GRILLED STEAK, CHIPOTLE AND PEPPER JACK QUESADILLAS
If you're feeling bold, use both chopped chipotle chiles and their adobo sauce to make these pepper jack quesadillas extraspicy.
Provided by Food Network Kitchen
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill over medium.
- Whisk the garlic, cumin, lime and oranges juices and 1/2 teaspoon salt together in a medium bowl. Add the steak, coat well in the mixture and let marinade for 10 minutes.
- Lightly oil the grill grates. Grill the steak, flipping once, until medium rare, 2 to 6 minutes per side depending on the thickness. Remove to a cutting board and let rest 5 minutes. Slice the steak against the grain and reserve.
- Lay a tortilla on a work surface and top evenly with 1/2 cup pepper-jack cheese. Add 1/4 of the steak and some chopped chipotle in adobo and sauce. Fold the tortilla in half to enclose fillings. Repeat with remaining tortillas and ingredients.
- Melt 1/2 tablespoon butter in a large nonstick or cast-iron skillet over medium heat. Cook the quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Remove to a cutting board and repeat with the remaining quesadillas.
- Cut into triangles and serve with guacamole, salsa, scallions and sour cream.
CHEESE SPINACH QUESADILLAS
When I had this at our local Mexican restaraunt, I enjoyed it so much that I recreated it at home and I think this is a good likeness!This is pure comfort food to me! Feel free to experiment with this recipe! makes 2 for a main dish, 8 for appetizers
Provided by Sharon123
Categories Spinach
Time 17m
Yield 2-8 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in a skillet and place a tortilla on it.
- Add half of the cheese to the tortilla.
- On top of the cheese, add half of the green onion and spinach.
- Sprinkle with half the garlic salt and chili powder.
- Top with another tortilla, turn over and fry in skillet until the cheese melts.
- Slice into quarters (or 1/8's for appetizers) and serve hot.
- Repeat with next 2 tortillas.
- Good served with salsa and sour cream!
- This would be great served with guacamole on lettuce and refried beans or/and rice.
CHICKEN AND PEPPER JACK QUESADILLAS WITH CILANTRO SLAW
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Toss the coleslaw mix with 1/2 teaspoon salt in a large bowl and set aside. Whisk the lime juice, garlic, cilantro, vegetable oil, 1/4 teaspoon salt and a few grinds of pepper in a small bowl.
- Lay out the tortillas and sprinkle the cheese on half of each. Season the chicken with salt and pepper and layer on top of the cheese. Fold the tortillas in half. Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Add 2 quesadillas and cook, turning once, until browned and crisp and the cheese is melted, 5 to 7 minutes. Transfer to a cutting board and repeat with the remaining butter and quesadillas.
- Cut the quesadillas into wedges and divide among plates. Add the lettuce and lime dressing to the coleslaw mix, toss to combine and season with salt and pepper. Add to the plates and drizzle the quesadillas with the crema.
SPINACH-AND-MUSHROOM QUESADILLAS
Try these vegetarian quesadillas on your next meatless Monday. Serve them with your favorite salsa.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. In a 12-inch skillet over medium heat, warm 1 tablespoon oil. Cook the onions, stirring occasionally, until lightly golden, about 5 minutes. Add the mushrooms; cook, stirring occasionally, until they're tender, 6 to 8 minutes.
- Add spinach in two batches, letting the first batch wilt slightly before adding the next; cook until spinach is completely wilted and mixture is dry, 2 to 3 minutes total. Season with salt and pepper.
- Brush one side of tortillas with remaining tablespoon oil. Place 4 tortillas, oiled sides down, on two baking sheets. Layer each tortilla with cheese, spinach mixture, and more cheese, dividing evenly. Top with the remaining 4 tortillas, oiled sides up, and lightly press to seal.
- Bake until cheese has melted and tortillas are golden brown, turning them once, about 10 minutes. To serve, cut quesadillas into quarters.
Nutrition Facts : Calories 566 g, Fat 30 g, Fiber 5 g, Protein 24 g
SPINACH AND MUSHROOM QUESADILLAS
Flour tortillas filled with creamy Cheddar cheese, portabella mushrooms, and spinach. Cut in fours and serve with guacamole and sour cream. Enjoy!
Provided by MSREGALE23
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 16
Number Of Ingredients 7
Steps:
- Prepare spinach according to package directions. Drain and pat dry.
- Preheat oven to 350 degrees F (175 degrees C). Sprinkle 1/2 cup cheese on one side of each tortilla. Place tortillas cheese side up on baking sheets, and bake 5 minutes, or until cheese is melted.
- Melt the butter in a skillet over medium heat. Stir in garlic and mushrooms, and cook about 5 minutes. Mix in spinach, and continue cooking 5 minutes. Place an equal amount of the mixture on the cheese side of each tortilla. Fold tortillas in half over the filling.
- Heat oil in a separate skillet over medium heat. Place quesadillas in the skillet one at a time, and cook 3 minutes on each side, until golden brown. Cut each quesadilla into 4 wedges to serve.
Nutrition Facts : Calories 154.1 calories, Carbohydrate 10.9 g, Cholesterol 21.9 mg, Fat 9.5 g, Fiber 1.2 g, Protein 6.7 g, SaturatedFat 5 g, Sodium 246.5 mg, Sugar 0.8 g
A LEFTOVER BRISKET RECIPE: BRISKET AND PEPPER JACK QUESADILLAS
To make these tasty quesadillas, chopped brisket, Brie, and Pepper Jack cheese get dressed up with barbecue sauce for a party between a couple of flour tortillas.
Provided by Paula Rhodes
Categories Beef
Time 13m
Number Of Ingredients 6
Steps:
- Add the barbecue sauce to the meat and stir to coat.
- Assemble tortilla in the following order: tortilla, Brie (if using), half of the Jack cheese, brisket, then the other half of the Jack cheese, and finally, the remaining tortilla.
- Briefly preheat a medium non-stick skillet. Coat pan with a quick spray of cooking oil. (No more than 1/4 teaspoon of oil.)
- Carefully lay a tortilla into a skillet over medium-low heat. Press lightly to help the cheese melt and hold everything together. When the bottom is golden brown and crispy, spray the top tortilla with vegetable spray and turn the quesadilla with a spatula. (See my kitchen secret above for turning quesadillas without losing their innards.) Continue grilling until the second side is also brown and crispy.
- Transfer to cutting board and cut into four or six wedges. I like to use a pizza cutter. Scissors also work well. A knife would be my third choice.
Nutrition Facts : ServingSize 1 quesadilla, Calories 597 kcal, Carbohydrate 20 g, Protein 36 g, Fat 41 g, Fiber 1 g, Sugar 5 g, SaturatedFat 24 g, Cholesterol 147 mg, Sodium 1130 mg, UnsaturatedFat 15 g
SPICY SPINACH QUESADILLAS
These spinach quesadillas are simple to make and a healthy, flavorful dinner!
Provided by Andi Gleeson
Categories Main
Yield 4
Number Of Ingredients 6
Steps:
- Heat ¼ c. water in a large skillet over medium heat. Add spinach, sprinkle with salt, and cover. Cook for approximately 5 minutes, stirring occasionally, until spinach is wilted.
- Drain spinach in a colander, rinse with cold water, and squeeze out excess water. Set aside.
- Rinse and dry the same skillet. Spray the skillet with cooking spray, and heat over medium-high heat. Place 1-2 tortillas (as many as will fit in an even layer) in the hot skillet, and evenly spread a thin layer of cheese over the surface. Separate cooked spinach leaves and spread over the cheese.Spicy Spinach Quesdillas
- When cheese is mostly melted, scoop up about a tablespoon of salsa, draining as much liquid off as possible, and drop it onto half the open tortilla. Optionally add chicken to half the tortilla too. Carefully fold the side of the tortilla that does not have salsa on it over the top, creating a half-circle shape. Cook about one minute longer before removing to a plate. Repeat with remaining tortillas.
MUSHROOM AND JACK CHEESE QUESADILLA
Make and share this Mushroom and Jack Cheese Quesadilla recipe from Food.com.
Provided by hottpepper
Categories Vegetable
Time 17m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in large nonstick skillet over medium high heat.
- Add the garlic, onions, mushrooms, peppers, salt and pepper. Cook, stirring occasionally, 7 - 9 minutes or until soft.
- Transfer to a bowl and cool, then stir in mayo.
- Have another nonstick skillet heated to medium to warm tortillas. For each tortilla, add 1/4 of the shredded jack cheese until it melts; fill with 1/4 of mushroom mixture and fold tortilla in half. Grill another 1 - 2 minutes on each side. Repeat for each tortilla. If desired, top with avocado, tomato, and cilantro.
Nutrition Facts : Calories 508.2, Fat 28.5, SaturatedFat 10.9, Cholesterol 44.7, Sodium 837.3, Carbohydrate 44.9, Fiber 3.9, Sugar 5.3, Protein 19.1
EASY PEPPER JACK CHEESE QUESADILLAS
These quesadillas are quick to assemble and delicious! They are filled with pepperjack cheese and tomatoes. I made these to serve along side my Easy Tex-Mex Tomato Soup, but they could also be served as an appetizer or a small lunch or snack.
Provided by MarthaStewartWanabe
Categories Cheese
Time 20m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- To assemble quesadilla, place one tortilla on a dinner plate. Arrange sliced cheese atop tortilla, leaving at least 1/2 inch space from the edge of the tortilla. Arrange sliced tomatoes atop cheese layer followed by another layer of cheese (remaining). Top with remaining tortilla.
- While assembling the quesadillas, preheat an electric griddle to 350 F (or grill to medium-high heat). I use a griddle (rather than a grill) to cook quesadillas, as it is easier to turn them without losing their insides.
- Brush 1 tbs. olive oil onto the griddle, covering the surface. Brush the remaining 1 tbs. olive oil onto the top exposed tortilla. Gently slide the quesadilla from the dinner plate onto the griddle (olive oil-less side down).
- Cook for 5-7 minutes or until bottom tortilla begins to brown. With a large spatula, gently but swiftly turn quesadilla to brown other side. Cook for 5-7 minutes or until bottom tortilla begins to brown. Remove to a cutting board and allow to cool for 5 minutes.
- Slice into quarters and serve immediately with garnish of your preference. I like to use sour cream, salsa or guacamole. For this particular recipe, I served it with my Easy Tex-Mex Tomato Soup.
Nutrition Facts : Calories 647, Fat 50.3, SaturatedFat 24.1, Cholesterol 100.9, Sodium 802, Carbohydrate 18.6, Fiber 1.7, Sugar 2.8, Protein 30.8
SPINACH QUESADILLA RECIPE
These delicious Spinach Quesadillas are to cheer your picky eaters. This gooey, cheesy, and easy to make recipe is Ready in 15 minutes and it can be served as breakfast or a light snack.
Provided by Aysegul Sanford
Categories Breakfast
Time 15m
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon of butter in a 10 or 12-inch nonstick skillet with a lid over medium heat.
- Add the spinach in. Put the lid on and let it cook for 3-4 minutes or until spinach starts to lose most of its volume. Add in the garlic, Tangy Bang sauce and season it with salt and pepper and and give it a stir. Transfer the now-fully cooked spinach onto a plate and set it aside. Clean the skillet with a paper towel and set it aside. No need to wash it.
- To assemble the tortillas, lay 4 flour tortillas on a flat surface, add ½ cup shredded cheese on one half of each tortilla. Divide the cooked spinach amongst the tortillas mounting it onto the cheese. Fold the other half over the filling.
- Place the skillet over medium heat. Brush each tortilla with melted butter and transfer 2 of them onto the skillet. Cook 1-2 minutes on each side (or until it turns golden brown). Once cooked, transfer them onto a cutting board to cool off. Repeat the same process with the rest of the quesadillas.
- Slice them into wedges. If using, garnish with cilantro leaves. Serve with more Tangy Bang sauce and sour cream on the side for dipping.
Nutrition Facts : Calories 386 kcal, Carbohydrate 17 g, Protein 17 g, Fat 28 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 73 mg, Sodium 830 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 9 g, ServingSize 1 serving
PEPPER JACK CHEESE AND SPINACH QUESADILLAS
Make and share this Pepper Jack Cheese and Spinach Quesadillas recipe from Food.com.
Provided by Psugrl
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mash together avocado, lime juice, and salt in bowl. Spread 1/4 mixture, 1/4 spinach, 1 and 1/2 tsp cilantro, and 1/4 cup cheese over half of each tortilla. Fold tortilla in half.
- Heat a dry, nonstick skillet over medium heat. Two at a time, heat the quesadillas in the skillet until the cheese melts and the tortillas are slightly browned, about 3 minutes on each side.
Nutrition Facts : Calories 278.6, Fat 9.7, SaturatedFat 2.9, Cholesterol 6, Sodium 732.8, Carbohydrate 34.6, Fiber 5.4, Sugar 2.1, Protein 14.9
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STEAK AND SPINACH QUESADILLA RECIPE - EVERYDAY DISHES
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Servings 8Total Time 25 minsEstimated Reading Time 2 minsCalories 234 per serving
- Place a large non-stick skillet over medium heat. Add spinach then immediately begin tossing and stirring until it begins to wilt and release water.
- Once spinach is wilted and dark green in color, add steak sauce and sliced steak. Heat until meat is warmed over and most of the liquid has evaporated. Transfer to a paper towel-lined plate to absorb excess moisture.
- Wipe out skillet then return to medium heat. Let a few seconds pass so the skillet can return to temperature then lightly coat with cooking spray. You can alternately brush a very light amount of butter onto the bottom of the pan. Place a tortilla in the skillet then immediately add ½ cup of shredded pepper jack cheese to cover one half of the tortilla. Spread roughly ¼ of the steak and spinach mixture on top of the cheese then fold the uncovered half of tortilla on top of side with steak and cheese.
- Press down on the quesadilla using a spatula to force filling and cheese into contact with heat and to seal top and bottom together. Let tortilla to cook on the first side for about 2–3 minutes (depending on temperature), until golden brown and crispy.
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- Set a large skillet or griddle over medium-high heat. Add oil and 1/2 tablespoon butter; once melted, swirl to coat pan. Add mushrooms and cook, stirring occasionally, for approximately five minutes or until mushrooms give off liquid. Increase heat to high and stir frequently until liquid has completely evaporated. Add remaining 1/2 tablespoon butter to pan, and stir and cook until mushrooms are tender and browned, about five minutes more.
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- Lay out two tortillas on a cutting board. Sprinkle EACH tortilla with 1 ounce of shredded cheese, 1/2 ounce spinach, 1/2 of the cooked mushrooms, 1/2 of the sliced avocado, and final 1 ounce of shredded cheese. Lay the remaining tortillas on top.
- Heat a large skillet over medium heat. Transfer an assembled quesadilla onto the skillet. Cook for a couple of minutes, occasionally lifting edge of quesadilla to check color of underside, until tortilla begins to turn golden and cheese starts to melt. Carefully flip quesadilla over and cook for another couple of minutes or until cheese is fully melted. Remove hot quesadilla to a plate and repeat with second quesadilla. Alternatively, you may cook both quesadillas at the same time on a flat griddle.
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- Remove spinach from the pan and squeeze through a fine mesh strainer to get all that excess moisture out so you don't make your quesadillas soggy. Note: You're not actually pushing the spinach through the strainer, you're just using to squeeze some of that extra moisture out. Alternatively, you can place the spinach in a clean tea towel and squeeze the moisture out.
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