ROASTED POBLANO QUESADILLAS
This Roasted Poblano Quesadilla recipe is a great example of the rich, otherworldly flavor that Mexican cuisine can generate by using just a few simple ingredients. And it's served with Avocado Salsa Verde!
Provided by Patrick Calhoun | Mexican Please
Time 30m
Number Of Ingredients 15
Steps:
- Start by rinsing 2 poblano peppers. Roast the poblanos in the oven for 25-30 minutes at 400F.
- If you are building the Avocado Salsa Verde, you can also roast 4 tomatillos in the same pan as the poblanos. But remember that the tomatillos will need less time roasting. Take them out when they start to turn army green, approx 10-15 minutes.
- Add the roasted tomatillos to a blender along with 1/2 onion, 1 garlic clove, 10-12 sprigs cilantro, and 1/2 of a serrano pepper (or 1/2 of a jalapeno pepper). Pulse blend and taste for heat, adding the additional 1/2 of the serrano (or jalapeno) if you want more heat. Add the avocado to the blender and combine well. Salt to taste.
- Once the poblanos have roasted, let them cool and then pull off any loose bits of skin, but don't worry about getting rid of every last piece.
- De-stem and de-seed the poblanos, cutting them into thin, bite-sized strips.
- Saute 1/2 an onion in a dollop of oil over medium heat. When the onion is tender (4-6 minutes) add the poblano strips along with a generous pinch of salt and some freshly ground pepper. Let this mixture saute for a few minutes.
- Heat up a wide skillet over medium heat. Warm up the tortillas before building the quesadillas (I usually give them 30-60 seconds in the skillet right before building).
- Each quesadilla gets a layer of refried beans, cheese, poblano-onion mixture, cilantro, and cheese. Fill only half of the tortilla so you can fold it onto itself.
- Cook the quesadillas for 2-3 minutes per side or until the cheese is melted and they start to turn golden brown.
- Serve immediately.
Nutrition Facts : Calories 726 kcal, ServingSize 1 serving
THE CHEESIEST QUESADILLAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 3 quesadillas
Number Of Ingredients 5
Steps:
- Roast the chiles by using metal tongs to hold them one-by-one over the flame of your stovetop until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) When totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow them to sweat for a good 20 minutes. Then use a knife to scrape off most of the blackened skin. Stem, seed and finely mince the chiles.
- Butter a large cast-iron skillet generously and set over medium heat. Put 1 tortilla in the skillet and sprinkle on a third of the Monterey Jack and pepper jack cheese, evenly spreading it all the way to the edges so that the surface will be totally covered. Sprinkle on a third of the roasted chiles. Wait for the cheese to mostly melt, then fold half of the tortilla over itself. Cook for 20 more seconds, then flip the half-moon over and cook until the tortilla is buttery and golden, for 30 more seconds. Keep warm and repeat with the remaining tortillas, cheese and chiles. Cut into 4 or 5 wedges each and serve with bowls of chili.
BREAKFAST QUESADILLA WITH MAPLE SAUSAGE AND CHARRED POBLANOS
Burritos seem to have bullied quesadillas out of the running for Mexican-inspired breakfast foods. Well, not anymore, I say! Fold your favorite ingredients inside a flour tortilla for a scrambled spin on breakfast. Inside my quesadilla you'll find smoky, charred poblanos and creamy Monterey Jack cheese. For a double dose of heat, go for spicy sausage and jalapeños. For milder palates, opt for the sweet links instead.
Provided by Food Network
Categories main-dish
Time 50m
Yield 2 quesadillas
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F.
- On a baking sheet, drizzle the poblano peppers with 1 tablespoon olive oil and season them with salt and pepper. Roast for 15 minutes, flipping them once halfway through so they are charred side up for the last half. When the peppers are cool enough to handle, slice off their tops, split them down the middle, scrape out the seeds, and roughly chop the flesh.
- Reduce the oven temperature to 250 degrees F.
- In a small skillet, heat the sausages in the remaining 1 tablespoon olive oil over medium heat until fully warmed through and lightly browned on all sides, 5 to 8 minutes. Roughly chop the sausages.
- In a bowl, season the eggs with a pinch of salt and pepper and whisk until they are light and airy.
- In a large nonstick skillet, heat the butter over medium-high heat. When the butter begins to foam and sizzle, pour in the eggs. As the outside begins to cook, lift up the eggs with a heatproof spatula so that the runny center flows to the side of the pan. When the bottom is cooked-about 30 seconds-carefully flip the eggs so that they're now top-side down. If you're not comfortable flipping the eggs, scramble them with a spatula until they're soft and fluffy, 15 to 20 seconds after the bottom is cooked. Immediately remove the eggs from the heat and split them down the middle so you have two half-moons.
- On one half of each tortilla, layer the poblanos, eggs, sausage, spinach, and Monterey Jack cheese, and sprinkle with salt and pepper. Fold the tortillas over to make a quesadilla shape.
- In a large skillet, heat 1 tablespoon of the neutral oil over medium heat. Add one quesadilla and cook until golden brown and crispy, 2 to 3 minutes per side. Place it on a baking sheet to keep warm in the oven. Prepare the second quesadilla with the remaining ingredients.
- When both quesadillas have been cooked, slice them into triangle and serve with the Greek yogurt or sour cream. Drizzle with hot sauce and sprinkle with cilantro or parsley if desired.
GRILLED SQUASH QUESADILLAS WITH A CHARRED TOMATO SALSA
Provided by Cooking Channel
Time 2h
Yield 8 quesadillas
Number Of Ingredients 18
Steps:
- 1. Heat a grill or grill pan over medium-high heat. Brush the zucchini with the oil or butter and season with salt and pepper. Grill, turning once until just soft, 3 to 4 minutes per side. Halve the grilled zucchini so they will fit into the tortillas.
- 2. Heat a skillet over medium heat and add about 1 tablespoon of the oil or butter. Lay a tortilla in the skillet and paint a light covering (more or less depending on your taste) of the Ancho Chile Paste over the tortilla. Scatter or lay a slice of cheese just big enough to cover half the tortilla (about 1/2 ounce). Then add a strip or 2 of zucchini and some scallion slices and cover with another layer of cheese. Cook until the tortilla softens, about 1 minute. Fold the tortilla over into a half moon. Flip and cook on each side until golden brown and crisp and the cheese melts, adding more oil or butter if the pan gets dry, 2 to 3 minutes per side. Repeat with the remaining ingredients.
- 3.Cut the quesadillas into wedges and serve with the Charred Tomato Salsa.
- 1. Stem, seed and pull the chiles in half. Toast the pieces in a dry skillet over medium heat, turning until fragrant and blistered but not charred, about 1 minute. Transfer to a bowl of boiling water and set aside to soften, 30 to 40 minutes.
- 2. Put the chiles in a blender with the salt (not a food processor, it won't be fine enough) and puree until very smooth. Add some of the soaking water, about 1/2 cup, if needed to engage the blender. Strain if desired.
- 3. Heat the olive oil in a medium skillet over medium heat. Add the paste and fry, stirring with a wooden spoon, until the mixture is thick, 3 to 5 minutes. Cool and store in the refrigerator for up to 1 month.
- 1. Position rack in the upper part of the oven and preheat the broiler. Line a small broiler pan with foil.
- 2. Place the tomatoes and jalapeno in the pan and broil, turning them as needed, until the skins blacken and split, 15 to 20 minutes. Wrap completely in aluminum foil and cool.3. Core the tomatoes and stem the jalapeno (remove the seeds if you want to temper the heat). Puree the tomatoes, skins and all, with the jalapeno, oil, garlic and scallions and in a blender to make a smooth sauce. Pulse in the cilantro. Transfer the sauce to a bowl and stir in 1/2 teaspoon salt. (The salsa thickens a bit if prepared ahead and chilled; stir to loosen it up before serving.)
SQUASH AND CHORIZO QUESADILLAS
These quesadillas are perfect for fall. They are stuffed with butternut squash which are at their peak this time of year. You will have some leftover beans. Add them to any salad for extra protein, make some homemade nachos and incorporate the beans into the topping, or turn them into a black bean burger patty. The options are endless for leftover beans!
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the chorizo in a large nonstick skillet over medium-high heat, breaking it up with a wooden spoon, until browned, about 4 minutes. Remove to a large bowl, reserving the pan drippings.
- Reduce the heat under the skillet to medium and add the squash, 1/3 cup water and 1/2 teaspoon salt; gently toss. Cover and cook until the squash is fork-tender, about 4 minutes. Uncover and cook until the liquid evaporates, 1 to 2 more minutes. Add the beans, chile powder and a pinch of salt and cook, tossing, until warmed through, 2 to 3 minutes. Add to the bowl with the chorizo.
- Meanwhile, whisk the lime juice and 1 tablespoon olive oil in a small bowl. Put the kale in a large bowl and pour the lime dressing on top. Massage the dressing into the kale; season with salt.
- Divide the squash mixture among the tortillas, leaving one half of each tortilla uncovered. Top with the cheese. Fold over the other half of each tortilla. Return the skillet to medium heat and add 1 tablespoon olive oil. Add 2 of the quesadillas and cook, flipping halfway, until golden, 3 to 4 minutes. Add the remaining 1 tablespoon olive oil and repeat with the remaining quesadillas.
- Cut the quesadillas in half. Divide among plates and serve with the kale salad, pico de gallo and sour cream.
Nutrition Facts : Calories 840, Fat 53 grams, SaturatedFat 20 grams, Cholesterol 95 milligrams, Sodium 1916 milligrams, Carbohydrate 59 grams, Fiber 9 grams, Protein 32 grams, Sugar 5 grams
SQUASH BLOSSOM QUESADILLAS
Steps:
- Heat a large saute pan with a little oil and saute the onion, garlic, and the roasted poblano pepper for 5 minutes, until the onions have become translucent. Then, add the squash blossoms and deglaze with chicken stock. Add the epazote, and cook for another 5 minutes until squash blossoms have wilted. Season with salt and pepper, and set aside to cool.
- To compose the quesadilla lay the 2 of the tortillas on a flat surface. Distribute the cheese equally on both tortillas. Then, spread 1/2 of the squash blossom filling over the cheese. Cover with the other tortilla, place on heated griddle on nonstick saute pan with a little oil, and cook for 3 minutes on each side. When nice and golden brown on each side and cheese has melted, remove and cut into quarters.
SQUASH QUESADILLAS
Use just four ingredients to make our vegetarian quesadillas: butternut squash, feta, salad leaves and tortillas. Great for lunch or a quick midweek meal
Provided by Miriam Nice
Categories Dinner, Lunch, Supper
Time 35m
Number Of Ingredients 4
Steps:
- Heat oven to 200C/180C fan/gas 6. Boil the squash for 10 mins or until tender, drain and cool.
- Divide the squash, feta and half the salad leaves over the tortillas and season well. Fold each tortilla into quarters, place on a baking tray and drizzle with a little olive oil. Put another baking tray on top and push down. Bake with the tray on top for 5 mins, take the tray off and bake for a further 5 mins until golden. Serve with remaining salad leaves.
Nutrition Facts : Calories 362 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 13 grams protein, Sodium 1.9 milligram of sodium
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- Roast the poblanos. Char the peppers over a gas burner or under a broiler until the skin is blackened all over. Remove them from the heat, place in a bowl and cover with a towel or plastic wrap for 10 minutes. Uncover and use your hands to peel and remove the loose skin. Slice off the stem, and remove the seeds, and slice it into strips.
- Assemble tortillas with sprinkles of cheese, sweet potatoes, poblano slices, bell pepper, black beans, scallions, and serrano, if using. Fold each tortilla in half and cook in a hot skillet for about 2 minutes per side. Serve with guacamole, salsa, lime wedges, serranos, and cilantro.
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- Place the poblano chiles on a tray under the broiler, directly on the grill, or directly on the open flame or on a comal or skillet set over medium heat. Turn them every 2 to 3 minutes for a total of 6 to 9 minutes, until they are charred and blistered all over. Transfer them to a plastic bag, close it tightly and let them sweat for 10 to 20 minutes. Working under a thin stream of cold water, peel off their skin; make a slit down the sides to remove and discard the seeds and veins, then remove and discard the stem. Cut them into 1/2-inch-wide strips or squares.
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- If using pre-made corn tortillas, add the cheese and filling to the center of the tortilla. Place on an already hot comal, griddle or skillet, and let them cook until the cheese has melted and the tortilla has begun to lightly crisp, about 2 to 3 minutes per side.
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