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.
CRISPY-EDGED QUESADILLA
This straightforward quesadilla has an unexpected twist: a border of salty, crispy cheese surrounding the tortilla. Achieving it couldn't be easier; just press down on the folded tortilla as it heats up in the pan so the cheese spills out and turns golden. A nonstick pan is key here, otherwise the melted cheese will glue itself onto the cooking surface. Medium heat is just the right temperature for a quesadilla: It's hot enough to crisp up the cheese but low enough to prevent the cheese from burning.
Provided by Melissa Clark
Categories dinner, easy, lunch, quick, snack, weeknight, finger foods, appetizer, main course
Time 10m
Yield 1 quesadilla
Number Of Ingredients 3
Steps:
- Place a medium nonstick skillet over medium heat, then add the oil. Let oil heat up for 20 seconds, swirling the pan around so the oil coats the bottom.
- Place the tortilla in the skillet and sprinkle the cheese evenly over the top. Once the cheese begins to melt, 30 seconds to 1 minute, use a spatula to fold the tortilla in half. Using the spatula, press down firmly on the top of the tortilla until some of the cheese runs out into the pan. Let the quesadilla cook until the cheese that's leaked out solidifies and turns brown, 2 to 3 minutes.
- Flip the quesadilla over and let cook on the other side for another 1 to 2 minutes, until the cheese is crisp and golden. Slide quesadilla onto a plate and serve immediately.
CINNAMON APPLE QUESADILLAS
One of my favorite quick, breakfast treats. You can make it gluten-free by using corn tortillas! Top this delicious quesadilla with honey, maple syrup, powdered sugar, or whipped topping. Serve as either breakfast or dessert!
Provided by Vera
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 25m
Yield 2
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium-low heat. Cook apple, corn syrup, honey, maple syrup, ground cinnamon, and brown sugar in hot skillet, stirring every few minutes, until apples are slightly softened and caramelized, 8 to 10 minutes. Transfer apple mixture to a bowl.
- Place 1 tortilla in the same skillet over medium-low heat; spread apple mixture on top of tortilla. Top with remaining tortilla. Cook until the bottom tortilla is golden brown, 1 to 3 minutes. Carefully flip the quesadilla and cook until the other tortilla is golden brown, 1 to 3 minutes more.
Nutrition Facts : Calories 379.7 calories, Carbohydrate 78.5 g, Fat 5.7 g, Fiber 4.2 g, Protein 6.2 g, SaturatedFat 1.4 g, Sodium 472.8 mg, Sugar 29.1 g
TURKEY & CHEESE QUESADILLA
This is just a little concoction that I made yesterday that was delicious. I didn't want to forget it, so I'm posting it here. It makes a quick, easy, and (mostly) healthy snack, lunch, or light dinner.
Provided by Munchkin Mama
Categories Lunch/Snacks
Time 15m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Place tortilla in a warm skillet. Add cheeses to whole tortilla, within 1/2" of edge. Melt cheese over medium heat.
- Add slices of turkey to the center of the tortilla, staggering on top of one another.
- Cook another couple of minutes until turkey is warm. (Careful not to burn the bottom of the tortilla). Tortilla should be pretty stiff and crispy. Turn off heat.
- Carefully spread miracle whip onto one side of the tortilla. Add lettuce and tomato slices on top of miracle whip.
- Fold tortilla in half and press lightly with a spatula. Remove from skillet onto a plate and enjoy hot with soup or chips.
Nutrition Facts : Calories 378.9, Fat 22, SaturatedFat 12, Cholesterol 86, Sodium 1199.9, Carbohydrate 20.9, Fiber 1.4, Sugar 3.5, Protein 24.3
ROASTED SQUASH, RED PEPPER, AND JACK CHEESE QUESADILLAS
A creamy, savory-sweet purée of roasted vegetables replaces half the cheese in this colorful, vegetarian-friendly quesadilla. (Try serving the dip with raw veggies or even grilled corn.) Although dicing and then roasting the squash amps up the intensity of the roasted flavor, you can save some time by simply halving the squash before putting it into the oven and scooping out the flesh once it's soft.
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- In a small bowl, stir the chile and lime juice into the sour cream until combined well.
- Preheat the oven to 400°F. In a shallow baking pan, arrange the squash, onion, and garlic in a single layer and drizzle with the oil, tossing to coat. Roast in the middle of the oven 15 minutes, or until the garlic is tender, and transfer garlic to a work surface. Roast squash and onion until tender, about 15 minutes more. Discard peels from onion and garlic.
- In a food processor purée the squash, onion, and garlic with salt and pepper to taste until smooth.
- Spread about one-fourth of the squash purée on each of 4 tortillas and sprinkle each with about one-fourth bell pepper and about one-fourth cheese. Top each quesadilla with a plain tortilla, pressing gently together. Spread each side of the quesadillas with 1/2 tablespoon butter.
- Heat a griddle or 7-inch nonstick skillet over moderately high heat until hot and cook the quesadillas, 1 at a time, until golden, about 3 minutes on each side, transferring to a cutting board as they finish cooking.
- Cut each quesadilla into 6 to 8 wedges and serve warm with the chipotle dip.
- The DIP may be made 2 days ahead and chilled, covered.
- The SQUASH PURÉE may be made 2 days ahead and chilled, covered.
CHEESE QUESADILLAS
Quesadillas can be assembled in advance and fried quickly before serving.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 24 Wedges
Number Of Ingredients 5
Steps:
- Lay out 3 tortillas on a cutting board. Combine the cheddar and Monterey Jack in a small bowl. Spread a third of the cheese on each tortilla, leaving a 1-inch edge. Place the remaining 3 tortillas on top.
- Melt 1/2 tablespoon butter in a 12-inch omelet pan set over medium heat, and add one filled tortilla. Cook until golden brown, 2 to 3 minutes. Flip with a spatula, and add another 1/2 tablespoon butter. Cook until browned and cheese is melted, 1 to 2 minutes more. Transfer to a cutting board. Repeat with remaining tortillas.
- Cut cooked tortillas into eighths; serve immediately with salsa, if desired.
CHEESE QUESADILLA
These are so easy and taste so good. I learned this recipe when I worked in food service in college. We had to make 1000's of them so I got really good at it. I am not exaggerating when I tell you there are NEVER leftovers. You can even prepare them ahead of time and cook when you are ready.
Provided by Funandsweet623
Categories Lunch/Snacks
Time 25m
Yield 5-6 serving(s)
Number Of Ingredients 3
Steps:
- Sprinkle approx 1/4 cup of cheese (I just sprinkle on as much as I want so this is a guess)on half the tortilla.
- Sprinkle approx a Tbls of Chilies ontop of cheese (usually sprinkle a little more cheese on top of chilies to make it stay together better).
- Fold the tortilla in half and butter it like a grilled cheese.
- Warm up non-stick griddle (I use my electric griddle you can use a skillet or frying pan).
- Fry like a grilled cheese untl golden brown on both sides or cheese is melted.
- Cut them in half and eat!
- 7. I like to dip it in sour cream or salsa.
- 8. *One sub I have made is getting fajita meat and add just like the chilies to make them more of a meal.
Nutrition Facts : Calories 782, Fat 38.1, SaturatedFat 19.9, Cholesterol 95.3, Sodium 1917.6, Carbohydrate 77.7, Fiber 4.6, Sugar 7.8, Protein 31.4
MUSHROOM AND JACK CHEESE QUESADILLA
Make and share this Mushroom and Jack Cheese Quesadilla recipe from Food.com.
Provided by hottpepper
Categories Vegetable
Time 17m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in large nonstick skillet over medium high heat.
- Add the garlic, onions, mushrooms, peppers, salt and pepper. Cook, stirring occasionally, 7 - 9 minutes or until soft.
- Transfer to a bowl and cool, then stir in mayo.
- Have another nonstick skillet heated to medium to warm tortillas. For each tortilla, add 1/4 of the shredded jack cheese until it melts; fill with 1/4 of mushroom mixture and fold tortilla in half. Grill another 1 - 2 minutes on each side. Repeat for each tortilla. If desired, top with avocado, tomato, and cilantro.
Nutrition Facts : Calories 508.2, Fat 28.5, SaturatedFat 10.9, Cholesterol 44.7, Sodium 837.3, Carbohydrate 44.9, Fiber 3.9, Sugar 5.3, Protein 19.1
THREE-CHEESE QUESADILLAS
You'll swear you're at a restaurant when you take a bite of this cheese quesadilla. I like to make it with low-fat ingredients. -Sandy Smith, Saugerties, New York
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Spread butter over one side of each tortilla. Spread cream cheese over unbuttered side on half the tortillas. Sprinkle with cheeses, onion, cilantro and olives. Top with remaining tortillas, buttered side up., Cook on a griddle over medium heat for 1-2 minutes on each side or until cheese is melted. Cut into wedges. Serve with salsa and sour cream if desired.
Nutrition Facts : Calories 560 calories, Fat 30g fat (16g saturated fat), Cholesterol 74mg cholesterol, Sodium 928mg sodium, Carbohydrate 55g carbohydrate (1g sugars, Fiber 0 fiber), Protein 18g protein.
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