GRILLED CHICKEN QUESADILLAS
This delicious recipe is prepared by using adobo seasoned grilled boneless chicken thighs, layering tortillas with a combination of the chicken, cheese, and onion, and heating directly on the grill. Serve with salsa and sour cream.
Provided by Thuy Ortiz
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 6
Number Of Ingredients 7
Steps:
- Place the chicken on a plate, and sprinkle with adobo seasoning on both sides. Let it marinate for 15 minutes.
- Heat grill for medium-high heat.
- Lightly oil the grill grate. Place chicken on grill, and cook for 10 minutes per side, or until juices run clear. Remove chicken from grill, and cut into bite-size pieces.
- Place one or two tortillas on the grill, and sprinkle with a thin layer of cheese, chicken, onion, olives, and chiles. Top with another tortilla, and grill until brown and crispy on both sides, about 3 minutes per side. Repeat with remaining ingredients. Cut into wedges to serve.
Nutrition Facts : Calories 850.7 calories, Carbohydrate 86.5 g, Cholesterol 125.7 mg, Fat 24.6 g, Fiber 6.5 g, Protein 46.4 g, SaturatedFat 10.9 g, Sodium 1665.2 mg, Sugar 1.8 g
GRILLED BREAKFAST QUESADILLA
I love to cook outside, this is a good breakfast to do on the grill.
Provided by Lynn Socko
Categories Other Breakfast
Time 35m
Number Of Ingredients 8
Steps:
- 1. Whisk eggs & milk together vigorously, the milk makes the eggs fluffier. First cook chopped veggies till tender, add eggs, stir continuously so eggs don't burn.
- 2. Heat ham. Slightly warm tortillas. Assemble quesadilla's by placing a layer of cheese, then ham, then cheese, then egg, and cheese again on HALF of the tortilla. Fold over. Brown quesadilla's on each side on med-low heat with lid down, flipping once to brown each side & melt cheese.
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
BREAKFAST QUESADILLAS
Steps:
- Note: This recipe makes 3 quesadillas, which should serve 6 people. Fry the bacon, then remove it to a paper towel-lined plate. Pour off the excess grease.Return the skillet to the stove over high heat. Add a couple of tablespoons of butter. When it's melted and the skillet is hot, add the onions, bell pepper, and jalapeno. Stir it around and cook until the veggies are starting to soften and turning golden brown. Remove to a plate and set aside. Set the skillet back on the stove over medium-low heat. Mix together the eggs, half-and-half, and salt and pepper in a bowl. Add 1 tablespoon of butter to the skillet, then pour in the eggs. Scoot the eggs around the skillet with a spatula, cooking slowly, until the eggs are done. Turn off the heat and set aside. To assemble the quesadillas, place a tortilla on a buttered griddle or skillet over medium-low heat. Add a layer of cheese, a layer of cooked veggies, a layer of bacon slices, a layer of eggs, a layer of avocado, and another layer of cheese. Top with a second tortilla. Cook on both sides, flipping carefully, until the cheeses are totally melted and filling is hot. Repeat with the other tortillas and ingredients. Slice the 3 quesadillas into four wedges each. Serve on a plate with sour cream and pico de gallo or salsa (or grab them and head out the door!)
MAKE-AHEAD BREAKFAST QUESADILLA RECIPE BY TASTY
Here's what you need: sausage links, eggs, flour tortilla, shredded cheddar cheese
Provided by Hannah Williams
Categories Breakfast
Time 30m
Yield 12 servings
Number Of Ingredients 4
Steps:
- In a skillet thoroughly cook the sausage and eggs.
- Place mixture in the center of a flour tortilla. Top with cheese, and fold the edges inward to form a sealed pocket.
- Heat on a skillet, seam-side down. Flip and cook until golden brown.
- You can freeze up to a month.
- Enjoy!
Nutrition Facts : Calories 48 calories, Carbohydrate 2 grams, Fat 3 grams, Fiber 0 grams, Protein 2 grams, Sugar 0 grams
GRILLED PEANUT BUTTER AND BANANA QUESADILLA
I saw a picture of this and it looked good. So I tested it and it is lovely. Cooked like a grilled cheese, made on a tortilla and variations can be made to taste.
Provided by Ambervim
Categories Breakfast
Time 7m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Start heating your skillet.
- Lay your tortilla out and spread peanut butter on half of it.
- Cover the peanut butter with sliced bananas.
- If you want a variation, add it here.
- Fold the tortilla in half and butter each side, just like a grilled cheese.
- Grill each side until golden brown in your skillet.
- Cut and enjoy.
Nutrition Facts : Calories 270.9, Fat 5.6, SaturatedFat 1.4, Sodium 445.8, Carbohydrate 49.4, Fiber 3.7, Sugar 8.6, Protein 6.5
GRILLED QUESADILLAS
Searching for more reasons to use your grill? This grilled cheese quesadilla is the perfect combo of comfort food, Tex-Mex flavor and an easy grill recipe. If you're tired of burgers and hot dogs, then layer cheese and tasty fillings like bell pepper, tomatoes, Old El Paso™ Fat-Free Refried Beans and Old El Paso™ Chopped Green Chiles between flour tortillas. Ready in just 30 minutes, Grilled Quesadillas are great for lunch or dinner. Cut it into quarters for an easy shareable snack. Quesadilla recipes on the grill may become a summer favorite. Mix it up by adding different fillings for a versatile meal perfect for the grill.
Provided by Old El Paso
Categories Quesadillas Entrees
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Heat gas or charcoal grill. Lightly spray one side of each tortilla with cooking spray. On unsprayed side of each of 4 tortillas, spread 1/4 cup beans. Sprinkle each evenly with 1/4 of the bell pepper, tomato, green chiles and cheese. Top each with remaining tortilla, sprayed side up; press down firmly.
- Place quesadillas on grill. Cover grill; cook over medium heat 6 to 8 minutes, turning once, until cheese is melted.
- To serve, cut each quesadilla into quarters. Serve with sour cream.
More about "grilled breakfast quesadilla food"
GRILLED BREAKFAST QUESADILLAS - LOVE IN MY OVEN
From loveinmyoven.com
Reviews 7Category LunchCuisine MexicanEstimated Reading Time 10 mins
- Preheat the grill to medium-high and cook the cheddar smokies until slightly crispy and just beginning to burst open. Remove from heat and allow them to cool for a few minutes before slicing them in half lengthwise. Set aside but keep the grill hot.
- While the smokies are grilling, add 1 tablespoon of butter to a frying pan and allow it to melt. Add the onion and bell pepper and sauté for a 5 minutes, or until softened. Remove the softened vegetables to a plate and add the second tablespoon to the pan, placing it back over the heat. In a small bowl, whisk together the eggs and milk with a fork. Empty the eggs into the pan and stir from time to time with a spatula, until the eggs are cooked and fluffy. Stir in the diced green onion to the eggs.
- On one half of a tortilla, sprinkle a handful of cheddar and mozzarella cheese. Add a quarter of the onions and peppers, a quarter of the scrambled eggs, and top with 2 smokie halves. Add another handful of cheese, scattering it around. Fold the bare half of the tortilla gently over the loaded up half and carefully place the quesadilla back on the grill, flipping it over after a few minutes and cooking for another few minutes, until the cheese if melty. Cut in half and serve immediately, with sour cream and salsa.
BREAKFAST QUESADILLAS RECIPE - PILLSBURY.COM
From pillsbury.com
4.5/5 (7)Category BreakfastServings 4Total Time 35 mins
- In 12-inch nonstick skillet, cook sausage over medium heat, stirring frequently, until browned and no longer pink. Remove sausage from skillet; drain on paper towels. Wipe skillet clean with paper towels; set aside. Meanwhile, in medium bowl, lightly beat eggs, 2 tablespoons sour cream, the half-and-half and taco seasoning mix with wire whisk until well blended.
- In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook 2 to 4 minutes, stirring frequently, until mixture is very moist. Stir in cooked sausage, 2 tablespoons chives, 2 tablespoons cilantro, the tomato and chiles. Cook 1 to 2 minutes longer or until egg mixture is set but still moist. Remove from heat.
- Place tortillas on work surface. Top half of each tortilla with 2 to 3 tablespoons egg mixture; sprinkle each with 1 tablespoon of each of the cheeses. Fold untopped half of tortillas over egg mixture.
- Heat same 12-inch skillet over medium heat. Place 2 quesadillas in skillet; cook 30 to 45 seconds on each side or until crisp and lightly browned. Remove from skillet; place on serving plate. Repeat with remaining quesadillas. With pizza cutter or sharp knife, cut each quesadilla into wedges. Top each serving (2 quesadillas) with about 1/2 tablespoon each of chives, taco sauce and sour cream.
BREAKFAST QUESADILLAS RECIPE - LAND O'LAKES
From landolakes.com
5/5 (1)Calories 360 per servingServings 6
- Spread 1 side of each tortilla with about 2 teaspoons Butter with Canola Oil. Place tortillas onto cutting board, buttered-side down.
- Melt remaining Butter with Canola Oil in 12-inch nonstick skillet over medium-high heat. Add onion and bell pepper; cook 2-3 minutes or until vegetables are crisply tender. Add beaten eggs; continue cooking, lifting gently and stirring slightly to allow uncooked portions to flow underneath, 2-3 minutes or until set. Remove from heat.
- Assemble quesadillas by placing 2 halves American over half of each tortilla. Layer with 1/3 eggs, 2 strips bacon and 2 halves American. Fold other half of tortilla over filling. Press down slightly.
BREAKFAST QUESADILLA RECIPE - THE BEACHBODY BLOG
From beachbodyondemand.com
3.8/5 (46)Total Time 30 minsCategory BreakfastCalories 301 per serving
- Add onion, bell pepper, and jalapeños (if desired); cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent. Reduce heat to medium-low.
- Add eggs and egg whites; cook, stirring frequently, for 4 to 5 minutes, or until eggs are set. Remove from heat.
GRILLED VEGGIE QUESADILLA RECIPE BY ARCHANA TODI - NDTV FOOD
From food.ndtv.com
4/5 (1)Category CuisineCuisine MexicanTotal Time 30 mins
GRILLED BREAKFAST QUESADILLAS - GRIMMS FINE FOODS
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GRILLED BBQ CHICKEN QUESADILLA - MY DOMINICAN KITCHEN
From mydominicankitchen.com
5/5 (1)Total Time 20 minsCategory LunchCalories 558 per serving
- Season chicken with salt, pepper and lemon juice. Cook on the grill for about 5 minutes on each side. Remove from the grill and let it rest 1-2 minutes. Slice chicken into strips 1/4 inch thick.
- Lay one slice Flatout bread on a chopping board. Spread barbecue sauce over bread. On one side, add chicken, onion, cilantro, scallion and cheese. Fold the other side over it.
- Please on the grill for about 2 minutes on each side or until the cheese has melted and the bread is slightly crispy.
BREAKFAST ON THE GRILL | GRILLED BREAKFAST RECIPES ...
From barbecuebible.com
Estimated Reading Time 3 mins
- Grilled grapefruit with hot honey. Slice two grapefruits in half through their equators and dip the cut sides in granulated sugar. Grill (cut sides down) over medium heat until the sugars begin to caramelize.
- Catalan Tomato Bread. I first ate this breakfast at a Spanish finca (farm) near the town of Mérida; called pa amb tomaquét, it’s one of Steven’s favorites, too.
- Breakfast Beer Can Burgers. This substantial sandwich will keep you fueled all day long. Kids love them, too.
- Real Deal Holyfield (Brisket Breakfast Taco) A plancha, griddle, or large cast-iron skillet will make the cook’s job easier. Featured on Season 2 of Steven’s show, Project Fire, on American Public Television, this hearty taco was a huge hit with the crew.
- Avocado Chile Tartines. Make these open-faced sandwiches when you have a perfectly ripe avocado on hand.
- Bacon, Bean, and Egg Quesadilla. Not just for breakfast, this satisfying quesadilla is wonderful with a dollop of fresh pico de gallo.
- Grilled Glazed Donuts. Halve glazed donuts and lightly toast on the grill grate until warmed through. Spread with Nutella or top with a grilled sausage patty.
- Grilled Eggs with Prosciutto and Parmesan. Crispy, salty prosciutto tops these eggs, which are served with grilled toast. What a great start to the day!
- Mile-High Pancake. You likely have everything you need for this dramatic pancake in your pantry. We like to serve it with pure maple syrup.
- 18th and Vine Rib Hash. In the unlikely event that you have a few pork or beef ribs left over from a previous smoking session, use them to make a batch of grilled hash topped with an egg.
GRILLED CHICKEN QUESADILLA - MIDWEXICAN
From midwexican.com
5/5 (2)Category Main Course, Side DishServings 2Total Time 16 mins
- Pre-heat your grill to medium-low heat. When warmed up, spritz the grill grates generously with cooking spray.
- If using pickled jalapenos, remove 18-20 slices from the jar and arrange in a single layer on paper towels to remove excess moisture. This will prevent the quesadilla from getting soggy as it cooks.
- Lay a tortilla on a flat surface and sprinkle half with 1/2 cup shredded smoked gouda. Top with one sliced boneless skinless chicken thigh. Add 9-10 sliced pickled jalapenos. Finish by sprinkling with another 1/2 cup shredded cheese.
- Fold the naked half of the tortilla over the top of the side with fillings. Repeat the step above with the second quesadilla.Add quesadillas to the grill and cook for 3-4 minutes with the lid closed.
GRILLED CHEESE QUESADILLAS & SIMPLE RECIPE - OLD EL PASO
From oldelpaso.ca
Servings 32Total Time 30 minsCategory Quesadillas
- For each quesadilla, spread tortilla with 3 tablespoons bean dip. Top with 1/2 cup cheese, 1 tablespoon cilantro and another tortilla.
- Heat large skillet over medium-high heat until hot. Place 1 quesadilla in skillet; cook 2 to 4 minutes or until bottom of tortilla is golden brown. Turn quesadilla; cook 1 to 2 minutes or until thoroughly heated and cheese is melted. Remove from skillet; place on cutting board.
- Repeat with remaining quesadillas. Cut each into 8 wedges. Garnish each with 1 jalapeno chile slice. Serve with salsa and guacamole.
BREAKFAST QUESADILLAS - CARLSBAD CRAVINGS
From carlsbadcravings.com
Reviews 10Estimated Reading Time 7 minsCategory BreakfastTotal Time 32 mins
- Drizzle 1 teaspoon olive oil in a large non-stick skillet over medium heat. Add sausage and season with sausage seasonings. Cook, while crumbling, until cooked through. Season with salt and cayenne pepper to taste; transfer to a plate. Don’t wipe out skillet.
- Vigorously whisk the egg ingredients together in a medium bowl. Heat skillet over medium heat. Add eggs then reduce heat to medium-low. Let the eggs set slightly then use a rubber spatula to pull the eggs across the pan to form large curds. Continue to cook and scramble, but don’t stir constantly, just until eggs are softly set (they will continue to cook in the quesadilla). Immediately remove from the skillet.
- Lay tortillas out on a clean counter. Evenly top HALF of each tortilla with ingredients in this order: Monterrey Jack cheese, sausage, eggs, cilantro and cheddar cheese. Fold tortillas over to create half moons.
GRILLED VEGETABLE QUESADILLA RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Quesadilla RecipesCalories 277 per servingTotal Time 40 mins
- Lightly coat corn, pepper, squash, and onion with cooking spray. Grill corn and poblano pepper, covered, over medium heat 4 minutes. Add onion; grill, covered, 5 minutes. Add squash; grill, covered, 3 minutes more or until vegetables are tender and lightly charred, turning corn frequently and pepper, onion, and squash once.
- Cut corn kernels off cob. Coarsely chop poblano pepper, onion, and squash. Sprinkle vegetables with black pepper. Spoon vegetables onto tortillas just below centers; sprinkle with cheese. Fold tortillas in half over filling. Coat with cooking spray; press lightly.
- Grill quesadillas, covered, over medium heat 3 to 4 minutes or until golden and crisp, carefully turning once. Cut into quarters. Serve with cheese, pico de gallo, yogurt, and cilantro.
GRILLED QUESADILLAS - THIS IS HOW I COOK
From thisishowicook.com
Reviews 1Servings 1Cuisine Mexican/AmericanCategory Main Course/Appetizer
- Prepare your tortillas by placing a layer of salsa or pesto on the bottom of the tortilla and only on one side, unless you are doing the flipping version-in which case, cover the whole thing.
- Add your choice of toppings. about 2 – 4 T total, but this depends on the size of the tortilla being used! Just don’t use too much!
- Sprinkle on the crushed tortilla chips last, if you are using them. Now sprinkle the cheese on the other half of the tortilla.
GRILLED VEGETABLE QUESADILLAS - JO COOKS
From jocooks.com
4.6/5 (24)Total Time 50 minsCategory Lunch, Main CourseCalories 637 per serving
- Grill the vegetables, including the peppers on both sides until grill marks form. Remove from grill and set aside. Make sure you grill the peppers until they're charred.
- Let the peppers cool then careful remove the skin and seeds from the peppers then wash them out.
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