Open Faced Enchilada Veggie Quesadillas Food

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EASY OPEN-FACED ENCHILADA QUESADILLA RECIPE



Easy Open-Faced Enchilada Quesadilla Recipe image

In honor of Cinco De Mayo (May 5), give these open-faced Enchilada Quesadillas a try!

Provided by Sarah Remmer, RD

Categories     Dinner

Time 35m

Number Of Ingredients 9

6 regular sized whole grain soft tortillas
2 tbsp (30 ml) butter, melted
1/2 cup (125 ml) Enchilada sauce
1/2 cup (125 ml) cooked chicken, diced
1/2 cup (125 ml) red onion, thinly sliced
1 cup (250 ml) diced bell pepper
1/2 cup (125 ml) baby tomatoes, quartered
1 cup (250 ml) shredded Monterey Jack or Cheddar cheese
Garnishes: chopped cilantro, sour cream, salsa

Steps:

  • Preheat oven to 375°F (190°C). Place tortillas on an ungreased baking sheet, and prick all over with a fork. Brush melted butter on top of each tortilla (leave some for sauteing veggies).
  • Bake for about 5-7 minutes, until puffed and just golden brown. Remove from oven and let cool.
  • In a large skillet, heat the remaining butter over medium heat. Add the sliced onions and pepper and cook over medium-low heat, stirring occasionally, until translucent and caramelized (about 7-8 minutes). Remove skillet from heat.
  • While onions and peppers are cooking, brush enchilada sauce over each of the baked tortillas. Top with sauteed onions and peppers,chicken, tomatoes, and sprinkle with cheese.
  • Place is back in the oven and cook for 4-5 more minutes, until the cheese has melted. Remove from oven and garnish with fresh cilantro, sour cream, and/or salsa. Enjoy!

OPEN-FACED ENCHILADAS



Open-faced Enchiladas image

Friends made these when we visited the Army base at Garmisch, Germany back in 1976. The enchiladas are fun to make because everyone gathers around and adds their own toppings.

Provided by OahuPat Abrams

Categories     Meat

Time 10m

Yield 1 serving(s)

Number Of Ingredients 8

flour tortilla, taco size
1 tablespoon vegetable oil
1 can enchilada sauce, warmed in small skillet
1 lb ground beef, browned
grated cheddar cheese
chopped onion
chopped tomato
sour cream

Steps:

  • Fry each tortilla in hot oil for one minute on each side.
  • In separate small skillet, dip fried tortilla into warmed enchilada sauce.
  • Place on baking sheet sprayed with nonstick spray.
  • Layer hamburger, cheese and onions on tortilla.
  • Place in 350 oven long enough to warm and melt cheese.
  • Add sour cream and tomatoes at the table.

Nutrition Facts : Calories 1095.5, Fat 81.6, SaturatedFat 28.4, Cholesterol 308.4, Sodium 299.4, Protein 84.3

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  • Preheat the oven to 400°F. Place tortillas on an ungreased baking sheet, lightly spray with cooking spray and prick all over with a fork. This helps prevent big bubbles from forming. Bake for 5-6 minutes, until they are puffed and begin to turn golden. Remove from oven and allow to cool. Keep the oven on.
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