Harvest Quesadillas Food

HARVEST QUESADILLAS

Harvest Quesadillas image

These quesadillas represent the best of autumn: pumpkin and apple with brie.

Provided by Cooking Daddy

Categories Squash Recipes

Time 55m

Yield 8

Number Of Ingredients 10

Ingredients

1 (15 ounce) can pumpkin puree
2 teaspoons brown sugar
¾ teaspoon pumpkin pie spice
1 tablespoon butter
1 Granny Smith apple, thinly sliced
2 teaspoons white sugar
¼ teaspoon ground cinnamon
cooking spray
1 (8 ounce) round Brie cheese, thinly sliced
1 (10 ounce) package flour tortillas

Steps:

Mix pumpkin puree, brown sugar, and pumpkin pie spice together in a bowl.
Melt butter in a pan over medium heat. Ad apple slices, sprinkle white sugar and cinnamon on top, and cook until soft, 8 to 10 minutes. Remove from heat and set aside.
Place another skillet over medium heat and lightly grease with cooking spray. Place 1 tortilla in the skillet. Spread a generous amount of the pumpkin mixture over the tortilla. Place some brie on one side; cover brie with some cooked apples.
Fold tortilla in half when it turns golden brown, 2 to 3 minutes. Cook for 1 minute more, then remove from the skillet. Repeat with remaining tortillas and filling. Cool for 5 to 10 minutes before serving.

Nutrition Facts : Calories 248.9 calories, Carbohydrate 26 g, Cholesterol 32.2 mg, Fat 12.2 g, Fiber 3 g, Protein 9.5 g, SaturatedFat 6.6 g, Sodium 542.4 mg, Sugar 5.5 g

THE GREATEST QUESADILLA

The Greatest Quesadilla image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 30m

Yield 3 servings

Number Of Ingredients 10

Ingredients

1 cup grated white Cheddar cheese
1 cup grated Monterey Jack cheese
1 cup grated pepper jack cheese
6 tablespoons salted butter
Six 8-inch flour tortillas
Pinch of kosher salt
Pinch of freshly ground black pepper
2 Roma tomatoes, diced
One 4-ounce can diced green chiles, drained
9 fresh cilantro sprigs, for garnish

Steps:

Toss together the Cheddar, Monterey Jack and pepper jack in a bowl; set aside.
Heat 2 tablespoons of the butter in large skillet over medium heat. Place a single tortilla in the skillet. Sprinkle a little less than a third of the cheese blend over the tortilla. Sprinkle with salt and pepper. Add about a third of the diced tomato and a third of the chiles. Sprinkle a touch more cheese over the whole thing and gently top and press with a second tortilla. Cook until golden on the bottom, about 3 minutes.
Carefully flip the quesadilla to the other side. Continue cooking until the second side is golden, 3 to 4 minutes more. Repeat with the remaining ingredients. Slice each quesadilla into wedges and garnish with cilantro sprigs.

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