ROASTED RED PEPPER AND MUSHROOM QUESADILLAS
These Roasted Red Pepper and Mushroom Quesadillas are packing so much flavor and are so healthy. Roasted veggies, melting cheese, all wrapped up in a warm toritlla is absolutely delcious. These are perfect for toddlers/kids, snack or appetizer, or even a quick lunch or dinner.
Provided by The Peachee Pear
Categories Appetizer Main Course Snack
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven at 350 degrees F. Line a large baking sheet pan with parchment paper. Slice bell pepper in half and remove stem and seeds. Julienne bell pepper and thinly slice mushrooms.
- Place your sliced mushrooms and julienne bell peppers in a large mixing bowl. Drizzle avocado oil, sprinkle salt, pepper, garlic powder, oregano, and cumin. Stir making sure red bell peppers and mushrooms are fully coated with oil and spices.
- Evenly spread prepped veggies over lined baking sheet pan. Place veggies in preheated oven and roast for 12 minutes.
- Remove veggies from oven and divide into three equal sides. Set aside and grease griddle or cast iron skillet with more avocado oil. Bring to a heat on medium heat.
- Place tortilla on heated surface and scoop veggies onto one half of the tortilla. Scoop enough to cover the whole half of the tortilla. Take a handful of cheese and spread over veggies.
- Use a spatula to flip other half of tortilla over cheese and veggies. If any veggies or cheese fall out while you're folding the tortilla, use spatula to stick back into the quesadilla. Press down gently on quesadilla with spatula.
- Pan fry for 1-2 minutes. Gently flip over and pan fry on the other side for 1-2 minutes again. Remove from heat and set aside. Place next tortilla and repeat again, then once again with the third tortilla. If you want the cheese to melt more or tortillas to get warmer, leave for an extra minute on both sides.
- Slice quesadillas in half down the middle forming 2 slices. Serve immediately while still warm with favorite dip such as sour cream, salsa or guacamole.
SWEET RED PEPPER & MUSHROOM QUESADILLAS
I only "discovered" Mexican food about a year ago....almost wish I had been born south of the border!! These are easy to make & quite tasty; they can be served as an appetizer or an entre with a crisp, green salad.
Provided by CountryLady
Categories Lunch/Snacks
Time 25m
Yield 4 quesadillas
Number Of Ingredients 9
Steps:
- Saute onion, mushrooms, garlic& oregano in a large skillet, over medium heat, until lightly browned (about 5 minutes).
- Stir in tomatoes& peppers; simmer another 5 minutes.
- Place 4 tortillas on a lightly greased baking dish& spoon mixture onto each.
- Top with cheese& remaining tortillas.
- Bake at 350F for 10 minutes or until cheese melts.
- Cut into quarters& serve with salsa, sour cream& guacamole.
Nutrition Facts : Calories 783.2, Fat 36.9, SaturatedFat 15.6, Cholesterol 59.3, Sodium 1251.5, Carbohydrate 84.2, Fiber 7.7, Sugar 10, Protein 29.1
CHICKEN AND MIXED VEGETABLE QUESADILLAS WITH ARTICHOKES, MUSHROOMS, AND ROASTED RED PEPPERS
Provided by Robin Miller : Food Network
Categories main-dish
Time 16m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Coat a large skillet or griddle with cooking spray. Set pan over medium heat to preheat. Using a fork, pull chicken meat from bone in shreds.
- Arrange tortillas on a flat surface. Top 1 side of each tortilla with an equal amount of chicken, mushrooms, red peppers, and artichokes. Top vegetables with shredded cheese. Fold over tortillas, making a half moon. Place quesadillas in (or on) prepared pan and cook 3 minutes per side, until golden brown and cheese melts.
GOAT CHEESE QUESADILLAS WITH ROASTED RED PEPPER SAUCE
Categories Cocktail Party Vegetarian Quick & Easy Lunch Goat Cheese Basil Bell Pepper Summer Tortillas Gourmet
Yield Serves 4 to 6 as an hors d'oeuvre
Number Of Ingredients 12
Steps:
- Make sauce:
- In a skillet cook onion and garlic in 1 tablespoon oil over moderate heat, stirring, until softened. Transfer onion mixture to a food processor and add roasted peppers, basil, remaining 2 tablespoons oil, and salt and pepper to taste. Blend sauce until smooth and transfer to a small bowl. (Sauce may be made up to 3 days ahead and chilled, covered.)
- Put 1 tortilla on a work surface and spread with 1 goat cheese piece, covering surface evenly. Spread 1 tablespoon pesto over goat cheese and cover with one fourth of onion. Repeat layering in the same manner, ending with a tortilla and gently pressing layers together. Make 1 more layered quesadilla with the remaining tortillas, goat cheese, pesto, and onion. Spread top and bottom of each quesadilla with 1/2 tablespoon butter.
- Heat a griddle or well-seasoned 10-inch cast-iron skillet over moderately high heat until hot but not smoking. Cook quesadilla, 1 at a time, gently pressing down with a metal spatula, until golden, about 4 minutes on each side. Cut each quesadilla into 8 wedges and serve warm with roasted red pepper sauce.
- To Roast Peppers:
- Using a long-handled fork, char peppers over an open flame or on a rack set over an electric burner, turning them, until skins are blackened, 4 to 6 minutes. (Or broil peppers on a rack of a broiler about 2 inches from heat, turning them every 5 minutes, 15 to 20 minutes, or until skins are blistered and charred.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off pepper tops and discard seeds and ribs.
MUSHROOM QUESADILLAS
Mushrooms make a meaty quesadilla filling. If you cook them in advance and keep them in the refrigerator, you can slap these together in a pinch.
Provided by Martha Rose Shulman
Categories dinner, easy, lunch, quick, weekday, main course
Time 20m
Yield Two quesadillas
Number Of Ingredients 11
Steps:
- Make the mushroom filling. Heat the oil over medium heat in a large, heavy frying pan. Add the shallot. Cook, stirring, until tender, about three minutes. Stir in the mushrooms. Cook, stirring, until tender and juicy, about five minutes. Add the garlic, chili, and salt and pepper. Cook, stirring, for another minute. Stir in the cilantro or epazote, and remove from the heat. Taste and adjust seasoning.
- In a microwave: Place a corn tortilla on a plate. Top with half the mushrooms, and spread in an even layer. Sprinkle on half the cheese, and top with another tortilla. Press down gently, then microwave for 1 to 1 1/2 minutes, until the cheese has melted. Remove from the microwave, cut into quarters or sixths and serve. Repeat with the remaining ingredients.
- In a pan: Place a corn tortilla in a pan. Top with half the mushrooms, and spread in an even layer. Sprinkle on half the cheese. Turn the heat to medium-high, and heat until the cheese begins to melt. Place another tortilla on top of the cheese, and press down lightly. Flip the quesadilla over in the pan, and heat for about 30 seconds or until the cheese has melted. Flip back over, and remove to a plate. Cut into quarters or sixths, and serve. Repeat with the remaining ingredients.
Nutrition Facts : @context http, Calories 308, UnsaturatedFat 9 grams, Carbohydrate 29 grams, Fat 17 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 7 grams, Sodium 408 milligrams, Sugar 2 grams
MUSHROOM, RED PEPPER AND ONION SAUTE
This is what I like to do year round. It is so easy to do, and it only requires a few main ingredients. Edited Note: After much consideration, I have decided to change the measurements. I know this would be the second time, but I feel that the new measurements best reflects my the recipe. Again, if you would like to increase or decrease anything, it is up to you, and I welcome all of your suggestions.
Provided by Studentchef
Categories < 30 Mins
Time 19m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Saute onions in olive oil until translucent, about 5 minutes on medium heat.
- Add mushrooms and saute for another five minutes.
- Add red pepper, and saute for two more minutes.
- Put on low and add lemon juice and wine.
- Add seasonings. It is best served warm.
Nutrition Facts : Calories 59.9, Fat 3.6, SaturatedFat 0.5, Sodium 876, Carbohydrate 6, Fiber 1.4, Sugar 3, Protein 1.3
More about "roasted red pepper and mushroom quesadillas food"
ROASTED RED PEPPER QUESADILLAS (VEGETARIAN) - THE FOOD …
From thefoodblog.net
5/5 (1)Total Time 15 minsCategory Main CourseCalories 465 per serving
HOW TO MAKE ROASTED RED PEPPER QUESADILLAS - 2 COOKIN …
From 2cookinmamas.com
Cuisine MexicanTotal Time 25 minsCategory Main CourseCalories 603 per serving
ROASTED PEPPERS AND MUSHROOMS - COOKS WELL WITH …
From cookswellwithothers.com
VEGAN ROASTED RED PEPPER HUMMUS QUESADILLAS - STACEY …
From staceyhomemaker.com
5 INGREDIENT ROASTED RED PEPPER PASTA WITH MUSHROOMS
From dishingouthealth.com
CHEESE QUESADILLAS WITH PEPPERS & ONIONS RECIPE
From eatingwell.com
VEGETARIAN OVEN-BAKED CHEESE AND BELL PEPPER QUESADILLAS
From thespruceeats.com
27 MELTY AND DELICIOUS QUESADILLAS TO MAKE ON REPEAT - FOOD COM
From foodnetwork.com
Author By
MEDITERRANEAN CHICKEN WITH ROASTED RED PEPPER SAUCE
From lecremedelacrumb.com
ROASTED RED PEPPER AND MUSHROOM QUESADILLAS | RECIPE
From in.pinterest.com
ROASTED RED PEPPER & PORTABELLA MUSHROOM QUESADILLAS
From pinterest.com
THREE-CHEESE LASAGNA WITH ROASTED RED PEPPERS AND MUSHROOMS …
From foodandwine.com
BLACK BEAN & ROASTED RED PEPPER QUESADILLAS | TASTY KITCHEN: A …
From tastykitchen.com
CRAVE-WORTHY VEGETABLE QUESADILLAS - INSPIRED TASTE
From inspiredtaste.net
DAIRY-FREE STUFFED MUSHROOMS RECIPE
From godairyfree.org
ITALIAN BEEF AND ROASTED RED PEPPER QUESADILLA - VIKALINKA
From vikalinka.com
ROASTED RED PEPPER CHEESY VEGAN QUESADILLAS. - THE PRETTY BEE
From theprettybee.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