Crunchy Quesadilla Stack Recipes
CRISPY-EDGED QUESADILLA
This straightforward quesadilla has an unexpected twist: a border of salty, crispy cheese surrounding the tortilla. Achieving it couldn't be easier; just press down on the folded tortilla as it heats up in the pan so the cheese spills out and turns golden. A nonstick pan is key here, otherwise the melted cheese will glue itself onto the cooking surface. Medium heat is just the right temperature for a quesadilla: It's hot enough to crisp up the cheese but low enough to prevent the cheese from burning.
Provided by Melissa Clark
Categories dinner, easy, lunch, quick, snack, weeknight, finger foods, appetizer, main course
Time 10m
Yield 1 quesadilla
Number Of Ingredients 3
Steps:
- Place a medium nonstick skillet over medium heat, then add the oil. Let oil heat up for 20 seconds, swirling the pan around so the oil coats the bottom.
- Place the tortilla in the skillet and sprinkle the cheese evenly over the top. Once the cheese begins to melt, 30 seconds to 1 minute, use a spatula to fold the tortilla in half. Using the spatula, press down firmly on the top of the tortilla until some of the cheese runs out into the pan. Let the quesadilla cook until the cheese that's leaked out solidifies and turns brown, 2 to 3 minutes.
- Flip the quesadilla over and let cook on the other side for another 1 to 2 minutes, until the cheese is crisp and golden. Slide quesadilla onto a plate and serve immediately.
CRUNCHY-GOOEY CHICKEN QUESADILLAS
This may be just about the easiest dinner you'll fix your family! It is low on ingredients and high in flavor. These make a great appetizer too. I have even served these at parties!
Provided by Gabby Abby
Categories One Dish Meal
Time 30m
Yield 12 Quesadillas, 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Boil the chicken breasts until they are fully cooked and remove from heat.
- Once the chicken has cooled for a bit, use a fork and shred the chicken into a mixing bowl. (It should be a bit stringy).
- Add the 1 cup of Salsa, and mix the chicken and salsa until the salsa is thoroughly covering the chicken.
- Heat up a frying pan or skillet to a medium to medium high heat.
- Take a flour tortilla and spoon out some of the chicken and salsa mix onto one half of it. ADD ENOUGH GRATED CHEESE TO YOUR DESIRED TASTE.
- Fold the filled tortilla in half and place on the greased (Pam Cooking Spray) fry pan or skillet.
- Cook until golden brown and then flip and cook the other side.
- Spray the frying pan between quesadillas to prevent sticking.
- *Optional: You can cut the quesadillas into thirds to make it easier to eat.
- *Optional: Enjoy these with guacamole and salsa, refried beans and tortilla chips!
Nutrition Facts : Calories 478.1, Fat 20.1, SaturatedFat 7.8, Cholesterol 66.5, Sodium 856.5, Carbohydrate 44.9, Fiber 3, Sugar 2.5, Protein 28
CRUNCHY QUESADILLA STACK
Make and share this Crunchy Quesadilla Stack recipe from Food.com.
Provided by looneytunesfan
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine chicken, tomatoes, cheese, avacado, green onions, and garlic salt. Mix well.
- Spread about 1/3 cup of beans to edge of tortillas. Top each with tostada shell. Spoon chicken mixture over shell; top with remaining flour tortillas.
- Grill both sides over medium heat in skillet coated with cooking spray until golden brown. Cut into wedges. Serve with sour cream, salsa, etc.
Nutrition Facts : Calories 399, Fat 17.1, SaturatedFat 6.3, Cholesterol 43.3, Sodium 882.6, Carbohydrate 42.4, Fiber 7.7, Sugar 1.5, Protein 19.9
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STACKED VEGGIE QUESADILLA RECIPE | BON APPéTIT - EPICURIOUS
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- Preheat broiler. Put tortillas in single layer on baking sheet. Brush with oil. Broil until toasted, about 3 minutes. Turn; set aside.
- Place squash in microwave-safe bowl. Sprinkle water over, cover with plastic wrap, and microwave until just tender, about 3 minutes; drain. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add onion and sauté until beginning to brown, about 3 minutes. Add squash; stir 1 minute. Season with salt and freshly ground black pepper. Spread out squash in even layer over 1 tortilla. Add 1 tablespoon oil to skillet. Add beans, 1/4 cup salsa, garlic, and chili powder. Using potato masher, crush until beans are coarsely mashed; season with salt and pepper. Stir in 1/4 cup salsa. Spread over second tortilla. Sprinkle cheese over third tortilla. Leave fourth tortilla plain.
- Broil tortillas until cheese melts and vegetables are browned in spots, about 3 minutes, watching to prevent burning. Transfer black bean tortilla to plate; sprinkle 1/4 cup chopped cilantro over. Top with cheese tortilla, squash tortilla, then plain tortilla. Cut into 4 wedges. Garnish with sour cream, salsa, and cilantro sprigs.
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From readyseteat.com
Cuisine MexicanTotal Time 20 minsCategory Appetizer/Snack, Main Dish, Sandwich/WrapCalories 503 per serving
- Combine drained tomatoes, cheese, avocado, green onions and garlic salt in medium bowl; blend well.
- Spread 1/3 cup refried beans over entire surface of 5 flour tortillas; top each with tostada shell. Spoon tomato mixture evenly over shells; top each with a remaining flour tortilla to make 5 quesadillas stacks.
- Spray large skillet with cooking spray; heat over medium heat until hot. Brown both sides of each quesadilla stack in skillet until golden brown. Cut each into 4 wedges to serve.
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