PIEROGI QUESADILLAS
When I had hungry children in the kitchen and nothing but leftovers, I invented these quesadillas. Now it's how we always use up our potatoes, meats and sometimes veggies. -Andrea Dibble, Solon, Iowa
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Heat mashed potatoes according to package directions., Spritz cooking spray over one side of each tortilla. Place half of the tortillas on a griddle, greased side down. Spread with mashed potatoes; top with ham, cheese and remaining tortillas, greased side up. Cook over medium heat until golden brown and cheese is melted, 2-3 minutes on each side.
Nutrition Facts : Calories 630 calories, Fat 22g fat (8g saturated fat), Cholesterol 49mg cholesterol, Sodium 1559mg sodium, Carbohydrate 82g carbohydrate (1g sugars, Fiber 6g fiber), Protein 24g protein.
ASPARAGUS, BELL PEPPER AND MOZZARELLA QUESADILLAS
Cheesy quesadillas are stuffed with grilled asparagus and charred bell peppers.
Provided by Food Network Kitchen
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Arrange the asparagus in a microwave-safe dish, cover and microwave on high until crisp-tender, about 2 minutes. (If you don?t have a microwave, you can steam the asparagus instead.) Brush asparagus with 1 tablespoon of the oil.
- Heat a grill pan over medium heat. Grill the asparagus, flipping occasionally, until tender and lightly charred, about 5 minutes. Cut asparagus in half crosswise and then slice on the bias into 1-inch pieces. Sprinkle with salt and pepper.
- Heat the remaining 1 tablespoon of oil in a large skillet over medium-high heat. Add the peppers and cook, stirring frequently, until tender and slightly charred, 8 to 10 minutes. Transfer to a bowl and stir in 1/2 teaspoon salt and a few grinds of pepper.
- Lay a tortilla on a work surface and top evenly with 1/2 cup shredded cheese. Add 1/4 of the asparagus and 1/4 of the peppers. Fold tortilla in half to enclose fillings. Repeat with remaining tortillas and ingredients.
- Melt 1/2 tablespoon of the butter in a large non-stick 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 topped with guacamole, salsa, chopped scallions and sour cream.
CHEESY PIEROGY QUESADILLAS
Yield 4
Number Of Ingredients 7
Steps:
- In a large non-stick skillet, add olive oil and heat to medium; add pierogies and sprinkle with ground pepper. Sauté for 8 minutes on one side then flip pierogies.After 4 minutes, carefully place a small handful of shredded cheese on top of half of the pierogies and then stack the remaining pierogies on top of the cheese to make a quesadilla (fully cooked side down).Carefully flip the quesadillas again, cook for an additional 4 minutes and remove from heat.Sprinkle with chopped cilantro and serve with salsa and sour cream for dipping.
PIEROGI QUESADILLA
I'm always trying something new when it comes to quesadillas and I decided to experiment with this after having some Pierogi Pizza from the Boston Pizzaria in Niagra Falls, CA. It came out much better than I thought it would and was a quick and easy lunch to prepare.
Provided by Dave Oh
Categories Lunch/Snacks
Time 10m
Yield 1 quesadilla, 1 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in skillet on medium high heat.
- Peel and slice potato into 1/8 inch slices.
- Mix basil, salt and pepper with pototo slices.
- Cook potatoes in skillet until they start to soften (do not burn or fry them).
- Remove pototoes from the skillet and place the tortilla in the hot oil.
- Mix cheeses together and evenly distribute over the entire tortilla.
- Place potatoes, crushed red peppers and italian dressing on one half of the tortilla.
- When the cheese has started to melt, fold the cheese only half on top of the half with the toppings.
- Cook until both sides are a light golden brown (flip as needed).
- Place on a plate, cut into quarters and garnish with salsa, sour cream and guacamole.
- Enjoy!
Nutrition Facts : Calories 530.9, Fat 28.6, SaturatedFat 11, Cholesterol 36.2, Sodium 931.5, Carbohydrate 52.6, Fiber 5.4, Sugar 3.8, Protein 17.3
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JALAPENO PIEROGI QUESADILLAS
From noshingwiththenolands.com
5/5 (1)Category EntreeCuisine AmericanTotal Time 45 mins
- Boil the potatoes in salted water for about 17-18 min. until very tender. Mash with the butter and skim milk. Set aside to cool slightly.
- Cook onions and jalapenos in canola oil in a medium saute pan on medium heat until onions are translucent. Season with salt and pepper. Set aside.
- Divide the mashed potato among 4 large tortillas shells and smooth out to 1/2" of the edge. Top each with a 1/4 of the onion, jalapeno mixture.
- Place about 3/4 cup of the cheese over top of each tortilla. Cover with the second tortilla on each. Spray the top of the tortilla with cooking spray and also a large sized saute pan. Place the quesadilla in the saute pan with the sprayed tortilla up. Cook on medium high heat until golden brown, flip and cook the other side until golden also.
PIEROGI QUESADILLA WITH YOGURT RANCH DIP - CADRY'S KITCHEN
From cadryskitchen.com
Ratings 4Category AppetizerCuisine Polish, VeganTotal Time 56 mins
- Put potatoes in a medium-sized pot and cover them with water. Bring to a low boil and cook for about ten minutes, until the potatoes are tender enough to easily pierce with a fork. Drain potatoes and set aside.
- Combine non-dairy yogurt, lemon juice, dried dill, granulated onion, dried basil, granulated garlic, and salt in a bowl.
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