Full Meal Quesadilla Food

FULL MEAL QUESADILLA

Full Meal Quesadilla image

This can be made with any fully cooked chicken, I use Once A Week Chicken. I also use Amy's brand refried beans because they are lower in fat than brands made with lard. Fresh Mushrooms are best, canned ones are too wet. I usually make 3 of these when the kids and I have them for dinner

Provided by KookieMomster

Categories One Dish Meal

Time 10m

Yield 1-2 serving(s)

Number Of Ingredients 8

Ingredients

1 large flour tortilla
1 ounce chopped cooked chicken
1 ounce refried beans
1 ounce sliced onion
1 ounce sliced bell pepper
1 ounce sliced raw mushrooms
2 tablespoons butter
2 ounces shredded cheddar cheese

Steps:

Melt 1 tbsp butter in a 12 inch cast iron pan.
Saute onions, peppers, and mushrooms.
While these cook place tortilla on a plate, spread beans and chicken on one half and top with cheese.
When the veggie in the pan are browned and soft carefully pour them over the cheese.
Put the remaining butter in the pan (optional, this helps brown the tortilla).
Fold the tortilla in half and place in pan.
Heat for about 1 minute on each side.
Cut into 4 wedges and serve with salsa.

Nutrition Facts : Calories 886, Fat 53.1, SaturatedFat 29.4, Cholesterol 144.1, Sodium 1349.9, Carbohydrate 68.9, Fiber 6.2, Sugar 5, Protein 33.9

STREET-MARKET FRIED QUESADILLAS

Street-Market Fried Quesadillas image

A delightful combination of flavors like red pepper, corn, and chipotle mixed with roast beef hash make a perfect filling for these street-market style quesadillas, bringing our palates to the traditional food from the streets of Mexico. Crispy and delicious!

Provided by Jennifer Aleman

Categories World Cuisine Recipes Latin American Mexican

Time 30m

Yield 4

Number Of Ingredients 15

Ingredients

1 ½ teaspoons olive oil
¼ cup chopped onion
½ red bell pepper, finely chopped
¼ cup frozen corn kernels, thawed
1 serrano chile pepper, seeded and diced
1 clove garlic, minced
1 (15 ounce) can HORMEL® Mary Kitchen® Roast Beef Hash
1 canned chipotle chile in adobo sauce, minced, or more to taste
3 tablespoons vegetable oil for frying, or as needed
8 corn tortillas
1 cup shredded mozzarella cheese
¼ cup chopped onion
¼ cup chopped fresh cilantro
1 cup salsa
½ cup sour cream

Steps:

Heat a skillet over medium heat. Add olive oil. Cook and stir onions and red bell pepper until starting to soften, about 3 minutes. Add corn and serrano pepper; cook 2 to 3 minutes. Add garlic and cook 1 minute more.
Reduce heat to medium-low. Add HORMEL® MARY KITCHEN® Roast Beef Hash and chipotle pepper. Cook until the hash is heated and well mixed with the rest of the ingredients, about 2 or 3 minutes.
Heat tortillas in a skillet, turning once, until they are soft and can be folded without breaking.
Heat vegetable oil in a skillet over medium heat.
Spoon 2 tablespoons of the hash filling and 1 1/2 tablespoons of mozzarella cheese on each tortilla. Fold tortillas in half. Fry in vegetable oil until quesadillas are golden and crispy, about 3 minutes on each side. Transfer to a paper towel-lined plate.
Mix cilantro and onions together in a small bowl.
Serve the quesadillas with salsa, sour cream, onions, and cilantro. Enjoy!

Nutrition Facts : Calories 471.5 calories, Carbohydrate 45.6 g, Cholesterol 53.3 mg, Fat 24.6 g, Fiber 6.8 g, Protein 19.7 g, SaturatedFat 11.3 g, Sodium 1067 mg, Sugar 4.6 g

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