Island Style Quesadilla Recipes

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ISLAND QUESADILLAS WITH LIME SOUR CREAM AND PUREED MANGO DIP

Provided by Robin Miller : Food Network

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 15



Island Quesadillas with Lime Sour Cream and Pureed Mango Dip image

Steps:

  • Preheat oven to 400 degrees F.
  • Heat a stove-top grill pan or griddle to medium-high heat and coat with cooking spray. Season shrimp all over with salt, black pepper and cumin. Place shrimp on the hot pan and cook 2 minutes per side, until bright pink and cooked through. Place pineapple on grill next to shrimp and cook 2 minutes per side, until golden brown. Remove shrimp and pineapple from grill and cut both into 1-inch chunks.
  • Arrange 4 tortillas on a flat surface. Top with, shrimp, pineapple, cheese, red peppers, and scallions. Place second tortilla on top. Transfer with hands or with a spatula, to a baking sheet. Place a second baking sheet on top to weigh down the tortillas. Bake for 10 minutes, or until cheese is melted and tortillas are golden brown.
  • While the quesadillas are baking, in a small bowl, using a spoon, combine sour cream, lime zest and garlic. Mix well to combine.
  • In a food processor, combine mango and lime juice. Puree until smooth and remove from food processor and place in a bowl. Using a rubber spatula, stir in cilantro.
  • Remove quesadillas from the oven. Cut quesadillas into wedges and serve with lime sour cream and pureed mango on the side.

Cooking spray
1 1/4 pounds large or jumbo shrimp, peeled and deveined
Salt and freshly ground black pepper
2 teaspoons ground cumin
4 pineapple rounds, fresh or canned in juice, about 1-inch thick
8 flour tortillas
1 1/2 cups Monterey Jack cheese, shredded
1/3 cup roasted red peppers, chopped
1/4 cup scallions, chopped
1/2 cup light sour cream
2 teaspoons finely grated lime zest
2 teaspoons garlic powder
1 mango, peeled and seeded
1 tablespoon fresh lime juice
1 tablespoon fresh cilantro, chopped

ISLAND STYLE QUESADILLA

Sweet and savory with a little bite, these quesadillas are different from anything we've ever tasted. The sweet pineapple cream cheese with the savory brie melts beautifully with the chicken. Onion and jalapeno definitely give these a little kick. These quesadillas may not be for everyone, but if you're adventurous give them a try. They're yummy!

Provided by Laurie Gordon @LPGordon

Categories     Other Side Dishes

Number Of Ingredients 8



Island Style Quesadilla image

Steps:

  • Lay out tortillas and spread one side with pineapple cream cheese and the other with brie.
  • Sprinkle chicken onto the pineapple cream cheese.
  • Spread a healthy amount of sweet and sour sauce on the brie side.
  • Layer red onions (and peppers, if desired) on top.
  • Fold in half.
  • Heat just enough oil to cover pan oil and fry on each side until lightly browned.
  • Cool slightly and slice in half with serrated knife.

4 - flour tortillas, fat free (whole wheat or regular, medium sized)
1 - container Philly pineapple cream cheese
1 package(s) already cooked chicken
1 package(s) spreadable brie cheese
3 tablespoon(s) sweet and sour sauce
1/4 - red onion, diced
- jalapeno peppers, diced and seeded (if desired)
- Smart Balance healthy cholesterol oil for frying

CHICKEN QUESADILLAS WITH AVOCADO-CUCUMBER SALSA

There is one caveat when using leftover grilled meat. As the meat chills, the flavors recede, becoming quieter and mellower. For these quesadillas that I made out of Sunday's grilled chicken thighs, shredded and stuffed into a corn tortilla with a little cheese and quickly toasted, I stirred together a lime-zest-imbued cucumber and avocado salsa that added a welcome citrus edge.

Provided by Melissa Clark

Categories     dinner, easy, quick, weekday, weeknight, appetizer, main course

Time 15m

Yield 4 servings

Number Of Ingredients 13



Chicken Quesadillas With Avocado-Cucumber Salsa image

Steps:

  • In a bowl, mix together the avocado, cucumbers, red onion, cilantro, lime zest, lime juice, jalapeño, salt and pepper.
  • Sandwich some of the chicken and cheese between two tortillas; repeat with the remaining chicken, cheese and tortillas. Brush the top and bottom of each quesadilla lightly with oil.
  • Heat a large, nonstick skillet over high heat until very hot. Cook the quesadillas, in batches, if necessary, until the cheese melts and the tortillas are crisp and golden, 1 1/2 to 2 minutes per side.
  • Cut into wedges and top with some of the salsa.

Nutrition Facts : @context http, Calories 422, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 24 grams, Fiber 6 grams, Protein 24 grams, SaturatedFat 9 grams, Sodium 378 milligrams, Sugar 3 grams

1 avocado, peeled, pitted and diced small
2 Kirby cucumbers, peeled and diced small
2 tablespoons finely chopped red onion
1 1/2 tablespoons chopped fresh cilantro
1 1/2 teaspoons finely grated lime zest
1 tablespoon freshly squeezed lime juice
1/2 jalapeño, seeded, if desired, and finely chopped
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 pound cooked chicken, shredded (about 1 1/3 cups)
1/4 pound Monterey Jack cheese, grated (about a cup)
8 6-inch corn tortillas
Olive oil, for brushing

CHICKEN QUESADILLAS

This chicken quesadilla recipe has an impressive look and taste with little preparation. The leftover chicken gets Mexican flair from cumin in this fun main dish. -Linda Wetzel, Woodland Park, Colorado

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10



Chicken Quesadillas image

Steps:

  • In a large skillet, combine the first 6 ingredients. Cook, uncovered, over medium heat until heated through, about 10 minutes, stirring occasionally. , Brush 1 side of tortillas with butter; place buttered side down on a lightly greased baking sheet. Spoon 1/3 cup chicken mixture over half of each tortilla; sprinkle with 1/3 cup cheese. , Fold plain side of tortilla over cheese. Bake at 375° until crisp and golden brown, 9-11 minutes. Cut into wedges; serve with sour cream and guacamole.

Nutrition Facts : Calories 477 calories, Fat 26g fat (13g saturated fat), Cholesterol 106mg cholesterol, Sodium 901mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 1g fiber), Protein 31g protein.

2-1/2 cups shredded cooked chicken
2/3 cup salsa
1/3 cup sliced green onions
3/4 to 1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano
6 flour tortillas (8 inches)
1/4 cup butter, melted
2 cups shredded Monterey Jack cheese
Sour cream and guacamole

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