Stacked Quesadillas Recipes

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

Beef Quesadillas image

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.

Ingredients

3/4 pound ground beef
1/2 cup refried beans
1 can (4 ounces) chopped green chilies, drained
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
4 flour tortillas (8 inches)
2 tablespoons butter, melted
1-1/3 cups shredded Mexican cheese blend
Paprika

SPICY STEAK QUESADILLA

Provided by Food Network

Categories appetizer

Time 25m

Yield 4 to 8 hors d'oeuvre servings

Number Of Ingredients 7

Spicy Steak Quesadilla image

Steps:

Lay out 2 of the flour tortillas on a flat surface. Top with 1/2 cup of the Cheddar, spreading evenly over the tortillas. Divide the steak among the tortillas and sprinkle with the desired amount of jalapeno. Top with salsa and remaining 1/4 cup cheese. Top with remaining tortillas and press to seal.
Heat a large saute pan over high heat. Add enough oil to coat the bottom of the pan and lower the heat to medium. Cook until golden brown on both sides, about 3 minutes per side. Repeat with the other quesadilla.
Let cool for 5 minutes. Slice into 8 or 10 pieces. Garnish with salsa and cilantro sprigs.

Ingredients

4 (12-inch) flour tortillas
1/2 cup grated Cheddar, plus 1/4 cup
8 ounces sirloin steak, grilled to desired doneness and thinly sliced
1 to 2 tablespoons minced jalapeno
1/4 cup salsa, plus more for serving
Vegetable oil, for cooking
Cilantro sprigs, for garnish

STACKED CHICKEN QUESADILLAS

This is a really easy recipe that you change up any way you want it. If the pieces were cut small, this would also be great for tailgating or parties. I found that a really sharp knife cuts through the layers better than a pizza cutter. I make mine a little different than the recipe states -- I cooked my chicken using recipe #234465, then I put the cut-up chicken and the can of tomatoes and chilies in a saucepan and just let it simmer on low heat for a bit. It worked really well. I also used shredded taco cheese instead of the cheddar and American cheese. I place the tortillas side-by-side on a cookie sheet. After baking, I stuck them under the broiler for a minute or two to crisp up the top. I really think these make more than 4 servings -- more like 6 or so.

Provided by Lvs2Cook

Categories Lunch/Snacks

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 9

Stacked Chicken Quesadillas image

Steps:

Preheat oven to 325º.
Arrange chicken in baking dish and top with tomatoes and chilies.
Bake for 1 hour.
Chop chicken and return to tomato mixture and set aside.
Increase oven temperature to 350º.
Mix cheeses in bowl.
Spray 2 pie plates with nonstick cooking spray.
Layer 1 tortilla, 2 tbsps. chicken mixture, 1 tablespoons jalapenos, 1 tablespoons green onions, 1 tablespoons olives, and 1/3 cup cheese mixture.
Repeat layers to make 4 layers in each plate.
Top with a tortilla and brush top with butter.
Bake for 20 to 25 minutes or until heated through.
Cut into wedges and serve with sour cream, salsa, or guacamole.

Ingredients

4 boneless skinless chicken breasts
1 (10 ounce) can diced tomatoes with green chilies
1 1/3 cups shredded cheddar cheese
1 1/3 cups shredded white American cheese
10 flour tortillas
1/2 cup chopped jalapeno
1/2 cup sliced green onion
1/2 cup sliced black olives
2 tablespoons melted butter