MONTEREY JACK, POBLANO AND MUSHROOM QUESADILLAS
Looking for an easy Mexican entrée? Check out these 30-minute quesadillas-they'd also be popular party fare.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- In 10-inch skillet, heat oil over medium heat. Cook chiles, onion and mushrooms in oil 10 minutes, stirring frequently, until tender.
- Divide vegetable mixture evenly onto 4 tortillas. Sprinkle each with 3 tablespoons cheese. Top with remaining tortillas.
- Wipe skillet clean with paper towels. Spray skillet with cooking spray; heat over medium heat. Place 1 quesadilla in skillet; cook 1 to 2 minutes or until golden brown on bottom. Turn; cook 1 to 2 minutes longer or until golden brown on bottom and cheese is melted. Remove from skillet to serving platter; cover to keep warm. Repeat with remaining quesadillas.
Nutrition Facts : Calories 370, Carbohydrate 34 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 2 g, Protein 15 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 4 g, TransFat 2 g
ROASTED POBLANO QUESADILLAS
This Roasted Poblano Quesadilla recipe is a great example of the rich, otherworldly flavor that Mexican cuisine can generate by using just a few simple ingredients. And it's served with Avocado Salsa Verde!
Provided by Patrick Calhoun | Mexican Please
Time 30m
Number Of Ingredients 15
Steps:
- Start by rinsing 2 poblano peppers. Roast the poblanos in the oven for 25-30 minutes at 400F.
- If you are building the Avocado Salsa Verde, you can also roast 4 tomatillos in the same pan as the poblanos. But remember that the tomatillos will need less time roasting. Take them out when they start to turn army green, approx 10-15 minutes.
- Add the roasted tomatillos to a blender along with 1/2 onion, 1 garlic clove, 10-12 sprigs cilantro, and 1/2 of a serrano pepper (or 1/2 of a jalapeno pepper). Pulse blend and taste for heat, adding the additional 1/2 of the serrano (or jalapeno) if you want more heat. Add the avocado to the blender and combine well. Salt to taste.
- Once the poblanos have roasted, let them cool and then pull off any loose bits of skin, but don't worry about getting rid of every last piece.
- De-stem and de-seed the poblanos, cutting them into thin, bite-sized strips.
- Saute 1/2 an onion in a dollop of oil over medium heat. When the onion is tender (4-6 minutes) add the poblano strips along with a generous pinch of salt and some freshly ground pepper. Let this mixture saute for a few minutes.
- Heat up a wide skillet over medium heat. Warm up the tortillas before building the quesadillas (I usually give them 30-60 seconds in the skillet right before building).
- Each quesadilla gets a layer of refried beans, cheese, poblano-onion mixture, cilantro, and cheese. Fill only half of the tortilla so you can fold it onto itself.
- Cook the quesadillas for 2-3 minutes per side or until the cheese is melted and they start to turn golden brown.
- Serve immediately.
Nutrition Facts : Calories 726 kcal, ServingSize 1 serving
SPINACH, MUSHROOM AND MONTEREY JACK CHEESE QUESADILLAS
Add a dash or two of hot sauce to this Monterey Jack quesadilla with spinach, shallot and mushroom.
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon of the butter in a 10-inch skillet over medium heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the mushrooms are dry, about 4 minutes. Transfer the mushrooms to a small bowl.
- To the same skillet, add the oil. Add the shallots and cook over medium heat until they brown and soften, about 3 minutes. Add the spinach with whatever water clings to the leaves and season with salt and pepper. Increase the heat to high and stir, incorporating any browned bits from the bottom of the pan; cover and cook until the spinach is wilted, about 1 minute.
- Lay a tortilla on a work surface and top evenly with 1/2 cup of the Monterey Jack. Add one-quarter of the mushrooms, one-quarter of the spinach mixture and a few dashes of hot sauce, depending on how spicy you like it. Fold the tortilla in half to enclose the fillings. Repeat with the remaining tortillas and ingredients.
- Melt 1/2 tablespoon of the remaining butter in a large nonstick or cast-iron skillet over medium heat. Cook a quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Transfer to a cutting board and repeat with the remaining butter and quesadillas.
- Cut into triangles and serve topped with sour cream, chopped scallions, guacamole and salsa.
CHEESE QUESADILLAS
Make and share this Cheese Quesadillas recipe from Food.com.
Provided by swirlycinnacakes
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 375°F.
- In a medium bowl, mix the cheeses, chili peppers, and scallions.
- Lightly oil a griddle and heat over medium heat. Add the tortillas, one at a time, and fry lightly until faintly colored on each side.
- Arrange 3 tortillas on a large baking sheet. Top each with one-third of the cheese mixture. Cover with the remaining tortillas and press together lightly.
- Bake for 10 minutes, or until the cheese begins to run. Cut into wedges and serve immediately.
Nutrition Facts : Calories 366.7, Fat 19.7, SaturatedFat 10.8, Cholesterol 46.6, Sodium 634.9, Carbohydrate 30.1, Fiber 1.9, Sugar 1.7, Protein 16.8
ROASTED POBLANO QUESADILLAS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat the broiler to high.
- Char the poblanos under the broiler to blacken their skins on all sides, 7 to 8 minutes. Place in a bowl, cover with plastic wrap, and let stand 10 minutes.
- Peel and seed the peppers, then slice. Heat a skillet over medium-high heat. Add a drizzle of extra-virgin olive oil and add a tortilla, cover the tortilla with 1/2 cup cheese and 1/4 of the peppers. Fold the tortilla in half and cook 2 minutes to crisp and char the tortilla evenly and melt cheese. Remove and cut into wedges; repeat.
GREEN CHILI AND MONTEREY JACK QUESADILLAS
We love quesadillas and this is a good recipe from Bon Appetit. If I don't have (or can find) poblano chilies, I have substituted a can of diced green chilies with good success.
Provided by lazyme
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- *Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.
- Heat 3 tablespoons oil in heavy large skillet over medium heat. Add chilies. Cover and cook until chilies are soft, adding water by tablespoonfuls if chilies become too dark, stirring occasionally, about 10 minutes. Uncover. Add garlic; sauté 1 minute. Transfer to medium bowl. Stir in cilantro. Season chili mixture to taste with salt and pepper.
- Heat 2 teaspoons oil in each of 2 heavy large skillets over medium-high heat. Add 1 tortilla to each skillet. Top each with 1/4 of cheese and 1/4 of chili mixture, then 2 tablespoons salsa. Top each with 1 tortilla. Cook until bottoms are golden brown, about 3 minutes. Turn quesadillas over. Cook until bottoms are golden brown and cheese melts, about 3 minutes. Transfer to cutting board. Cut each quesadilla into 6 wedges. Transfer to platter. Repeat with remaining oil, tortillas, cheese, chili mixture, and salsa. Serve hot.
Nutrition Facts : Calories 712.9, Fat 42.6, SaturatedFat 17.7, Cholesterol 67.5, Sodium 1212.8, Carbohydrate 56.5, Fiber 4.9, Sugar 8.5, Protein 28.4
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POBLANO CORN QUESADILLAS - WHAT'S GABY COOKING
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- Heat the oil in a large cast iron skillet over medium-high heat. Add the poblano and onion to the skillet and cook, stirring frequently, until soft and lightly browned, 3 to 5 minutes. Season with salt and pepper and add the corn. Stir to combine, remove from heat and squeeze half a lime over the mixture.
- Heat 1/2 teaspoon of the oil in the skillet over medium-high heat until hot. Add one tortilla and scatter over it a quarter of the cheese, and a quarter of the poblano mixture. When the tortilla turns just golden brown in spots, in 1 or 2 minutes, fold it in half, pressing it with a spatula to flatten it. Fold it in half again and then transfer to a baking sheet in the oven to keep warm. Repeat with the remaining ingredients to make three more quesadillas. Serve the folded quesadillas with salsa and guacamole and fresh cilantro
ROASTED POBLANO & MONTEREY JACK QUESADILLA | …
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Reviews 20Servings 2Cuisine MexicanCategory Dinner
- To roast the peppers using a gas flame: Turn a gas burner to high and char the poblanos directly over the flame, turning them with tongs as soon as each side becomes fully blackened, about 6 to 8 minutes per pepper. To roast the peppers in the oven: Preheat the oven to 400ºF. Halve and seed the peppers and place on a parchment-lined (for easy cleanup) baking sheet. Roast for about 30 to 35 minutes or until charred in some places. (Don’t let them get too black as I did here or you will have trouble peeling them.)
- Immediately after roasting, put the poblanos in a bowl, cover, and set aside to steam and loosen the skins. When they’re cool enough to handle, peel the charred skin off with your hands or a small paring knife. Pull out and discard the stems and seed clusters (if you haven’t already). Slice the peppers into ¼-inch-wide strips and put them in a small bowl.
- Meanwhile: heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onion and cook, stirring frequently, until soft and lightly browned, 3 to 5 minutes. Add the poblano strips, season with a generous pinch of salt and a few grinds of pepper, and cook, stirring occasionally, until the peppers are heated through, another 1 to 2 minutes. Transfer to a plate and wipe the skillet clean.
GREEN CHILI AND MONTEREY JACK QUESADILLAS RECIPE - BON APPETIT
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Servings 6
- Heat 3 tablespoons oil in heavy large skillet over medium heat. Add chilies. Cover and cook until chilies are soft, adding water by tablespoonfuls if chilies become too dark, stirring occasionally, about 10 minutes. Uncover. Add garlic; sauté 1 minute. Transfer to medium bowl. Stir in cilantro. Season chili mixture to taste with salt and pepper.
- Heat 2 teaspoons oil in each of 2 heavy large skillets over medium-high heat. Add 1 tortilla to each skillet. Top each with 1/4 of cheese and 1/4 of chili mixture, then 2 tablespoons salsa. Top each with 1 tortilla. Cook until bottoms are golden brown, about 3 minutes. Turn quesadillas over. Cook until bottoms are golden brown and cheese melts, about 3 minutes. Transfer to cutting board. Cut each quesadilla into 6 wedges. Transfer to platter. Repeat with remaining oil, tortillas, cheese, chili mixture, and salsa. Serve hot.
- * Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.
MUSHROOM, PEPPER & SALAMI QUESADILLAS - SOBEYS INC.
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- Heat oil in large skillet on high heat. Add mushrooms and pepper. Cook, stirring, 5 to 7 min. or until mushrooms are golden brown. Cool slightly.
- Sprinkle half the cheese on one-half of each tortilla. Top the cheese with the mushroom and pepper mixture and salami. Top with remaining cheese. Fold tortillas over to enclose the filling.
- Preheat panini press according to manufacturer’s directions and cook quesadillas 2 to 3 min. or until tortilla is golden brown and cheese melts. Or heat quesadillas in large non-stick skillet set over medium heat, 2 to 3 min. per side until cheese is melted. Serve with tomato salsa.
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- Heat 2 tablespoons of vegetable oil in a large, nonstick pan over medium-high heat. Add the chicken in a single layer and cook, turning several times, until lightly browned and no longer pink in the middle, 5 to 6 minutes. Transfer to a cutting board and let rest for 5 minutes, then cut the chicken into small pieces and set aside.
- Add another tablespoon of oil to the pan, then add the garlic and sauté until fragrant, 30 seconds. Add the poblano and jalapeño peppers and continue cooking until softened, 2 to 3 minutes. Add the corn, sauté 1 minute and season to taste with salt and pepper. Add the scallions and continue cooking for 1 to 2 minutes longer. Transfer to a bowl and add the chicken and cilantro.
- Wipe out the pan and brush lightly with a bit of the remaining oil. Add a tortilla and sprinkle with 1 ounce of the shredded cheese. Be sure to get some of the cheese near the edges of the tortilla as this helps to seal the quesadilla.
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