QUICK CHICKEN QUESADILLAS
With a few simple shortcut ingredients, you can have warm and cheesy homemade quesadillas on the dinner table in less than half an hour. If you need to master the basic steps of how to make chicken quesadilla, this is the place to start.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Cut chicken into bite-size pieces. In small bowl, mix chicken and salsa.
- Spray 1 side of 1 tortilla with cooking spray; place sprayed side down on work surface. Layer with one-fourth of the chicken mixture and 1/2 cup of the cheese. Top with another tortilla; spray top of tortilla with cooking spray.
- Cook in 10-inch nonstick skillet over medium heat 4 to 6 minutes, carefully turning after 2 minutes, until golden brown. Repeat with remaining tortillas, chicken mixture and cheese. To serve, cut quesadillas into wedges. Serve with sour cream and, if desired, additional salsa.
Nutrition Facts : Calories 580, Carbohydrate 45 g, Cholesterol 85 mg, Fat 3, Fiber 0 g, Protein 29 g, SaturatedFat 16 g, ServingSize 1 Quesadilla, Sodium 1360 mg, Sugar 3 g, TransFat 2 1/2 g
ELITETWIG'S QUICK QUESADILLAS
Another quick and easy recipe, also can be adapted to be a meat feast or vege friendly. As long you have a frying pan big enough for the tortillas!
Provided by EliteTwig
Categories Lunch/Snacks
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle the cheese onto 4 tortillas, leaving a 2cm border, then scatter the spring onions, tomatoes, optional meat and sweetcorn.
- Put the remaining tortillas on top and press lightly together.
- Grease a non-stick frying pan with a little oil and place one quesadilla in the frying pan and cook for 2-3min over a medium heat-or if botom is golden brown.
- Carefully turn over and cook for a further 2 mins basically till cheese is melted.
- Repeast for the other quesadillas.
- Cut into quarters and serve with homemade sour cream and chive dip.
Nutrition Facts : Calories 762.1, Fat 33.8, SaturatedFat 16.3, Cholesterol 67, Sodium 1500.7, Carbohydrate 85.9, Fiber 6.3, Sugar 7, Protein 29.8
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.
YOUR BASIC QUESADILLA
This is one of the ways I make a simple quesadilla at home. Quesadillas made like this can be found at Mexican restaurants.
Provided by Chef Patience
Categories Lunch/Snacks
Time 10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- In a pan skillet large enough to hold one of the tortillas flat, melt ½ of the butter.
- Fry one side of one of the tortillas, then remove it from the pan.
- Put the rest of the butter in the pan, then put the unfried tortilla in to cook.
- Immediately sprinkle the cheese on top of the tortilla in the pan, then top with the previously fried tortilla, browned side up.
- Press them together with a spatula and fry the quesadilla until the cheese is melted.
- Remove it from the pan and cut in wedges like a pizza.
- Top with sour cream and/or salsa.
- Enjoy!
Nutrition Facts : Calories 372.2, Fat 26.8, SaturatedFat 16.1, Cholesterol 74.6, Sodium 592.4, Carbohydrate 16.1, Fiber 0.9, Sugar 0.9, Protein 16.6
QUESADILLA
I often make this quesadilla just for myself. It's a snap to prepare.-Amber Waddell, Grand Rapids, Michigan
Provided by Taste of Home
Categories Appetizers Dinner
Time 10m
Yield 1 serving.
Number Of Ingredients 7
Steps:
- Heat oil in a nonstick skillet, add one tortilla. Layer with half the cheddar cheese, all of the chicken and mushrooms and half the Monterey Jack cheese. Top with the second tortilla. Cover and heat until cheese melts and bottom tortilla is crisp and golden brown., Turn over; sprinkle remaining cheese on top. Cook until bottom tortilla is crisp and golden brown and cheese is melted. Cut into wedges; serve with sour cream and salsa if desired.
Nutrition Facts : Calories 768 calories, Fat 49g fat (25g saturated fat), Cholesterol 173mg cholesterol, Sodium 1152mg sodium, Carbohydrate 29g carbohydrate (1g sugars, Fiber 0 fiber), Protein 53g protein.
QUICK QUESADILLAS
When my kids were younger, I was always trying to think of the world's easiest and quickest way to make their lunches. I don't think you can get much easier than this...and the kids loved them!
Provided by Lisa Sorrell
Categories Lunch/Snacks
Time 12m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Lay one tortilla on a cookie sheet.
- Spread cheese over the tortilla, being careful not to spill it out onto the cookie sheet.
- Cover with second tortilla.
- Bake at 350 degrees (F) for about 10 minutes, or until tortilla begins to turn golden brown.
- Cut with a pizza cutter into quarters (or eighths) and serve hot with salsa, sour cream or quacamole.
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- Heat a medium skillet over medium heat. Warm your tortilla for about 30 seconds, flipping halfway. Flip once more, then sprinkle one-half of the tortilla with about half of the cheese. Cover the cheese evenly with the remaining fillings: beans, bell pepper, onion and jalapeño (if using).
- Sprinkle the remaining cheese over the fillings, and fold over the empty side of the tortilla to enclose the fillings. Quickly brush the top of the quesadilla with a light coating of oil, then carefully flip it with a spatula.
- Let the quesadilla cook until golden and crispy on the bottom, about 1 to 2 minutes, reducing the heat if necessary to prevent burning the tortilla. Brush the top with a light coating of oil, then flip it and cook until the second side is golden and crispy.
- Immediately remove the skillet from the heat and transfer the quesadilla to a cutting board. Let it cool for a minute to give the cheese time to set, then use a chef’s knife to slice it into 3 pieces. Serve promptly, with any sauces or garnishes that you’d like.
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