QUESADILLAS WITH SHRIMP, PINEAPPLE AND PEPPERS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- On a large plate, pour the red sauce over the shrimp and set aside.
- Heat a large skillet over medium-high heat and add the olive oil. Cook the onions and bell peppers over high heat until they start to get nicely browned.
- Stir them after a minute or so, then let them sit on medium-high heat until they're nice and brown.
- Add the pineapple and cook over medium-high heat until they start to get brown/black. Remove from skillet and set aside.
- Add the shrimp and cook, stirring only occasionally, until the shrimp are opaque. Add in a little water if the sauce gets dry. Remove from the skillet and chop the shrimp into bite-size pieces.
- In a clean skillet, heat some butter. Place a tortilla in the skillet, then layer on the ingredients: cheese, vegetables and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn't overly dry. Remove from the skillet and slice into wedges. Repeat with the rest of the tortillas and filling ingredients.
- Remove the quesadilla from the skillet and slice it into 4 wedges using a large pizza cutter.
- Serve the quesadilla with pico de gallo, guacamole and sour cream.
MEATY QUESADILLAS
Large flour tortillas are able to accommodate generous fillings, which may be why they're so popular in Northern Mexico and the US. These satisfying quesadillas are stuffed with cheese and ground beef flavored with oregano, ancho chili powder and garlic.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the garlic and chili powder and cook 1 to 2 minutes. Add the beef, oregano, 1 teaspoon salt, and pepper to taste. Cook, breaking up the meat with a spoon, until it is no longer pink, about 2 minutes. Add the scallions and cook 5 to 6 more minutes.
- Heat a large griddle or skillet over medium heat. Brush 1 side of each tortilla with olive oil. Place 2 tortillas on the griddle (or 1 if using a skillet), oiled-side down, and scatter about one-quarter of the cheese on each. Cook until the bottoms are golden brown and the cheese is melted. Put about a quarter of the beef mixture on half of each tortilla and fold into a half-moon. Continue to cook until the quesadillas are crisp, turning once. Repeat to make 4 quesadillas.
- Cut into wedges and top with salsa and/or sour cream.
Nutrition Facts : Calories 813, Fat 48 grams, SaturatedFat 23 grams, Cholesterol 155 milligrams, Sodium 1,889 milligrams, Carbohydrate 43 grams, Fiber 3 grams, Protein 52 grams
ITALIAN QUESADILLAS
Steps:
- In a mixing bowl combine the tomatoes, basil, olive oil and season to taste with balsamic vinegar, salt and pepper.
- In a mixing bowl combine the mozzarella cheese, ricotta, green onion, olives and artichoke hearts; season with salt and crushed red pepper flakes.
- Spread some mixture on one half of each tortillas, leaving about 1/4-inch between the filling and the edge of the tortilla. Fold each tortilla in half. Fry the tortillas in a little bit of vegetable oil for about a minute a side until golden and cheese has melted; keep warm in low oven until ready to serve. Top with tomatoes and basil and pine nuts.
- Alternate way to do is to preheat oven to 450 degrees. Spread stuffing over entire surface of tortillas without folding them. Set them on a baking sheet and bake for 5 minutes or until cheese has melted. Fold over and serve with topping.
- Especially good for children: set aside some plain mozzarella mixed with ricotta and fill the kids tortillas with this rather than the more elaborate filling.
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