GRILLED CHEESE QUESADILLAS
Make and share this Grilled Cheese Quesadillas recipe from Food.com.
Provided by JackieOhNo
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Combine cheeses. Lightly butter sheet of aluminum foil 3-4 inches larger than tortillas. Place tortilla on middle of foil; sprinkle one-thired of the cheese over tortilla, then one-third of the scallions. Top with second tortilla and press lightly together. Fold foil loosely over edge of tortillas, leaving most of the top exposed. Repeat with remaining tortillas, cheese, and scallions.
- When grill is waqrming and before it is hot enough to grill meat, place 1 or 2 foil packages, foil side down, on grill. (They can also be grilled under the broiler. Broil, foil side down, 6 inches from heat until cheese melts, about 4 minutes.) Grill until cheese melts, about 4 minutes. dlip packages and grill until top is lightly toasted, 1-2 minutes.
- Immediately cut each quesadilla into 6 wedges and serve hot. Grill remaining quesadilas.
Nutrition Facts : Calories 261.9, Fat 15.8, SaturatedFat 9.1, Cholesterol 41.5, Sodium 439.5, Carbohydrate 16.6, Fiber 1.2, Sugar 1, Protein 13.1
GRILLED HAM & CHEESE QUESADILLAS
Make and share this Grilled Ham & Cheese Quesadillas recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Lay the tortilla on a work surface, spread it with the mustard. Lay the ham on top to cover the whole tortilla. On one side of the tortilla lay the peppers, sharp cheddar and sprinkle the chopped green onion and jalepeno over. Fold the tortilla in half. Have the grill very hot, lay the folded quesadilla on the grill and press it down. Grill for about 6 or 8 minutes until the cheese melts, then flip it and grill the other side. Use a panni press if available and no need to flip.
- Remove to plate and slice in half. Spread half the salsa on each tortilla half.
ROASTED POBLANO AND MUSHROOM GRILLED CHEESE
Roasted poblanos and melted cheese are the foundation of the chile relleno. This recipe combines elements of that classic dish with the ease of a grilled cheese sandwich.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Roast the poblano over an open flame or under the broiler until charred all over, turning as necessary, about 8 minutes. Place in a bowl and cover with plastic wrap to steam and loosen the skin, about 5 minutes. When cooled, peel off the blackened outer skin. Slice into thin strips, and then into 1-inch pieces.
- Cook the mushrooms in a medium skillet over medium-high heat with the olive oil. When almost softened, about 3 minutes, season with salt and pepper. Reserve.
- Lay out 4 slices of the bread on a work surface. Layer each with 1 slice of cheese, about 1 tablespoon of the chopped poblanos, 1 tablespoon of the mushrooms and another slice of cheese. Brush a thin layer of chipotle in adobo sauce on the underside of the remaining bread and close the sandwiches. 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 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 QUESADILLAS WITH POBLANOS & HAM
In less than 20 minutes, you could serve these grilled cheese quesadillas with sliced ham and thin roasted poblano chile strips. Quick. Easy. Delicious!
Provided by My Food and Family
Categories Recipes
Time 16m
Yield Makes 4 servings.
Number Of Ingredients 4
Steps:
- Top tortillas with remaining ingredients; fold in half.
- Cook in skillet sprayed with cooking spray on medium heat 3 min. on each side or until lightly browned on both sides.
- Cut into wedges.
Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 30 mg, Sodium 740 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 10 g
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
POBLANO AND CHEESE QUESADILLAS
Adapted from "Latin American Street Food: The Best Flavors of Markets, Beaches, and Roadside Stands from Mexico to Argentina" by Sandra A. Gutierrez.
Provided by gailanng
Categories Lunch/Snacks
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- To roast peppers: On a gas stove, place directly over the flame, rotating them until skins have blackened, about 6 minutes. Place in a bowl, cover with plastic wrap and let steam for 20 minutes. Use sharp knife to scrape off skins; remove seeds and veins. You can also roast peppers under a broiler or on a grill, turning until nicely charred.
- Place tortillas on work surface. Top bottom half of each with Muenster cheese, poblano strips, goat cheese and green onions. Fold tortillas in half to enclose filling.
- Heat oiled griddle or large nonstick pan over medium-high heat; brush top of quesadillas with oil and place on griddle, oiled side down.
- Cook until one side is golden and crispy, 1 to 2 minutes, rotating them as they cook to prevent burning before the cheese can melt. Brush tops with a bit more oil. Turn them over to cook other side until golden and crispy and cheese has melted, 1 to 2 minutes.
- Cut quesadillas in half; top with salsa and drizzle with crema, if using. Serve immediately.
Nutrition Facts : Calories 432.5, Fat 23.8, SaturatedFat 13.4, Cholesterol 54, Sodium 732.4, Carbohydrate 34.1, Fiber 3.6, Sugar 1.9, Protein 20.9
GRILLED QUESADILLAS
Here it is only January and I'm thinking of summer. This is a recipe that I think would be enjoyed by the vegetarian and non veg. Source: Canadian Living's Best Barbecue
Provided by Dreamer in Ontario
Categories Cheese
Time 23m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, mash beans along with 1/2 cup of the salsa with a potato masher.
- Spread mixture evenly over the 4 tortillas leaving a 1/2 inch border.
- In this order sprinkle mixture with onions, olives, coriander and, finally, cheese.
- Fold tortillas over and press to seal.
- Place on greased grill over medium-high heat and cook, turning halfway through, for 8 tp 10 minutes or until browned and crisped.
- Garnish with rest of salsa.
Nutrition Facts : Calories 439.5, Fat 10.7, SaturatedFat 3.5, Cholesterol 9.2, Sodium 1634.9, Carbohydrate 61.8, Fiber 9.7, Sugar 6.4, Protein 24.9
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