Tomato And Green Chili Quesadillas Or Soft Tacos Recipes

GRILLED GREEN CHILI QUESADILLAS

Steps:

• Heat a grill pan over high heat. Place whole chiles on grill and char all over. about 10 minutes. Remove from heat and split chiles. Scrape away seeds with a spoon and slice.
• Heat a large nonstick skillet or griddle over medium high heat. Char the tortilla and blister it on 1 side, 20 seconds, then flip tortilla. Cover half of the tortilla with cheese and chilies, then fold over. Press down gently with spatula. Cook quesadilla 15 seconds more on each side, transfer to a cutting board. Repeat. Pile up 2 completed quesadillas at a time and cut into 3 generous wedges. The yield will be 12 pieces from 4 quesadillas. Serve slices on a large platter with small dishes of salsa verde and sour cream for topping. Garnish the platter and toppings with chopped cilantro.

TOMATO AND GREEN CHILI QUESADILLAS OR SOFT TACOS

Steps:

• To make quesadillas, preheat the oven to 400°F. Arrange the tomatoes, chilies, and optional cilantro on the entire surface of 2 tortillas. Sprinkle with the cheese, and cover with the remaining tortillas. Arrange the quesadillas on a nonstick baking sheet and bake until the tortillas become lightly golden and crisp on the outside, 12 to 15 minutes; or grill them on a nonstick griddle on both sides until golden. Cut each quesadilla into 4 equal wedges, allowing 2 wedges per serving, and eat out of hand.
• To make soft tacos, arrange a single layer of tomato slices over one half of each tortilla, and sprinkle with the chilies, cheese, and optional cilantro. Arrange on individual plates. Heat each serving briefly in the microwave (about 1 minute) or preheated 400°F oven (about 3 minutes) to melt the cheese, then fold over. Eat at once with a knife and fork or cut into 2 wedges and eat out of hand.
• Menu
• Tomato and Green Chili Quesadillas or Soft Tacos (this page)
• Avocado and Pinto Bean Salad (page 45)
• Stone-ground tortilla chips with salsa
• nutrition information
• Calories: 269
• Total Fat: 10g
• Protein: 15g
• Carbohydrate: 26g
• Cholesterol: 25mg
• Sodium: 466mg

SUPER QUICK SHRIMP & GREEN CHILI QUESADILLAS

Steps:

• In a bowl, combine the cheese, shrimp, green chilies and green onions. Place half of the tortillas on a greased griddle; sprinkle with cheese mixture. Top with remaining tortillas. Cook over medium heat for 1-2 minutes on each side or until golden brown and cheese is melted., Meanwhile, in a small bowl, mash avocado with salsa and garlic salt. Serve with quesadillas.

MEXICAN QUESADILLA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
• Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is completely browned, 5 to 7 minutes; drain and discard grease.
• Stir tomato sauce, black beans, diced tomatoes with lime juice and cilantro, corn, and chopped green chiles into the ground beef mixture; season with chili powder, cumin, garlic, oregano, and red pepper flakes. Reduce heat to low and cook mixture at a simmer for 5 minutes.
• Spread about 1/2 cup beef mixture into the bottom of the prepared baking dish; top with 3 tortillas, overlapping as needed. Spread another 1/2 cup beef mixture over the tortillas. Sprinkle 1 cup Cheddar cheese over beef. Finish with layers of remaining tortillas, beef mixture, and Cheddar cheese, respectively.
• Bake in preheated oven until heated throughout and the cheese is melted, about 15 minutes. Cool 5 minutes before serving.

GREEN CHILE QUESADILLAS

Steps:

• Combine cheese, chilies,corn and onions in a bowl.
• Spread 1/3 cup cheese mixture onto ONE HALF of each tortilla.
• Fold tortilla in half.
• Spray large skillet with cooking spray.
• Place 2 Quesadillas in skillet.
• Cook each side over medium-high heat until golden brown and cheese is melted.
• Repeat with remaining ingredients.
• Serve with salsa and cilantro.

CRISPY CHORIZO & CHEESE TACO-QUESADILLAS WITH SIMPLE SALSA RECIPE BY TASTY

Steps:

• If making the chorizo, in the bowl of a stand mixer, combine the paprika, cumin, ancho chile powder, chili powder, oregano, coriander, cinnamon, cloves, ground pork, vinegar, and garlic. Mix until well combined.
• Heat the olive oil in a large pan over medium-high heat. When the oil is shimmering, add the chorizo and cook until the fat has rendered and the chorizo is crisp. Remove from the pan using a slotted spoon and discard the excess fat.
• Sprinkle the cheese over the tortillas, then top with the chorizo.
• Return the tortillas to the pan and cook until the cheese is melted and the tortilla is crisp, 3-4 minutes per side.
• Meanwhile, make the salsa: Coat the tomatoes, peppers, and garlic with olive oil and salt, then spread on a baking sheet. Roast under the broiler for 5-10 minutes, until charred in spots.
• Transfer the roasted vegetables to a blender and purée until smooth. Stir in the lemon juice and season with more salt to taste.
• Serve the taco-quesadillas with salsa and pickles.
• Enjoy!

GREEN CHILI AND MONTEREY JACK QUESADILLAS

Steps:

• Heat 3 tablespoons oil in heavy large skillet over medium heat. Add chilies. Cover and cook until chilies are soft, adding water by tablespoonfuls if chilies become too dark, stirring occasionally, about 10 minutes. Uncover. Add garlic; sauté 1 minute. Transfer to medium bowl. Stir in cilantro. Season chili mixture to taste with salt and pepper.
• Heat 2 teaspoons oil in each of 2 heavy large skillets over medium-high heat. Add 1 tortilla to each skillet. Top each with 1/4 of cheese and 1/4 of chili mixture, then 2 tablespoons salsa. Top each with 1 tortilla. Cook until bottoms are golden brown, about 3 minutes. Turn quesadillas over. Cook until bottoms are golden brown and cheese melts, about 3 minutes. Transfer to cutting board. Cut each quesadilla into 6 wedges. Transfer to platter. Repeat with remaining oil, tortillas, cheese, chili mixture, and salsa. Serve hot.
• *Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

POTATO AND GREEN CHILE TACOS

Steps:

• 1. Cook the potatoes in water to cover until tender, 12 to 15 minutes. Peel the potatoes and finely dice or chop them. Put in a bowl. Cut the chiles into short thin strips (1/4 × 1 inch). Add to the bowl of potatoes. In a large nonstick skillet, heat the oil over medium heat and cook the onion until it starts to brown, about 4 minutes. Add the potatoes, chiles, salt, and oregano. Cook, stirring, until completely heated through, about 3 to 4 minutes. 2. Heat a medium, dry skillet over medium heat and soften the tortillas, 1 at a time, turning until pliable and hot. Cover the heated tortillas with a clean kitchen towel to keep soft and hot. To assemble, spoon about 3 tablespoons of the potato mixture and 1 tablespoon of salsa on half of each tortilla. Fold in half. Serve at once. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.