CHEESY CHIPOTLE BBQ QUESADILLAS WITH BELL PEPPER, ONION, PICO DE GALLO & RANCH CREMA
These cheesy quesadillas are the best of both weeknight dinner worlds-they're packed with delicious fillings, AND they're quick (ready in 25 minutes, that's how quick). We stuff this version with sautéed peppers and onions that are spiced with BBQ seasoning and chipotle powder, plus pepper jack and cheddar cheeses. As if it couldn't get any better, we use our easiest quesadilla-cooking technique yet, broiling them in the oven for a few minutes per side so you get all the crispy texture you're craving, minus the stressful flip over the stovetop. It's all topped with fresh pico de gallo and a drizzle of buttermilk ranch crema for a dinner that's truly next-level.
Provided by HelloFresh
Categories main course
Time 25m
Number Of Ingredients 16
Steps:
- • Adjust rack to top position and heat broiler to high. Wash and dry all produce. • Halve, core, and thinly slice bell pepper into strips. Halve, peel, and thinly slice onion; mince a few slices until you have 1 TBSP (2 TBSP for 4 servings). Dice tomato. Finely chop cilantro. Quarter lime.
- • Heat a large drizzle of olive oil in a large pan over medium-high heat. Add bell pepper and sliced onion; cook, stirring occasionally, until slightly softened, 3-4 minutes. • Add BBQ Seasoning and a pinch of chipotle powder (add more if you like things spicy). Season with salt and pepper. • Cook, stirring occasionally, until veggies are softened and lightly browned, 2-3 minutes. (TIP: Add a splash of water if veggies begin to brown too quickly.) Turn off heat.
- • While veggies cook, in a medium bowl, combine tomato, cilantro, minced onion, and a squeeze of lime juice. Season generously with salt and pepper. • In a small bowl, combine sour cream and half the ranch dressing (you'll use the rest in the next step). Season with salt and pepper.
- • In a second medium bowl, mix together pepper jack, cheddar, and remaining ranch dressing; stir until thoroughly combined.
- • Rub one side of each tortilla with a drizzle of oil. Place tortillas oiled sides down on a baking sheet. Add half the cheese mixture to one half of each tortilla. Top with veggies and remaining cheese mixture. Fold tortillas in half to create quesadillas.
- • Broil quesadillas on top rack until golden brown, 1-2 minutes per side. TIP: Watch carefully to avoid burning. • Cut quesadillas into wedges and divide between plates. Top with pico de gallo and drizzle with ranch crema. Serve with remaining lime wedges on the side.
Nutrition Facts : Calories 840 kcal, Fat 60 g, SaturatedFat 21 g, Carbohydrate 60 g, Sugar 13 g, Protein 19 g, Fiber 4 g, Cholesterol 80 mg, Sodium 1170 mg
FULLY LOADED QUESADILLAS WITH CHIPOTLE CREAM CHEESE RECIPE - (4.5/5)
Provided by Alqualonde
Number Of Ingredients 8
Steps:
- 1. Heat large skillet over medium-high heat. Spray with cooking spray. Add sliced green onions and bacon. Cook until fragrant and green onions are tender, about 3 minutes. Remove from heat and add chopped chicken and tomatoes. Stir until combined. 2. Heat large skillet over medium heat. Place 1 flour tortilla in skillet. Sprinkle with 1/3 cup shredded cheese and half of the chicken-bacon-tomato mixture. Fold in half and cook until cheese is melted and tortilla is crispy, about 2 minutes per side. Repeat with remaining tortillas, cheese, and chicken. 3. In small microwave safe bowl, heat cream cheese in microwave until melted, about 20 seconds. Stir in chipotle chiles. Serve quesadillas with chipotle-cream cheese for dipping
CHIPOTLE CHICKEN QUESADILLAS
Make and share this Chipotle Chicken Quesadillas recipe from Food.com.
Provided by jovigirl
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat 1 tbsp oil in large, heavy skillet over medium-high heat. Add onion and serrano chile; cook, stirring occasionally, until soft and lightly browned, about 5 minutes. Add garlic and stir-fry 1 minute. Sprinkle with a pinch of salt and pepper. Transfer to a medium bowl and wipe skillet clean with a paper towel.
- Chope chipotle chile; place in a small bowl with adobo sauce and mash with fork. Add to onion mixture in bowl; add chicken and toss. Season to taste with salt and pepper.
- Place a tortilla on a cutting board and spread with 1 cup chicken mixture. Top with 1/2 cup cheese and another tortilla. Repeat with remaining ingredients.
- With paper towel, lightly oil skillet and place over medium-high heat until it is very hot but not smoking. Cook quesadillas one at a time, turning over once, until cheese is melted, 4-5 minutes total.
- Transfer with spatula to cutting board; cover with aluminum to keep warm. Cut the quesadillas into quarters - serve with your choice of accompaniments (source cream, salsa, etc).
Nutrition Facts : Calories 1171.5, Fat 46.3, SaturatedFat 17.7, Cholesterol 142.2, Sodium 1846.1, Carbohydrate 120.9, Fiber 7.5, Sugar 5.9, Protein 63.8
ROASTED SQUASH, RED PEPPER, AND JACK CHEESE QUESADILLAS WITH CHIPOTLE LIME SOUR CREAM DIP
Categories Cheese Dairy Cocktail Party Super Bowl Vegetarian Fall Gourmet
Yield Makes 24 to 32 hors d'oeuvres
Number Of Ingredients 14
Steps:
- To make the quesadillas:
- Preheat oven to 400°F.
- In a shallow baking pan arrange squash, onion, and garlic in one layer and drizzle with oil, tossing to coat. Roast mixture in middle of oven 15 minutes, or until garlic is tender and transfer garlic to a work surface. Roast squash and onion until tender, about 15 minutes more. Discard peels from squash, onion, and garlic.
- In a food processor purée squash, onion and garlic with salt and pepper to taste until smooth. Squash purée may be made 2 days ahead and chilled, covered.
- Spread about one fourth squash purée on each of 4 tortillas and sprinkle each with about one fourth bell pepper and about one fourth cheese. Top each quesadilla with a plain tortilla, pressing gently together. Spread each side of quesadillas with 1/2 tablespoon butter.
- Heat a griddle or 7-inch non-stick skillet over moderately high heat until hot and cook quesadillas, 1 at a time, until golden, about 3 minutes on each side, transferring to a cutting board.
- Cut each quesadilla into 6 to 8 wedges and serve warm with chipotle dip.
- To make the dip:
- In a small bowl stir chili and lime juice into sour cram until combined well. Dip may be made 2 days ahead and chilled, covered. Makes about 1 cup.
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