THE GREATEST QUESADILLA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 3 servings
Number Of Ingredients 10
Steps:
- Toss together the Cheddar, Monterey Jack and pepper jack in a bowl; set aside.
- Heat 2 tablespoons of the butter in large skillet over medium heat. Place a single tortilla in the skillet. Sprinkle a little less than a third of the cheese blend over the tortilla. Sprinkle with salt and pepper. Add about a third of the diced tomato and a third of the chiles. Sprinkle a touch more cheese over the whole thing and gently top and press with a second tortilla. Cook until golden on the bottom, about 3 minutes.
- Carefully flip the quesadilla to the other side. Continue cooking until the second side is golden, 3 to 4 minutes more. Repeat with the remaining ingredients. Slice each quesadilla into wedges and garnish with cilantro sprigs.
EL CHEAPO QUESADILLA
The DH and i love mexican food, but due to budget we don't get to go out to eat for it much so i've been trying to make my own versions at home. These turned out really good, we even eat then when money isn't tight now!! I got all the ingredients at aldi's which is why i call them el cheapo;) I make these in my grill pan but you can use a regular frying pan with good results, also switch up the meat and cheese for different flavors.. hope you like them.
Provided by onegoofydevil
Categories High In...
Time 15m
Yield 1 quesadilla, 1 serving(s)
Number Of Ingredients 5
Steps:
- Spray a grill pan with nonstick spray.
- Cube up the deli meat.
- Place tortilla into grill pan and sprinkle cheese over half the tortilla, then add cubed meat and the jalapeno's (if using).
- Fold tortilla in half to cover the cheese so you have a half moon.
- Grill on both sides till browned, crispy and heated thru.
- Serve with salsa.
Nutrition Facts : Calories 298.8, Fat 16.4, SaturatedFat 9, Cholesterol 61.8, Sodium 1226.2, Carbohydrate 21.8, Fiber 1.6, Sugar 4.8, Protein 16.3
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.
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