Beef And Green Chile Quesadillas Recipes

Steps:

• In a large nonstick skillet over medium heat, cook beef and onion until meat is no longer pink; drain. Remove and keep warm. In the same skillet, cook and stir the mushrooms, zucchini, carrot, garlic, chili powder, salt and pepper sauce until vegetables are tender. Stir in the tomatoes, cilantro and beef mixture., Spritz one side of each tortilla with cooking spray; place plain side up in a 15x10x1-in. baking pan coated with cooking spray. Spoon beef mixture over half of each tortilla; sprinkle with cheese. Fold tortillas over filling., Bake at 400° for 5 minutes. Carefully turn over; bake 5-6 minutes longer or until cheese is melted. Cut into wedges.

Steps:

• Heat a grill pan over high heat. Place whole chiles on grill and char all over. about 10 minutes. Remove from heat and split chiles. Scrape away seeds with a spoon and slice.
• Heat a large nonstick skillet or griddle over medium high heat. Char the tortilla and blister it on 1 side, 20 seconds, then flip tortilla. Cover half of the tortilla with cheese and chilies, then fold over. Press down gently with spatula. Cook quesadilla 15 seconds more on each side, transfer to a cutting board. Repeat. Pile up 2 completed quesadillas at a time and cut into 3 generous wedges. The yield will be 12 pieces from 4 quesadillas. Serve slices on a large platter with small dishes of salsa verde and sour cream for topping. Garnish the platter and toppings with chopped cilantro.

Steps:

• Place onions and 3 tablespoons brown sugar in a 5- or 6-qt. slow cooker. Combine remaining brown sugar and the next 6 ingredients; coat beef with mixture., In a large skillet, heat oil over medium-high heat; brown beef, 1-2 minutes on each side. Transfer to slow cooker; pour enchilada sauce over beef. Cook, covered, on low until beef is tender, 7-9 hours. Remove beef; shred meat with 2 forks. Return to slow cooker; heat through. If desired, serve over potatoes.

Steps:

• Heat 3 tablespoons oil in heavy large skillet over medium heat. Add chilies. Cover and cook until chilies are soft, adding water by tablespoonfuls if chilies become too dark, stirring occasionally, about 10 minutes. Uncover. Add garlic; sauté 1 minute. Transfer to medium bowl. Stir in cilantro. Season chili mixture to taste with salt and pepper.
• Heat 2 teaspoons oil in each of 2 heavy large skillets over medium-high heat. Add 1 tortilla to each skillet. Top each with 1/4 of cheese and 1/4 of chili mixture, then 2 tablespoons salsa. Top each with 1 tortilla. Cook until bottoms are golden brown, about 3 minutes. Turn quesadillas over. Cook until bottoms are golden brown and cheese melts, about 3 minutes. Transfer to cutting board. Cut each quesadilla into 6 wedges. Transfer to platter. Repeat with remaining oil, tortillas, cheese, chili mixture, and salsa. Serve hot.
• *Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

Steps:

• Heat oven to 450*.
• In large skillet,brown ground beef and onion over medium heat, breaking up beef until crumbly, 8 to 10 minutes, or until beef is no longer pink. Pour off drippings.
• Season beef mixture with salt. Add salsa and chiles,stir in cheese. Spoon about 1/4°C beef mixture on one half of each tortilla;fold tortilla to close.
• Arrange tortillas on two baking sheets that have been sprayed with cooking spray. Lightly spray tops of tortillas with cooking spray.
• Bake for 8 to 10 minutes,or until tortillas are lightly browned. For more even browning,switch baking sheets halfway through baking.With pizza cutter, slice quesadillas into wedges to serve.

Steps:

• Combine cheese, chilies,corn and onions in a bowl.
• Spread 1/3 cup cheese mixture onto ONE HALF of each tortilla.
• Fold tortilla in half.
• Spray large skillet with cooking spray.
• Place 2 Quesadillas in skillet.
• Cook each side over medium-high heat until golden brown and cheese is melted.
• Repeat with remaining ingredients.
• Serve with salsa and cilantro.