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.
GRILLED TOMATO AND CHEESE
Butter does more for a grilled cheese than just browning the bread. Using cultured butter, one made with fermented cream, can add depth and a touch of sweet and tangy richness, thereby elevating the sandwich to new heights.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Thinly slice the tomatoes and lay them on a paper towel. Sprinkle with salt and let sit to release any water, about 15 minutes. Pat dry.
- Lay out 4 slices of the bread on a work surface. Layer each with 2 slices of cheese, making sure that they cover to the edges. Follow with 2 slices of tomato and then 1 more slice of cheese. Close the sandwiches with the remaining bread. Thinly and evenly spread the butter on both sides of the bread using about 1 1/2 tablespoons of the butter for each sandwich.
- Place 2 sandwiches into a nonstick medium skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip, cover again and cook until the bread is golden brown and the cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches.
GRILLED CHEESE & TOMATO SANDWICH
I started liking grilled cheese & tomato sandwiches years ago at a little restaurant near my office. I would go about three times a week to order a grilled provolone cheese & tomato sandwich. Today I wanted something different, something a little spicier, so I made up the following recipe. I thought it was delicious! Hope you try it and enjoy it!
Provided by Paulette
Categories Lunch/Snacks
Time 10m
Yield 1 sandwich
Number Of Ingredients 9
Steps:
- Spread both slices of bread with a light layer of mayo.
- Put slice of cheese on one piece of bread.
- Add tomato slices.
- Sprinkle with salt, pepper& Italian Seasoning.
- Cover tomato slices with other slice of cheese, then cover with other piece of bread.
- In the meantime, heat griddle or pan with butter and garlic power or minced garlic.
- Also spread butter on top of each side of bread.
- Grill until sandwich is brown on both sides and cheese is melted.
GRILLED CAPRESE QUESADILLAS
Here's a quick and easy summer lunch that makes great use of garden-grown tomatoes. Feel free to swap in mozzarella or feta for the goat cheese, or make your quesadillas heartier by adding grilled chicken. -Amy Mongiovi, Lititz, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Layer half of each tortilla with cheese and tomatoes; sprinkle with basil, olives and pepper to taste. Fold tortillas to close. , Grill, covered, over medium-high heat until lightly browned and cheese is melted, 2-3 minutes per side.
Nutrition Facts : Calories 535 calories, Fat 25g fat (13g saturated fat), Cholesterol 67mg cholesterol, Sodium 665mg sodium, Carbohydrate 52g carbohydrate (5g sugars, Fiber 8g fiber), Protein 25g protein.
GRILLED CHEESE AND TOMATO SANDWICHES
Grilled Cheese and Tomato Sandwiches are so easy and delicious, perfect for that lunchtime fix. Perfectly melted cheese surrounding a juicy tomato inside with toasted whole grain bread outside, make this sandwich the ultimate comfort food.
Provided by Country Crock®
Categories Trusted Brands: Recipes and Tips Country Crock®
Time 10m
Yield 2
Number Of Ingredients 4
Steps:
- Heat 12-inch nonstick skillet over medium heat. Spread Country Crock® Spread on one side of each bread slice.
- Place 2 slices, Spread side down, in skillet. Top each with tomato, then cheese, then remaining bread slice, Spread side up.
- Cook until lightly browned on one side. Flip over and cook until cheese is melted.
Nutrition Facts : Calories 377.4 calories, Carbohydrate 25.7 g, Cholesterol 59.5 mg, Fat 21.1 g, Fiber 4.6 g, Protein 21.6 g, SaturatedFat 12.4 g, Sodium 573.6 mg, Sugar 5.2 g
BACON AND TOMATO QUESADILLAS
It's like a Mexican version of a BLT! You choose whether you want it smoky or zesty by the flavor of petite diced tomatoes you use. Crispy bacon and fresh basil add a new variation to the classic quesadilla. A perfect party finger food or quick snack.
Provided by Red Gold
Categories Trusted Brands: Recipes and Tips RED GOLD®, Inc.
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- Layer on half of each tortilla: 1/4 cup cheese, 2 tablespoons diced tomatoes. 1 tablespoon bacon and 1 tablespoon basil. Fold each tortilla in half to form a half circle.
- Lightly coat a large nonstick skillet or griddle with oil. Cook each quesadilla, over medium-high heat for 1 1/2 minutes on each side until cheese is melted and tortilla is lightly browned.
- Cut the quesadilla into 4 wedges and serve with sour cream.
Nutrition Facts : Calories 366.4 calories, Carbohydrate 31.1 g, Cholesterol 38.2 mg, Fat 20.2 g, Fiber 2 g, Protein 14.2 g, SaturatedFat 9.6 g, Sodium 733.1 mg
TOMATO AND CHEESE QUESADILLA
A very easy to make lunch. If following a gluten free diet ensure gluten-free corn tortillas are used. You can make these in your frypan or flat sandwich toaster (the type that does not cut your bread). You can also add cooked shredded chicken, ham, avocado,onion, capsicums/peppers, herbs, salsa, chilli sauce-basically any ingredients that you would like in a toasted sandwich.
Provided by Jubes
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Place one tortilla on a plate.
- Spread the sliced tomato over the tortilla and then the shredded cheese. I usually leave 1 inch around the edges of the tortilla free as it tends to spread when being cooked and cut.
- Top with the remaining tortilla.
- Place onto a lightly cooking oil sprayed frypan or sandwich toaster. If using the frypan you will need to flip over the quesadilla after a couple of minutes.
- Once the filling has warmed and the tortillas lightly toasted-it's done.
- Wait a minute and then carefully slice through and enjoy.
GRILLED SQUASH QUESADILLAS WITH A CHARRED TOMATO SALSA
Provided by Cooking Channel
Time 2h
Yield 8 quesadillas
Number Of Ingredients 18
Steps:
- 1. Heat a grill or grill pan over medium-high heat. Brush the zucchini with the oil or butter and season with salt and pepper. Grill, turning once until just soft, 3 to 4 minutes per side. Halve the grilled zucchini so they will fit into the tortillas.
- 2. Heat a skillet over medium heat and add about 1 tablespoon of the oil or butter. Lay a tortilla in the skillet and paint a light covering (more or less depending on your taste) of the Ancho Chile Paste over the tortilla. Scatter or lay a slice of cheese just big enough to cover half the tortilla (about 1/2 ounce). Then add a strip or 2 of zucchini and some scallion slices and cover with another layer of cheese. Cook until the tortilla softens, about 1 minute. Fold the tortilla over into a half moon. Flip and cook on each side until golden brown and crisp and the cheese melts, adding more oil or butter if the pan gets dry, 2 to 3 minutes per side. Repeat with the remaining ingredients.
- 3.Cut the quesadillas into wedges and serve with the Charred Tomato Salsa.
- 1. Stem, seed and pull the chiles in half. Toast the pieces in a dry skillet over medium heat, turning until fragrant and blistered but not charred, about 1 minute. Transfer to a bowl of boiling water and set aside to soften, 30 to 40 minutes.
- 2. Put the chiles in a blender with the salt (not a food processor, it won't be fine enough) and puree until very smooth. Add some of the soaking water, about 1/2 cup, if needed to engage the blender. Strain if desired.
- 3. Heat the olive oil in a medium skillet over medium heat. Add the paste and fry, stirring with a wooden spoon, until the mixture is thick, 3 to 5 minutes. Cool and store in the refrigerator for up to 1 month.
- 1. Position rack in the upper part of the oven and preheat the broiler. Line a small broiler pan with foil.
- 2. Place the tomatoes and jalapeno in the pan and broil, turning them as needed, until the skins blacken and split, 15 to 20 minutes. Wrap completely in aluminum foil and cool.3. Core the tomatoes and stem the jalapeno (remove the seeds if you want to temper the heat). Puree the tomatoes, skins and all, with the jalapeno, oil, garlic and scallions and in a blender to make a smooth sauce. Pulse in the cilantro. Transfer the sauce to a bowl and stir in 1/2 teaspoon salt. (The salsa thickens a bit if prepared ahead and chilled; stir to loosen it up before serving.)
GRILLED CHEESE AND TOMATO QUESADILLAS
Easy-to-make quesadillas are perfect summertime party food. They're even better when served with Homemade Guacamole.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 4
Number Of Ingredients 4
Steps:
- Preheat grill or skillet to high heat. Sprinkle each of 4 tortillas with 1/4 cup cheese. Cover with tomatoes; sprinkle with 1/4 cup cheese; top with 4 remaining tortillas. Grill until bottom tortilla is brown and cheese is melted. Flip; cook until brown, cheese is melted, and tomato is hot. Transfer to a cutting surface; cut into wedges.
GOAT CHEESE QUESADILLAS WITH TOMATO AND CORN SALSA
Provided by Robin Donovan
Categories Tomato Vegetarian Quick & Easy Father's Day Goat Cheese Summer Tortillas
Yield Serves 8 to 10 as an appetizer, 4 to 6 as an entrée
Number Of Ingredients 4
Steps:
- Grill Method:
- Spray one side of a tortilla with oil and place it, oiled side down, on the grill over medium-high heat. Top with one-quarter (about 3 ounces) of the cheese and one-quarter of the salsa. Spray one side of a second tortilla with oil, and place it on top of the first, oiled side up. Cook, about 3 minutes, until the bottom tortilla is golden brown. Turn the quesadilla over and continue cooking, about 3 minutes more, until the bottom is golden brown and the cheese is melted. Remove from the grill and cut into wedges. Repeat with the remaining tortillas, cheese, and salsa. Serve immediately.
- Camp Stove Method:
- Spray a large skillet with oil and warm over medium-high heat on the stove. Place 1 tortilla in the hot skillet, and top with one-quarter (about 3 ounces) of the cheese and one-quarter of the salsa. Top with a second tortilla. Cook, about 3 minutes, until the bottom tortilla is golden brown. Turn the quesadilla over and continue cooking, about 3 minutes more, until the bottom is golden brown and the cheese is melted. Remove from the skillet and cut into wedges. Repeat with the remaining tortillas, cheese, and salsa. Serve immediately.
- Make It at Home:
- Make it a meal by adding broiled shrimp. Preheat the broiler. Spread 1 pound of peeled shrimp in a single layer on a baking sheet, spray with olive oil, and season with salt and pepper. Broil, about 2 minutes, until the shrimp is cooked through. Split each shrimp in half lengthwise. Continue with preparation per the camp-stove method. Add 1/4 cup of the shrimp to each quesadilla along with the cheese and salsa.
GRILLED CHEESEBURGER QUESADILLA
Give an American classic a Mexican feel with the Grilled Cheeseburger Quesadilla. Topped with American cheese, classic ketchup, mustard and tomato, these Grilled Cheeseburger Quesadilla provide you with classic burger taste on a grilled flour tortilla.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat grill to medium heat.
- Mix meat and Worcestershire sauce just until blended; shape into 4 half moon-shaped 4-inch patties. Grill 5 to 6 min. on each side or until done (160ºF). Remove from grill.
- Place 2 cheese pieces on half of each tortilla; top with burger. Fold tortillas in half; grill 2 min. on each side or until cheese is melted.
- Fill quesadillas with remaining ingredients before serving.
Nutrition Facts : Calories 370, Fat 18 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 90 mg, Sodium 830 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 28 g
GRILLED CHEESE WITH TOMATO
Tricia Curley puts a tasty Italian twist on a lunchtime tradition. The Joliet, Illinois cook's speedy skillet sandwich features mozzarella, tomato slices, oregano and basil.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 1 serving.
Number Of Ingredients 6
Steps:
- Spread butter on one side of each slice of bread. Place one slice, butter side down, in a skillet; top with half of the cheese. Layer with tomato and remaining cheese; sprinkle with oregano and basil. Top with remaining bread, butter side up. Cook over medium heat until golden brown on both sides.
Nutrition Facts :
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