SPICY CHEESE & MUSHROOM QUESADILLAS
This is an adopted recipe I have not yet tried. Having made a good number of quesadillas in my day, though, I've probably made this combination or something close to it before and would be willing to bet that it will work just fine. Please review if you try it! Any suggestions will be appreciated.
Provided by spatchcock
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt 1 tablespoons butter in a large skillet over medium heat.
- Add onion; cook 3 minutes.
- Add mushrooms, garlic, thyme, salt and pepper; cook 5 to 7 minutes or until liquid evaporates.
- Melt remaining 2 tablespoons butter; brush half of butter over one side of 4 tortillas.
- Arrange tortillas, buttered side down, on large baking sheet; top with 3/4 cup cheese.
- Arrange mushroom mixture over cheese; top with 3/4 cup cheese.
- Place remaining 4 tortillas over cheese; press lightly. Brush remaining butter over tops of tortillas.
- Bake at 450 F for 5 to 6 minutes or until top tortillas are golden brown.
- Turn quesadillas over; continue to bake 4 minutes.
- Sprinkle quesadillas with remaining 1/2 cup cheese; continue to bake 1 minute or until quesadillas are golden brown and cheese is melted.
- Cut into wedges; serve with toppings as desired.
Nutrition Facts : Calories 526.7, Fat 33.2, SaturatedFat 19.2, Cholesterol 92.2, Sodium 1337, Carbohydrate 37.4, Fiber 2.5, Sugar 5.5, Protein 20.3
SPINACH, MUSHROOM AND MONTEREY JACK CHEESE QUESADILLAS
Add a dash or two of hot sauce to this Monterey Jack quesadilla with spinach, shallot and mushroom.
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon of the butter in a 10-inch skillet over medium heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the mushrooms are dry, about 4 minutes. Transfer the mushrooms to a small bowl.
- To the same skillet, add the oil. Add the shallots and cook over medium heat until they brown and soften, about 3 minutes. Add the spinach with whatever water clings to the leaves and season with salt and pepper. Increase the heat to high and stir, incorporating any browned bits from the bottom of the pan; cover and cook until the spinach is wilted, about 1 minute.
- Lay a tortilla on a work surface and top evenly with 1/2 cup of the Monterey Jack. Add one-quarter of the mushrooms, one-quarter of the spinach mixture and a few dashes of hot 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 remaining 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.
QUESADILLAS WITH JACK AND SPICY SAUTE
Provided by Aida Mollenkamp
Categories main-dish
Time 30m
Yield 6 quesadillas
Number Of Ingredients 9
Steps:
- Heat oven to 500 degrees F and arrange 1 rack in top and a second rack in middle.
- Heat oil in a large frying pan over medium-high heat. When it shimmers, add onions, garlic, and jalapenos, season well with salt and freshly ground black pepper, and cook until softened, about 3 minutes. Add poblanos and stir to coat. Add broth and cook until the liquid reduces enough to just coat the vegetables, about 10 minutes. Remove from heat.
- When pepper mixture is cool enough to handle, top 1 tortilla with 1/2 cup cheese and 1/6 of the pepper mixture, close with a second tortilla. Repeat to make 6 quesadillas.
- Arrange quesadillas on 2 baking sheets and place 1 sheet on top rack and another on middle rack. Bake until cheese is melted, about 5 minutes. Switch baking sheets and continue to cook until tortillas are golden-brown and crisp, about 5 more minutes.
CHICKEN MUSHROOM & SPINACH QUESADILLAS
Very simple and tasty chicken, mushroom, and spinach quesadilla, with melted cheese and spicy ranch sauce. Served with sour cream and salsa for dipping. I serve these as a snack or with salad or soup for lunch or a quick dinner.
Provided by Chef Shantal
Categories Lunch/Snacks
Time 28m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes.
- Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.
- Mix ranch dressing with hot sauce.
- Lay 1 tortilla on a flat work surface, spread 2 tablespoons of hot ranch sauce on each tortilla, and sprinkle with 1/4 cup shredded cheese.
- Spoon 1/2 chicken and vegetable mixture on top of cheese, then top with an additional 1/4 cup cheese. Top with another flour tortilla.
- Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in pan and cook 3 minutes. Using a large spatula, gently flip quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla.
- Slice each quesadilla into quarters. Serve with sour cream and salsa for dipping.
MUSHROOM QUESADILLA
This recipe makes a tasty lunch or have it as part of a traditional Mexican meal. I like using Corn Tortillas but the whole wheat are tasty too.Serve with your favorite Salsa and a green salad The recipe is from the column "The Chopping Block" by Philomena Corradeno, tweaked by Bergy
Provided by Bergy
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Wrap the tortillas in foil and warm them in a 350F oven while you are cooking the mushrooms.
- Saute the mushrooms and garlic until most of the water from the mushrooms has evaporated.
- Season with salt & pepper.
- Divide the mushrooms & cheese between the four tortillas, fold in half.
- Serve with salsa, quacamole & sour cream (Optional).
SPICY QUESADILLA
Very, Very good, if you can find the sundried tomato tortillas, they add a wonderful taste, as compared to the plain ones. We pass the salsa also, with the sour cream. More heat can be added if desired and the recipe can be scaled down to one or two.
Provided by Derf2440
Categories One Dish Meal
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet heat oil.
- Cook peppers, onions, garlic, jalapeno, chili powder, cumin and cayenne, stirring often until peppers and onions are limp, about 5 minutes.
- Remove from heat and add olives.
- Arrange 3 tortillas in single layer on baking sheets.
- Divide onion and pepper mixture evenly over tortillas, spread to 1/2 inch off edges.
- Top with shredded cheese, spread evenly between 3 tortillas.
- Place remaining 3 tortillas on top, press down lightly.
- Bake at 450 degrees until tortillas are lightly browned.
- 8 to 10 minutes.
- Cut into 4 to 6 wedges.
- Arrange on platter and serve with sour cream, if desired.
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