PROSCIUTTO, FIG, AND GOAT CHEESE QUESADILLAS
Steps:
- Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
- Lay out 4 tortillas; spread each with half of the goat cheese. Divide prosciutto and figs and place on top of goat cheese. Top with jack cheese and remaining tortillas. Cook on hot oiled grill 3 to 4 minutes per side or until cheese has melted. Serve hot with fig preserves on side.
- INDOOR: Prepare quesadillas as directed. In a skillet large enough to fit tortillas or an electric griddle, heat 1 to 2 tablespoons of vegetable oil over medium heat. When oil is hot, carefully fry both sides of quesadillas for 2 to 3 minutes or until golden brown; turning with a large spatula. Garnish as directed.
CHICKEN AND GOAT CHEESE QUESADILLAS
Provided by Food Network
Time 4h30m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- In a blender or food processor combine first 5 ingredients and blend until smooth. In a shallow nonreactive pan pour blender mixture over chicken breast half and set aside to marinate, covered and refrigerated, 4 hours. Preheat a grill or broiler. Grill or broil chicken and onions 2 to 3 minutes on each side, until chicken is just cooked through and onions are browned. Thinly slice chicken.
- Preheat oven to 400 degrees and butter an 8-inch round cake pan. In pan, layer one tortilla and sprinkle with half of chicken, onion, cheeses and basil. Top with a tortilla and sprinkle with remaining filling ingredients. Top with third tortilla and brush top with butter. Bake for 15 minutes, or until lightly browned and cheeses have melted. Let rest 5 minutes before cutting into quarters. Serve garnished sour cream and cilantro.
FRENCH STYLE CHICKEN AND GOAT CHEESE TORTILLAS
Steps:
- Preheat the oven to 450 degrees. Combine the grapes, walnuts and chives and set aside.
- Combine the goat's cheese with the parsley and thyme and season well to taste with salt and pepper. Mix a tablespoon or more of mustard and the lemon juice in the melted butter and brush some of this mixture over each tortilla. Set them on a baking sheet and top with some chicken and goat's cheese. Bake for 5 minutes or until warmed throughout and cheese has melted somewhat. Remove from oven, fold in half and serve topped with the grape, walnut and chive mixture.
CHICKEN, CHILI, AND CHEESE QUESADILLAS
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 6 to 8 servings (1 1/3 cups salsa)
Number Of Ingredients 11
Steps:
- Lay 6 tortillas on the work surface, and divide the cheese, jalapenos and chicken among the tortillas. (It's best to leave about an inch border on the edge of the tortilla uncovered to allow for the spread of the melting cheese.) Top with remaining tortillas and press gently to seal. Melt 1 tablespoon butter in a small skillet. Carefully place a quesadilla in the skillet and fry, turning once, until golden and little bubbles appear on both sides, 4 to 5 minutes in all. Repeat with the remaining quesadillas, wiping out the pan between batches if the butter burns.
- While the quesadillas cook, make the salsa: Halve the tomatoes and grate them on the largest holes of a box grater into a bowl, discarding the skins. Grate the onion into the tomato and stir in the cilantro, hot sauce and salt, to taste.
- Cut quesadillas into 4 wedges with a pizza wheel or knife and serve with the salsa and avocado.
J D 'S CHICKEN GOAT CHEESE QUESADILLA
Make and share this J D 's Chicken Goat Cheese Quesadilla recipe from Food.com.
Provided by roguetogue Duffy
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Put oil in a pan or skillet get hot, while pan is getting hot lay out tortilla on a cutting board lay 3 slices on 1 half of tortilla and 2 on other half, put dollops of goat cheese on 1 half with provolone cheese on other half lay out the julienne of chicken topped with grilled onion.
- fold tortilla in half to enclose.
- Lay the quesadilla in hot pan with oil and reduce heat by half, brown the quesadilla on both sides as you would any other grilled cheese sandwich.
- Cut into 4 triangles and lay on a plate, serve with sour cream and guacamole.
Nutrition Facts : Calories 1557.1, Fat 108.8, SaturatedFat 50.1, Cholesterol 219, Sodium 2339.7, Carbohydrate 70, Fiber 4.5, Sugar 8.9, Protein 74.5
CHEESE QUESADILLAS
Steps:
- Brush 4 tortillas lightly on one side with the oil. Place 4 tortillas on the grill oiled side down. Top with cheese to taste and another tortilla on each. Turn quesadillas when bottoms are browned and cheese begins to melt. Brown on the other side. Serve hot.
CHICKEN & GOAT CHEESE SKILLET
My husband was completely bowled over by this on-a-whim goat cheese and chicken skillet meal. I can't wait to make it again very soon! -Ericka Barber, Eureka, California
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Toss chicken with salt and pepper. In a large skillet, heat oil over medium-high heat; saute chicken until no longer pink, 4-6 minutes. Remove from pan; keep warm., Add asparagus to skillet; cook and stir over medium-high heat 1 minute. Add garlic; cook and stir 30 seconds. Stir in tomatoes, milk and 2 tablespoons cheese; cook, covered, over medium heat until cheese begins to melt, 2-3 minutes. Stir in chicken. Serve with rice. If desired, top with additional cheese.
Nutrition Facts : Calories 251 calories, Fat 11g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 447mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges
ASPARAGUS AND GOAT CHEESE QUESADILLAS
Easy and elegant quesadillas made with fresh asparagus and soft goat cheese. A royal combination of flavors for that Southwestern fix. Perfect for family meals and fancy enough for guests. Delicious!
Provided by PainterCook
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon olive oil in a skillet over medium-low heat, and cook the asparagus, stirring occasionally, until tender and lightly browned. Season with salt and pepper, and remove from heat.
- Spread one side of each tortilla with 1/2 the goat cheese. Place 1/2 the asparagus and 1/2 the cilantro on each tortilla, and fold tortillas in half over contents to form quesadillas. Brush the outsides of the quesadillas with remaining oil.
- Place the quesadillas in a skillet over medium-low heat, and cook 3 minutes on each side, or until lightly browned. Cut in half and garnish with cilantro to serve.
Nutrition Facts : Calories 285.3 calories, Carbohydrate 21 g, Cholesterol 22.4 mg, Fat 18 g, Fiber 2.3 g, Protein 10.3 g, SaturatedFat 7.5 g, Sodium 371.3 mg, Sugar 2.5 g
CHICKEN, SPINACH AND GOAT CHEESE QUESADILLAS
spinach and goat cheese-great combo
Provided by Amy Harding
Time 15m
Number Of Ingredients 8
Steps:
- 1. Heat the spinach with the garlic, salt, pepper, and cayenne pepper over medium-low heat in a pan until just wilted. Remove from heath and set aside.
- 2. Heat the grill pan (or regular pan) over medium-high heat. Spray with non-stick cooking spray or drizzle with olive oil. Toast the inside of the tortilla for about 30 seconds.
- 3. Take the tortilla off the grill pan and assemble as follows. Over half the quessadilla sprinkle about 2 tablespoons of monterey jack cheese, following by a few slices of chicken, then the spinach, then the crumbled goat cheese.
- 4. Add to the grill pan and cook for about 1 - 2 minutes. Carefully use a spatula to flip the empty half of the tortilla onto the loaded half. At this point I like to let the quesadilla cook for about 30 more seconds, then flip it over. Give it another 1 -2 minutes, then remove from the pan and enjoy!
CHEESY CHICKEN QUESADILLAS
Tasty tortillas filled with chicken, spring onions and goats' cheese or, for a milder cheese flavouring, replace the tangy goats' cheese with ricotta cheese or any other soft cheese. Served with avocado and garlic dip, diced cucumber and tomatoes, these are ideal for a light meal or a supper snack. Tortillas have been a staple of the Mexican diet since the time of the Aztecs. I have adapted this recipe, from an International Masters '1001 recipes for pan or wok' recipe card, and posted it for the 2005 Zaar World Tour. 350g = 12 ounces; 175g = 6 ounces.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Beat the egg white, trim and slice the spring onions, peel and crush the garlic, shred the chicken, crumble the cheese into a bowl; add the spring onions, garlic, coriander, chicken, chilli sauce and lime juice and toss together.
- Spoon equal quantities of chicken mixture onto the tortillas, brush the edges of each tortilla with egg white, fold in half and press to seal.
- Brush a large non-stick pan with half the oil and gently fry half the tortillas for 5 minutes on each side, until browned. Keep warm and repeat with the remaining oil and tortillas. Garnish the quesadillas with coriander and lime wedges and serve.
Nutrition Facts : Calories 492.7, Fat 22.5, SaturatedFat 11, Cholesterol 85.9, Sodium 728.3, Carbohydrate 35, Fiber 2.2, Sugar 2.7, Protein 36.1
CHICKEN AND GOAT CHEESE QUESADILLA
From Cooking Light. This is 4 servings if you are having rice and a vegetable, and are not very hungry, in my opinion. With no side dishes, a very hungry person could eat the whole thing!
Provided by little_wing
Categories Mexican
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine first 5 ingredients in blender or food processor until smooth.
- Place chicken in zip-loc bag and add broth mixture.
- Seal and refrigerate for 2 hrs turning bag occasionally.
- Preheat grill.
- Remove chicken from bag, discard marinade.
- Sprinkle chicken with salt and pepper.
- Place chicken and onion on grill rack coated with cooking spray.
- Grill onion 3 minutes on each side or until browned.
- Grill chicken 6 minutes per side or until done.
- Cool slightly and cut chicken in very thin slices.
- Preheat oven to 400.
- Place 1 tortilla on baking sheet coated with cooking spray.
- Sprinkle with 3 tablespoons of cheese,half of chicken, half of onion and 1 and a half tsp cilantro.
- Top with 1 tortilla.
- Sprinkle with remaining cheese, chicken, onion and cilantro.
- Top with last tortilla.
- Coat tortilla with cooking spray.
- Bake for 15 minutes or until lightly browned.
- Cut into 4 wedges and top each with 1 tsp of sour cream.
- Serve with lime wedges if desired.
Nutrition Facts : Calories 118.3, Fat 7.8, SaturatedFat 1.2, Cholesterol 19.4, Sodium 339.7, Carbohydrate 4.9, Fiber 0.8, Sugar 2, Protein 7.5
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