CHEESY QUESADILLAS
We serve these quesadillas as chili dippers or load them up with salsa and sour cream for a super starter. -Terri Keeney, Greeley, Colorado
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 6 servings.
Number Of Ingredients 3
Steps:
- Place the tortillas on a greased baking sheet. Combine the cheese and salsa; spread over half of each tortilla. Fold over. , Broil 4 in. from the heat for 3 minutes on each side or until golden brown. Cut into wedges.
Nutrition Facts : Calories 223 calories, Fat 11g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 406mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.
QUESADILLAS CON QUESO
Provided by Rachael Ray : Food Network
Categories appetizer
Yield 4 servings
Number Of Ingredients 17
Steps:
- Place masa and salt in a mixing bowl. Slowly mix in water until you reach a doughy consistency. Using 1-ounce from mixture, roll into a ball. By hand, slap the dough and form a tortilla (about 5-inches in diameter, 1/8-inch thick). If you have a tortilla press, place 1 ounce masa ball and lightly press down and make a tortilla. Repeat with remaining mixture.
- Combine the cheeses and set aside.
- To cook tortilla, place it on a griddle or comal that is about 250 degrees F. When tortilla is slightly brown, flip tortilla over and cook the other side. When both sides are almost done, place cheese mixture on 1 tortilla and cover with the other one, making a quesadilla. Cook until the cheese melts. Cut quesadilla into quarters and serve with chipotle salsa and a sprig of cilantro.
- Preheat the oven to 375 degrees F.
- Place tomatoes, onions and garlic in a small roasting pan. Coat with olive oil and roast until charred and blistered, about 25 minutes. Let cool. Place in blender with remaining ingredients. Do not puree, but leave a little chunky for texture.
CHEESE AND MUSHROOM QUESADILLAS: QUESADILLAS DE QUESO Y HONGOS
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 8 quesadillas, serving 8 as an appetizer
Number Of Ingredients 8
Steps:
- The mushroom filling: In a medium skillet, heat the 2 tablespoons oil or lard over medium heat. Add the mushrooms, chiles, and epazote (if you're using cilantro, set it aside to add later), stir well, and cover. Continue to stir every minute or so, replacing the cover each time, until the mushrooms have released a lot of juice, 4 to 5 minutes. Uncover, and let briskly simmer until all the liquid has evaporated, about 3 minutes. Taste and season with salt, usually about 1/4 teaspoon. Add the cilantro now, if that's what you're using.
- Forming and griddle-baking the quesadillas: Heat a well-seasoned or nonstick griddle or heavy skillet over medium heat. Turn the oven on to its lowest setting. One by one, make the quesadillas: Lightly brush 1 side of each tortilla with oil, then lay it oiled side down on the hot griddle. Spread with about 1/4 cup of the cheese, leaving a 1/2-inch border all around. Spoon about 3 tablespoons of the mushroom mixture down the center of the cheese-covered tortilla. When the cheese begins to melt (but before the tortilla begins to crisp), fold the tortilla in half along the line of the filling. Cook, flipping the quesadilla every minute or so, until the cheese is completely melted and the tortilla crisps, about 5 minutes in all. As each quesadilla is done, transfer it to a baking sheet and keep in a warm oven.
- Serving the quesadillas. When all the quesadillas are done, set them out in a cloth-lined basket. Pass the salsa separately for each guest to spoon on.
QUESO FRESCO QUESADILLAS
Steps:
- Lay 2 tortillas on the work surface. Distribute the cheese evenly between the 2 tortillas. Arrange the sliced tomatoes over the cheese. Sprinkle the scallions and cilantro on top of the tomatoes. Place the remaining tortillas on top of each of the filled tortillas.
- Coat the interior of a large saute pan with clarified butter. Gently place 1 quesadilla in the pan. Brush the top with clarified butter. Cook over medium heat until the underside is golden brown. Using 2 spatulas, flip the quesadilla. Cook until golden brown. Cut into 6 pieces. Serve with Tomatillo Salsa.
- Preheat the broiler. Place the tomatillos on a baking sheet and broil until they begin to blacken. When the tomatillos are cool, place them in a blender with the jalapenos, lime juice, sugar and salt. Puree. Add to remaining ingredients and mix well.
QUESO QUESADILLA CHEESE WITH MANGO SALSA
Garnished with finely chopped fresh cilantro, our Queso Quesadilla Cheese with Fresh Mango Salsa will forever change the way you think of cheese appetizers!
Provided by My Food and Family
Categories Home
Time 10m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Combine first 6 ingredients in serving bowl; place in center of large plate.
- Surround with cheese. Sprinkle with cilantro.
Nutrition Facts : Calories 110, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
CHEESE AND HOMINY QUESADILLAS WITH TROPICAL SALSA
Provided by Katherine Anastasia
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Stir first 5 ingredients in medium bowl to blend. Season salsa with salt and pepper.
- Cook tortillas over gas flame until blackened in spots, about 30 seconds per side. Transfer to work surface. Sprinkle 4 tortillas with both cheeses and hominy, dividing equally; top with remaining 4 tortillas. Heat 1 1/2 tablespoons oil in each of 2 heavy large skillets over medium heat. Place 2 quesadillas in each skillet. Cook until bottoms are crisp and brown, pressing occasionally with spatula, about 2 minutes. Turn quesadillas over. Cook until bottoms are brown and cheeses melt, adding more oil as needed, about 2 minutes longer. Cut quesadillas into quarters. Arrange 4 quarters on each of 4 plates. Serve with salsa.
More about "queso quesadilla cheese with mango salsa food"
QUESO DIP RECIPE (MEXICAN CHEESE DIP) - THE CHUNKY CHEF
From thechunkychef.com
4.9/5 (13)Total Time 20 minsCategory AppetizerCalories 914 per serving
- In a medium mixing bowl, combine shredded cheese and cornstarch, stirring well to coat. Set aside.
- Heat butter and oil over MED HIGH heat in saucepan. When hot, add minced onion and cook for 3-4 minutes, until soft and slightly charred.
- Reduce heat to MED and add garlic and tomato and cook 1-2 minutes. Stir in salt, cumin, and cayenne pepper.
- Add evaporated milk and cheese mixture. Stir in diced green chiles. Turn heat down to LOW and stir until cheese melts completely and mixture turns into a smooth cheese sauce.
GRILLED VEGETABLE AND CHEESE QUESADILLAS WITH MANGO SALSA.
From halfbakedharvest.com
4.7/5 (23)Total Time 30 minsCategory Main CourseCalories 750 per serving
THE BEST CHEESE QUESADILLAS - ISABEL EATS
From isabeleats.com
LIGHTENED UP CORN AND BEAN QUESADILLAS WITH AVOCADO …
From averiecooks.com
HOW TO MAKE QUESO 3 WAYS - ALLRECIPES
From allrecipes.com
10 THINGS TO DO WITH QUESO BESIDES MAKE DIP | TASTE OF HOME
From tasteofhome.com
MANGO AND QUESO BLANCO SALSA | SAVEUR
From saveur.com
M'XUMA TACOS MEXICAN GRILL - FOOD MENU
From mxuma.net
QUESO QUESADILLA CHEESE WITH MANGO SALSA RECIPES
From recipegoulash.cc
POBLANO, MANGO, AND BLACK BEAN QUESADILLAS RECIPE | MYRECIPES
From myrecipes.com
FIESTA CHICKEN QUESADILLAS | HALF BAKED HARVEST
From halfbakedharvest.com
CROCKPOT ADOBO CHICKEN QUESADILLAS WITH MANGO SALSA
From giveitsomethyme.com
CHEESY QUESO-QUESADILLAS - ROJO'S SALSA
From rojosdips.com
BRIE QUESADILLAS WITH MANGO LIME SALSA - SONOMA HARVEST
From tastesonomaharvest.com
WHERE THERE’S NO QUESO IN QUESADILLA - BBC TRAVEL
From bbc.com
MINI QUESADILLAS - A PAIGE OF POSITIVITY
From apaigeofpositivity.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love