CHICKEN QUESADILLAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Heat 1 tablespoon of the olive oil in a skillet over high heat. Sprinkle the chicken with salt, pepper and taco seasoning. Add the chicken to the skillet and saute over medium-high heat until done, about 4 minute per side. Remove from the skillet and dice into cubes. Set aside.
- Add the remaining 1 tablespoon olive oil to the skillet over high heat. Throw in the onions and peppers and cook until the peppers have a few dark brown/black areas, 3 to 4 minutes. Remove and set aside.
- Sizzle 1/2 tablespoon of the butter in a separate skillet or griddle over medium heat and lay a flour tortilla in the skillet. Then build the quesadillas by laying grated cheese on the bottom tortilla, and then arranging the chicken and cooked peppers. Top with a little more grated cheese and top with a second tortilla.
- When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, adding another 1/2 tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden. Repeat with the remaining tortillas and fillings.
- Cut each quesadilla into wedges and serve with Pico de Gallo.
- Dice up equal quantities of tomatoes and onions. Roughly chop the cilantro.
- Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the four ingredients into a bowl.
- Slice the lime in half and squeeze the juice from half the lime into the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.
THE GREATEST QUESADILLA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 3 servings
Number Of Ingredients 10
Steps:
- Toss together the Cheddar, Monterey Jack and pepper jack in a bowl; set aside.
- Heat 2 tablespoons of the butter in large skillet over medium heat. Place a single tortilla in the skillet. Sprinkle a little less than a third of the cheese blend over the tortilla. Sprinkle with salt and pepper. Add about a third of the diced tomato and a third of the chiles. Sprinkle a touch more cheese over the whole thing and gently top and press with a second tortilla. Cook until golden on the bottom, about 3 minutes.
- Carefully flip the quesadilla to the other side. Continue cooking until the second side is golden, 3 to 4 minutes more. Repeat with the remaining ingredients. Slice each quesadilla into wedges and garnish with cilantro sprigs.
MARINATED BEEF GRILLED WITH CHORIZO AND JALAPEñOS SERVED WITH GRILLED QUESADILLAS
In the northern states of Mexico, carne asada is part of la parrillada norteña (the northern barbecue), a ritual similar to a backyard barbecue in the southern United States.
Provided by Rick Martinez
Categories main-dish
Time 1h
Yield 8 servings
Number Of Ingredients 21
Steps:
- In a large bowl, whisk together the lime juice, orange juice, oil, oregano, salt and pepper. Add the onion and garlic and toss with your hands to combine. Add the beef and toss to coat. Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour and up to 12 hours.
- Prepare a gas grill for two-zone heat: Set one burner at medium-high and one or two burners at high. (Alternatively, prepare a charcoal grill for high heat.)
- Remove the steaks from the marinade, shaking off any excess and brushing off and reserving any onions that are stuck to the meat. Drain the onions in a fine-mesh sieve set over the sink - discard the marinade and save the onions.
- Grill the beef over high heat, turning once, for 2 to 3 minutes per side for medium-rare. Transfer to a cutting board and let rest for 10 minutes.
- If the onions have fallen apart, they will be easier to sauté rather than grill, unless you have a vegetable grill basket-and if you do, I recommend using it (even if the onions didn't fall apart, a grill basket will help prevent them from slipping through the grill grates). Grill or sauté the onions until they are charred on all sides, for 4 to 8 minutes. Transfer to a plate.
- Grill the chorizo, turning occasionally, until charred on all sides and cooked through, for 2 to 3 minutes per side.
- Grill the whole jalapeños and scallions over medium-high heat, turning occasionally, until charred and tender, for 4 to 8 minutes. Transfer to a large bowl and toss with a squeeze of lime juice, a drizzle of oil and a pinch of salt.
- To make the quesadillas, toast one side of the tortillas over the medium-high side of the grill until lightly charred, for about 1 minute. Flip and place a small mound of cheese on the charred side, then fold in half like a taco and continue to grill until the cheese begins to melt and the tortilla is lightly charred, for about 1 minute. Flip again to char the other side.
- Serve the quesadillas along with grilled tortillas and you can make tacos or stuff the quesadillas with carne asada, chorizo, chiles jalapeños, scallions, guacamole, salsa tatemada and cilantro. Serve with the refried beans and lime wedges for squeezing.
CHICKEN QUESADILLAS
This chicken quesadilla recipe has an impressive look and taste with little preparation. The leftover chicken gets Mexican flair from cumin in this fun main dish. -Linda Wetzel, Woodland Park, Colorado
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, combine the first 6 ingredients. Cook, uncovered, over medium heat until heated through, about 10 minutes, stirring occasionally. , Brush 1 side of tortillas with butter; place buttered side down on a lightly greased baking sheet. Spoon 1/3 cup chicken mixture over half of each tortilla; sprinkle with 1/3 cup cheese. , Fold plain side of tortilla over cheese. Bake at 375° until crisp and golden brown, 9-11 minutes. Cut into wedges; serve with sour cream and guacamole.
Nutrition Facts : Calories 477 calories, Fat 26g fat (13g saturated fat), Cholesterol 106mg cholesterol, Sodium 901mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 1g fiber), Protein 31g protein.
BEEF QUESADILLAS
Make and share this Beef Quesadillas recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet, cook the beef over medium heat until no longer pink; drain.
- Stir in the beans, chilies, oregano, cumin, chili powder and salt.
- Cook over medium-low heat for 3-4 minutes or until heated through.
- Brush one side of each tortilla with butter.
- Spoon 1/2 cup of the meat mixture over half of the unbuttered side.
- Sprinkle with 1/3 cup cheese; fold in half.
- Place on a lightly greased baking sheet.
- Sprinkle with paprika.
- Bake at 475 degrees for 10 minutes or until crisp and golden browned.
- Cut into wedges.
Nutrition Facts : Calories 432.8, Fat 25.7, SaturatedFat 11.1, Cholesterol 94.9, Sodium 700.4, Carbohydrate 23.6, Fiber 3.3, Sugar 2.2, Protein 26.1
STREET-MARKET FRIED QUESADILLAS
A delightful combination of flavors like red pepper, corn, and chipotle mixed with roast beef hash make a perfect filling for these street-market style quesadillas, bringing our palates to the traditional food from the streets of Mexico. Crispy and delicious!
Provided by Jennifer Aleman
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- Heat a skillet over medium heat. Add olive oil. Cook and stir onions and red bell pepper until starting to soften, about 3 minutes. Add corn and serrano pepper; cook 2 to 3 minutes. Add garlic and cook 1 minute more.
- Reduce heat to medium-low. Add HORMEL® MARY KITCHEN® Roast Beef Hash and chipotle pepper. Cook until the hash is heated and well mixed with the rest of the ingredients, about 2 or 3 minutes.
- Heat tortillas in a skillet, turning once, until they are soft and can be folded without breaking.
- Heat vegetable oil in a skillet over medium heat.
- Spoon 2 tablespoons of the hash filling and 1 1/2 tablespoons of mozzarella cheese on each tortilla. Fold tortillas in half. Fry in vegetable oil until quesadillas are golden and crispy, about 3 minutes on each side. Transfer to a paper towel-lined plate.
- Mix cilantro and onions together in a small bowl.
- Serve the quesadillas with salsa, sour cream, onions, and cilantro. Enjoy!
Nutrition Facts : Calories 471.5 calories, Carbohydrate 45.6 g, Cholesterol 53.3 mg, Fat 24.6 g, Fiber 6.8 g, Protein 19.7 g, SaturatedFat 11.3 g, Sodium 1067 mg, Sugar 4.6 g
CHICKEN QUESADILLAS
This is a great recipe for parties. I freeze the leftovers; they reheat quite well. The zesty chicken and cooked peppers are a succulent delight when mixed with the melted cheeses. Cut the quesadillas into wedges and serve with sour cream and salsa.
Provided by Heather
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 20
Number Of Ingredients 10
Steps:
- Preheat the broiler. Grease a baking sheet.
- Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes.
- Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.
- Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.
Nutrition Facts : Calories 244.2 calories, Carbohydrate 21.8 g, Cholesterol 34.9 mg, Fat 11.3 g, Fiber 1.7 g, Protein 13.7 g, SaturatedFat 5.5 g, Sodium 504.3 mg, Sugar 1.8 g
QUESADILLAS
We enjoy these Quesadillas. I use to make them for the kids I had in daycare(no green-chilies)they loved them. I would sometimes add black or refried beans to them.
Provided by Barb G.
Categories Lunch/Snacks
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- In a medium bowl, toss together the cheese, green onion, and chilies: set aside.
- Spray a medium skillet with nonstick spray and place over medium heat.
- When hot, add 1 tortilla and sprinkle it with one-fourth of the cheese mixture.
- When the cheese begins to melt, about 1 minute, fold in half.
- Continue cooking until lightly brown on both sides, about 1 minute.
- Transfer to cutting board, Repeat with the remaining tortillas and filling.
- Cut into wedges with a knife or pizza cutter and serve immediately with salsa.
QUESADILLAS FROM SCRATCH
Make and share this Quesadillas from Scratch recipe from Food.com.
Provided by Mexi-Rosie
Categories Savory Pies
Time 20m
Yield 20-25 serving(s)
Number Of Ingredients 9
Steps:
- Mix first four ingredients, adding water gradually until it's the right consistency (not runny).
- Get a handful of dough and shape into a ball.
- Press into uncooked tortilla with a mechanical tortilla press, using two slightly moistened plastic tortilla-size circles on inner top and bottom of tortilla press.
- Re-moisten as necessary, just so masa doesn't stick.
- Seal edges.
- Stuff with cooked filling (not runny-may be leftovers) of your choice.
- Fry in very hot cooking oil until golden on both sides.
- Place over absorbent paper towels to rid of excess fat.
- Garnish with lettuce, salsa, sour cream, and crumbled cheese.
Nutrition Facts : Calories 136.5, Fat 3.5, SaturatedFat 1.7, Cholesterol 5.1, Sodium 142.6, Carbohydrate 23.8, Fiber 0.3, Sugar 0.5, Protein 3.4
EASY OVEN CRISPY QUESADILLAS
These "snack type" quesadillas can be assembled early in the day & baked later on. Great for snacking during the game - any game!! To do this, simply cover tightly with plastic wrap after step 2 & refrigerate for up to 6 hours.
Provided by CountryLady
Categories Lunch/Snacks
Time 20m
Yield 16-24 wedges
Number Of Ingredients 9
Steps:
- Stir salsa with parmesan& coriander.
- Place tortillas on a flat surface.
- Spread equal amounts of salsa mixture all over each tortilla, leaving about a 1/2 inch border around the edges.
- Scatter equal amounts of peppers, olives, onions& cheese on HALF of each tortilla.
- Fold in half.
- Lightly brush oil on the outside of each tortilla& place on a baking dish.
- Bake in a preheated 425F oven for 5 minutes per side or until golden brown.
- Slice each tortilla into 2 or 3 wedges& serve with sour cream, guacamole& additional salsa for dipping (optional).
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.
QUESADILLAS I
A delicious, cheesy pre-dinner treat. I like to make quesadillas without butter, but you could put butter in the frying pan before placing the tortilla in. Serve with sour cream and salsa.
Provided by Cody
Categories World Cuisine Recipes Latin American Mexican
Time 20m
Yield 5
Number Of Ingredients 5
Steps:
- Heat a large frying pan or griddle over a medium heat. Place one tortilla flat on the frying pan. After 1 minute flip the tortilla over. Sprinkle a little more than 1/4 cup cheese on the tortilla, followed by some olives, avocado, and hot pepper sauce. Place another tortilla on top to make a sandwich. Cover the quesadilla with a lid. After one minute, flip the quesadilla. When the cheese has melted on the inside, remove the quesadilla. Repeat with remaining ingredients.
- Cut the quesadillas into triangles and serve.
Nutrition Facts : Calories 389.5 calories, Carbohydrate 31.8 g, Cholesterol 35.4 mg, Fat 24.5 g, Fiber 9 g, Protein 14.6 g, SaturatedFat 8 g, Sodium 456.9 mg, Sugar 1.5 g
BEEF QUESADILLAS
Quick-cooking ground beef is the perfect ingredient for on-the-run cooks. Try serving these quesadillas with your favorite taco toppings, such as sour cream, salsa, guacamole, chopped tomatoes, shredded lettuce and sliced olives.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook the beef over medium heat until no longer pink; drain. Stir in the beans, chilies, oregano, cumin and salt. Cook over medium-low heat for 3-4 minutes or until heated through. , Brush one side of each tortilla with butter. Spoon 1/2 cup of the meat mixture over half of unbuttered side. Sprinkle with 1/3 cup cheese; fold in half. , Place on a lightly greased baking sheet. Sprinkle with paprika. Bake at 475° for 10 minutes or until crisp and golden brown. Cut into wedges.
Nutrition Facts : Calories 488 calories, Fat 27g fat (15g saturated fat), Cholesterol 90mg cholesterol, Sodium 960mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 2g fiber), Protein 29g protein.
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9 EASY, CHEESY QUESADILLA RECIPES - THE SPRUCE EATS
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- Easy Cheesy Chicken Quesadillas. With only a handful of ingredients, including packaged cooked diced chicken, these easy, cheesy chicken quesadillas are budget-friendly, and simple enough for kids to assemble themselves.
- Vegetarian Oven-Baked Cheese and Bell Pepper Quesadillas. Give vegetarian kids something to smile about when you serve up these sneakily healthy, colorful, oven-baked veggie quesadillas for lunch, dinner, or a hearty snack.
- Baked Ham and Cheese Quesadilla. Tired of the same-old ham and cheese sandwich? Upgrade your brown bag lunch, or create more inspired school lunches, with an easy baked ham and cheese quesadilla.
- Make-Ahead Frozen Breakfast Quesadillas. Make these meatless egg and cheese quesadillas for your freezer, for an easy, tummy-warming breakfast treat that you can warm in the microwave, and eat on-the-go.
- Barbecue Chicken Quesadilla. Tangy, saucy, and satisfying, barbecue chicken quesadillas are sure to be a hit with both kids and grown-ups. Follow the included recipe for marinated chicken, or save time with a rotisserie bird from the grocery store.
- Masala Chicken Quesadillas. If you're a fan of fusion foods, you'll get a kick out of these awesome Mexican-meets-Indian style quesadillas that are made with classic ingredients from East Indian cuisine.
- Traditional Fried Mexican Quesadillas. In Mexico, fried quesadillas are a popular, crunchy, cheesy street food snack that are cooked to order. Fry up a batch of these tasty treats in your kitchen, with our recipe for homemade corn tortillas, filled with fresh Mexican cheese, and fried until golden brown, melting, and crispy.
- Grilled Chicken and Eggplant Quesadillas. Grilled chicken quesadillas are always a popular appetizer at summer cookout parties. Smokey grilled eggplant and onions make a tasty complement to chicken cubes infused with the tastes of cilantro, lime, and jalapeno peppers that are added to grilled tortillas, along with gooey, melted cheese.
- Leftover Chicken Quesadillas. Here's a tasty way to use up leftover meat from a roast chicken dinner, or you can use a rotisserie bird. Super easy chicken quesadillas with cheddar cheese take only 5 minutes on your stove top, to warm the filling and melt the cheese.
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