EASY OPEN-FACED ENCHILADA QUESADILLA RECIPE
In honor of Cinco De Mayo (May 5), give these open-faced Enchilada Quesadillas a try!
Provided by Sarah Remmer, RD
Categories Dinner
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F (190°C). Place tortillas on an ungreased baking sheet, and prick all over with a fork. Brush melted butter on top of each tortilla (leave some for sauteing veggies).
- Bake for about 5-7 minutes, until puffed and just golden brown. Remove from oven and let cool.
- In a large skillet, heat the remaining butter over medium heat. Add the sliced onions and pepper and cook over medium-low heat, stirring occasionally, until translucent and caramelized (about 7-8 minutes). Remove skillet from heat.
- While onions and peppers are cooking, brush enchilada sauce over each of the baked tortillas. Top with sauteed onions and peppers,chicken, tomatoes, and sprinkle with cheese.
- Place is back in the oven and cook for 4-5 more minutes, until the cheese has melted. Remove from oven and garnish with fresh cilantro, sour cream, and/or salsa. Enjoy!
CRISPY OPEN-FACED QUESADILLAS
A quick and yummy recipe straight from Melissa d'Arabian Show: Ten Dollar Dinners, Episode: Football Fiesta
Provided by Sharon123
Categories Lunch/Snacks
Time 20m
Yield 16 wedges
Number Of Ingredients 9
Steps:
- Preheat the broiler.
- Brush the tortillas on both sides with oil and lightly salt.
- Heat a large saute pan over medium heat and cook the tortillas, 1 at a time, until slightly golden on both sides.
- Meanwhile, in a small bowl, mix together the sour cream, lime zest and juice, cumin, and salt and pepper, to taste, until smooth. Pour into a plastic squeeze bottle or sturdy resealable plastic bag and cut small tip in corner.
- Arrange the browned tortillas on a baking sheet and sprinkle evenly with cheese. (You may need to do this in batches if both tortillas don't fit on 1 tray.).
- Broil until the cheese bubbles and begins to brown, about for 1 to 2 minutes, being careful not to burn.
- Slice each quesadilla into 8 wedges and drizzle sour cream decoratively over the top.
- Sprinkle with cilantro and serve.
EASY OVEN CRISPY QUESADILLAS
These "snack type" quesadillas can be assembled early in the day & baked later on. Great for snacking during the game - any game!! To do this, simply cover tightly with plastic wrap after step 2 & refrigerate for up to 6 hours.
Provided by CountryLady
Categories Lunch/Snacks
Time 20m
Yield 16-24 wedges
Number Of Ingredients 9
Steps:
- Stir salsa with parmesan& coriander.
- Place tortillas on a flat surface.
- Spread equal amounts of salsa mixture all over each tortilla, leaving about a 1/2 inch border around the edges.
- Scatter equal amounts of peppers, olives, onions& cheese on HALF of each tortilla.
- Fold in half.
- Lightly brush oil on the outside of each tortilla& place on a baking dish.
- Bake in a preheated 425F oven for 5 minutes per side or until golden brown.
- Slice each tortilla into 2 or 3 wedges& serve with sour cream, guacamole& additional salsa for dipping (optional).
OPEN-FACED SHRIMP QUESADILLAS
We like to call this recipe the grown-up version of an after-school snack. Pair it with our Ruby Red Tequila Cocktails for a complete happy-hour lineup.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Preheat oven to 475 degrees. Place tortillas on a rimmed baking sheet; sprinkle each with cheese. Bake until cheese is melted and tortilla edges are just beginning to crisp, about 3 minutes. Meanwhile, in a small bowl, combine shrimp, vegetable oil, and chili powder; season with salt and pepper. Divide shrimp mixture and scallions between tortillas. Bake until shrimp is opaque throughout, about 4 minutes. Sprinkle quesadillas with cilantro and cut each into 6 wedges; serve with lime wedges.
Nutrition Facts : Calories 138 g, Fat 7 g, Protein 10 g, SaturatedFat 3 g
CRISPY OPEN-FACED QUESADILLAS
Provided by Melissa d'Arabian : Food Network
Categories appetizer
Time 20m
Yield 16 wedges
Number Of Ingredients 8
Steps:
- 1 tablespoon chopped fresh cilantro or parsley leaves (or 1 teaspoon dried parsley)
- Preheat the broiler.
- Brush the tortillas on both sides with vegetable oil and lightly salt. Heat a large saute pan over medium heat and cook the tortillas, 1 at a time, until slightly golden on both sides. Meanwhile, in a small bowl, mix together the sour cream, lime zest and juice, cumin, and salt and pepper, to taste, until smooth. Pour into a plastic squeeze bottle or sturdy resealable plastic bag and cut small tip in corner.
- Arrange the browned tortillas on a baking sheet and sprinkle evenly with cheese. (You may need to do this in batches if both tortillas don't fit on 1 tray.) Broil until the cheese bubbles and begins to brown, about for 1 to 2 minutes, (be careful not to burn). Slice each quesadilla into 8 wedges and drizzle sour cream decoratively over the top. Sprinkle with cilantro and serve.
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