GRANDS! CHICKEN-BACON QUESADILLAS
Provided by Food Network
Categories appetizer
Time 40m
Yield 12 servings - 2 wedges each
Number Of Ingredients 10
Steps:
- In small bowl, mix sour cream, 1 sliced green onion and 1 tablespoon of the ranch dip mix. In another small bowl, mix salsa, preserves and 1 tablespoon of the cilantro.
- Heat closed medium-size contact grill for 5 minutes; spray grill plates with Crisco® Original No-Stick Cooking Spray. Meanwhile, in medium bowl, mix chicken, cheese, bacon and remaining green onions, cilantro and ranch dip mix.
- Separate dough into 8 biscuits; press or roll each into 5-inch round. Place 1/4 cup chicken mixture on one side of each biscuit round. Fold biscuit over filling; press edges to seal.
- Place biscuits, two at a time, on grill; close grill. Cook 2 to 3 minutes or until golden brown. Cut each quesadilla into 3 wedges. Serve with sour cream and salsa mixtures.
BACON AND HASH BROWN "QUESADILLA" WITH EGGS
I have always made my quesadillas by layering the ingredients with tortillas and baking them, rather than pan-frying. I find the resulting quesadilla to be far lighter, crisper, and suitable for overstuffing-such as here, with smoky bacon and crispy shreds of hash brown potatoes. Add a fried egg and a smattering of fresh tomato salsa, and you've got the best Mexican breakfast sandwich.
Provided by Bobby Flay
Categories main-dish
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 425 degrees F.
- Heat 2 tablespoons of the oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook, stirring occasionally, until golden brown and caramelized, about 30 minutes.
- Heat the remaining 2 tablespoons oil in a large nonstick saute pan over high heat, add the potatoes, and cook until golden brown. Stir in the onions, poblano, and 1 tablespoon of the ancho powder, season with salt and pepper, and cook until just warmed through, about 2 minutes.
- Cook the bacon in a skillet over medium heat until browned and crisp, about 8 minutes. Scoop out and transfer to a plate lined with paper towels to drain.
- Lay out 8 of the tortillas on a work surface. Divide the hash browns, bacon, and cheese among the tortillas. Stack half of the tortillas on top of the remaining topped ones to create 4 double stacks. Top each with one of the remaining 4 tortillas. Brush the tops with a little oil and sprinkle with the remaining 2 teaspoons ancho powder.
- Transfer the quesadillas to a large baking sheet and bake until golden brown and the cheese has melted, 8 to 10 minutes.
- When the quesadillas are nearly ready, melt the butter in a large nonstick saute pan over medium heat. Carefully crack the eggs into the pan, season with salt and pepper, and cook until the whites are set but the yolks are still runny, about 2 minutes.
- Top each quesadilla with a fried egg, some of the tomato salsa, and a sprinkling of chives.
- Combine all of the ingredients in a bowl and let sit at room temperature for at least 15 minutes before serving.
BACON QUESADILLA
This fuss-free quesadilla is so tasty, you'll feel like you're treating yourself. This makes a great snack for one. You can double or triple the ingredients if needed. -Kathy Kittell, Lenexa, Kansas
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 1 serving.
Number Of Ingredients 6
Steps:
- Butter one side of one tortilla; place in a small skillet, buttered side down. Top with cheese, bacon and salsa. Butter remaining tortilla; place on top, buttered side up., Cook over low heat for 1-2 minutes on each side or until cheese is melted. Cut into wedges. Serve with sour cream, guacamole and additional salsa if desired.
Nutrition Facts : Calories 388 calories, Fat 23g fat (10g saturated fat), Cholesterol 46mg cholesterol, Sodium 1000mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 0 fiber), Protein 18g protein.
BACON AND TOMATO QUESADILLAS
It's like a Mexican version of a BLT! You choose whether you want it smoky or zesty by the flavor of petite diced tomatoes you use. Crispy bacon and fresh basil add a new variation to the classic quesadilla. A perfect party finger food or quick snack.
Provided by Red Gold
Categories Trusted Brands: Recipes and Tips RED GOLD®, Inc.
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- Layer on half of each tortilla: 1/4 cup cheese, 2 tablespoons diced tomatoes. 1 tablespoon bacon and 1 tablespoon basil. Fold each tortilla in half to form a half circle.
- Lightly coat a large nonstick skillet or griddle with oil. Cook each quesadilla, over medium-high heat for 1 1/2 minutes on each side until cheese is melted and tortilla is lightly browned.
- Cut the quesadilla into 4 wedges and serve with sour cream.
Nutrition Facts : Calories 366.4 calories, Carbohydrate 31.1 g, Cholesterol 38.2 mg, Fat 20.2 g, Fiber 2 g, Protein 14.2 g, SaturatedFat 9.6 g, Sodium 733.1 mg
BACON QUESADILLAS RECIPE
Bake up pure melted yumminess with our Bacon Quesadillas Recipe. Bacon, cheese, scallions and tortillas are all you need for this Bacon Quesadillas Recipe.
Provided by My Food and Family
Categories Meal Recipes
Time 15m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Heat oven to 400°F.
- Place tortillas in single layer on baking sheet sprayed with cooking spray.
- Top half of each tortilla with 1/4 each of the remaining ingredients; fold in half. Press lightly to secure.
- Bake 8 to 10 min. or until edges are lightly browned.
Nutrition Facts : Calories 240, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 690 mg, Carbohydrate 19 g, Fiber 1 g, Sugar 0 g, Protein 12 g
CHEESY BACON-BEAN QUESADILLAS
The added bacon and scallions in this quesadilla give a surprising and delicious flavor boost!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- Top half of each tortilla with beans, cheese, bacon and scallions. Fold tortilla over filling; press down with back of pancake turner. Lightly brush melted butter on both sides of each filled tortilla.
- Heat 12-inch nonstick skillet over medium heat. Cook 2 filled tortillas at a time 3 to 4 minutes, turning once, until golden brown and heated through. Cut into wedges. Serve with sour cream and salsa.
Nutrition Facts : Calories 390, Carbohydrate 28 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 1 g, Protein 14 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 3 g, TransFat 1 1/2 g
BACON, EGG AND CHEESE QUESADILLAS
Came up with this when I didn't want a regular breakfast biscuit. Cooking bacon isn't included in cooking time. If you want to save time,and a step or two just mix in the cooked bacon with the eggs before you scramble them. Heat level of salsa is Chef's choice. Don't be put off the long list of directions, it's easier than it looks. Submitted to "ZAAR" on August 24,2007
Provided by Chef shapeweaver
Categories Breakfast
Time 18m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Scramble eggs until desired doneness is reached.
- While eggs are cooking, heat tortillas in microwave for about 15 seconds or until softened.
- Spread 1 tablespoon of salsa on bottom half of tortilla.
- Place half the eggs over the salsa.
- Top eggs evenly with 1/4 cup of cheese.
- Place half of the bacon over the eggs and fold the top half of the tortilla over.
- Repeat steps 3, 4, 5 and 6 for remaining tortilla.
- Place both tortillas in a 10-inch skillet sprayed with cooking spray.
- Cook until lightly browned over medium heat on both sides, about 6 to 8 minutes.
- Cut each quesadilla in half; eat and enjoy.
BACON AND EGG QUESADILLAS
Make and share this Bacon and Egg Quesadillas recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 42m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a big nonstick skillet, melt the butter over medium-high heat; cook the onion, stirring, about 15 seconds.
- Add in the beaten eggs, salt and pepper to taste, and cook, stirring, until barely set; stir in the bacon; remove the pan from the heat.
- Put the tortillas on a flat surface and spoon half of the eggs on each tortilla; top with equally with cheese.
- Fold tortillas in half; brush lightly with oil.
- Wipe out the skillet (or use another clean skillet) and heat over medium heat.
- Toast the quesadillas until lightly browned on both sides, about 1 minute per side.
- Serve hot.
BACON QUESADILLAS
You know how bacon makes everything taste better? And how melty, cheesy quesadillas already start at 10 on the deliciousness scale? So yeah. Try these.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 400°F.
- Place tortillas in single layer on baking sheet. Top half of each tortilla with 1/4 cup cheese, 1 Tbsp. bacon bits and 1/4 of the onions; fold in half to enclose filling.
- Brush with butter.
- Bake 8 to 10 min. or until cheese is melted and quesadillas are lightly browned.
Nutrition Facts : Calories 210, Fat 12 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 10 g
BACON-JALAPENO QUESADILLAS
"Mad Hungry" host Lucinda Scala Quinn developed this easy recipe exclusively for "The Martha Stewart Show" season premiere, with input from her bacon-loving sons.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
Steps:
- Lightly coat a medium skillet with olive oil or nonstick cooking spray and heat over high heat. Place 1 tortilla on a work surface and sprinkle with 1/4 cup cheese. Top with 1/4 of the bacon and 1 tablespoon jalapenos; top with a second tortilla.
- Carefully transfer to skillet and cook until bottom tortilla is browned and cheese is melted, about 2 minutes. Turn and continue cooking until browned and filling is hot, about 2 minutes more. Transfer quesadilla to a cutting board and repeat process with remaining tortilla, cheese, bacon, and jalapenos.
- Cut quesadillas into wedges and serve immediately with sour cream.
BREAKFAST QUESADILLAS
A breakfast quesadilla recipe that's cheap, quick, and easy to make and everyone is sure to love. It's great to stay at home and eat with your family or to take on the go. This one is sure to be a hit!
Provided by 1ProudMomof3
Categories Meat and Poultry Recipes Pork Sausage
Time 1h10m
Yield 24
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Let sausage cool.
- Spray a large skillet with cooking spray; warm over medium-high heat. Beat eggs with milk in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes. Set aside to cool.
- Spread butter over 1 side of each tortilla. Heat a skillet over medium heat. Place a tortilla, buttered-side down, in the skillet. Top with a layer each of the sausage, eggs, then cheese. Top with another tortilla, buttered-side up. Cook until golden brown on both sides, 2 to 3 minutes per side. Transfer to a plate. Repeat with remaining tortillas and filling.
- Slice quesadillas into quarters. Serve.
Nutrition Facts : Calories 344.9 calories, Carbohydrate 37.4 g, Cholesterol 67 mg, Fat 15.9 g, Fiber 2.2 g, Protein 12.4 g, SaturatedFat 6.4 g, Sodium 715.5 mg, Sugar 1.6 g
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- Lightly spread about 1/4 teaspoon butter on one side of each tortilla; set aside. In a bowl, beat eggs and milk until combined.
- Pour egg mixture into a hot, lightly greased skillet; cook and stir over medium heat until done. Remove scrambled eggs to a dish and keep warm.
- Melt remaining butter in the skillet and add a tortilla, buttered-side down. Layer with 1/4 of the cheese, 1/2 of the eggs and 1/2 of the bacon. Top with 1/4 of the cheese and a tortilla, buttered-side up.
- Cook one to 2 minutes on each side, until golden. Repeat with remaining ingredients. Cut each into 4 wedges and serve with salsa and sour cream, if desired.
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- Whisk together first 6 ingredients. Cook in a lightly greased large skillet over medium heat, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of skillet to form large curds. Continue cooking until eggs are thickened but still moist. (Do not stir constantly.) Remove egg mixture from skillet, and set aside. Wipe skillet clean.
- Sprinkle 1/4 cup cheese evenly onto half of each tortilla; top evenly with one-fourth of egg mixture, bacon, and ham. Top each half with 1/4 cup additional cheese. Fold tortilla in half over filling, pressing gently to seal.
- Heat skillet coated with cooking spray over medium-high heat. Add quesadillas, in 2 batches, and cook 3 to 4 minutes on each side or until golden brown. Serve with salsa mixture.
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5/5 (8)Calories 1019 per servingCategory Brunch
- Dice bell pepper and red onion. Add eggs, some milk, salt, and pepper to a bowl and whisk to combine. Melt butter in a pan over medium-high heat and fry scrambled eggs. Remove from the pan and fry bacon until crispy in the same pan. Remove from heat and set aside.
- Heat some oil in a large frying pan over medium-high heat. Transfer one tortilla to the pan. Cover it with grated cheese, scrambled eggs, bacon, diced bell pepper, and red onion. Then add another layer of grated cheese and place second tortilla on top.
- Fry for approx. 2 min. or until cheese is melted. Flip and fry for approx. 1 – 2 min. more. Cut in half or quarter and serve with guacamole, sour cream, and chopped cilantro. Enjoy!
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