HOMEMADE CHORIZO, REFRIED BEAN AND CHEDDAR QUESADILLAS
Season ground pork with the flavors of chorizo sausage and tuck it into a bean-and-cheese quesadilla.
Provided by Food Network Kitchen
Time 40m
Yield 4
Number Of Ingredients 17
Steps:
- Heat the lard in a large skillet over medium heat. Add the onion and garlic and cook, stirring, until soft, about 5 minutes. Add the ground pork, ancho powder, cumin, paprika, oregano, cinnamon, clove and 1/2 teaspoon salt and cook, stirring and breaking up the meat, until brown, about 4 minutes. Add 1/2 cup water, bring to a simmer and cook for 5 minutes. Transfer to a medium bowl.
- Lay a tortilla on a work surface and top evenly with 1/2 cup Cheddar. Add 1/4 of the chorizo, 1/4 of the beans and some jalapeno. Fold the tortilla in half to enclose fillings. Repeat with remaining tortillas and ingredients.
- Melt 1/2 tablespoon butter in a large non-stick or cast-iron skillet over medium heat. Cook the quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Remove to a cutting board and repeat with the remaining quesadillas.
- Cut into triangles and serve with guacamole, salsa, chopped scallions and sour cream.
ASPARAGUS, BELL PEPPER AND MOZZARELLA QUESADILLAS
Cheesy quesadillas are stuffed with grilled asparagus and charred bell peppers.
Provided by Food Network Kitchen
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Arrange the asparagus in a microwave-safe dish, cover and microwave on high until crisp-tender, about 2 minutes. (If you don?t have a microwave, you can steam the asparagus instead.) Brush asparagus with 1 tablespoon of the oil.
- Heat a grill pan over medium heat. Grill the asparagus, flipping occasionally, until tender and lightly charred, about 5 minutes. Cut asparagus in half crosswise and then slice on the bias into 1-inch pieces. Sprinkle with salt and pepper.
- Heat the remaining 1 tablespoon of oil in a large skillet over medium-high heat. Add the peppers and cook, stirring frequently, until tender and slightly charred, 8 to 10 minutes. Transfer to a bowl and stir in 1/2 teaspoon salt and a few grinds of pepper.
- Lay a tortilla on a work surface and top evenly with 1/2 cup shredded cheese. Add 1/4 of the asparagus and 1/4 of the peppers. Fold tortilla in half to enclose fillings. Repeat with remaining tortillas and ingredients.
- Melt 1/2 tablespoon of the butter in a large non-stick or cast-iron skillet over medium heat. Cook the quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Remove to a cutting board and repeat with the remaining quesadillas.
- Cut into triangles and serve topped with guacamole, salsa, chopped scallions and sour cream.
BEAN AND CHEDDAR CHEESE QUESADILLAS
Provided by Food Network Kitchen
Categories main-dish
Time 42m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Melt 1 tablespoon of the butter in a large skillet, over medium-high heat, with the cumin, coriander, and toast the spices until fragrant, about 30 seconds. Add the beans and mash with a potato masher into a thick paste. Mix in 1/2 teaspoon salt and transfer to a bowl. Rinse and dry the skillet.
- Lay out half the tortillas on a work surface. Spoon and spread the beans evenly onto the tortillas. Scatter the cheese evenly over the beans, and top with the remaining tortillas.
- Halve, seed and dice the avocado. Toss with the tomato and season with salt and pepper, to taste.
- Melt about 1/2 tablespoon of the butter over medium heat in the skillet. Cook the quesadillas one at a time, until golden and the cheese melts, about 1 1/2 to 2 minutes per side. (Add a bit more butter, if needed when they are turned.) Transfer to a cutting board and cool briefly before cutting into wedges. Serve warm with the avocado mixture and the sour cream, if desired.
STEWED CHICKEN, BELL PEPPER AND CHEDDAR QUESADILLAS
Simmer chicken in a fire-roasted tomato sauce and spoon it over a tortilla filled with charred bell peppers and shredded Cheddar for a delicious quesadilla.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the tomatoes, chili powder, garlic, 1/2 teaspoon salt and 2/3 cup water in a small saucepan and bring to a simmer. Cook 10 minutes, breaking up the tomatoes with a spoon. Add the chicken and cook, flipping once, until cooked through, 8 to 9 minutes per side. Transfer the chicken to a plate, shred it, then return it to the sauce. Add salt and black pepper to taste.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Add the bell peppers and cook until tender and slightly charred, 8 to 10 minutes. Season with salt and black pepper.
- Lay a tortilla on a work surface and top evenly with 1/2 cup of the Cheddar. Add one-quarter of the shredded chicken and sauce and one-quarter of the bell peppers. Fold the tortilla in half to enclose the fillings. Repeat with the remaining tortillas and ingredients.
- Melt 1/2 tablespoon of the butter in a large nonstick or cast-iron skillet over medium heat. Cook a quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Transfer to a cutting board and repeat with the remaining butter and quesadillas.
- Cut into triangles and serve topped with sour cream, chopped scallions, guacamole and salsa.
SPINACH-CHICKPEA QUICHE WITH BELL PEPPERS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place a baking sheet on the lowest oven rack; preheat to 425 degrees F. Heat 1 tablespoon olive oil in a large skillet over high heat. Add the chickpeas, spinach, scallion whites, coriander, 1/4 teaspoon salt and a few grinds of pepper. Cook, tossing, until the spinach wilts, about 2 minutes. Transfer the mixture to a colander to drain; let cool slightly. Wipe out the skillet and reserve.
- Whisk the eggs, half-and-half, lemon zest, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread the spinach mixture in the pie crust and top with the cheese; pour in the egg mixture. Bake on the hot baking sheet until the eggs are set and lightly browned on top, about 30 minutes.
- Meanwhile, heat the remaining 1 tablespoon olive oil in the reserved skillet over medium-high heat. Add the bell peppers and season with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until golden, about 3 minutes. Add 2 tablespoons water; cover and cook until the bell peppers soften, about 2 minutes. Stir in the scallion greens, then remove from the heat. Add the lemon juice and toss. Cut the quiche into wedges; serve with the bell peppers.
Nutrition Facts : Calories 570, Fat 34 grams, SaturatedFat 13 grams, Cholesterol 177 milligrams, Sodium 1097 milligrams, Carbohydrate 49 grams, Fiber 9 grams, Protein 19 grams, Sugar 12 grams
REUBEN QUESADILLAS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the onion, season with 1/2 teaspoon each salt and pepper and cook, stirring, until tender and golden, 10 to 12 minutes. Add the corned beef and cook until browned and heated through, 3 to 4 minutes. Transfer the onion and corned beef to a bowl. Wipe out the skillet with a paper towel.
- Make the dressing: Combine the diced pickle, mayonnaise, ketchup, Worcestershire sauce and 1 teaspoon mustard in a medium bowl; season with salt and pepper. Lay the tortillas on a work surface. Spread 1 to 2 teaspoons of the dressing in a thin layer over one half of each tortilla. Spread 1 teaspoon mustard over the other half of each tortilla. Divide the onion and corned beef, sauerkraut and cheese among the tortillas on one side; fold the other half over.
- Heat 1/2 tablespoon butter in a large nonstick skillet over medium heat. Add 2 quesadillas, then reduce the heat to medium low and cook until golden brown and crisp, about 3 minutes per side. Remove to a cutting board. Repeat with the remaining 1/2 tablespoon butter and 2 quesadillas.
- Slice the quesadillas into wedges. Serve with pickles and the remaining dressing for dipping.
Nutrition Facts : Calories 720, Fat 50 grams, SaturatedFat 18 grams, Cholesterol 94 milligrams, Sodium 2042 milligrams, Carbohydrate 45 grams, Fiber 3 grams, Sugar 8 grams, Protein 24 grams
GARLIC SPINACH & BELL PEPPERS
A delicious way to get that Vitamin K (as well as a bunch of other healthy stuff). This recipe comes from Canadian Living Magazine. Enjoy.
Provided by Miraklegirl
Categories Spinach
Time 7m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Shred spinach and cook in dry skillet until wilted (about two minutes), transfer to plate.
- Heat oil in same skillet.
- Cook garlic and pepper for one minute.
- Add spinach, red pepper, salt and pepper.
- Cook, stirring often, for 4 minutes or until red pepper is tender crisp.
Nutrition Facts : Calories 74.9, Fat 4, SaturatedFat 0.6, Sodium 549.4, Carbohydrate 8, Fiber 3.8, Sugar 1.9, Protein 4.5
REFRIED BEAN QUESADILLAS
This casual meat-free main is a cheap and cheerful way to fill up your friends
Provided by Good Food team
Categories Main course, Snack, Supper
Time 30m
Number Of Ingredients 11
Steps:
- Heat the oil in a large frying pan and cook the onion and garlic for 2 mins. Add the cumin and cook for 1 min more. Tip in the beans, paprika and a splash of water. Using a potato masher, break the beans down as they warm through to make a rough purée. Season generously.
- Spread the refried beans onto 4 of the tortillas and scatter over the cheese and coriander. Spoon over the salsa, then top with the remaining tortillas to make 4 sandwiches. Wipe the frying pan with kitchen paper and return to the heat or heat a griddle pan. Cook each sandwich for 1-2 mins on each side until the tortillas are crisp and golden and the cheese is melting. Serve warm, cut into wedges, with extra salsa and soured cream for dipping.
Nutrition Facts : Calories 487 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 20 grams protein, Sodium 3.74 milligram of sodium
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CHEESY SPINACH QUESADILLAS | GIRL HEART FOOD®
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Ratings 8Estimated Reading Time 7 minsCategory Main CourseTotal Time 30 mins
- Add spinach, salt, black pepper and nutmeg to a 12-inch sauté pan over medium heat. Cover and cook until spinach has wilted, about 3 to 5 minutes.
- Remove spinach from the pan and squeeze through a fine mesh strainer to get all that excess moisture out so you don't make your quesadillas soggy. Note: You're not actually pushing the spinach through the strainer, you're just using to squeeze some of that extra moisture out. Alternatively, you can place the spinach in a clean tea towel and squeeze the moisture out.
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- Place two of the tortillas on work surface. Spread each with half of the refried beans and sprinkle evenly with half of the cheese, leaving about a 1/4-inch border around the edge to account for melting.
- In a 12-inch skillet (nonstick or cast iron), warm the olive oil over medium heat. Add garlic and cook, stirring, for 30 seconds. If there is liquid in the pan, drain it before proceeding. Divide spinach between tortillas and arrange over cheese.
- Wipe out the skillet and set over medium heat, then cook quesadillas one at a time until lightly browned and crisp on the outside and melty on the inside, flipping once, a few minutes per side. (Or see below for oven instructions.)
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