CHILLI CON CARNE WITH CHEESE QUESADILLA TRIANGLES
This traditional Mexican dish is a joy to feed the family on any weeknight. Full of protein and flavour this dish is sure to please both the carnivorous and picky eaters. The cheesy quesadilla triangles offer an unusual yet delightful twist in place of rice or corn chips. Leftover chilli con carne is also great wrapped in tortillas or served over nachos the next day so you can be sure there will be not a mouthful left of this mouth watering mexican dish. Add less chilli powder (or omit it) for those who aren't fond of spicey foods. Although this dish isn't overpoweringly spicy and chilli does add a subtle, tantalizing zing.
Provided by Brittney_B
Categories Stew
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Heat 2 tbs of the oil in a pan over medium-high heat. Add the beef, onion, garlic and capsicum and cook, stirring until beef has browned.
- Add 2 tsp mexican chili powder,cumin, oregano and paprika and sauté for 2 minutes or until fragrant.
- Add the diced tomato, tomato paste, water and kidney beans. Bring to the boil.
- Reduce heat to low and cook, covered, for 20 minutes.
- Meanwhile to make the quesadillas, sprinkle half the cheese and half of the remaining 1 tsp of Mexican chili powder over one tortilla. Cover with another tortilla.
- Heat remaining 1 tbs of oil in a pan. Place quesadilla in pan and fry for 2 minutes each side or until cheese has melted. Remove from pan and slice into 8 triangles as you would cut a pizza. repeat with remaining tortillas, cheese and mexican chili powder.
- Uncover pan with chilli con carne, remove from heat, stir in coriander and season with salt and pepper. Divide chilli con carne among serving bowls and top with avocado and sour cream. Serve with quesadilla triangles and enjoy!
QUESADILLAS
I have been won over to the way of the wrap generally, but I insist this is the best use of the tortilla ever. I came across it first in Miami, in the Raleigh Hotel in South Beach to be precise. The restaurant there is one of my favorites: it nestles in a ludicrously beautiful garden, hung with shimmering lights, and the food is so good that when I'm in Miami I don't dare eat anywhere else. The Raleigh's Morning Quesadilla is a tortilla wrap, folded around avocado and scrambled egg and grilled and shouldn't by rights be as good as it is. You can do a version of it, should you have any leftover Mexican scrambled eggs, but I find whenever I put avocado in, it squelches out before I get the wrap to my mouth. These cheese and ham babies are very good to offer alongside the cool ceviche, but I often make them for supper. They're that good - and that easy. I give quantities for each round soft flour tortilla; each quesadilla makes three little triangles and it's really up to you how many of them to eat. I wouldn't presume.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 15m
Yield 1 quesadilla
Number Of Ingredients 7
Steps:
- For service: good store-bought salsa of your choice
- Preheat a grill pan over medium-high heat.
- Place the tortilla wrap on the counter in front of you and cover with the ham.
- Over 1/2 only, sprinkle the chopped pickled jalapeno, the grated cheese and the chopped scallion. Scatter over the cilantro leaves.
- Carefully fold the tortilla wrap in half, that's to say, fold the untopped half over the cheese so you have a fat half moon.
- Lift this is up carefully and brush each side with the oil before putting it on the hot griddle; grill for a minute each side.
- Using a steady hand and a wide fine spatula or fish slice, transfer the tortilla to a board or plate and cut into 3 triangles. Eat with some salsa on the side. And please feel free to play with the fillings as you wish.
ASPARAGUS, BELL PEPPER AND MOZZARELLA QUESADILLAS
Cheesy quesadillas are stuffed with grilled asparagus and charred bell peppers.
Provided by Food Network Kitchen
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Arrange the asparagus in a microwave-safe dish, cover and microwave on high until crisp-tender, about 2 minutes. (If you don?t have a microwave, you can steam the asparagus instead.) Brush asparagus with 1 tablespoon of the oil.
- Heat a grill pan over medium heat. Grill the asparagus, flipping occasionally, until tender and lightly charred, about 5 minutes. Cut asparagus in half crosswise and then slice on the bias into 1-inch pieces. Sprinkle with salt and pepper.
- Heat the remaining 1 tablespoon of oil in a large skillet over medium-high heat. Add the peppers and cook, stirring frequently, until tender and slightly charred, 8 to 10 minutes. Transfer to a bowl and stir in 1/2 teaspoon salt and a few grinds of pepper.
- Lay a tortilla on a work surface and top evenly with 1/2 cup shredded cheese. Add 1/4 of the asparagus and 1/4 of the peppers. Fold tortilla in half to enclose fillings. Repeat with remaining tortillas and ingredients.
- Melt 1/2 tablespoon of the butter in a large non-stick or cast-iron skillet over medium heat. Cook the quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Remove to a cutting board and repeat with the remaining quesadillas.
- Cut into triangles and serve topped with guacamole, salsa, chopped scallions and sour cream.
DESSERT QUESADILLA
Forget the cheese, these golden and sweet quesadillas are filled with a chocolate hazelnut and fruit surprise.
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Lay 1 tortilla half on a clean work surface with the rounded side closest to you. Brush the edges of the tortilla with egg. Place 1 tablespoon of chocolate hazelnut spread in the center of the tortilla and place a piece of fruit or marshmallow on top. Fold one side of the tortilla half way over the filling so that the corner is in the 6-o'clock position, press to seal. Fold the other side over the filling so that the two edges overlap slightly and the corner is also in the 6-o'clock position, press to seal. The quesadilla will look like a triangle-shaped hand pie. Repeat with the remaining tortilla halves and fillings.
- Melt half the butter in a large nonstick skillet over medium heat and cook half of the quesadillas until deep golden brown, about 2 minutes per side. Transfer to a paper towel-lined plate. Wipe the skillet clean and repeat with remaining butter and quesadillas. Dust with confectioners' sugar before serving.
QUESADILLA TRIANGLES
This is a more modern twist on the traditional quesadilla. Instead of it being a flat pizza like food, I've taken them and made them more like a "pizza roll." If you're looking for something different
Provided by Inklefritz19
Categories Lunch/Snacks
Time 27m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- break uncooked burgers into small bite size pieces.
- in a medium bowl toss together burger bits, salsa, cheddar cheese, pepper jack cheese and seasoning.
- take tortillas and cut them into 6 pieces (as if cutting it like a pizza or pie).
- place about 2 tablespoons of burger mixture into the center of tortilla slices.
- fold corners of the tortilla so that they overlap one another and pin closed with a tooth pick.
- place triangle onto baking sheet with toothpick side up.
- take the melted butter and brush over each individual triangle.
- bake at 375 degrees for 9 - 12 minutes, or until golden bown on top.
- arrange triangles over lettuce and sprinkle bel peppers and cheese on top for looks.
- serve and enjoy!
- **Note: to thaw, place in microwave and cook for 30 seconds.
CHICKEN AND MUSHROOM QUESADILLAS WITH CARROT AND MANGO SLAW
These delicious quesadillas are packed with flavor thanks to lightly spiced chicken, mushrooms, spinach, and Monterey Jack cheese. A tangy mix of cilantro, yogurt, and lime juice makes the perfect dipping sauce, and pretty carrot and mango ribbons combine for a refreshing slaw.
Provided by Katherine Sacks
Categories Back to School Dinner Kid-Friendly Tortillas Yogurt Mushroom Chicken Mango Spinach Monterey Jack Small Plates
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 425°F. Stir cumin, 3 Tbsp. oil, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl. Add chicken and mushrooms and toss to coat. Spread on a rimmed baking sheet and roast until an instant-read thermometer inserted into thickest part of thigh registers 165°F, 15-17 minutes.
- Meanwhile, juice limes to yield 6 Tbsp. juice. Blend yogurt, 3 Tbsp. lime juice, and 3 Tbsp. cilantro in a blender until smooth.
- Shave carrots with a vegetable peeler lengthwise into ribbons (or use the large holes of a box grater). Whisk 1 Tbsp. oil and remaining 3 Tbsp. lime juice, 1/4 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add carrots and mango; toss gently to coat.
- Remove baking sheet from oven, arrange spinach over chicken, and continue to roast until spinach is wilted, about 2 minutes. Transfer chicken to a cutting board, leaving spinach on sheet, and thinly slice.
- Arrange tortillas on a work surface. Dividing evenly, layer cheese, chicken, mushrooms, and spinach on one side of each tortilla. Fold tortillas in half to create half-moons.
- Heat 1 1/2 tsp. oil in a large heavy skillet over medium-low until hot. Cook 2 quesadillas, turning once, until cheese is melted and tortillas are browned, 1-2 minutes per side. Transfer quesadillas to serving plates, then cook remaining quesadillas with remaining 1 1/2 tsp. oil.
- Sprinkle quesadillas with cilantro leaves and serve with yogurt sauce and carrot-mango slaw alongside.
- Do Ahead
- Chicken and mushrooms can be cooked and yogurt sauce can be made 4 days ahead; cover and chill.
STEAK QUESADILLAS
Make and share this Steak Quesadillas recipe from Food.com.
Provided by CookingONTheSide
Categories Steak
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In medium bowl, combine black beans, cilantro, tomatoes, avocado, lime juice and cayenne; stir to combine.
- Season with salt and pepper.
- Rub steak with oregano; season with salt and pepper.
- In a 10-inch skillet, heat 1 t oil over high.
- Add steak to skillet, and cook, turning once, until browned and still rare, 2-3 minutes per side. (Steak will cook a little longer in the quesadillas during baking).
- Transfer steak to a cutting board; let rest 5 minutes before slicing 1/4 inch thick.
- Preheat oven to 425 degrees with racks in upper and lower thirds.
- Brush one side of each tortilla with remaining 2 teaspoons oil.
- Place 1 tortilla, oiled side down, on each of two baking sheets.
- Dividing evenly, layer with half of the cheese, then onion and steak, ending with remaining cheese.
- Top with remaining tortillas, oiled side up.
- Press lightly to seal.
- Bake, turning over once (with wide spatula), until lightly browned and crispy, about 5 minutes per side.
- Transfer to a cutting board; cut each quesadilla into 6 triangles.
- Serve with black bean salsa and sour cream.
Nutrition Facts : Calories 759.6, Fat 40.1, SaturatedFat 15.7, Cholesterol 89.5, Sodium 716.1, Carbohydrate 64.2, Fiber 13.4, Sugar 4, Protein 37
SHREDDED CHICKEN QUESADILLAS
Make and share this Shredded Chicken Quesadillas recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet, combine the first 6 ingredients.
- Over medium heat, cook uncovered, for 10 minutes or until heated through, stirring occasionally.
- Brush one side of tortillas with butter.
- Spoon 1/3 cup chicken mixture over half of unbuttered side of each tortilla.
- Sprinkle with 1/3 cup of cheese; fold in half.
- Place on a lightly greased baking sheet.
- Bake at 475 degrees for 10 minutes or until crisp and golden brown.
- Cut into wedges; serve with sour cream and guacamole.
FIESTA BLACK BEAN QUESADILLAS
I found this on a healthy lifestyle website somewhere and adapted it to our taste. They were very good and filling. I made a triple batch of the salsa and a double batch of the quesadillas, as the recipe is more of a snack or lunch size serving. The salsa was good on the quesadillas, but I think it could use some additional seasoning. I'll likely play around with it and update it here if I like the results.
Provided by Halcyon Eve
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Make the salsa by combining all the ingredients together. Store in the refrigerator until ready to use (may be made up to 2 days ahead).
- Heat oven to 200* F.
- Combine the beans, cilantro, onions, tomatoes, garlic, cumin, adobo, salt and pepper in a bowl and toss to combine.
- Lay tortillas flat. Place 1/8 of the cheese on one half of each tortilla. Top with 1/4 of the bean mixture, then with 1/8 of the cheese. Fold tortilla in half to cover filling.
- Heat a large non-stick skillet or griddle over medium heat. Cook one quesadilla at a time, taking care not to spill while cooking or turning (use two spatulas when turning over), until lightly browned on both sides and cheese is melty.
- Transfer each quesadilla to oven when finished to keep warm while cooking the remaining quesadillas.
- Cut quesadillas into 4 wedges; serve hot with sour cream and salsa.
Nutrition Facts : Calories 224.7, Fat 6.8, SaturatedFat 4.1, Cholesterol 18.4, Sodium 173.8, Carbohydrate 26.2, Fiber 8.6, Sugar 3.8, Protein 16.2
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