10 Minute Enchilada Quesadillas Food

ENCHILADA QUESADILLAS

Steps:

• In medium bowl, mix chicken, roasted peppers and sour cream.
• Heat 12-inch nonstick skillet over medium heat. To prepare each quesadilla, brush one side of tortilla with some of the oil. Place tortilla, oiled side down, in skillet. Brush 1 tablespoon enchilada sauce over entire tortilla. Top half of tortilla with 2 tablespoons cheese, 1/4 cup chicken mixture and 2 tablespoons more cheese. Fold other half of tortilla over filling, pressing down slightly.
• Cook 2 to 3 minutes, turning once, until tortilla is golden brown and cheese is melted. Repeat to make remaining quesadillas. Cut each quesadilla into 4 wedges. Serve with salsa.

10 MINUTE ENCHILADA QUESADILLAS

Steps:

• Add the chicken to a bowl. Open the can of enchilada sauce and pour some over the chicken. I used not quite half the can. (Keep in mind you need the rest for dipping, so don't go crazy.) Stir the chicken to coat.
• Let the mixture sit for a few minutes so that the sauce has a chance to get friendly with the chicken.
• Meanwhile, heat a large skillet over medium heat.
• Add 1 teaspoon butter to the pan. Or don't. It's delicious to use butter, but you will still get a nice crispy quesadilla on a dry pan.
• Place one tortilla on the hot pan and immediately sprinkle with cheese. Anywhere between 1/4 and 1/2 cup is fine.
• Use a spoon to add some of the chicken on top of the cheese. Spread evenly. Sprinkle on some chopped cilantro if you want.
• Sprinkle with more cheese, 1/4 to 1/2 cup, depending on how much of a cheese fanatic you are.
• Top with another tortilla.
• Continue cooking over medium heat until the bottom is light brown and crispy. Use a spatula to flip the quesadilla, and repeat on the other side.
• Repeat with the remaining ingredients.
• Serve with the remaining enchilada sauce for dipping. You can heat it up in the microwave if you want, or serve room temperature.
• Serve with chopped cilantro and sliced avocado.

10-MINUTE QUESADILLAS RECIPE

Steps:

• Heat a medium skillet over medium heat. Warm tortilla for about 30 seconds, flipping halfway. Flip once more, then sprinkle one-half of the tortilla with about half of the cheese. Cover the cheese evenly with the remaining fillings: beans, bell pepper, onion and jalapeño.
• Sprinkle the remaining cheese over the fillings, and fold over the empty side of the tortilla to enclose the fillings. Quickly brush the top of the quesadilla with a light coating of oil, then carefully flip it with a spatula.
• Let the quesadilla cook for about 1 to 2 minutes until golden and crispy on the bottom, reducing the heat if necessary to prevent burning the tortilla. Brush the top with a light coating of oil, then flip it and cook until the second side is golden and crispy.
• Immediately remove the skillet from the heat and transfer the quesadilla to a cutting board. Let it cool for a minute to give the cheese time to set, then slice it into 3 pieces. Serve promptly, with desired sauces or garnishes.

TEN MINUTE ENCHILADA SAUCE

Steps:

• Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
• Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.