CORN AND CHEESE QUESADILLAS
Categories Broil Cocktail Party Vegetarian Quick & Easy Lunch Corn Jalapeño Tortillas Monterey Jack Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 as a first course or 6 as an hors d'oeuvre
Number Of Ingredients 6
Steps:
- Arrange half the tortillas in one layer on a large baking sheet and brush them lightly with some of the butter. Turn the tortillas over, divide the Monterey Jack, the corn, and the chilies evenly among them, and top the mixture with the remaining tortillas. Brush the tops lightly with some of the remaining butter and broil the quesadillas under a preheated broiler about 2 inches from the heat for 1 minute, or until the tops are golden and crisp. Turn the quesadillas carefully with a spatula, brush the tops lightly with the remaining butter, and broil the quesadillas for 1 minute more, or until the tops are golden and crisp. Serve the quesadillas, cut into wedges, with the guacamole and the salsa.
JALAPENO POPPER QUESADILLAS
For all you jalapeno popper lovers - this is for you. I love poppers and grow my own peppers so I always have them on hand, but often don't won't to make a few just for me. Also, when entertaining, some of my friends are afraid to try the jalapeno because they think it is too hot. So ... Solution. Same flavors, same ingredients ... all in a quesadilla, lightly grilled, melted and golden brown. They really are very very good. Add a nice Mexican Tortilla soup or creamy Mexican Cheese soup or salad and serve these on the side and a perfect dinner. Or my favorite would be appetizers, or a game day party. Easy and quick. Now I have to admit, I will give you my portions, but by all means, add more jalapenos, more bacon or more cheese depending on your tastes. This is a very forgiving recipe and just is grilled; either on a outdoor grill, indoor grill, saute pan or even baked if you have none of the above options.
Provided by SarasotaCook
Categories Lunch/Snacks
Time 17m
Yield 4 Half tortillias, cut in wedges, 4-8 serving(s)
Number Of Ingredients 8
Steps:
- Tortillas -- Wrap up the 4 of the tortillas in a damp paper towel and heat on medium heat for about 30 seconds. Just until they are slightly warm.
- Filling -- Top each of the tortillas with 1 tablespoon of the the herb cheese, (I like to use a good herb cheese, but a cream cheese with chives work, or even one with onions and chives. That is all personal preference), top 1/2 (1 side) of the tortilla with 1 of the minced jalapenos, then 1/4 of the bacon, and 1/4 cup of the shredded cheese. Season with a pinch of both salt and pepper. Fold over the side not filled to make a 1/2 moon shape.
- Grill -- Brush each side of the tortilla, with olive oil and either grill, inside or out or bake. They take just a few minutes per side until golden brown and then flip. They don't take long so keep an eye on them. If you use the oven 400 for about 10-12 minutes on a cookie sheet, middle shelf, uncovered. And same thing -- flip half way through the cooking process.
- Serve -- You could serve with sour cream if you want, but for me. Nothing is needed. Just slice them in wedges and ENJOY! Cheesy, spicy and creamy.
MUSHROOM AND FONTINA QUESADILLAS
Make and share this Mushroom and Fontina Quesadillas recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and jalapeño; sauté 2 minutes.
- Add mushrooms and salt; sauté 5 minutes or until moisture evaporates. Remove mushroom mixture from pan; keep warm.
- Wipe pan clean with paper towels. Return pan to heat; add 1 tortilla. Cook 1 minute; turn tortilla over.
- Arrange about 1/3 cup mushroom mixture over half of tortilla; top with 1 tablespoon cheese. Fold in half; cook 30 seconds on each side or until cheese melts and tortilla is golden.
- Repeat procedure with remaining tortillas, mushroom mixture, and cheese. Cut each quesadilla into 4 wedges.
Nutrition Facts : Calories 61.4, Fat 1.3, SaturatedFat 0.7, Cholesterol 3.9, Sodium 104.2, Carbohydrate 12, Fiber 2, Sugar 3.6, Protein 2.7
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