CHEESY QUESADILLAS
We serve these quesadillas as chili dippers or load them up with salsa and sour cream for a super starter. -Terri Keeney, Greeley, Colorado
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 6 servings.
Number Of Ingredients 3
Steps:
- Place the tortillas on a greased baking sheet. Combine the cheese and salsa; spread over half of each tortilla. Fold over. , Broil 4 in. from the heat for 3 minutes on each side or until golden brown. Cut into wedges.
Nutrition Facts : Calories 223 calories, Fat 11g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 406mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.
BLUE CORN, MUSHROOM AND CHEESE QUESADILLAS
Steps:
- For the porcinis: Heat the oil over medium heat in a large, heavy frying pan. Add the onions and cook, stirring, until translucent, about 5 minutes. Add the mushrooms and chiles and continue cooking until golden brown, about 5 more minutes. Season with salt and pepper. Add the cilantro and set aside.
- For the blue corn tortillas: In a bowl, mix the harina de maiz azul, masa harina and salt with the warm water using a wooden spoon until a dough is formed, about 2 minutes. Let stand, covered tightly with plastic wrap, for 2 minutes.
- Divide the dough into 12 parts. Roll each part into a ball, keeping the balls you are not using in a plastic bag so that they don't dry out. (If the dough does get too dry, add a little extra water.)
- Place a ball on a sheet of plastic wrap and cover it with another sheet. Flatten slightly with the palm of your hand, and then finish rolling with a rolling pin, working quickly and lightly. Flip the package over and repeat until an approximately 6-inch circle is formed. Repeat with all the dough balls.
- Preheat a flat griddle or pan to high heat.
- Peel away the top layer of plastic wrap, flip the package over gently and peel away the other piece of plastic wrap. Transfer to the griddle.
- Bake on the first side for about 30 seconds. Flip and bake on the second side for about 30 seconds. Flip once again. Remove from the griddle and keep warm.
- To assemble, spread with a quarter of the cheese on 1 tortilla. Garnish with a quarter of the mushrooms and top with another tortilla. Place on the griddle, turn the heat down to medium-high and press down gently. Cook until the cheese begins to melt. Flip the quesadilla, and heat for another minute. Repeat with the remaining ingredients. Serve with salsa if desired.
BRIE AND WALNUT QUESADILLAS WITH TROPICAL FRUIT SALSA
Make and share this Brie and Walnut Quesadillas With Tropical Fruit Salsa recipe from Food.com.
Provided by Kitchen Witch Steph
Categories Lunch/Snacks
Time 1h5m
Yield 4-8 serving(s)
Number Of Ingredients 14
Steps:
- SALSA.
- Toss all ingredients in large bowl.
- Season with salt and pepper.
- Cover, chill.
- QUESADILLAS.
- Butter tortillas on one side; place buttered side down on large rimmed baking sheet.
- Top half of each tortilla with cheese, cilantro and nuts.
- Fold tortillas in half; press lightly.
- Can be made one day ahead, cover, chill.
- Preheat oven to 300°.
- Working in batches, cook tortillas in heavy large skillet over medium heat until golden and cheese melts, about 1 minute per side.
- Transfer to baking sheet. Keep warm in oven. Cut each into 3 wedges. Serve with salsa.
- CANDIED MAPLE WALNUTS.
- Preheat oven to 300°F.
- Line rimmed baking sheet with foil.
- Combine walnuts and syrup in medium bowl; toss to coat.
- Spread nuts on sheet and bake until browned and dry, stirring often, about 22 minutes.
- Cool. Remove from foil. Coarsely chop nuts. Can be made 3 days ahead.
Nutrition Facts : Calories 1116.9, Fat 71, SaturatedFat 31, Cholesterol 143.9, Sodium 1518.4, Carbohydrate 86.5, Fiber 8.2, Sugar 22.2, Protein 38.6
CHEESE AND SALSA QUESADILLAS
Make and share this Cheese and Salsa Quesadillas recipe from Food.com.
Provided by ratherbeswimmin
Categories Black Beans
Time 23m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Spread 2 tablespoons salsa on half of each tortilla.
- Sprinkle with 1/4 cup each of the beans and the cheese.
- Fold tortillas over and press down lightly.
- In a large nonstick skillet over medium heat, cook tortillas, 2 at a time, pressing down lightly with the back of a metal spatula, for about 2 minutes per side, until lightly toasted and cheese is melted (or place directly on barbecue grill over medium heat until lightly toasted on both sides).
- Cut into wedges and serve warm with additional salsa.
Nutrition Facts : Calories 343.9, Fat 11.4, SaturatedFat 4.9, Cholesterol 22.1, Sodium 1000.9, Carbohydrate 44.9, Fiber 6.6, Sugar 2.5, Protein 15.6
BLUE CHEESE QUESADILLAS
Quesadillas spread with cream cheese, blue cheese and shredded Colby and Monterey Jack are browned in a skillet and served with an apple-pear chutney.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield Makes 40 servings, 1 wedge each.
Number Of Ingredients 6
Steps:
- Place cream cheese, blue cheese and green onions in food processor container; cover. Process until well blended.
- Spread each tortilla with 2 Tbsp. of the cream cheese mixture. Sprinkle shredded cheese over 5 of the tortillas; top with remaining tortillas, cream cheese sides down.
- Coat griddle or large skillet with cooking spray. Cook quesadillas 2 minutes on each side or until lightly browned on both sides. Cut each tortilla into 8 wedges. Serve warm with Pear Apple Chutney.
Nutrition Facts : Calories 150, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
BLUE CHEESE QUESADILLAS WITH PEACH SALSA
Quick and easy, these quesadillas are topped with a wonderful sweet and savory peach salsa that brings this appetizer to life!
Provided by Allrecipes Member
Yield 32
Number Of Ingredients 11
Steps:
- Make Peach Salsa. Stir together all salsa ingredients in medium bowl; refrigerate until ready to serve.
- Heat oven to 375 degrees F. Grease cookie sheet.
- Stir together remaining ingredients except tortillas. Sprinkle mixture over 4 tortillas; top with remaining tortillas, pressing down slightly. Place on cookie sheet.
- Bake 8 to 10 minutes or until cheese begins to melt and tortillas are slightly browned. Cut each into 8 wedges. Serve with Peach Salsa.
Nutrition Facts : Calories 70.9 calories, Carbohydrate 8.1 g, Cholesterol 4.2 mg, Fat 3.2 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 1.3 g, Sodium 135.7 mg, Sugar 0.9 g
STEAK QUESADILLAS WITH HOT PEACH SALSA
Make and share this Steak Quesadillas With Hot Peach Salsa recipe from Food.com.
Provided by Boomette
Categories Steak
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, combine the peaches, 1/2 cup red onion, the jalapeno, cilantro, 1/2 cup lime juice and 1/4 cup olive oil. Cover and refrigerate.
- In a large resealable plastic bag, combine the remaining red onion and 2 tablespoons each lime juice and olive oil. Add the steak to the bag, shaking. Refrigerate for at least 4 hours or overnight.
- Preheat a grill to medium-high. Pat the steak dry, drizzle with olive oil and season with salt and pepper. Grill, covered, for 5 minutes on each side for medium-rare. Let rest for 10 minutes; slice.
- Preheat a large cast-iron skillet on the grill. Cover half of each tortilla with steak slices. Season the salsa with salt and pepper. Dollop 1/4 cup each salsa and cheese on the tortillas; fold in half.
- Drizzle olive oil in the skillet. Working in batches, add the quesadillas and cook until golden, 2 minutes on each side. Cut into wedges; serve with the remaining salsa and the sour cream.
BLUE CHEESE QUESADILLAS
Make and share this Blue Cheese Quesadillas recipe from Food.com.
Provided by Cucina Casalingo
Categories Lunch/Snacks
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In medium bowl, mix all salsa ingredients. Cover and refrigerate until serving time.
- Heat oven to 375°F Grease cookie sheet.
- In small bowl, mix all filling ingredients. Sprinkle over 4 tortillas; top with remaining tortillas, pressing down slightly.
- Place on cookie sheet. Bake 8 to 10 minutes or until cheese begins to melt and tortillas are slightly browned.
- Cut each into 8 wedges.
- Serve with salsa.
Nutrition Facts : Calories 215.7, Fat 9.2, SaturatedFat 3.3, Cholesterol 10.5, Sodium 442.4, Carbohydrate 26.6, Fiber 2.5, Sugar 5.2, Protein 7.4
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