GRILLED FRESH FRUIT QUESADILLAS
This recipe is from Company's Coming Greatest Hits Mexican. It's a wonderful creamy dessert dish that is almost like a Danish pastry but much lower in calories.
Provided by Dreamer in Ontario
Categories Breakfast
Time 14m
Yield 8 wedges, 8 serving(s)
Number Of Ingredients 6
Steps:
- Lightly spray an electric grill with olive oil or a nonstick spray (i.e. Pam).
- Preheat grill to medium-low.
- Combine cream cheese, brown sugar and vanilla in small bowl and mix until smooth.
- Spread mixture on 2 tortillas.
- Divide apple or mashed banana between remaining 2 tortillas.
- Sprinkle with cinnamon.
- Cover with first 2 tortillas.
- Place, fruit side down, on grill.
- Cook for 1 1/2 to 2 minutes.
- Turn over carefully.
- Cook for another 1 1/2 to 2 minutes until crispy and browned.
- Let tortillas stand for a minute.
- Cut each tortilla into 4 wedges (you'll have 8 pieces).
- Enjoy.
Nutrition Facts : Calories 69.7, Fat 3.6, SaturatedFat 2.2, Cholesterol 10.8, Sodium 80.3, Carbohydrate 7.8, Fiber 0.5, Sugar 5, Protein 1.7
CITRUS PORK QUESADILLA
Provided by Food Network
Time 10h35m
Yield 12 servings
Number Of Ingredients 36
Steps:
- For the chipotle sauce: Boil the whole tomatoes and whole onion in a large pot covered with water for 5 minutes.
- Blend the chipotles in adobo and 1 ounce water in blender, then set aside.
- Peel tomato, then add to a food processor along with the onion, cloves and cilantro and blend until slightly chunky.
- Combine the salsa, chipotle and water, lime juice and salt in a mixing bowl, then fold together.
- For the citrus pork marinade: Blend the oil, garlic, oregano, thyme, lime juice, orange juice, vinegar, cumin, chiles and onion with a blender until smooth.
- For the citrus pork: Sprinkle pork with salt and pepper in a bowl or bag. Add 1 pint marinade (save remainder for another use) and stir together, then refrigerate overnight.
- Transfer to a 22-quart pressure cooker and cover with enough water that all the pork is covered. Massage the meat to allow water everywhere. Cook at high pressure for 20 minutes.
- Release the pressure and divide into 3 portions.
- For the crema: Whisk together the sour cream, half-and-half, lime juice, cumin and salt in a bowl until smooth.
- For the guajillo glaze: Remove stems of chiles, then put the chiles in a pot with the rice wine vinegar and bring to a boil on high heat. Cook for 5 minutes, then add brown sugar and cook until the sugar is dissolved. Turn off the heat and blend with an immersion blender, then again in a blender, until smooth. Strain through a chinois.
- For the pickled red onions: Slice onions 1/4-inch thick.
- Place red wine vinegar, salt and sugar in a saucepot and simmer until the salt and sugar are dissolved. Take off the heat, then add the red onions. Immediately add ice, then mix thoroughly and place in the fridge to cool down.
- For the citrus pork quesadilla: Put some cheese and 3 ounces citrus pork on a tortilla. Pan-fry in a greased skillet until cheese is melted, 3 minutes per side.
- Add 1 ounce chipotle sauce and 1 ounce pickled red onion. Drizzle 1 tablespoon guajillo glaze and 1 tablespoon crema over the top. Fold, cut in half, and ENJOY! Repeat with the remaining ingredients.
LOBSTER QUESADILLA WITH TROPICAL FRUIT SALSA
Steps:
- In a large skillet, heat the oil over medium-high heat. Add 1 1/2 cups red peppers, the green peppers, onion, cumin, and cayenne pepper. Cook until the vegetables are tender, but still firm, about 7 to 8 minutes. Remove from the heat and cool.
- In a medium bowl, mix the lobster meat, cheese, jalapenos, salt, and cooled pepper mixture. Divide the mixture into 6 portions. Sandwich each portion between 2 tortillas, spreading the lobster mixture evenly.
- Heat a grill or large skillet over medium heat and film the bottom with some of the butter. Place as many quesadillas as will fit without touching, and cook each side until the tortillas are golden brown and the cheese has melted, about 5 minutes. Repeat with remaining butter and quesadillas.
- Cut quesadillas into wedges. Place the quesadillas on plates and garnish with remaining red pepper, the green onion, sour cream, and a pineapple top. Serve immediately with Tropical Fruit Salsa.
- In a medium bowl, combine all ingredients and mix well. Refrigerate for 45 minutes to 1 hour before serving.
FRESH FRUIT QUESADILLAS
With grilled bananas wrapped in cinnamon-sugar dusted tortillas, these quesadillas are a sweet take on a savory favorite. Mmm!
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat grill to medium-high heat.
- Brush margarine onto both sides of tortillas; sprinkle evenly with combined sugar and cinnamon. Stack tortillas on microwaveable plate; cover with paper towel.
- Peel bananas; cut lengthwise in half. Grill 3 to 4 min. on each side or until warmed and slightly browned. Meanwhile, microwave tortillas on HIGH 30 to 40 sec. or just until warmed.
- Place bananas on tortillas; top with COOL WHIP. Fold in half.
Nutrition Facts : Calories 260, Fat 4.5 g, SaturatedFat 1.5 g, TransFat 0.5 g, Cholesterol 0 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 4 g
DESSERT QUESADILLA
Forget the cheese, these golden and sweet quesadillas are filled with a chocolate hazelnut and fruit surprise.
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Lay 1 tortilla half on a clean work surface with the rounded side closest to you. Brush the edges of the tortilla with egg. Place 1 tablespoon of chocolate hazelnut spread in the center of the tortilla and place a piece of fruit or marshmallow on top. Fold one side of the tortilla half way over the filling so that the corner is in the 6-o'clock position, press to seal. Fold the other side over the filling so that the two edges overlap slightly and the corner is also in the 6-o'clock position, press to seal. The quesadilla will look like a triangle-shaped hand pie. Repeat with the remaining tortilla halves and fillings.
- Melt half the butter in a large nonstick skillet over medium heat and cook half of the quesadillas until deep golden brown, about 2 minutes per side. Transfer to a paper towel-lined plate. Wipe the skillet clean and repeat with remaining butter and quesadillas. Dust with confectioners' sugar before serving.
FRESH FIG QUESADILLAS
Make and share this Fresh Fig Quesadillas recipe from Food.com.
Provided by ratherbeswimmin
Categories < 30 Mins
Time 26m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°; brush a large baking sheet with olive oil.
- Place the tortillas on the baking sheet.
- Spread ¼ cup of the cheese on the bottom half of each tortilla.
- Add a layer of figs (use about ¼ cup for each tortilla).
- Sprinkle each with about ½ tablespoons red onion and ½ tablespoon cilantro; then top with ¼ cup of the remaining cheese.
- Fold the tortilla over to make half-circles; press down lightly.
- Bake about 8 minutes or until the tortillas are golden brown on the bottom.
- Using a wide spatula, carefully turn the tortillas over; bake another 3 minutes or until the bottoms are golden.
- Remove the baking sheet from the oven and let cool slightly.
- Transfer the quesadillas to a cutting board; cut (using a knife or scissors) each one into 4 wedges.
- Serve immediately.
Nutrition Facts : Calories 430.5, Fat 23.8, SaturatedFat 10.6, Cholesterol 36.2, Sodium 947, Carbohydrate 37.6, Fiber 2, Sugar 1.4, Protein 16.4
GRILLED QUESADILLAS
This traditional Mexican dish is made lighter by grilling instead of frying. A quick and easy snack, you can also make this as an interactive appetizer for an outdoor party and cook to order from the grill.
Provided by Food Therapist
Categories Lunch/Snacks
Time 5m
Yield 4 quesadillas, 4 serving(s)
Number Of Ingredients 2
Steps:
- Preheat grill or grill pan to medium.
- Place half of the tortillas on the grill, and drop a quarter-cup of cheese in the center of each. Spread cheese as close to edges as possible.* Place a second tortilla on top of each.
- Grill until bottom tortilla is lightly browned and cheese begins to melt, about 1-2 minutes. Flip and continue cooking until browned on the other side.
- Cut into quarters and serve with salsa, sour cream, and guacamole.
- *Optional: Add grilled chicken or shrimp and/or sauteed onions and peppers at this step. Both will add flavor and texture, although the recipe is complete without them.
Nutrition Facts : Calories 367.4, Fat 15.1, SaturatedFat 7, Cholesterol 25.1, Sodium 685.7, Carbohydrate 43.3, Fiber 2.6, Sugar 1.8, Protein 13.9
FRESH & EASY QUESADILLAS
You can't go wrong with easy, cheesy quesadillas! These use a combination of pre-shredded cheese and frozen corn to make prepping them a breeze.
Provided by My Food and Family
Categories Meal Recipes
Time 18m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Top tortillas with remaining ingredients; fold in half.
- Cook, in batches, in nonstick skillet 2 min. on each side or until quesadillas are lightly browned on both sides and VELVEETA is melted.
Nutrition Facts : Calories 250, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 810 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g
GRILLED FRESH FRUIT QUESADILLAS
Almost like a Danish pastry, without all the calories! Creamy texture inside. Good with mashed banana instead of apple.
Provided by Olha7397
Categories Apple
Time 19m
Yield 8 pieces
Number Of Ingredients 6
Steps:
- Preheat lightly sprayed electric grill to medium low.
- Combine cream cheese, brown sugar and vanilla in small bowl until smooth. Divide and spread mixture over 2 tortillas. Sprinkle apple over remaining 2 tortillas. Sprinkle apple with cinnamon. Cover with first 2 tortillas. Slide, apple side down, onto grill. Cook for 1 1/2 to 2 minutes. Carefully turn over. Cook for 1 1/2 to 2 minutes until crispy and browed. Let stand for 1 minute. Cuts into 4 wedges each, for a total of 8.
- Company's Coming Grilling.
Nutrition Facts : Calories 167.1, Fat 6, SaturatedFat 2.5, Cholesterol 10.5, Sodium 271.2, Carbohydrate 24.1, Fiber 1.5, Sugar 6.1, Protein 4.2
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