CHICKEN AND SCALLION QUESADILLA
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.
- To make the beans: Melt the butter in a skillet over medium-high heat, add the cumin and coriander, and cook until fragrant, about 1 minute. Add the beans, jalapeno, and water and bring to a simmer. Using a potato masher or a large fork to smash the beans into a rough paste. Season with salt and transfer to a bowl.
- Preheat a stovetop grill. Brush or drizzle oil over scallions, and then grill until soft and charred, 5 to 7 minutes. Cool and coarsely chop. In a small bowl, combine chicken with the chipotle and scallions.
- Toast the tortillas directly over a medium gas burner, turning occasionally until slightly blistered on each side. (If you have an electric burner, do this in a dry cast iron skillet.) Place the tortillas on the prepared baking sheet. Spread the beans on half of the tortilla, top with the chicken, salsa, and cheese. Fold the other half of the tortilla over the filling, to make a half moon shape. Lay another sheet of foil over the top of the quesadillas.
- Bake until the cheese melts and the filling hot, about 12 minutes. Serve whole or sliced into wedges, with optional garnishes.
- Hold the tortillas over an open burner until slightly blistered on each side. Put 4 tortillas down on the prepared baking sheet. On each tortilla, layer the fillings, and then top with another tortilla. Lay another sheet of foil over the top of the tortillas. Bake at 350 degrees F. until cheese is melted and the filling is hot, about 12 minutes.
- Heat a large skillet over medium high heat. Add 1 tablespoon of oil. When hot, lay a tortilla in the pan. Layer the filling ingredients on one half of the tortilla. Fold the other half of the tortilla over the filling, forming a taco shape. Remove to a prepared baking sheet and continue this process with the remaining tortillas. Bake at 350 degrees F until the cheese is melted and the filling is hot.
- Quesadilla for one:
- Heat a large skillet over medium high heat. Add 1 tablespoon of oil. When hot, lay a tortilla in the pan. Layer the filling ingredients on one half of the tortilla. Fold the other half of the tortilla over the filling, forming a taco shape. Transfer the skillet to the oven, and cook until the cheese is melted and the filling is hot.
- Method for 6-inch tortillas:
- 8 (6-inch) tortillas
- Method for 10-inch tortillas:
- 4 (10-inch) tortillas
DANIEL'S SARDINE AND RED PEPPER TERRINE
Steps:
- Center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and arrange the sardines or salmon in a single layer on the pan. Season the fillets on both sides with salt and pepper and one quarter of the olive oil. Scatter half the sage, thyme, rosemary, and garlic over the fillets and slide the pan into the oven. Roast the sardines for 7 minutes, or until they're just cooked through. Remove the sardines from the baking pan, cool, and then chill in the refrigerator. Re-line the baking sheet with clean parchment paper and arrange the eggplant on the sheet. Season the eggplant slices with salt and pepper as well as the remaining oil and herbs. Bake the eggplant for 20 to 25 minutes, or until tender. Cool and then transfer to the refrigerator to chill. Line an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan with plastic wrap, allowing it to extend over the sides. The terrine will be built with the eggplant, peppers, sardines, and tomatoes in layers, starting with the eggplant. To begin, cut the eggplant slices to fit the terrine and lay a layer of eggplant over the bottom and up the sides of the terrine, allow the slices to overlap a little and overhang the edges. Top with peppers, then sardines, then tomatoes. Repeat with the remaining ingredients, finishing by folding the overhanging eggplant over the top of the terrine and leveling the top with an additional layer of eggplant slices. Cover the top with the plastic wrap that's hanging over the sides and press another piece of plastic wrap against the top for good measure. Cut a piece of corrugated cardboard to fit inside the top of the terrine and press it down firmly against the plastic wrap. Place a weight, such as a 1-pound can, on top of the cardboard, put the terrine on a parchment-lined tray (to catch any drips that result from the weighting), and refrigerate for at least 12 hours, or overnight.
- To serve: If you have an electric knife, now's the time to use it, if not, choose a long thin serrated knife and work with a sawing motion. Remove the weight, the cardboard, and the sheet of plastic wrap. Carefully cut the loaf into slices, each no less than 1-inch thick (thinner slices will fall apart.) If you'd like, serve the terrine with a small green salad dressed with lemon juice and olive oil.
GRILLED CORN, ZUCCHINI, AND BLACK BEAN QUESADILLAS
Provided by Ian Knauer
Categories Bean Tomato Vegetarian Kid-Friendly High Fiber Dinner Lunch Avocado Spring Summer Grill/Barbecue Healthy Low Cholesterol Cilantro Tortillas Monterey Jack Small Plates
Yield Serves 4
Number Of Ingredients 21
Steps:
- Grill the vegetables:
- Prepare a grill for medium-high, direct heat, preferably with hardwood or hardwood charcoal. Grill corn over direct heat, turning to cook evenly, until kernels are tender, about 20 minutes. Let corn steam in its husk 10 minutes, then shuck and cut kernels from cob. Transfer kernels to a large bowl.
- While corn is grilling, brush cut sides of zucchini with 1 Tbsp. olive oil, then sprinkle with salt and pepper. Toss scallions with remaining 1 Tbsp. olive oil and a pinch of salt and pepper. Grill zucchini and scallions over direct heat, turning occasionally, until tender and lightly charred, 8-10 minutes. Let cool slightly. Coarsely chop zucchini and scallions, then toss with corn. Season with salt and pepper.
- Make the salsa:
- Combine avocado, scallion, tomatoes, cilantro, lime juice, salt, and cayenne in a medium bowl.
- Assemble the quesadillas:
- Arrange tortillas on a work surface. Dividing evenly, layer cheese, then beans, then grilled vegetables on one side of each tortilla. Fold tortillas in half to create half-moons.
- Heat 1 Tbsp. vegetable oil in a large heavy skillet over medium-low until hot, then cook 2 tortillas, turning once, until cheese is melted and tortillas are brown, 1-2 minutes per side. Transfer quesadillas to serving plates, then cook remaining tortillas with remaining oil. Sprinkle quesadillas with cilantro leaves and serve with salsa and lime wedges alongside.
- Do Ahead
- Vegetables can be grilled, covered, and chilled for up to 3 days.
CORN AND CHEESE QUESADILLAS
Categories Broil Cocktail Party Vegetarian Quick & Easy Lunch Corn Jalapeño Tortillas Monterey Jack Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 as a first course or 6 as an hors d'oeuvre
Number Of Ingredients 6
Steps:
- Arrange half the tortillas in one layer on a large baking sheet and brush them lightly with some of the butter. Turn the tortillas over, divide the Monterey Jack, the corn, and the chilies evenly among them, and top the mixture with the remaining tortillas. Brush the tops lightly with some of the remaining butter and broil the quesadillas under a preheated broiler about 2 inches from the heat for 1 minute, or until the tops are golden and crisp. Turn the quesadillas carefully with a spatula, brush the tops lightly with the remaining butter, and broil the quesadillas for 1 minute more, or until the tops are golden and crisp. Serve the quesadillas, cut into wedges, with the guacamole and the salsa.
More about "corn scallion and red pepper quesadilla food"
CORN, ZUCCHINI AND RED PEPPER TORTILLA BAKE - FOOD NETWORK
From foodnetwork.com
Author Food Network KitchenDifficulty 20 min
CORN AND RED PEPPER QUESADILLAS - A SEASONED GREETING
From aseasonedgreeting.com
Cuisine MexicanTotal Time 35 minsCategory Vegetarian
ROASTED RED PEPPER QUESADILLAS (VEGETARIAN) - THE FOOD BLOG
From thefoodblog.net
CORN & BELL PEPPER QUESADILLAS RECIPE - CUISINE AT HOME
From cuisineathome.com
HUDS: THIS WEEK'S MENU
From foodpro.huds.harvard.edu
CORN, SCALLION AND RED PEPPER QUESADILLA RECIPE | FOOD …
From foodnetwork.cel02.sni.foodnetwork.com
SAUTéED CORN WITH SCALLIONS L PANNING THE GLOBE
From panningtheglobe.com
CORN QUESADILLAS WITH SWEET BELL PEPPERS - THE LIVE-IN KITCHEN
From theliveinkitchen.com
MEXICAN STREET CORN QUESADILLAS WITH AVOCADO CREMA
From yestoyolks.com
BELL PEPPER, CORN AND CHEESE QUESADILLA - MY FOOD STORY
From myfoodstory.com
CHORIZO, CORN AND RED PEPPER QUESADILLA WITH MEXICAN …
From thenoshery.com
QUESADILLA RECIPE - LOVE AND LEMONS
From loveandlemons.com
KITTY COLES’ QUICK AND EASY RECIPE FOR CHEESE AND CORN …
From theguardian.com
CHARRED CORN & POBLANO QUESADILLAS RECIPE | HELLOFRESH
From hellofresh.com
CORN AND RED PEPPER QUESADILLAS - MISSALANEYUS
From missalaneyus.com
ROASTED CORN AND RED PEPPER SALAD RECIPE - RACHEL SOSZYNSKI
From foodandwine.com
CORN AND CHILI QUESADILLAS - THE FRUGAL GIRL
From thefrugalgirl.com
GET STUFFED: THE SECRET TO VEGAN QUESADILLAS | VEGAN FOOD AND …
From theguardian.com
ROASTED CORN, POBLANO PEPPER AND CHICKEN QUESADILLAS
From bevcooks.com
SPICY CHICKEN QUESADILLAS WITH CORN, BLACK BEANS, AND
From sidechef.com
CORN SCALLION AND RED PEPPER QUESADILLA FOOD - HOME AND RECIPE
From homeandrecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love