MANGO BRIE QUESADILLA
Steps:
- Remove Brie from freezer to let warm up. Carefully remove skin from mango and cut away from seed as much of meat as possible (remember mangos have a flat seed, so you should be able to get 2 large meaty pieces) Carefully slice mango into thin strips. By this time the Brie has begun to thaw, and should slice easily into very thin strips. (Brie, being such a soft cheese, could never otherwise be sliced, unless frozen first.) Lay a tortilla on a work surface and place 2/3 of the Brie slices on the tortilla. Add about 6 to 8 of the mango slices, and top with remaining Brie. (This will glue the quesadilla together when cooked.) Top with remaining tortilla and press together.
- Heat nonstick 10-inch saute pan and add butter on medium heat. Saute quesadilla until golden brown on both sides. Remove from heat and allow to cool 5 minutes, cut into 8 slices and top with Avocado Salsa.
- In a large bowl, mix together all salsa ingredients. Let sit at room temperature for at least 15 minutes to let the flavors mingle.
GRANDS! CHICKEN-BACON QUESADILLAS
Provided by Food Network
Categories appetizer
Time 40m
Yield 12 servings - 2 wedges each
Number Of Ingredients 10
Steps:
- In small bowl, mix sour cream, 1 sliced green onion and 1 tablespoon of the ranch dip mix. In another small bowl, mix salsa, preserves and 1 tablespoon of the cilantro.
- Heat closed medium-size contact grill for 5 minutes; spray grill plates with Crisco® Original No-Stick Cooking Spray. Meanwhile, in medium bowl, mix chicken, cheese, bacon and remaining green onions, cilantro and ranch dip mix.
- Separate dough into 8 biscuits; press or roll each into 5-inch round. Place 1/4 cup chicken mixture on one side of each biscuit round. Fold biscuit over filling; press edges to seal.
- Place biscuits, two at a time, on grill; close grill. Cook 2 to 3 minutes or until golden brown. Cut each quesadilla into 3 wedges. Serve with sour cream and salsa mixtures.
DOS TOROS QUESADILLAS
Steps:
- For the steak: Preheat a griddle or grill pan over high heat.
- Season both sides of the steak with the paprika and some salt and pepper. Add the oil to the griddle and cook the steak for about 3 minutes per side to medium rare. Let rest for 10 minutes before slicing into strips against the grain.
- For the quesadillas: Preheat a griddle or large skillet over medium-high heat.
- Brush the griddle with 1 tablespoon of the corn oil. Place a tortilla onto the griddle and sprinkle with about 1/2 cup of the cheese. Cook until the cheese starts to melt and the tortilla turns light brown. Place about 4 slices of steak, 1/4 cup tomato salsa, 1/4 cup guacamole and some hot sauce on top of the cheese in a vertical line. Fold the outside thirds into the middle. Remove to a plate and enjoy. Repeat with the remaining ingredients.
- Combine the tomatoes, onions, cilantro, lime juice and salt in a bowl and mix.
- In a large bowl, combine the avocados and salt. Lightly mash the avocados with a fork, leaving them a little chunky. Add the lime juice, red onion and cilantro and gently mix together until combined.
- Heat a grill to medium-high heat. Grill the jalapenos for about 8 minutes or until all sides are lightly charred.
- Combine the jalapenos, tomatillos, onions, garlic, salt and 2 cups water in a medium pot and cook on medium heat until the peppers are soft, approximately 30 minutes. Let cool slightly, then transfer to a blender and blend until smooth. Transfer to a bowl and let cool. Store in a resealable container.
COWBOY CHICKEN
Quick ... easy ... delicious! My kids love it and so does hubby!
Provided by ElaineHN
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h5m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place the chicken in a shallow baking dish. In a medium bowl, stir together the salsa, brown sugar and mustard; pour over the chicken. Cover the dish with aluminum foil.
- Bake for 1 hour in the preheated oven, until chicken is cooked through. Remove the foil for the last 15 minutes to brown the chicken.
Nutrition Facts : Calories 200.5 calories, Carbohydrate 17.1 g, Cholesterol 67.2 mg, Fat 3.1 g, Fiber 1.8 g, Protein 26.3 g, SaturatedFat 0.8 g, Sodium 749.6 mg, Sugar 13.3 g
COWBOY CHILI
Sweet and chunky describe this hearty chili that kids will love. For the adults, add a dash or two of hot sauce and warm up your winter, and your taste buds.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until pepper is crisp-tender.
Nutrition Facts : Calories 217 calories, Fat 2g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 1005mg sodium, Carbohydrate 32g carbohydrate (18g sugars, Fiber 5g fiber), Protein 15g protein.
COWBOY CAVIAR QUESADILLAS
Cowboy caviar is a wonderful appetizer on its own, which I often serve with tortilla chips in place of salsa. But when combined in a cheesy quesadilla ... it's next level!
Provided by Jaymee Sire
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the cowboy caviar: Preheat a grill pan over high heat or prepare a grill for high heat and oil the grill grates. Place the corn on the grill pan or grill and cook, turning, until charred in spots, about 8 minutes. Transfer to a cutting board.
- When the corn is cool enough to handle, cut off the kernels and put in a medium bowl. Add the black beans, avocado, cilantro, tomatoes and scallions.
- Put the lime juice, olive oil, garlic and cumin in a small bowl. Season with salt and whisk together. Pour the dressing over the vegetable mixture and gently toss until coated. Allow to sit for 30 minutes.
- For quesadillas: Lay the tortillas on a work surface. Brush one side of each tortilla with oil. Flip and top one side of each tortilla in this order: 1/4 cup cheese, a healthy helping of cowboy caviar and 1/4 cup cheese. Fold the tortillas over the filling and gently press.
- Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Working in two batches, cook the quesadillas until the cheese melts and the tortilla is lightly browned, about 2 minutes per side.
- Cut into wedges and serve with more cowboy caviar. Enjoy!
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