BBQ QUESADILLA
Provided by Food Network
Time 35m
Yield 5 servings
Number Of Ingredients 7
Steps:
- In skillet over medium heat crumble and cook sausage and onions until brown. Stir in BBQ sauce. Lay 2 of the tortillas on a flat surface. Top each with 1/4 cup cheese. Divide sausage mixture between the two. Sprinkle each with 1/4 cup cheese. Top with remaining tortillas. Heat large skillet over medium heat. Add a small amount of oil to coat bottom of skillet. Cook one quesadilla at a time until golden grown on each side, about 2-3 minutes per side. Cut into wedges and serve with sour cream and salsa.;
BARBECUE CHICKEN QUESADILLAS
When my kids were small, I'd stuff leftover chicken into these oven-baked quesadillas. I often grab rotisserie chicken instead. -Pam Martin, Canandaigua, New York
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 450°. In a large bowl, combine the first 5 ingredients; toss to combine., Divide four tortillas between two baking sheets; spread with chicken mixture. Sprinkle with cheese and top with remaining tortillas., Bake 6-8 minutes or until lightly browned and cheese is melted. Cut each quesadilla into six wedges. If desired, serve with sour cream and additional salsa.
Nutrition Facts :
GRILL BASKET VEGETABLE QUESADILLAS
Using a grill basket to make quesadillas not only gives the meal a subtle smoky flavor, it also makes for incredibly easy flipping - no more worrying about the ingredients spilling out or the tortilla wrinkling. Instead, the quesadilla is locked in place in a fold-over grill basket. These quesadillas are packed with two kinds of cheese, red bell pepper and corn kernels, for melty, crunchy contrast in every bite.
Provided by Food Network Kitchen
Time 20m
Yield 1 to 2 servings
Number Of Ingredients 10
Steps:
- Prepare a grill for medium heat. Toss the Cheddar, pepper jack, corn, cumin, garlic, bell pepper, 1/4 teaspoon salt and a few grinds of black pepper together in a medium bowl.
- Place 1 of the tortillas inside a 12-inch flat round fold-over quesadilla grill basket. Sprinkle the cheese mixture on top, leaving a 1/4-inch border around the edge. Top with the remaining tortilla, then close and clasp the grill basket according to the manufacturer's directions.
- Place the grill basket onto the grill, cover the grill and cook until the cheese just begins to melt and the tortilla is turning golden brown on the bottom side, 2 to 3 minutes, Flip the basket and continue cooking until the cheese is completely melted and the tortilla is golden brown, 2 to 3 minutes more.
- Transfer the quesadilla to a cutting board and cut into 8 pieces. Serve with the guacamole and sour cream.
BBQ SHRIMP QUESADILLAS
"My husband loves corn, shrimp and anything with barbecue sauce. One night, when I was low on groceries, ideas and time, I went to the garden and this recipe was born. He loves it!" -Christine Parsons, Bountiful, Utah
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the lime juice, oil, lime zest, salt and pepper. Add the shrimp; toss to coat. Cover and refrigerate for 15 minutes., Meanwhile, remove corn from cobs. Drain and discard marinade from shrimp. Chop shrimp and set aside. In a large nonstick skillet coated with cooking spray, saute the zucchini, corn and onions until crisp-tender. Add shrimp; saute 2-3 minutes longer or until shrimp turn pink. Remove from the heat; stir in barbecue sauce., Sprinkle cheese over half of the tortillas. Spoon shrimp mixture over cheese. Top with remaining tortillas. Cook on a griddle coated with cooking spray over low heat for 1-2 minutes on each side or until cheese is melted. Serve with salsa and additional barbecue sauce.
Nutrition Facts : Calories 648 calories, Fat 26g fat (12g saturated fat), Cholesterol 144mg cholesterol, Sodium 1066mg sodium, Carbohydrate 66g carbohydrate (5g sugars, Fiber 3g fiber), Protein 38g protein.
GRILLED CHICKEN QUESADILLAS
This delicious recipe is prepared by using adobo seasoned grilled boneless chicken thighs, layering tortillas with a combination of the chicken, cheese, and onion, and heating directly on the grill. Serve with salsa and sour cream.
Provided by Thuy Ortiz
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 6
Number Of Ingredients 7
Steps:
- Place the chicken on a plate, and sprinkle with adobo seasoning on both sides. Let it marinate for 15 minutes.
- Heat grill for medium-high heat.
- Lightly oil the grill grate. Place chicken on grill, and cook for 10 minutes per side, or until juices run clear. Remove chicken from grill, and cut into bite-size pieces.
- Place one or two tortillas on the grill, and sprinkle with a thin layer of cheese, chicken, onion, olives, and chiles. Top with another tortilla, and grill until brown and crispy on both sides, about 3 minutes per side. Repeat with remaining ingredients. Cut into wedges to serve.
Nutrition Facts : Calories 850.7 calories, Carbohydrate 86.5 g, Cholesterol 125.7 mg, Fat 24.6 g, Fiber 6.5 g, Protein 46.4 g, SaturatedFat 10.9 g, Sodium 1665.2 mg, Sugar 1.8 g
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- Prepare your tortillas by placing a layer of salsa or pesto on the bottom of the tortilla and only on one side, unless you are doing the flipping version-in which case, cover the whole thing.
- Add your choice of toppings. about 2 – 4 T total, but this depends on the size of the tortilla being used! Just don’t use too much!
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- Mix the shredded chicken with the BBQ sauce. Grate the cheese and have the corn, beans, red pepper, and onion ready to use.
- Heat a nonstick pan over medium-low heat. Drizzle a little oil (about ½ teaspoon) on one side of a tortilla. Use your hands to spread it over both sides of the tortilla. Put the tortilla into the pan and let it cook for 10 seconds. Remove the pan from the heat and flip the tortilla over.
- Spread ¼ cup of the cheese over half of the tortilla. Top with ½ cup of the chicken and 1 tablespoon each of the corn, black beans, and red pepper. Fold the empty half of the tortilla over the filling and press the edges together. Put the pan back on the heat and let the quesadilla cook for 2 minutes. Flip it over and let it cook for 2 minutes more.
- Remove the quesadilla from the pan. Cut it in half then cut both pieces in half again so that you have 4 triangle slices. Repeat with the remaining tortillas and fillings.
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