The Lux Quesadilla Recipes
THE LUX QUESADILLA
Steps:
- Set a frying pan over medium-high heat. Sprinkle the chicken with salt and pepper and cook until cooked through, about 6 minutes. Set aside.
- In the same pan, saute the asparagus in 1 tablespoon of the butter over medium heat for about 4 minutes. Set aside.
- In another pan, saute the shallots in the remaining 1 tablespoon butter for 1 minute, then add the garlic and saute for another minute. Add the mushrooms and saute anther three minutes. Add the wine and cook until the mixture is reduced to a paste-like consistency, about five minutes. Season with salt and pepper.
- Sprinkle half of the cheese over half of the tortilla. Spread the mushroom mixture evenly over cheese. Top with the asparagus, chicken and bacon and sprinkle with the remaining cheese. Fold up the tortilla and heat it in a pan until cheese has melted and the tortilla is golden. Serve.
QUESADILLA
I often make this quesadilla just for myself. It's a snap to prepare.-Amber Waddell, Grand Rapids, Michigan
Provided by Taste of Home
Categories Appetizers Dinner
Time 10m
Yield 1 serving.
Number Of Ingredients 7
Steps:
- Heat oil in a nonstick skillet, add one tortilla. Layer with half the cheddar cheese, all of the chicken and mushrooms and half the Monterey Jack cheese. Top with the second tortilla. Cover and heat until cheese melts and bottom tortilla is crisp and golden brown., Turn over; sprinkle remaining cheese on top. Cook until bottom tortilla is crisp and golden brown and cheese is melted. Cut into wedges; serve with sour cream and salsa if desired.
Nutrition Facts : Calories 768 calories, Fat 49g fat (25g saturated fat), Cholesterol 173mg cholesterol, Sodium 1152mg sodium, Carbohydrate 29g carbohydrate (1g sugars, Fiber 0 fiber), Protein 53g protein.
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