GRILLED MEDITERRANEAN QUESADILLAS
Make Mediterranean quesadillas with cream cheese, feta, Parmesan and black olives. Grilled Mediterranean Quesadillas are a fun twist on a Mexican staple.
Provided by My Food and Family
Categories Home
Time 15m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat grill to low heat.
- Combine first 5 ingredients; spread onto 4 tortillas, leaving 1/2-inch border around edge of each.
- Cover with remaining tortillas.
- Grill 2 min. on each side or crisp and golden brown on both sides. Cut into wedges. Serve with yogurt.
Nutrition Facts : Calories 230, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 710 mg, Carbohydrate 22 g, Fiber 2 g, Sugar 2 g, Protein 11 g
CHICKEN QUESADILLAS
This is a great recipe for parties. I freeze the leftovers; they reheat quite well. The zesty chicken and cooked peppers are a succulent delight when mixed with the melted cheeses. Cut the quesadillas into wedges and serve with sour cream and salsa.
Provided by Heather
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 20
Number Of Ingredients 10
Steps:
- Preheat the broiler. Grease a baking sheet.
- Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes.
- Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.
- Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.
Nutrition Facts : Calories 244.2 calories, Carbohydrate 21.8 g, Cholesterol 34.9 mg, Fat 11.3 g, Fiber 1.7 g, Protein 13.7 g, SaturatedFat 5.5 g, Sodium 504.3 mg, Sugar 1.8 g
COWBOY QUESADILLAS
Add shredded chicken, diced tomatoes, green chilies and onions to make Cowboy Quesadillas! With Cowboy Quesadillas, your favorite cheesy tortilla dish just got an extra dose of Tex-Mex flavor.
Provided by My Food and Family
Categories Home
Time 30m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Combine VELVEETA and RO*TEL in large microwaveable bowl. Microwave on HIGH 5 to 6 min. or until VELVEETA is completely melted and mixture is well blended, stirring every 3 min. Stir in chicken and onions.
- Heat large heavy nonstick skillet on medium heat. Spoon about 1/2 cup chicken mixture onto half of 1 tortilla; fold in half. Add to skillet; cook 1 min. on each side or until quesadilla is golden brown on both sides. Remove quesadilla from skillet. Repeat with remaining tortillas and filling.
- Cut into wedges to serve.
Nutrition Facts : Calories 250, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 20 g
BASIC CHICKEN QUESADILLAS
"Tender homemade tortillas make this savory snack extra-special," notes Linda Miller of Klamath Falls, Oregon.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 14 quesadillas.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, salt and baking powder. Cut in shortening until crumbly. Add enough warm water, stirring until mixture forms a ball. Let stand for 10 minutes. Divide into 28 portions. , On a lightly floured surface, roll each portion into a 7-in. circle. Cook on a lightly greased griddle for 1-1/2 to 2 minutes on each side, breaking any bubbles with a toothpick if necessary. Keep warm., In a large bowl, combine cheeses. For each quesadilla, place a tortilla on the griddle; sprinkle with about 2 tablespoons cheese mixture, 2 tablespoons chicken, 1 tablespoon onions, 1 tablespoon olives and 1 teaspoon chilies. Top with 1 tablespoon cheese mixture and another tortilla. , Cook for 30-60 seconds; turn and cook 30 seconds longer or until cheese is melted. Cut into wedges. Serve with salsa and sour cream.
Nutrition Facts :
OPEN-FACE QUESADILLAS WITH MUSHROOMS, OLIVES, SALSA AND GREENS
Provided by Food Network
Number Of Ingredients 10
Steps:
- Heat the oven to 500 degrees. Lightly oil a baking sheet and on it spread out the tortillas in a single layer. Distribute a portion of the mushrooms over each one, then the cheeses and olives. Drizzle 2 tablespoons of salsa over each "quesadilla," then set the baking sheet in the oven. In 5 to 6 minutes, the tortillas should be crispy underneath and the cheese melted. Remove from the oven. While the quesadillas are baking, in a medium-size bowl, toss the frisee (or other greens) with the lime or vinegar, salt and cilantro. Transfer each quesadilla to a warm plate, then top with a portion of lettuce right in the center. Serve without delay.
BACON QUESADILLAS
A simple recipe for bacon, green chile and cheese quesadillas the whole family will love
Provided by Deanne Frieders
Time 20m
Number Of Ingredients 4
Steps:
- Heat a skillet over medium high heat. Top four of the tortillas with shredded cheddar, cheese and a portion of the green chiles.
- Top with remaining four tortillas.
- Add one tortilla "sandwich" to the skillet and cook for 2-3 minutes, until the bottom is toasted and the cheese is melted. Flip and cook the other side for 1-2 minutes.
- Repeat for the remaining assemble quesadillas.
- Slice into wedges and serve with sliced black olives, sour cream, and salsa.
Nutrition Facts : Calories 488 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 75 milligrams cholesterol, Fat 28 grams fat, Fiber 2 grams fiber, Protein 25 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1 grams, Sodium 1040 grams sodium, Sugar 4 grams sugar, UnsaturatedFat 0 grams unsaturated fat
REFRIED BEAN AND CHEESE QUESADILLAS
These refried bean and cheese quesadillas, are filled with refried beans, and cheese and can be made with unlimited vegetarian filling and toppings.
Provided by David & Debbie Spivey
Categories lunch Main Course
Time 30m
Number Of Ingredients 12
Steps:
- In a small pot, warm the refried beans, over medium-low heat.
- It is best to build the quesadilla in the pan in which it is going to be cooked in. That way there is less chance of everything falling apart before you get it to the pan. Set a cast iron frying pan, over medium heat. Add 1 tablespoon of butter; melt and spread around the pan.**
- Lay a tortilla on a plate or flat surface. Spoon some of the warmed refried beans onto it and smooth out all over the tortilla as you were icing a cake. Leave about ½-inch of space around the outer edge and place it in the preheated pan.
- Quickly, add the cheese and optional peppers.
- Top with another bean-covered tortilla. This time turn the beans downward so that it sandwiches the other ingredients underneath.
- Let the quesadilla cook for about 1 to 1 ½ minutes before flipping***.
- Flip and allow the other side to crisp for 1 to 1 ½ minutes.
- Carefully slide onto a plate. We always use a pizza cutter to slice it up as you would a pizza. Garnish with any toppings you choose.
Nutrition Facts : Calories 846 kcal, Carbohydrate 50 g, Protein 38 g, Fat 53 g, SaturatedFat 32 g, Cholesterol 148 mg, Sodium 1873 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving
QUESADILLAS WITH SAUSAGE AND PEPPERS
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon and stirring occasionally, until browned and mostly cooked through, about 5 minutes.
- Add the bell peppers, onion, garlic, oregano, 1/2 teaspoon salt and a few grinds of pepper to the skillet. Cook, stirring occasionally, until the vegetables are tender, about 15 minutes. Add 1/3 cup each marinara sauce and water and cook, stirring, until the vegetables are lightly coated and the skillet is mostly dry, 3 to 5 minutes. Transfer to a medium bowl and carefully wipe out the skillet.
- Lay the tortillas on a work surface. Top one side of each tortilla with 1/4 cup mozzarella, 1/2 tablespoon Parmesan, one-quarter of the sausage-and-peppers mixture and another 1/4 cup mozzarella and 1/2 tablespoon Parmesan. Fold the tortillas over the filling and gently press.
- Brush the tortillas with the remaining 1 tablespoon olive oil. Working in two batches, cook the quesadillas in the reserved skillet over medium heat until browned, about 2 minutes per side.
- Warm the remaining 1 cup marinara sauce in a small saucepan or the microwave. Cut the quesadillas into wedges. Serve with the sauce for dipping.
GREEK-STYLE QUESADILLAS
Steps:
- Preheat oven to 350°F. Place garlic in small baking dish. Top with 2 tablespoons oil. Bake until tender, about 25 minutes. Cool.
- Combine cucumber, onion, vinegar, sesame seeds, oregano and 3 tablespoons oil in medium bowl. Let stand 30 minutes.
- Peel and chop garlic. Place in small bowl. Mix in cream cheese and all olives.
- Drain cucumber salad. Spread 1/4 of cream cheese mixture on cut side of each of 4 pita halves. Spoon 1/2 cup salad over each. Sprinkle both cheeses atop salad. Cover with remaining 4 pita halves.
- Heat medium skillet over medium heat. Butter sides of each pita. Working in batches, cook quesadillas in skillet until cheese melts, about 3 minutes per side. Garnish with peppers. Cut into wedges.
GREEN CHILE AND CHICKEN QUESADILLAS
Provided by Six Sisters
Yield 8
Number Of Ingredients 9
Steps:
- Heat large skillet over medium heat.
- Top half of a tortilla with cheese, chicken, onion, chiles, and peppers.
- Fold tortilla in half and press down.
- Lightly brush melted butter on both sides of tortilla and place on skillet, cooking 1-2 minutes on each side.
- Repeat with remaining ingredients.
- Serve with salsa and guacamole.
QUESADILLAS WITH CHILIES AND OLIVES
Make and share this Quesadillas With Chilies and Olives recipe from Food.com.
Provided by Iceland
Categories Lunch/Snacks
Time 40m
Yield 24 slices, 12 serving(s)
Number Of Ingredients 8
Steps:
- Put cleaned and chopped chilies, mozzarella, feta cheese, olives and coriander into a food processor until you get a creamy texture.
- Put 4 tortillas onto a baking tray and divide the cheese spread evenly onto them.
- Put the other 4 tortillas onto them.
- Blend paprika powder and olive oil and sprinkle over the tortillas.
- Cover with aluminum foil and bake at 220°C for about 5 minutes.
- Cut into 8 slices each.
Nutrition Facts : Calories 237.2, Fat 11.2, SaturatedFat 4.6, Cholesterol 20.6, Sodium 550.6, Carbohydrate 25, Fiber 1.7, Sugar 1.5, Protein 8.8
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- Remove the hatch chilies from the grill. Then peel the skin and discard the seeds. Using a sharp knife, finely chop the 2 peeled chilies.
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