Quesadilla Enchiladas Food
CHICKEN CHILI SHEET PAN QUESADILLA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F. Brush a half sheet pan or rimmed cookie sheet with half of the butter.
- Arrange 2 tortillas along the longest side of the sheet pan with half hanging over the rim; repeat with the other long side of the pan. Place one tortilla, also half hanging over, at each end. Place 1 tortilla in the center so the whole bottom of the sheet pan is covered.
- Sprinkle evenly with half of the shredded cheese, all of the chicken, taco seasoning, chiles, corn and olives. Place spoonfuls of the salsa over the top and spread evenly. Top with the remaining cheese.
- Place 1 tortilla in the center of the pan, on top of the filling, and then fold up the overhanging tortillas so that the filling is completely covered. Brush with the remaining butter, top with another sheet pan and press down firmly.
- Bake until the tortillas are crispy and the inside is melted and hot, 20 to 25 minutes.
- Carefully remove the top sheet pan. Slice the quesadilla into squares and serve with avocado, sour cream, lime and cilantro.
THE GREATEST QUESADILLA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 3 servings
Number Of Ingredients 10
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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BEST AND WORST MEXICAN DISHES FOR YOUR HEALTH - WEBMD
From webmd.com
- Pick the Right Dish. There’s no denying that Mexican food is delicious. But many of the entrees are made with oil, lard, and salt -- and loaded with cheese and sour cream.
- Worst: Deluxe Burrito. When it comes to burritos, size matters. In restaurants, this dish often offers up several servings of rice, beans, and meat.
- Best: Burrito Bowl. Unwrap that burrito, and you’ll save about 300 calories to start. For a healthy bowl, go with brown rice, black or pinto beans, and grilled chicken or lean steak.
- Best: Tacos. Tacos have built-in portion control. They’re smaller than most of the other things on the menu, so you can keep calories in check. Order the grilled chicken, lean steak, or grilled fish on a baked corn tortilla.
- Worst: Refried Beans. Despite their name, these mashed beans aren’t usually fried. But they’re often flavored with a big scoop of lard. That’s why a cup of refried beans can have about 10 grams of fat.
- Best: Black or Pinto Beans. In a taco or as a side, black or pinto beans are a healthy pick. They’re usually slow-cooked with onion, garlic, and spices.
- Worst: Queso. This cheesy appetizer is loaded with fat and calories. Go for the salsa or pico de gallo instead. Their tomatoes have an antioxidant called lycopene, which may help protect you against heart disease and certain cancers.
- Worst: Taco Salad. A salad sounds like it should be a healthy meal, but this version can have more calories than a burrito. The fried shell alone packs in nearly 400.
- Best: Soup. In Mexican cuisine, many soups are high in nutrients and low in calories. Look for one made with broth. Good bets are black bean, chicken tortilla, and shrimp (caldo de camaron) soups.
- Worst: Quesadilla. At home, this can be a quick and healthy meal. But some restaurants do it a bit differently. A pile of meat and cheese is sandwiched between two giant flour tortillas, then pan-fried.
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