat tortillas in the skillet over medium-low heat until cheese is melted and tortillas are crispy, 3 to 4 minutes. Cut quesadillas into bite-sized segments and serve.
Nutrition Facts : Calories 594.5 calories, Carbohydrate 65.6 g, Cholesterol 160 mg, Fat 23.7 g, Fiber 5.5 g, Protein 31.1 g, SaturatedFat 10.2 g, Sodium 1083 mg, Sugar 2.9 g
SOUTHWEST QUESADILLA WITH CILANTRO-LIME SOUR CREAM
This recipe makes a hot, toasty quesadilla that's filled with corn, pepper and onion.
Time 30m
Number Of Ingredients 16
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.Source: foodnetwork.com
SOUTHWEST STEAK QUESADILLAS
Colorful peppers and onions make this fantastic dish look as great as it tastes. As an added bonus, folding over one larger tortilla (instead of using two smaller ones) saves you a few grams of fat. -Caroline Shively, Alexandria, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large nonstick skillet coated with cooking spray, cook and stir the peppers and onion over medium-high heat until tender. Transfer to a small bowl., Coat the same skillet with cooking spray; add one tortilla. Sprinkle 2 tablespoons cheese over half of tortilla. Top with a fourth of the steak, 1/3 cup pepper mixture, 1 tablespoon cilantro and 1-1/2 teaspoons jalapeno., Fold over and cook over low heat for 1-2 minutes on each side or until cheese is melted; remove. Repeat for remaining quesadillas, spraying pan as needed. Cut into wedges; serve with salsa, guacamole and sour cream if desired.
Nutrition Facts : Calories 379 calories, Fat 13g fat (6g saturated fat), Cholesterol 64mg cholesterol, Sodium 772mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein.
SOUTHWEST CHICKEN QUESADILLAS
These quesadillas are perfect for dinnertime, lunchtime - even party time!" And easy to make. I got this recipe from Crisco.
Provided by Sweet Southern Bell
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 450°F Line 2 baking sheets with heavy-duty aluminum foil. Spray with CRISCO® No-Stick Cooking Spray.
- In a medium mixing bowl, combine chicken, salsa, salt, pepper, mayonnaise, chili powder and minced cilantro.
- Arrange 4 tortillas on baking sheet. Top with chicken mixture. Top with remaining 4 tortillas; press closed gently.
- Bake 5 minutes. Remove baking sheets from oven. Carefully turn quesadillas with spatula.
- Return to oven; bake 5 minutes more, or until browned. Let stand 2 minutes. Cut each in quarters.
- Serve immediately, with additional salsa and sour cream if desired.
Nutrition Facts : Calories 608.8, Fat 26.6, SaturatedFat 11.2, Cholesterol 65.9, Sodium 1372.8, Carbohydrate 62.5, Fiber 4.6, Sugar 4, Protein 29.2
VEGGIE QUESADILLAS WITH CILANTRO SOUR CREAM
Make and share this Veggie Quesadillas With Cilantro Sour Cream recipe from Food.com.
Provided by ngdarlen
Categories Vegetable
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 15
Steps:
- Chop cilantro and add to sour cream,along with curry, mix well.
- Roughly chop the bell pepper and onion and place in a large non-stick saute pan (I use my iron-skillet) that has been drizzled with 2-3 Tablespoons of olive oil,add the garlic and seasonings and cook on medium heat for 5 minutes,or until the veggies are crisp tender,tossing to coat.
- Slice mushrooms and gently tear the spinach and add to saute pan.
- Add more olive oil if needed and gently saute the vegetables until the spinach is nicely wilted,about 5 minutes.
- Remove vegetables from skillet and place in bowl.
- In same skillet that has been wiped clean with a napkin,add 2 Tablespoons of olive oil.
- Place one tortilla in skillet and add a generous amount of cheese (first),veggies,then cheese,to one half side of tortilla,like an omelet.
- Fold the empty side over the other side of tortilla and cook until cheese melts and the tortilla is nicely browned.
- Due to the fact that mine is stuffed with veggies and cheese I will flip it over once to ensure even melting and browning.
- Transfer to a plate and slice into wedges.
- Serve with Cilantro sour cream or your choice of additions (guacamole,salsa,ect--) This recipe will make 2 generously stuffed large tortilla quesadillas or 4 small.
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