PAPAS QUESADILLA
We used to get these at Nick's in San Diego -since we've moved away I had to recreate. Something different to do with left-over mashed potatoes.
Provided by KJK 5
Categories Lunch/Snacks
Time 15m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- Heat oil in a shallow (oven-proof) skillet.
- Fry tortillas until crisp and browned on both sides - drain on paper towels.
- Drain excess oil from skillet and wipe out.
- Warm mashed potatoes.
- One one tortilla sprinkle one-third of the cheese, then spoon on the potatoes, top with one-third of the cheese, then the other tortilla, top with remaining cheese.
- Place quesadilla back in the skillet and put in the oven for 3-5 minutes until the cheese is melted.
- Slice into wedges.
- Possible compliments: Taco sauce, Pico de Gallo, salsa, green onions, sour cream.
Nutrition Facts : Calories 585.1, Fat 41.5, SaturatedFat 11.3, Cholesterol 30.7, Sodium 715.6, Carbohydrate 40.4, Fiber 2.6, Sugar 2.1, Protein 13
FUNKED OUT PORK QUESADILLA
Provided by Aaron McCargo Jr.
Time 5h26m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the crema: Combine the yogurt, lime zest and juice, cilantro and adobo sauce in a small bowl, stirring well to combine. Season with salt and pepper and set aside.
- For the quesadillas: Preheat a grill pan and spray with nonstick spray.
- Soak the onions in the jalapeno juice about 10 minutes. Drain.
- In a large bowl, mix together the jalapenos, onions, pork and cheese. Divide the mix on top of 2 tortilla rounds. Top each with another tortilla round. Spray the round with olive oil and place face down onto the grill. Grill until the cheese is melted and the tortillas begin to brown, about 3 minutes. Flip and cook an additional 3 minutes. Remove the quesadillas from the grill pan, cut each into quarters and serve with the crema.
- Preheat the oven to 425 degrees F.
- In a small bowl, mix the olive oil, garlic, salt, and pepper. Using a pastry brush, spread the mixture all over the pork shoulder.
- Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.
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.
BRIE, PAPAYA AND ONION QUESADILLAS
Categories Onion Appetizer Bake Brie Papaya Tortillas Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F. Heat oil in medium skillet over medium-high heat. Add onion and jalapeño and sauté until onion is just tender, about 4 minutes; cool slightly.
- Arrange 4 tortillas on heavy large baking sheet. Arrange Brie, then cilantro, papaya and onion mixture over tortillas, dividing equally. Top each with another tortilla, pressing to adhere.
- Bake quesadillas until cheese melts and filling is heated through, about 8 minutes. Transfer quesadillas to plates; cut into wedges. Serve passing sour cream and salsa, if desired.
SAMOSADILLA (SAMOSA QUESADILLA)
While it's true a perfectly made, expertly fried, and quickly served samosa is superior to this version, that can be a very rare combination of events. By comparison, this quesadilla approach is almost impossible to mess up, and if you use enough oil in your pan, you should be able to achieve a beautifully browned, crispy crust that rivals something out of a deep fryer.
Provided by Chef John
Categories World Cuisine Recipes Asian Indian
Time 1h15m
Yield 6
Number Of Ingredients 26
Steps:
- Cut potatoes into 1/4-inch cubes. Transfer into a pot of cold water. Stir in salt and bring to a boil over high heat. Simmer over medium heat until cubes are tender but still hold their shape, about 15 minutes. Drain potatoes in a colander and set aside.
- Heat olive oil and butter in a skillet over medium heat. Add onion. Cook and stir until softened and translucent, about 5 minutes. Meanwhile, combine 1 teaspoon kosher salt, garam masala, cumin, coriander, turmeric, and cayenne in a small bowl for the spice mix.
- Add serrano pepper, garlic, ginger, and the spice mix to the onions. Cook and stir until mixture is well combined, about 2 minutes. Add peas; cook until heated through and slightly tender, about 3 minutes.
- Transfer mixture into a bowl with the potatoes. Add cilantro and lemon juice. Mix with a spatula until filling is well combined, with some potatoes partially mashed. Add more salt if needed.
- Combine cilantro, mint, green onions, serrano pepper, lime juice, and yogurt in a blender. Blend until smooth. Season with salt.
- Spread a few spoonfuls of the filling over one half of 1 tortilla. Fold in half. Repeat with remaining filling and tortillas.
- Heat oil in a skillet over medium heat. Cook each quesadilla until browned and crispy, 2 to 3 minutes per side. Transfer quesadilla onto your work surface and cut in thirds. Plate and serve at any temperature, alongside the chutney sauce.
Nutrition Facts : Calories 432.7 calories, Carbohydrate 70 g, Cholesterol 6.3 mg, Fat 13 g, Fiber 7.8 g, Protein 11.9 g, SaturatedFat 3.5 g, Sodium 916.5 mg, Sugar 4.4 g
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