BACON, DATE AND MANCHEGO QUESADILLAS
Provided by Jeff Mauro, host of Sandwich King
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Arrange the bacon slices side by side on a parchment-lined baking sheet and bake until browned and crisp, 15 to 18 minutes. Drain on paper towels.
- Meanwhile, make the pistachio cream: Combine the pistachios, red pepper flakes, garlic, lemon juice and spinach in a food processor and pulse until chopped; with the motor running, slowly stream in the olive oil until incorporated. Season with salt and pepper and process 5 more seconds. Pour the mixture into a bowl and whisk in the crema; set aside.
- Assemble the quesadillas: On 1 half of each tortilla, layer 1/2 cup cheese, 3 slices bacon and a few date slices. Fold the tortillas in half to cover the filling. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add 2 quesadillas and cook until golden on both sides and gooey in the middle, 4 to 5 minutes per side. Repeat with the remaining 2 quesadillas, adding the remaining 1 tablespoon oil to the pan.
- Cut each quesadilla into 4 triangles; serve with the pistachio cream.
- Photography by Johnny Miller
2 MINUTE CHEESE QUESADILLAS
My 4-year-old loves these quick and easy cheese snacks. Just 2 ingredients and a microwave are needed! Cut crosswise into pizza shape slices. You can use any kind of cheese you want to and even any size flour tortilla. Serve with a little dish of ketchup to dip pieces into.
Provided by Jackie
Categories World Cuisine Recipes Latin American Mexican
Time 6m
Yield 2
Number Of Ingredients 2
Steps:
- Place 1 flour tortilla on a large microwave-safe plate; sprinkle with Cheddar cheese. Place the second flour tortilla atop the Cheddar layer.
- Cook on high in the microwave until cheese is melted, about 1 minute.
Nutrition Facts : Calories 446.1 calories, Carbohydrate 36.7 g, Cholesterol 59.3 mg, Fat 24.1 g, Fiber 2.2 g, Protein 19.9 g, SaturatedFat 13.2 g, Sodium 796.1 mg, Sugar 1.6 g
MANCHEGO CHEESE QUESADILLAS FOR 2
Yup...another recipe from an old issue of "Vanidades"...lol! Old mags can be soo helpful sometimes! ;) The good thing about quesadillas is that they are soooooo versatile and flexible for cooking! They are sooo NOT time consuming and great when making breakfast for hungry ppl or short on time!!!
Provided by Vanessa
Categories Breakfast
Time 10m
Yield 2 Quesadillas
Number Of Ingredients 5
Steps:
- Cover each tortilla with 2 slices of manchego cheese and fold them in half.
- In a large skillet, heat the cooking spray (PAM) and when it's hot enough add in your tortillas.
- Cook them for about 2-3 minutos on each side until they're golden brown and the cheese has melted.
- When they're done, put 1/2 teaspoons of sour cream over each quesadilla and 1 teaspoons of Pico de Gallo.
- Variations: prepare as indicated but you may add to the filling ham, veggies, shredded chichen, guacamole, chiles or even fruit! ;) Make it as you wish! Enjooooy!
QUESADILLAS FOR ONE OR TWO
Nice quick lunch for yourself or for you and your honey. Recipe can be cut in half to make for one. We like to add 1 or 2 of the variations, there's always something left over in the fridge to be used up, use your imagination. (the oil can be replaced with veggie cooking spray, it works just as well) Our standard is deli chicken slices, a mix of cheddar and parmesan, green pepper sticks, and chopped green onions and fresh cilantro, served with hot salsa. Yummy!!!
Provided by Derf2440
Categories One Dish Meal
Time 15m
Yield 2 serving(s)
Number Of Ingredients 18
Steps:
- Brush pan with oil and heat.
- Place tortilla in pan and heat on one side.
- Turn tortilla over and sprinkle with cheese, tomato and chile pepper.
- Cook until cheese melts.
- Remove tortilla to plate.
- top with guacamole or salsa if desired.
- Any one or more of the variations ingredients can be added.
- Fold in half, cut into quarters and serve hot.
TWO-CHEESE QUESADILLAS
When we have to eat on the run, I turn to this tasty recipe because it comes together in a snap. Best of all, I can customize the ingredients to satisfy each member of my family. If someone doesn't care for onions, I simply omit them from their quesadilla. -Sharron Kemp, High Point, North Carolina
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2-4 servings.
Number Of Ingredients 7
Steps:
- Place tortillas on a griddle. Sprinkle each tortilla with the cheeses, tomatoes, green pepper and onion. Fold over and cook over low heat for 1-2 minutes on each side or until cheese is melted. Serve with salsa and sour cream.,
Nutrition Facts : Calories 337 calories, Fat 16g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 555mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 1g fiber), Protein 18g protein.
CHICKEN CHEDDAR QUESADILLAS WITH TOMATO AND CORN SALSA
Provided by Sabrina Henderson
Categories Chicken Onion Tomato Appetizer Sauté Quick & Easy Cheddar Corn Summer Cilantro Tortillas Bon Appétit California Sugar Conscious
Yield Makes 6 appetizer servings
Number Of Ingredients 11
Steps:
- Stir salsa, corn, 1/4 cup red onion, and 1/4 cup cilantro in small bowl to blend. Season salsa to taste with salt and pepper.
- Sprinkle chicken with chili powder, cumin, salt, and pepper. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic and remaining 3/4 cup onion and sauté 1 minute. Add chicken and sauté until chicken is just cooked through, about 5 minutes. Sprinkle half of 1 tortilla with 1/2 cup cheese. Place 1/3 chicken mixture atop cheese; sprinkle with 2 tablespoons cilantro and another 1/2 cup cheese. Fold tortilla in half. Repeat with remaining tortillas, cheese, chicken mixture, and cilantro. Heat 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat. Place 2 quesadillas in 1 skillet and third in second skillet. Cook quesadillas until brown and cheese melts, about 4 minutes per side. Transfer quesadillas to work surface and cut into wedges. Arrange on platter; serve with salsa.
HAM & MANGO QUESADILLAS
If you like the ease of quesadillas, especially on busy weeknights, you'll really love this fresh and fruity variation featuring mango-enhanced jarred salsa. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Spread butter over one side of each tortilla. Place tortillas, butter side down, on a griddle. Sprinkle each with 1/2 cup cheese, 3 tablespoons mango, 1/4 cup ham and 1 teaspoon cilantro. Fold over and cook over low heat for 1-2 minutes on each side or until cheese is melted. Cut into wedges., Combine the salsa and remaining mango and cilantro; serve with quesadillas. Garnish with sour cream if desired.
Nutrition Facts : Calories 459 calories, Fat 24g fat (13g saturated fat), Cholesterol 70mg cholesterol, Sodium 1018mg sodium, Carbohydrate 38g carbohydrate (10g sugars, Fiber 1g fiber), Protein 24g protein.
CHORIZO AND MANCHEGO CHEESE QUESADILLAS
Rumor has it that the second Zaar World Tour is starting soon and I'm quickly trying to post recipes in preparation for the next international eat-a-thon (Hee hee). Not sure if you would consider this more Spanish or Mexican. For those not familiar, Manchego cheese is a golden sheep's milk cheese native to Spain which comes in three forms based on aging. For this recipe, the two younger varieties would work best. Be sure to use a cured (not fresh) chorizo. You can make these using full sized tortillas or on tiny ones for a delicious appetizer. (10/18: I have updated the directions to make this a bit clearer.)
Provided by justcallmetoni
Categories Pork
Time 30m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- To prepare the onions, lightly brush them with the teaspoon of olive oil. Cook on a grill pan or indoor grill for one or two minutes until the onions have started getting a little soft and have a few grill marks. Remove from grill and break slices into rings.
- To prepare the chorizo, place a skillet over medium high heat until hot, not smoking. Add the chorizo and cook about 1 minute on each side. Drain the sausage on a paper towel to remove the excess grease.
- To assemble the quesadilla, start the tortilla that will become the bottom. Top with a tenth of the cheese. Sprinkle with 1/5 of the onions, then the sausage. Cover that with another tenth of the cheese and top with another tortilla.
- Repeat step 3 with the next 8 tortilla to assemble a total of 5 quesadillas.
- To cook the quesadillas, heat a non-stick skillet over medium heat. Brush lightly with some of the tablespoon of olive oil. Place quesadilla in the pan and cook for 2 or three minutes until bottom tortilla is browned and the cheese on bottom has melted and begun to dribble. Flip the quesadilla and continue to cook an additional 2 or three minutes.
- Remove quesadilla to plate, cover with clean cloth and place in oven while preparing the others. Before serving cut in halves or quarters.
Nutrition Facts : Calories 1010.4, Fat 43, SaturatedFat 13, Cholesterol 49.9, Sodium 2151.1, Carbohydrate 120.4, Fiber 7.4, Sugar 5.3, Protein 32.8
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