CHEESY QUESADILLAS
We serve these quesadillas as chili dippers or load them up with salsa and sour cream for a super starter. -Terri Keeney, Greeley, Colorado
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 6 servings.
Number Of Ingredients 3
Steps:
- Place the tortillas on a greased baking sheet. Combine the cheese and salsa; spread over half of each tortilla. Fold over. , Broil 4 in. from the heat for 3 minutes on each side or until golden brown. Cut into wedges.
Nutrition Facts : Calories 223 calories, Fat 11g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 406mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.
GOAT CHEESE QUESADILLAS WITH ROASTED RED PEPPER SAUCE
Categories Cocktail Party Vegetarian Quick & Easy Lunch Goat Cheese Basil Bell Pepper Summer Tortillas Gourmet
Yield Serves 4 to 6 as an hors d'oeuvre
Number Of Ingredients 12
Steps:
- Make sauce:
- In a skillet cook onion and garlic in 1 tablespoon oil over moderate heat, stirring, until softened. Transfer onion mixture to a food processor and add roasted peppers, basil, remaining 2 tablespoons oil, and salt and pepper to taste. Blend sauce until smooth and transfer to a small bowl. (Sauce may be made up to 3 days ahead and chilled, covered.)
- Put 1 tortilla on a work surface and spread with 1 goat cheese piece, covering surface evenly. Spread 1 tablespoon pesto over goat cheese and cover with one fourth of onion. Repeat layering in the same manner, ending with a tortilla and gently pressing layers together. Make 1 more layered quesadilla with the remaining tortillas, goat cheese, pesto, and onion. Spread top and bottom of each quesadilla with 1/2 tablespoon butter.
- Heat a griddle or well-seasoned 10-inch cast-iron skillet over moderately high heat until hot but not smoking. Cook quesadilla, 1 at a time, gently pressing down with a metal spatula, until golden, about 4 minutes on each side. Cut each quesadilla into 8 wedges and serve warm with roasted red pepper sauce.
- To Roast Peppers:
- Using a long-handled fork, char peppers over an open flame or on a rack set over an electric burner, turning them, until skins are blackened, 4 to 6 minutes. (Or broil peppers on a rack of a broiler about 2 inches from heat, turning them every 5 minutes, 15 to 20 minutes, or until skins are blistered and charred.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off pepper tops and discard seeds and ribs.
CHEESE QUESADILLAS WITH ROASTED GARLIC DIPPING SAUCE
One day, when i was 11 i had to make appetizers for a big party in 45 min. While i was panicking i saw some ingredients and made this.
Provided by Chef Angie98
Categories Mexican
Time 15m
Yield 2 quesadillas, 4 serving(s)
Number Of Ingredients 10
Steps:
- Wrap pealed shallot and garlic in foil.
- Place in a 450 degree oven for 15-20 minutes.
- Melt butter, herbs, and spices until butter is pecan colored the take off burner.
- Carefully take out garlic and shallot
- Chop shallot finely and add to butter.
- Put garlic on cutting bored, add salt, with the flat side of your knife rub garlic firmly until thick paste. Add to the butter.
- Mix butter mixture well,and transfer to a serving dish.
- Oil quesadilla maker and heat.
- Put tortilla on maker add 1 cup of cheese and top with other tortilla. cook until golden.
- Do the same with remaining tortillas and cheese.
- Cut quesadillas in 8 sections and dip in sauce when eating.
- Enjoy!
Nutrition Facts : Calories 660.4, Fat 53.3, SaturatedFat 32.3, Cholesterol 140.7, Sodium 2026.6, Carbohydrate 28.2, Fiber 2.6, Sugar 1.4, Protein 18.9
ROASTED SQUASH, RED PEPPER, AND JACK CHEESE QUESADILLAS WITH CHIPOTLE LIME SOUR CREAM DIP
Categories Cheese Dairy Cocktail Party Super Bowl Vegetarian Fall Gourmet
Yield Makes 24 to 32 hors d'oeuvres
Number Of Ingredients 14
Steps:
- To make the quesadillas:
- Preheat oven to 400°F.
- In a shallow baking pan arrange squash, onion, and garlic in one layer and drizzle with oil, tossing to coat. Roast mixture in middle of oven 15 minutes, or until garlic is tender and transfer garlic to a work surface. Roast squash and onion until tender, about 15 minutes more. Discard peels from squash, onion, and garlic.
- In a food processor purée squash, onion and garlic with salt and pepper to taste until smooth. Squash purée may be made 2 days ahead and chilled, covered.
- Spread about one fourth 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 quesadillas with 1/2 tablespoon butter.
- Heat a griddle or 7-inch non-stick skillet over moderately high heat until hot and cook quesadillas, 1 at a time, until golden, about 3 minutes on each side, transferring to a cutting board.
- Cut each quesadilla into 6 to 8 wedges and serve warm with chipotle dip.
- To make the dip:
- In a small bowl stir chili and lime juice into sour cram until combined well. Dip may be made 2 days ahead and chilled, covered. Makes about 1 cup.
THREE CHEESE QUESADILLA WITH MEXICAN DIPPING SAUCE
Make and share this Three Cheese Quesadilla With Mexican Dipping Sauce recipe from Food.com.
Provided by gailanng
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To make the dipping sauce: Add salsa to sour cream and mix; set aside.
- Place one tortilla on baking tray and layer on cheese and vegetables. (Note: a sprinkling of ancho, chipotle or other chile powder at this point is good.)
- Place the second tortilla on top. Repeat with remaining tortillas. Broil until cheese is melted. Serve with Mexican Dipping Sauce.
Nutrition Facts : Calories 419.7, Fat 18.4, SaturatedFat 8.7, Cholesterol 34.2, Sodium 879.9, Carbohydrate 50.2, Fiber 4.2, Sugar 5.2, Protein 13.8
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