CHEESY QUESADILLAS
We serve these quesadillas as chili dippers or load them up with salsa and sour cream for a super starter. -Terri Keeney, Greeley, Colorado
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 6 servings.
Number Of Ingredients 3
Steps:
- Place the tortillas on a greased baking sheet. Combine the cheese and salsa; spread over half of each tortilla. Fold over. , Broil 4 in. from the heat for 3 minutes on each side or until golden brown. Cut into wedges.
Nutrition Facts : Calories 223 calories, Fat 11g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 406mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.
FARM-FRESH QUESADILLAS
Grab a zucchini and tomato from your backyard-or the farmers' market or produce aisle-and use them to make these cheesy Farm-Fresh Quesadillas.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cook zucchini and tomatoes in large nonstick skillet on medium-high heat 6 min. or until zucchini is tender, stirring frequently.
- Top half of each tortilla with half each of the zucchini mixture and remaining ingredients; fold in half. Carefully transfer quesadillas to same skillet; spray lightly with cooking spray.
- Cook 4 min. on medium heat or until crisp and browned on both sides, carefully turning after 2 min. Cut in half to serve.
Nutrition Facts : Calories 160, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g
CHEESY TOMATO-ZUCCHINI QUESADILLAS
Zucchini, tomatoes and spinach are all fine on their own. But they're tastier together when folded in tortillas to make cheesy quesadillas!
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cook zucchini and tomatoes in large nonstick skillet on medium-high heat 6 min. or until zucchini is tender, stirring frequently.
- Top half of each tortilla with half each of the zucchini mixture and remaining ingredients; fold in half. Carefully transfer quesadillas to skillet; spray lightly with cooking spray.
- Cook on medium heat 4 min. or until each quesadilla is crisp and browned on both sides, carefully turning after 2 min. Cut in half to serve.
Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g
THE CHEESIEST QUESADILLAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 3 quesadillas
Number Of Ingredients 5
Steps:
- Roast the chiles by using metal tongs to hold them one-by-one over the flame of your stovetop until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) When totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow them to sweat for a good 20 minutes. Then use a knife to scrape off most of the blackened skin. Stem, seed and finely mince the chiles.
- Butter a large cast-iron skillet generously and set over medium heat. Put 1 tortilla in the skillet and sprinkle on a third of the Monterey Jack and pepper jack cheese, evenly spreading it all the way to the edges so that the surface will be totally covered. Sprinkle on a third of the roasted chiles. Wait for the cheese to mostly melt, then fold half of the tortilla over itself. Cook for 20 more seconds, then flip the half-moon over and cook until the tortilla is buttery and golden, for 30 more seconds. Keep warm and repeat with the remaining tortillas, cheese and chiles. Cut into 4 or 5 wedges each and serve with bowls of chili.
ZUCCHINI, TOMATO, AND MOZZARELLA QUESADILLAS
Make and share this Zucchini, Tomato, and Mozzarella Quesadillas recipe from Food.com.
Provided by smellyvegetarian
Categories High In...
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Spray a nonstick skillet and heat over medium high. Add onion and cook 3 minutes or until softened.
- Add zucchini, salt, and thyme and cook, stirring, 2 minutes. Remove from pan.
- Wipe pan clean and place bak on heat. Add a tortilla and top half with 1/4 of the cheese. Sprinkle 1/4 of the tomatoes over cheese and top with 1/4 of the zucchini mixture. Sprinkle with 1 T parmesan.
- Fold tortilla over and press lightly with palm.
- Cook 3 minutes or until cheese is melted and tortilla is lightly browned. Turn over and cook another 2 minutes.
- Repeat with remaining tortillas and serve.
Nutrition Facts : Calories 335.6, Fat 13.1, SaturatedFat 6.5, Cholesterol 32.7, Sodium 868.9, Carbohydrate 35.9, Fiber 3.2, Sugar 4.6, Protein 18.6
ZUCCHINI OLIVE AND CHEESE QUESADILLAS
Make and share this Zucchini Olive and Cheese Quesadillas recipe from Food.com.
Provided by januarybride
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and garlic; sauté for 1 minute.
- Add zucchini; sauté for 2 minutes or until lightly browned. Remove from heat; stir in oregano, salt, and pepper.
- Wipe pan clean with paper towels, and coat with cooking spray. Heat pan over medium heat.
- Add 1 tortilla to pan, and sprinkle with 1/4 cup mozzarella. Top with half of the zucchini mixture, 1/4 cup tomato, 2 tablespoons olives, 2 tablespoons feta, and 1 tortilla.
- Cook for 3 minutes or until lightly browned on bottom.
- Carefully turn quesadilla; cook for 2 minutes or until lightly browned. Place quesadilla on a cutting board; cut in half using a serrated knife.
- Repeat procedure with the remaining tortillas, mozzarella, zucchini mixture, tomato, olives, and feta.
- Serve warm.
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