BLOOMING QUESADILLA RING RECIPE BY TASTY
Here's what you need: cooked and shredded chicken, onion, red bell pepper, jalapeño, taco sauce, taco-size tortillas, shredded cheddar cheese, shredded monterey jack cheese
Provided by Julie Klink
Categories Appetizers
Yield 20 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
- In a large bowl, add the chicken, onion, red bell pepper, jalapeño, and taco sauce, and mix to combine. Set aside.
- Cut each tortilla in half. Evenly add about 2 tablespoons each of the cheddar cheese, Monterey Jack cheese, and chicken mixture to each tortilla half.
- Roll the tortillas into cones, starting fro the cut edge and making sure not to push the ingredients out of the tortilla.
- Place a wide mouth jar or glass in the center of the baking sheet.
- Create a ring around the jar with about 13 tortilla cones. The points of the cones should be in the center, touching the jar. Sprinkle cheddar and Monterey Jack cheese over the layer. Repeat with the remaining cones to make 2 more layers, finishing with the rest of the cheddar and Monterey Jack. Remove the jar from the center of the ring.
- Bake until the cheese is melted and the edges of the tortillas are crispy, 15-20 minutes.
- Carefully transfer the blooming quesadilla to a serving platter. Place your dip of choice inside the ring and top with your desired garnishes. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 325 calories, Carbohydrate 26 grams, Fat 15 grams, Fiber 1 gram, Protein 18 grams, Sugar 2 grams
HAWAIIAN APPETIZER QUESADILLAS
Pair Canadian bacon, pineapple and cheese for a savory snack, hot out of the oven.
Provided by By Betty Crocker Kitchens
Categories Snack
Time 35m
Yield 32
Number Of Ingredients 6
Steps:
- Move oven rack to lowest position; heat oven to 400°F. Spray 1 side of 4 tortillas with cooking spray. On large cookie sheet, place tortillas, sprayed sides down, overlapping in center so tortillas do not hang over edge of sheet. Top evenly with bacon, pineapple, cheese and remaining tortillas. Spray tops of tortillas with cooking spray. Place another cookie sheet on top of tortillas; press down.
- Bake on bottom oven rack 8 to 10 minutes or until bottom tortillas are golden brown. Turn cookie sheets and quesadillas over. Bake about 5 minutes longer or until bottoms are golden brown and cheese is melted. Cut into 8 small wedges; serve warm with salsa.
Nutrition Facts : Calories 60, Carbohydrate 6 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 160 mg, Sugar 0 g, TransFat 0 g
QUESADILLA APPETIZERS
Looking for a spicy Mexican appetizer using Bisquick® mix? Then check out this cheesy egg based quesadilla - ready in 50 minutes.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 50m
Yield 36
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Spray 9-inch square pan with cooking spray. Sprinkle chiles and cheese in pan.
- In medium bowl, stir all remaining ingredients except salsa with wire whisk or fork until blended. Pour into pan.
- Bake about 30 minutes or until golden brown and knife inserted in center comes out clean. Let stand 10 minutes. Cut into 6 rows by 6 rows. Serve with salsa.
Nutrition Facts : Calories 60, Carbohydrate 3 g, Cholesterol 30 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Appetizer (with 1 teaspoon salsa), Sodium 130 mg, Sugar 0 g, TransFat 0 g
APPETIZER SIZED BEEF QUESADILLAS
Number Of Ingredients 11
Steps:
- In a 10-inch Dutch oven over medium high heat, sear the rib eye steak in 1 Tbs. oil on both sides 4 minutes each side. Add remaining ingredients and reduce heat to medium, cover and braise 90 minutes or until meat shreds easily with a fork. Let cool slightly, and remove orange and lime quarters from slow cooker or Dutch oven. Shred meat using 2 forks, stirring in the cooking liquid. Continue simmering to reduce the liquid volume by half.TORTILLAS:Using an empty tuna can, with the ends removed, cut 3 circles from each 8-inch flour tortilla or use mini tortillas made from tortilla recipes in this book. Heat a Dutch oven lid or 12-inch skillet over medium heat. Lightly oil the entire lid or bottom of the skillet, then place 4 tortilla rounds on the lid and place 1 Tbs. cheese in the center of each tortilla, then top with 1 Tbs. beef mixture and 1/2 tsp. diced green chile. Top the cheese, beef, and chile with a second tortilla and cook for 1 to 2 minutes until cheese is lightly melted and tortilla is crispy and lightly browned. Flip over each quesadilla and cook on second side an additional 1 to 2 minutes. Continue cooking all quesadillas until all the tortillas and, or beef and cheese is used up.
Nutrition Facts : Nutritional Facts Serves
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- Preheat oven to 200°F. Heat 1 teaspoon of the oil in a large skillet over medium-high. Add ground chuck, onion, garlic, and salt; cook, stirring occasionally, until beef is browned and cooked through, 6 to 8 minutes. Add taco seasoning mix and tomato paste; cook, stirring constantly, until fragrant and toasted, about 1 minute. Remove beef mixture, and drain. Do not wipe skillet clean.
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