Quick Easy Dinner Quesadillas Recipes
QUICK & EASY DINNER: QUESADILLAS
Perfect for the mixed-diet household, quesadillas are easy to customize (just add meat for the carnivores), quick to make, and satisfying. Flour tortillas are stuffed with onions, peppers, and other fixings, topped with cheese, and cooked until the tortilla is golden-brown and the cheese melts to perfection. This recipe is just a guideline; feel free to play with the ingredients and make it your own! This recipe makes four quesadillas.
Provided by Kare for Kitchen Treaty
Time 25m
Number Of Ingredients 6
Steps:
- In a large bowl, toss the vegetables with a little olive oil and sprinkle with salt and pepper. Grill on medium-high for about 8 minutes, until tender. Or in a large saute pan with a little olive or vegetable oil over medium-high heat, saute vegetables until tender. Set aside.
- Lay the tortilla flat, and on the bottom half only, evenly lay 1/4 of the veggies, a sprinkle of beans if using, and four or five strips of meat. Sprinkle 1/4 of the cheese (approx. 1/3 cup) over the filling ingredients.
- Carefully fold the top half over so the quesadilla is a half-moon shape.
- Place the quesadilla in a panini press and cook until cheese is melted and outside is golden-crisp, or cook in a saute pan drizzled with vegetable, canola, or olive oil over medium-high heat, carefully flipping occasionally, until the cheese is melted and both sides are golden-brown.
- Serve with salsa, pico de gallo, sour cream, avocado, and or guacamole as condiments.
QUICK CHICKEN QUESADILLAS
With a few simple shortcut ingredients, you can have warm and cheesy homemade quesadillas on the dinner table in less than half an hour. If you need to master the basic steps of how to make chicken quesadilla, this is the place to start.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Cut chicken into bite-size pieces. In small bowl, mix chicken and salsa.
- Spray 1 side of 1 tortilla with cooking spray; place sprayed side down on work surface. Layer with one-fourth of the chicken mixture and 1/2 cup of the cheese. Top with another tortilla; spray top of tortilla with cooking spray.
- Cook in 10-inch nonstick skillet over medium heat 4 to 6 minutes, carefully turning after 2 minutes, until golden brown. Repeat with remaining tortillas, chicken mixture and cheese. To serve, cut quesadillas into wedges. Serve with sour cream and, if desired, additional salsa.
Nutrition Facts : Calories 580, Carbohydrate 45 g, Cholesterol 85 mg, Fat 3, Fiber 0 g, Protein 29 g, SaturatedFat 16 g, ServingSize 1 Quesadilla, Sodium 1360 mg, Sugar 3 g, TransFat 2 1/2 g
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- Heat a medium skillet over medium heat. Warm your tortilla for about 30 seconds, flipping halfway. Flip once more, then sprinkle one-half of the tortilla with about half of the cheese. Cover the cheese evenly with the remaining fillings: beans, bell pepper, onion and jalapeño (if using).
- Sprinkle the remaining cheese over the fillings, and fold over the empty side of the tortilla to enclose the fillings. Quickly brush the top of the quesadilla with a light coating of oil, then carefully flip it with a spatula.
- Let the quesadilla cook until golden and crispy on the bottom, about 1 to 2 minutes, reducing the heat if necessary to prevent burning the tortilla. Brush the top with a light coating of oil, then flip it and cook until the second side is golden and crispy.
- Immediately remove the skillet from the heat and transfer the quesadilla to a cutting board. Let it cool for a minute to give the cheese time to set, then use a chef’s knife to slice it into 3 pieces. Serve promptly, with any sauces or garnishes that you’d like.
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