QUESADILLA (BEEF, VEGETABLE OR CHICKEN)
Recipe video above. Choose ONE Filling! The spice mix adds terrific flavour - great with vegetable, chicken, beef, pork and turkey. Freezer friendly!
Provided by Nagi
Categories Main
Time 25m
Number Of Ingredients 28
Steps:
- Place tortilla on work surface. Sprinkle one side with a bit of cheese, top with Filling of Choice. Sprinkle with corn*, coriander and top with cheese. Fold in half.
- Preheat non stick skillet over medium low heat (no oil, if pan is not non-stick use 2 tsp oil).
- Place quesadilla in skillet, press down lightly, cover with lid. Cook for 3 minutes until underside is super golden brown and crispy.
- Carefully flip over the folded edge (see video). Press down lightly. Cook for 3 minutes until crispy (no lid).
- Transfer to cutting board, cut in half. Serve immediately!
- Dipping Sauce options: Sour cream, salsa, Avocado Sauce (pictured)
- Mix ingredients in a small bowl. Use for one of the Fillings Options below.
- Heat oil in a skillet over high heat. Add onion and garlic, cook for 2 minutes.
- Add beef and cook, breaking it up as you go. Once it changes from pink to brown, add capsicum. Cook for 1 minute.
- Add tomato paste, water and Spice Mix. Cook for 2 minutes. Transfer to bowl, cool.
- Drizzle chicken with 1 tbsp oil, toss to coat. Sprinkle over Spice Mix, toss well to coat.
- Heat 1 tbsp oil in a large skillet over high heat. Add onion and garlic, cook for 2 minutes. Add capsicum and cook for 1 minute. Transfer to bowl, cool.
- Return pan to stove, reduce to medium heat. Add remaining 1/2 tbsp oil. Add chicken and cook for 3 minutes until deep golden. Turn and cook for 3 minutes until cooked through.
- Transfer chicken to cutting board, rest for 2 minutes then dice and cool. Combine with capsicum mixture.
- Heat oil in a skillet over high heat. Add onion and garlic, cook for 2 minutes. Add capsicum, cook for 1 minute.
- Add beans, corn, tomato paste, water and Spice Mix. Cook for 2 minutes. Transfer to bowl, cool.
Nutrition Facts : Calories 418 kcal, Fat 21 g, SaturatedFat 8.2 g, Carbohydrate 33 g, Protein 26 g, Cholesterol 94 mg, Sodium 795 mg, Fiber 2.3 g, Sugar 1.4 g, UnsaturatedFat 11.8 g, ServingSize 1 serving
CHICKEN QUESADILLAS
This is a great recipe for parties. I freeze the leftovers; they reheat quite well. The zesty chicken and cooked peppers are a succulent delight when mixed with the melted cheeses. Cut the quesadillas into wedges and serve with sour cream and salsa.
Provided by Heather
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 20
Number Of Ingredients 10
Steps:
- Preheat the broiler. Grease a baking sheet.
- Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes.
- Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.
- Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.
Nutrition Facts : Calories 244.2 calories, Carbohydrate 21.8 g, Cholesterol 34.9 mg, Fat 11.3 g, Fiber 1.7 g, Protein 13.7 g, SaturatedFat 5.5 g, Sodium 504.3 mg, Sugar 1.8 g
QUESADILLA
I often make this quesadilla just for myself. It's a snap to prepare.-Amber Waddell, Grand Rapids, Michigan
Provided by Taste of Home
Categories Appetizers Dinner
Time 10m
Yield 1 serving.
Number Of Ingredients 7
Steps:
- Heat oil in a nonstick skillet, add one tortilla. Layer with half the cheddar cheese, all of the chicken and mushrooms and half the Monterey Jack cheese. Top with the second tortilla. Cover and heat until cheese melts and bottom tortilla is crisp and golden brown., Turn over; sprinkle remaining cheese on top. Cook until bottom tortilla is crisp and golden brown and cheese is melted. Cut into wedges; serve with sour cream and salsa if desired.
Nutrition Facts : Calories 768 calories, Fat 49g fat (25g saturated fat), Cholesterol 173mg cholesterol, Sodium 1152mg sodium, Carbohydrate 29g carbohydrate (1g sugars, Fiber 0 fiber), Protein 53g protein.
STEAK QUESADILLAS
Steak Quesadillas are a quick and flavorful dinner idea made with taco-seasoned steak strips, onions and peppers, and of course, melty Monterrey Jack cheese! And, it all comes together in a perfectly toasty flour tortilla!
Provided by Kelly Anthony
Categories Appetizer Main Course
Time 25m
Number Of Ingredients 7
Steps:
- Cutting against the grain, slice the steak with a very sharp knife into thin strips, no more than a 1/4" thick. Transfer to a mixing bowl, along with the taco seasoning. Massage the taco seasoning into the beef until evenly coated and set aside.
- Add oil to a large sauté pan over medium-high heat. Once the oil is heated through, spread the steak strips evenly across the skillet and allow to sear for 1 1/2 minute. Do not jostle or move strips around. Turn the steak strips over and cook 1-2 minutes.
- If the pan is dry, add another 1-2 tablespoons of oil. Add the diced peppers and onion and sauté 5-7 minutes, stirring often, until softened. Transfer the vegetables to a small bowl and set aside.
- Wipe the pan clean and place over medium-low heat. Add a light drizzle of oil to the pan and allow to come to temperature.
- Carefully, place 1 flour tortilla on the pan and scatter about a 1/4 cup of shredded cheese over the entire tortilla. Then, to only one half of the tortilla, add steak strips and a scatter of the onion and pepper mixture.
- Once the cheese starts to melt (about 1 minute), use a spatula to fold the side with cheese only over the steak side. Hold the quesadilla down with your spatula until the filling has melded together, about 30 seconds to 1 minute more.
- Repeat with the remaining tortillas, adding an additional light drizzle of oil to the pan as needed. Cut in halves or quarters, serve and enjoy!
Nutrition Facts : Calories 484 kcal, Carbohydrate 24 g, Protein 34 g, Fat 27 g, SaturatedFat 13 g, Cholesterol 95 mg, Sodium 636 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CHICKEN QUESADILLAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Heat 1 tablespoon of the olive oil in a skillet over high heat. Sprinkle the chicken with salt, pepper and taco seasoning. Add the chicken to the skillet and saute over medium-high heat until done, about 4 minute per side. Remove from the skillet and dice into cubes. Set aside.
- Add the remaining 1 tablespoon olive oil to the skillet over high heat. Throw in the onions and peppers and cook until the peppers have a few dark brown/black areas, 3 to 4 minutes. Remove and set aside.
- Sizzle 1/2 tablespoon of the butter in a separate skillet or griddle over medium heat and lay a flour tortilla in the skillet. Then build the quesadillas by laying grated cheese on the bottom tortilla, and then arranging the chicken and cooked peppers. Top with a little more grated cheese and top with a second tortilla.
- When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, adding another 1/2 tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden. Repeat with the remaining tortillas and fillings.
- Cut each quesadilla into wedges and serve with Pico de Gallo.
- Dice up equal quantities of tomatoes and onions. Roughly chop the cilantro.
- Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the four ingredients into a bowl.
- Slice the lime in half and squeeze the juice from half the lime into the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.
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- Get out both of your sheet pans and very lightly spray just one of them with nonstick cooking spray.
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- Lox of Cheese. Forget the bagel. Tortilla has this one covered with smoked salmon, cream cheese, and chives. Fresh and boasting brunch flavors and healthy fatsgalore, this meal will make you want to ditch breadforever—or at least till the last bite of quesadilla.
- Seize the ‘Dilla. Sick of cereal? Think outside the breakfast box and have a quesadilla! Scrambled eggs, breakfast sausage, and cheddar cheese make this a hearty meal that’ll keep you full for hours.
- BLTQ. It’s the bacon, lettuce, and tomato quesadilla! Another name for it: BLTC. The C is for Cheese. Were you with us there? We recommend Fontina. Ingredients: 1 flour tortilla, 2-4 slices of bacon, 1 medium chopped tomato, 1/4 cup Fontina cheese.
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- Shroomilla. It’s a veggie monster! Full of roasted mushroomsand onions, Swiss cheese, and scallions, this beast of a meal sounds tame, but it’s not. You can run, but you won’t wantto hide from this beast.
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- Heat 1 tablespoon olive oil over medium-high heat. Cook onions 2-3 minutes or until softened. Add bell peppers and cook an additional 2-3 minutes.
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- Heat a large skillet over medium high heat and add a half teaspoon of butter. Place a tortilla in the pan.
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