Quick Special Quesadilla Recipes
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.
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
QUICK SPECIAL QUESADILLA
I'm from the Imperial Valley which is pretty much home for the Special Quesadilla. Normally these can take a decent amount of time to prepare but this way is much simpler. Can be made as main course entree with beans and rice as sides or cut up for appetizers served with guacamole and salsa. The recipe is for 1 special quesadilla but I will usually make an entire package (12 tortillas) and that will be good for 6 servings depending on how hungry everyone is.
Provided by Valusek
Categories Cheese
Time 10m
Yield 1 quesadillas, 1 serving(s)
Number Of Ingredients 5
Steps:
- Prepare an egg wash by mixing 1 egg with 2 tablespoons of water. Set aside.
- Take 1 uncooked tortilla and add approximately 1/4 cup of the shredded cheese (more if you want it to be cheesier).
- Fold tortilla in half.
- Apply egg wash to the inside edge of the quesadilla.
- Use your thumb to squeeze the quesadilla shut along the edges.
- Heat oil in a skillet over medium heat. The oil should be approximately 1/2 inch deep in the skillet.
- Once the oil is hot carefully place the quesadilla into the oil. It should begin to lightly bubble as soon as it's place inside the oil. If it doesn't, the oil probably isn't hot enough.
- After 20-30 seconds flip the quesadilla over. The cooked side should be a golden brown.
- After 20-30 seconds remove the quesadilla and place on a plate with 2-3 paper towels to absorb any excess oil.
- Serve hot.
- Can be cut into halves or quarters if serving as appetizers.
Nutrition Facts : Calories 270.5, Fat 15.6, SaturatedFat 7.5, Cholesterol 211.1, Sodium 414.1, Carbohydrate 16, Fiber 0.9, Sugar 0.9, Protein 15.7
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