SPRING ONION QUESADILLAS WITH GUACAMOLE SALAD
This speedy vegetarian lunch or supper is packed with calcium, folate, vitamin C and iron - serve with an avocado and pumpkin seed salad
Provided by Jemma Morphet
Categories Dinner, Lunch, Snack, Supper
Time 30m
Number Of Ingredients 11
Steps:
- Boil a pan of water and add the spring onions. Cook for 2-3 mins until just tender, then drain and run under very cold water. Set aside on some kitchen paper. Toast the pumpkin seeds for 1-2 mins in a hot, dry pan until slightly golden. Tip into a bowl and leave to cool.
- Heat a griddle pan on a high heat. Drizzle the spring onions with 1 tsp olive oil and season. Griddle for 2 mins each side until lightly charred. Lay out a tortilla and place the spring onions across, top to tail. Scatter over the jalapeños and the cheese. Top with the other tortilla and press together. Cook in the griddle pan for 1-2 mins each side, turning carefully, until the cheese has melted and the tortilla is crisp.
- Meanwhile, whizz together the remaining oil, the avocado, lime juice, coriander and 1 tbsp water. Season the dressing before tossing with the cucumber and lettuce. Sprinkle with pumpkin seeds and the remaining coriander leaves. Cut the quesadilla in quarters and serve with the salad.
Nutrition Facts : Calories 625 calories, Fat 45 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 8 grams sugar, Fiber 14 grams fiber, Protein 22 grams protein, Sodium 1.9 milligram of sodium
BACON-GUACAMOLE QUESADILLAS
These mouthwatering 30-minute quesadillas are filled with homemade guacamole, cheddar cheese and bacon.
Provided by By Deborah Harroun
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- In medium bowl, roughly mash avocado with fork. Add remaining guacamole ingredients and mix together; set aside.
- In 8-inch skillet, cook bacon over medium heat until crisp; drain on paper towels.
- Place 4 tortillas on work surface. Divide guacamole evenly among the 4 tortillas, spreading to within 1/2 inch of edges. Divide bacon evenly among the 4 tortillas. Divide cheese among the 4 tortillas. Top each with another tortilla.
- In 10-inch skillet, heat 1 teaspoon of the oil over medium heat. Carefully transfer 1 of the quesadillas to skillet. Cook until browned, then turn over to brown second side.
- Repeat with remaining quesadillas, adding more oil to skillet as needed.
- Cut each quesadilla into wedges before serving.
Nutrition Facts : ServingSize 1 Serving
GUACAMOLE SALAD
Fresh avocado, tomato, cucumber, and corn are tossed together to make a delicious, crisp salad for a hot summer day!
Provided by yogurtraisin
Categories Salad Vegetable Salad Recipes
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Lightly toss avocados, tomatoes, red onion, cucumber, jalapeno, and corn in a salad bowl until well mixed, and sprinkle with garlic salt, salt, and black pepper.
- Mix lime juice with olive oil in a small bowl, and pour over the salad. Chill for at least 30 minutes before serving.
Nutrition Facts : Calories 278.1 calories, Carbohydrate 21.2 g, Fat 22.3 g, Fiber 8.3 g, Protein 3.9 g, SaturatedFat 3.2 g, Sodium 572.1 mg, Sugar 3.6 g
GUACAMOLE TOSSED SALAD
The fresh blend of avocados, tomatoes, red onion and greens in my salad gets additional pizazz from crumbled bacon and a slightly spicy vinaigrette. -Lori Fischer, Chino Hills, California
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the tomatoes, onion and bacon; set aside., In a small bowl, whisk the oil, vinegar, salt, pepper and hot pepper sauce. Pour over tomato mixture; toss gently. Add avocados. , Place greens in a large salad bowl; add avocado mixture and toss to coat.
Nutrition Facts : Calories 531 calories, Fat 51g fat (7g saturated fat), Cholesterol 12mg cholesterol, Sodium 868mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 10g fiber), Protein 9g protein.
CHEESE QUESADILLAS WITH FRESH GUACAMOLE
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 to 8 hors d'oeuvre servings
Number Of Ingredients 6
Steps:
- Lay out 2 of the flour tortillas on a flat surface. Top with the cheeses, spreading evenly over the tortillas. Top with remaining tortillas and press to seal.
- Heat a large saute pan over high heat. Add enough oil to coat the bottom of the pan and lower the heat to medium. Cook until golden brown on both sides, about 3 minutes per side. Repeat with the other quesadilla.
- Let cool for 5 minutes. Slice into 8 or 10 pieces. Serve with the Guacamole.
- 1 small ripe Haas avocado
- 1 tablespoon minced jalapeno pepper
- 2 tablespoons minced red onion
- 1 tablespoon chopped cilantro leaves
- 1/2 lime, juiced
- Salt
- Halve the avocado and remove the pit with a sharp knife. Discard the pit. Scoop the flesh into a small bowl and mash with a fork. Stir in the remaining ingredients, season with salt to taste, and set aside.
- Recipe courtesy Wolfgang Puck, adapted from Adventures in the Kitchen, (c) 1991
CARAMELIZED ONION AND JALAPENO QUESADILLAS
This is great for an appetizer or meal. You can add meat if you like, but I made a vegetarian option for meatless Monday! Top each quesadilla with sour cream, salsa, lettuce, and guacamole.
Provided by ALICIA26
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Melt butter in a large skillet over medium-low heat; cook and stir onion until softened and lightly browned, about 10 minutes. Add jalapeno peppers to onion; cook and stir until onion is browned, about 10 minutes more. Transfer onion mixture to a plate.
- Heat about 1 tablespoon olive oil in the same skillet and add 1 tortilla. Top tortilla with 1/4 cup Mexican cheese blend, 1/2 of the onion mixture, and 1/4 cup Mexican cheese blend, respectively; top with 1 tortilla. Cook quesadilla until browned and cheese is melted, 1 to 2 minutes per side. Repeat with remaining oil, tortillas, cheese, and onion mixture.
Nutrition Facts : Calories 450.5 calories, Carbohydrate 40.9 g, Cholesterol 40 mg, Fat 26 g, Fiber 3 g, Protein 13.9 g, SaturatedFat 11.8 g, Sodium 725.8 mg, Sugar 3.2 g
GRILLED TURKEY BRIE QUESADILLAS WITH AVOCADO-RED ONION RELISH
Make and share this Grilled Turkey Brie Quesadillas With Avocado-Red Onion Relish recipe from Food.com.
Provided by Shirl J 831
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Marinade: Combine maple syrup, horseradish, mustard, ancho chile powder, 1/4 teaspoon salt and 1/8 teaspoon black pepper in small bowl; set aside.
- Relish: Combine avocados, onions, jalapeno peppers, 3 tablespoons cilantro, the lime juice, olive oil, 1/4 teaspoon salt and 1/8 teaspoon black pepper in medium bowl; set aside.
- Quesadillas: Place the Marinade in large resealable plastic bag. Add turkey; seal bag. Turn bag over to evenly coat turkey with marinade. Refrigerate 30 minutes to 1 hour to marinate, turning bag occasionally.
- Spray cold grate of outdoor grill with grilling spray. Prepare grill for medium heat. Remove turkey from marinade; discard bag and marinade. Grill turkey 14 to 18 minutes, or until tenderloins are no longer pink in centers (170°F), turning occasionally. Place on cutting board; let stand 10 minutes. Cut into thin slices.
- Place 8 of the tortillas on a clean work surface; top evenly with cheese, onion slices and turkey. Then stack 4 of the prepared tortillas (layers) on the other 4 prepared tortillas (layers).Cover with the remaining 4 tortillas. Brush tops with half of the canola oil. Place, oil-sides down, on grill grate. Cook 2 to 3 minutes, or until golden brown on undersides. Brush remaining tops with the remaining canola oil and carefully turn quesadillas over. Grill until cheese is melted and undersides are golden brown. Remove from grill. Cut each quesadilla into 4 wedges. Serve with the Avocado-Red Onion Relish.
Nutrition Facts : Calories 1636.7, Fat 75.6, SaturatedFat 27.4, Cholesterol 219.2, Sodium 2376.7, Carbohydrate 159.9, Fiber 18.1, Sugar 55.3, Protein 83.8
STEAK & ONION QUESADILLAS
This is quick, easy & very kid friendly! You can use up leftover beef & save time by omitting the first 2 steps. Serve with sour cream, salsa and/or guacamole - or as is!
Provided by CountryLady
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Season steak with salt & pepper.
- Heat oil in a skillet, over medium high heat; cook steak about 3 minutes per side or until medium-rare, then remove from pan & set aside.
- Combine mushrooms, onions, chili powder & oregano in the pan and cook for about 5 minutes.
- Thinly slice steak & combine with vegetables.
- Spoon filling on half of each tortilla, sprinkle with cheese & fold the tortilla over the top.
- Bake on baking sheet in 400F oven for 10 minutes per side or until golden & cheese is melted.
- OR grill over medium heat for 4 minutes per side or until golden & cheese is melted.
Nutrition Facts : Calories 1209.5, Fat 53.8, SaturatedFat 21.1, Cholesterol 120.5, Sodium 1929.8, Carbohydrate 126, Fiber 8.8, Sugar 8.1, Protein 53.3
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QUESADILLAS WITH GUACAMOLE CHEESE RECIPES - JAMIE OLIVER
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Servings 6Total Time 20 minsCategory One-Pan RecipesCalories 425 per serving
- To make the guacamole I use 2 or 3 ripe avocados, 2 or 3 ripe deseeded tomatoes and a couple of deseeded red chillies, and I throw all this into a food processor with a handful of peeled and chopped spring onions and a good handful of fresh coriander.
- Once this has been chopped up nice and fine, I add a couple more chopped tomatoes, a good pinch of salt and half of another avocado, chopped, to give it a nice chunky texture.
- Transfer everything into a bowl and season carefully with sea salt, freshly ground black pepper and a good squeeze of lemon or lime juice.
- If you decide to buy ready-made guacamole, which is a bit lazy but probably very realistic, you can put it into a bowl and chirp it up a bit with a squeeze of lemon juice, a little extra salt and a bit of chilli to give it a kick.To fill the quesadillas you will need a couple of big handfuls of grated Cheddar and/or Red Leicester cheese, some finely sliced spring onions, a couple of handfuls of chopped fresh coriander, and a red pepper and some red or green chillies all deseeded and finely chopped.
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