SOUTHWEST QUESADILLA WITH CILANTRO-LIME SOUR CREAM
Steps:
- In a large skillet, heat oil over medium-high heat. Saute red pepper and onion until soft, about 5 minutes. Add corn, red pepper flakes, cumin, and salt and pepper to taste. Toss to incorporate and saute for 3 minutes. Transfer to a bowl and add the cilantro. Preheat a long, 2-burner cast iron griddle, or a large saute pan over medium heat. Lay 2 tortillas on a work surface and spread each evenly with refried black beans. Place tortillas, bean side up, on the griddle (begin with 1 if using a saute pan). Sprinkle onion-red pepper mixture evenly over the top of each, then sprinkle evenly with the cheese. Cover with another tortilla coated with refried black beans and cook until cheese melts, about 4 minutes. Flip quesadillas to toast the other side. Slice each quesadilla into 8 wedges, sprinkle with cilantro, and serve with Lime-Cilantro Sour Cream.
- In a small bowl, mix all ingredients together until combined. Season, to taste, with salt if needed.
FARMER'S MARKET VEGETARIAN QUESADILLAS
Making the most of simple, fresh ingredients found at your local Farmer's Market, these quesadillas make great appetizers or a quick and healthy meal. Serve while hot with your favorite salsa, sour cream, and guacamole.
Provided by Jennifer Baker
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- In a large nonstick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil over medium to medium-high heat for about 7 minutes, or until just tender. Remove vegetables from pan.
- Coat the same pan with cooking spray, and place one tortilla in pan. Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of the vegetable mixture over the cheese. Sprinkle another 1/8 cup of cheese on the vegetables, and top with a second tortilla. Cook until golden on both sides, for approximately 2 to 3 minutes per side. Remove quesadilla from pan, and repeat with remaining ingredients. Cut each quesadilla into 8 triangles with a pizza cutter. Serve hot.
Nutrition Facts : Calories 209.1 calories, Carbohydrate 36.8 g, Cholesterol 13.4 mg, Fat 7.1 g, Fiber 4 g, Protein 10.2 g, SaturatedFat 2.8 g, Sodium 440.9 mg, Sugar 1.4 g
ROASTED SQUASH, RED PEPPER, AND JACK CHEESE QUESADILLAS WITH CHIPOTLE LIME SOUR CREAM DIP
Categories Cheese Dairy Cocktail Party Super Bowl Vegetarian Fall Gourmet
Yield Makes 24 to 32 hors d'oeuvres
Number Of Ingredients 14
Steps:
- To make the quesadillas:
- Preheat oven to 400°F.
- In a shallow baking pan arrange squash, onion, and garlic in one layer and drizzle with oil, tossing to coat. Roast mixture in middle of oven 15 minutes, or until garlic is tender and transfer garlic to a work surface. Roast squash and onion until tender, about 15 minutes more. Discard peels from squash, onion, and garlic.
- In a food processor purée squash, onion and garlic with salt and pepper to taste until smooth. Squash purée may be made 2 days ahead and chilled, covered.
- Spread about one fourth squash purée on each of 4 tortillas and sprinkle each with about one fourth bell pepper and about one fourth cheese. Top each quesadilla with a plain tortilla, pressing gently together. Spread each side of quesadillas with 1/2 tablespoon butter.
- Heat a griddle or 7-inch non-stick skillet over moderately high heat until hot and cook quesadillas, 1 at a time, until golden, about 3 minutes on each side, transferring to a cutting board.
- Cut each quesadilla into 6 to 8 wedges and serve warm with chipotle dip.
- To make the dip:
- In a small bowl stir chili and lime juice into sour cram until combined well. Dip may be made 2 days ahead and chilled, covered. Makes about 1 cup.
STEWED CHICKEN, CHIPOTLE AND MONTEREY JACK QUESADILLAS
Simmer chicken in a tomato-chili powder sauce and add it to a quesadilla with chipotle chiles.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put the tomatoes, chili powder, garlic, 1/2 teaspoon salt and 2/3 cup water in a small saucepan. Bring to a simmer and cook 10 minutes, breaking up the tomatoes with a spoon. Add the chicken and cook, flipping once, until cooked through, 8 to 9 minutes per side. Transfer the chicken to a plate, shred it, then return it to the sauce. Add salt and pepper to taste.
- Lay a tortilla on a work surface and top evenly with 1/2 cup of the Monterey Jack. Add one-quarter of the shredded chicken in sauce and some chopped chipotle chiles and adobo sauce, depending on how spicy you like it. Fold the tortilla in half to enclose the fillings. Repeat with the remaining tortillas and ingredients.
- Melt 1/2 tablespoon of the butter in a large nonstick or cast-iron skillet over medium heat. Cook a quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Transfer to a cutting board and repeat with the remaining butter and quesadillas.
- Cut into triangles and serve topped with sour cream, chopped scallions, guacamole and salsa.
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
CHIPOTLE BUTTERNUT SQUASH & PEPPER JACK GRILLED CHEESE
Smoky chipotle peppers, rich butternut squash, and creamy pepper jack cheese grills together perfectly in this fall-inspired take on grilled cheese.
Provided by Kare for Kitchen Treaty
Time 25m
Number Of Ingredients 8
Steps:
- In a small bowl, mix together butternut squash, chipotle pepper, adobo sauce, kosher salt, and pepper.
- Lay down the bread slices and, using a butter knife, spread 1/4 cup butternut squash mixture on one side of each sandwich. Lay the pepper jack cheese evenly over the top of the chipotle butternut spread and close the sandwich.
- Generously butter the outside of each sandwich on both sides.
- In a large frying pan over medium-low heat, cook the sandwiches, flipping often, until golden-brown on the outside and the cheese is melted inside, about 10 minutes.
- Serve immediately.
ROASTED PEPPER DIP
I've brought this creamy dip to many events in our community, to family get-togethers and to the elementary school where I work as a school psychologist. I'm always asked for the recipe. -Amy Brasley, Meridian, Idaho
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 2 cups.
Number Of Ingredients 9
Steps:
- In a small bowl, beat cream cheese and sour cream until smooth. Stir in the peppers, cheeses, onion, garlic powder and pepper. Refrigerate for at least one hour. Serve with crackers.
Nutrition Facts : Calories 42 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 126mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
EASY PEPPER JACK CHEESE QUESADILLAS
These quesadillas are quick to assemble and delicious! They are filled with pepperjack cheese and tomatoes. I made these to serve along side my Easy Tex-Mex Tomato Soup, but they could also be served as an appetizer or a small lunch or snack.
Provided by MarthaStewartWanabe
Categories Cheese
Time 20m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- To assemble quesadilla, place one tortilla on a dinner plate. Arrange sliced cheese atop tortilla, leaving at least 1/2 inch space from the edge of the tortilla. Arrange sliced tomatoes atop cheese layer followed by another layer of cheese (remaining). Top with remaining tortilla.
- While assembling the quesadillas, preheat an electric griddle to 350 F (or grill to medium-high heat). I use a griddle (rather than a grill) to cook quesadillas, as it is easier to turn them without losing their insides.
- Brush 1 tbs. olive oil onto the griddle, covering the surface. Brush the remaining 1 tbs. olive oil onto the top exposed tortilla. Gently slide the quesadilla from the dinner plate onto the griddle (olive oil-less side down).
- Cook for 5-7 minutes or until bottom tortilla begins to brown. With a large spatula, gently but swiftly turn quesadilla to brown other side. Cook for 5-7 minutes or until bottom tortilla begins to brown. Remove to a cutting board and allow to cool for 5 minutes.
- Slice into quarters and serve immediately with garnish of your preference. I like to use sour cream, salsa or guacamole. For this particular recipe, I served it with my Easy Tex-Mex Tomato Soup.
Nutrition Facts : Calories 647, Fat 50.3, SaturatedFat 24.1, Cholesterol 100.9, Sodium 802, Carbohydrate 18.6, Fiber 1.7, Sugar 2.8, Protein 30.8
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