Taco Quesadillas Recipes
TACO BELL QUESADILLAS
I used to love these when I was younger, I could eat two in one sitting! I haven't had fast food in a year or two, but these taste like I remember Taco Bell's quesadillas tasting. I hope you enjoy it as much as I do.
Provided by 89240
Categories Spreads
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine sauce ingredients and stir until smooth.
- Grill chicken in vegetable oil and cut into thin slices.
- Preheat skillet over medium heat.
- One at a time, lay tortilla into hot skillet and sprinkle with 1/4 cup of each shredded cheese and 1/2 cheese slice on one side of the tortilla.
- Arrange about 1/4 cup chicken slices over tortilla on the same half covered with cheese.
- On the empty side, spread about one tablespoon of sauce.
- Fold over, and press gently with spatula.
- Cook until cheese is melted and slice each into 4 pieces.
Nutrition Facts : Calories 365, Fat 23.8, SaturatedFat 14.1, Cholesterol 63.9, Sodium 783.8, Carbohydrate 18.2, Fiber 1.1, Sugar 2.8, Protein 19.3
QUICK TACO QUESADILLAS
Here's a quesadilla recipe that will please both taco fans and cheeseburger lovers alike-all for just 20 minutes of your time.
Provided by My Food and Family
Categories Meal Recipes
Time 20m
Yield Makes 5 servings, two quesadillas each.
Number Of Ingredients 3
Steps:
- Preheat oven to 425°F. Cook meat with Taco Seasoning Mix as directed on package.
- Heat Tortillas as directed on package. Spoon meat mixture onto bottom halves of tortillas; top with cheese and Salsa. Fold tortillas in half; place on baking sheet sprayed with cooking spray.
- Bake 8 to 10 min. or until heated through.
Nutrition Facts : Calories 480, Fat 23 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 75 mg, Sodium 1280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 27 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.
CRISPY CHORIZO & CHEESE TACO-QUESADILLAS WITH SIMPLE SALSA RECIPE BY TASTY
Cheese makes everything better! These cheesy griddled queso-tacos are going to be your new go-to recipe for any time of the week. This is a perfect recipe for substituting any protein or vegetable in place of the chorizo. I hope you enjoy this as much as I do. You can buy chorizo or make your own by mixing together the spices and ground pork. Either will work great in this recipe! If you haven't had a habanada pepper, try one-they will change your life. Check out your local farmers' market and make this salsa this weekend.
Provided by Joe Sasto
Categories Snacks
Time 30m
Yield 4 servings
Number Of Ingredients 22
Steps:
- If making the chorizo, in the bowl of a stand mixer, combine the paprika, cumin, ancho chile powder, chili powder, oregano, coriander, cinnamon, cloves, ground pork, vinegar, and garlic. Mix until well combined.
- Heat the olive oil in a large pan over medium-high heat. When the oil is shimmering, add the chorizo and cook until the fat has rendered and the chorizo is crisp. Remove from the pan using a slotted spoon and discard the excess fat.
- Sprinkle the cheese over the tortillas, then top with the chorizo.
- Return the tortillas to the pan and cook until the cheese is melted and the tortilla is crisp, 3-4 minutes per side.
- Meanwhile, make the salsa: Coat the tomatoes, peppers, and garlic with olive oil and salt, then spread on a baking sheet. Roast under the broiler for 5-10 minutes, until charred in spots.
- Transfer the roasted vegetables to a blender and purée until smooth. Stir in the lemon juice and season with more salt to taste.
- Serve the taco-quesadillas with salsa and pickles.
- Enjoy!
Nutrition Facts : Calories 850 calories, Carbohydrate 37 grams, Fat 58 grams, Fiber 9 grams, Protein 48 grams, Sugar 8 grams
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