SPICY QUESADILLA
Very, Very good, if you can find the sundried tomato tortillas, they add a wonderful taste, as compared to the plain ones. We pass the salsa also, with the sour cream. More heat can be added if desired and the recipe can be scaled down to one or two.
Provided by Derf2440
Categories One Dish Meal
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet heat oil.
- Cook peppers, onions, garlic, jalapeno, chili powder, cumin and cayenne, stirring often until peppers and onions are limp, about 5 minutes.
- Remove from heat and add olives.
- Arrange 3 tortillas in single layer on baking sheets.
- Divide onion and pepper mixture evenly over tortillas, spread to 1/2 inch off edges.
- Top with shredded cheese, spread evenly between 3 tortillas.
- Place remaining 3 tortillas on top, press down lightly.
- Bake at 450 degrees until tortillas are lightly browned.
- 8 to 10 minutes.
- Cut into 4 to 6 wedges.
- Arrange on platter and serve with sour cream, if desired.
SPICY QUESADILLA SAUCE
Very good! Best if allowed to sit before using. Keep refrigerated.
Provided by janet
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 4h10m
Yield 18
Number Of Ingredients 8
Steps:
- Mix mayonnaise, jalapeno peppers, 3 tablespoons of the pickling juice from the peppers, sugar, paprika, cumin, cayenne pepper, garlic powder, and salt together in a bowl.
- Cover bowl with plastic wrap and refrigerate 4 to 6 hours before serving.
Nutrition Facts : Calories 92.9 calories, Carbohydrate 1.5 g, Cholesterol 4.6 mg, Fat 9.8 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 1.5 g, Sodium 126.1 mg, Sugar 0.9 g
SPICY STEAK QUESADILLAS
Make and share this Spicy Steak Quesadillas recipe from Food.com.
Provided by EmilyStrikesAgain
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place 2 of the flour tortillas on a work surface; evenly spread 1/4 cup of the cheese on top of each tortilla. Divide the steak evenly between the 2 tortillas. Sprinkle with jalapeno to taste. Spoon 1/4 cup of the salsa over each; top with the remaining cheese. Place another tortilla on top of each quesadilla; press down firmly with your hands to seal.
- Heat a large skillet over high heat; add 1 1/2 teaspoon of the oil. Lower heat to medium; transfer one of the quesadillas to the pan. Cook until bottom tortilla is golden brown, about 2 minutes. Slide quesadilla to a dinner plate; invert another plate over it. Hold them together; flip plates to leave the quesadilla browned side up. Slide tortilla back into the hot pan to cook the other side until golden brown, about 2-3 minutes. Repeat with remaining quesadilla.
Nutrition Facts : Calories 407.9, Fat 25.8, SaturatedFat 10.5, Cholesterol 77.8, Sodium 653.5, Carbohydrate 18.9, Fiber 1.8, Sugar 2.3, Protein 24.5
STEAK QUESADILLAS
Steak-and-cheese quesadillas, served with a side of black-bean salsa, make a quick, delicious dinner.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Number Of Ingredients 14
Steps:
- In a medium bowl, combine black beans, cilantro, tomatoes, avocado, lime juice, and cayenne; stir to combine. Season with salt and pepper.
- Rub steak with oregano; season with salt and pepper. In a 10-inch skillet, heat 1 teaspoon oil over high. Add steak to skillet, and cook, turning once, until browned and still rare, 2 to 3 minutes per side. (Steak will cook a little longer in the quesadillas during baking.) Transfer steak to a cutting board; let rest 5 minutes before slicing 1/4 inch thick.
- Preheat oven to 425 degrees with racks in upper and lower thirds. Brush one side of each tortilla with remaining 2 teaspoons oil. Place 1 tortilla, oiled side down, on each of two baking sheets. Dividing evenly, layer with half the cheese, then onion and steak, ending with remaining cheese. Top with remaining tortillas, oiled side up. Press lightly to seal. Bake, turning over once (with a wide spatula), until lightly browned and crispy, about 5 minutes per side. Transfer to a cutting board; cut each quesadilla into 6 triangles. Serve with black-bean salsa and sour cream.
SOUTHWEST STEAK QUESADILLAS
Colorful peppers and onions make this fantastic dish look as great as it tastes. As an added bonus, folding over one larger tortilla (instead of using two smaller ones) saves you a few grams of fat. -Caroline Shively, Alexandria, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large nonstick skillet coated with cooking spray, cook and stir the peppers and onion over medium-high heat until tender. Transfer to a small bowl., Coat the same skillet with cooking spray; add one tortilla. Sprinkle 2 tablespoons cheese over half of tortilla. Top with a fourth of the steak, 1/3 cup pepper mixture, 1 tablespoon cilantro and 1-1/2 teaspoons jalapeno., Fold over and cook over low heat for 1-2 minutes on each side or until cheese is melted; remove. Repeat for remaining quesadillas, spraying pan as needed. Cut into wedges; serve with salsa, guacamole and sour cream if desired.
Nutrition Facts : Calories 379 calories, Fat 13g fat (6g saturated fat), Cholesterol 64mg cholesterol, Sodium 772mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein.
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