JALAPENO POPPER QUESADILLAS
Jalapeno poppers stuffed inside quesadillas are a simple and fast solution when you're too busy to cook. If you like recipes with heat, this one's for you. -Rebecca Nisewonder, Richmond, Indiana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. Place half of the tortillas on two greased baking sheets. Spread with cream cheese; sprinkle with bacon, jalapeno and cheese. Top with remaining tortillas., Bake 8-10 minutes or until golden brown and cheese is melted.
Nutrition Facts : Calories 801 calories, Fat 47g fat (23g saturated fat), Cholesterol 115mg cholesterol, Sodium 1423mg sodium, Carbohydrate 60g carbohydrate (3g sugars, Fiber 4g fiber), Protein 33g protein.
JALAPENO POPPER QUESADILLAS
This is a great alternative to deep-fried jalapeno poppers that's much easier to make and healthier too. Slice into small wedges to use as an appetizer, or enjoy as light meatless Monday dinner.
Provided by laurieish
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 2
Number Of Ingredients 6
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Arrange jalapeno peppers, cut-side down, on the prepared baking sheet.
- Broil jalapeno peppers in the preheated oven until skins are bubbling and blackened, 10 to 15 minutes. Immediately place peppers in a resealable plastic bag; seal. Allow peppers to steam in bag to help loosen skins, about 20 minutes. Carefully open bag, pull skins off peppers, and chop peppers.
- Spread half the butter onto 1 side of each tortilla. Spread half the cream cheese onto the other side of each tortilla. Sprinkle half the jalapeno peppers, half the Mexican cheese blend, and half the tortilla chips over the cream cheese-side of each tortilla. Fold each tortilla in half over the fillings with butter-side on the outside.
- Heat a skillet over medium-low heat; cook 1 quesadilla in the hot skillet until golden brown, 2 to 3 minutes per side. Repeat with second quesadilla.
Nutrition Facts : Calories 472.8 calories, Carbohydrate 41.4 g, Cholesterol 63.5 mg, Fat 27.8 g, Fiber 3.4 g, Protein 15.2 g, SaturatedFat 15.8 g, Sodium 797.5 mg, Sugar 2.8 g
CHICKEN JALAPENO POPPER QUESADILLA
Provided by Ree Drummond : Food Network
Time 16m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Place a large nonstick skillet over medium heat. Add the bacon and cook, turning as needed, until crisp, about 8 minutes. Remove to a paper towel-lined plate, reserving a couple of tablespoons of bacon fat.
- While the bacon is frying, mix together the pepper jack, cream cheese, cayenne pepper and cumin in a bowl. Spread onto one of the tortillas and set aside.
- Wipe out the skillet and return it to the heat. Heat the butter and reserved bacon fat until the butter is melted, then place the prepared tortilla in the skillet, cheese-side up. Top with the chicken and jalapenos. Crumble over the bacon and top with the second tortilla. Cook until golden on both sides, 2 to 3 minutes per side. Transfer to a cutting board, slice and sprinkle over the cilantro before serving.
QUICK SNACK CHEESE AND JALAPENO QUESADILLA
It always makes me laugh when I hear people saying Jalapeño with 'J' and not a 'H' sound. It reminds me of days gone by when I used to say it! Whatever the case these are just gorgeous, the heat of the Jalapeno cooled by the cheese against the foil of the crisp tortilla is just perfect
Provided by robd16
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Heat a large frying pan over a medium heat and spray lightly with cooking oil.
- Cook the tortilla until lightly browned on 1 side and take off the heat.
- Flip over and cover the bottom half of the tortilla with the cheese and jalapenos and then fold the top half over.
- Using more spray oil, cook the now folded tortilla on both sides until the cheese has melted and the tortilla is golden brown and crisp.
- Cut into 2 or 4 slices and serve with sour cream or salsa.
THE GREATEST QUESADILLA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 3 servings
Number Of Ingredients 10
Steps:
- Toss together the Cheddar, Monterey Jack and pepper jack in a bowl; set aside.
- Heat 2 tablespoons of the butter in large skillet over medium heat. Place a single tortilla in the skillet. Sprinkle a little less than a third of the cheese blend over the tortilla. Sprinkle with salt and pepper. Add about a third of the diced tomato and a third of the chiles. Sprinkle a touch more cheese over the whole thing and gently top and press with a second tortilla. Cook until golden on the bottom, about 3 minutes.
- Carefully flip the quesadilla to the other side. Continue cooking until the second side is golden, 3 to 4 minutes more. Repeat with the remaining ingredients. Slice each quesadilla into wedges and garnish with cilantro sprigs.
QUESADILLAS
I have been won over to the way of the wrap generally, but I insist this is the best use of the tortilla ever. I came across it first in Miami, in the Raleigh Hotel in South Beach to be precise. The restaurant there is one of my favorites: it nestles in a ludicrously beautiful garden, hung with shimmering lights, and the food is so good that when I'm in Miami I don't dare eat anywhere else. The Raleigh's Morning Quesadilla is a tortilla wrap, folded around avocado and scrambled egg and grilled and shouldn't by rights be as good as it is. You can do a version of it, should you have any leftover Mexican scrambled eggs, but I find whenever I put avocado in, it squelches out before I get the wrap to my mouth. These cheese and ham babies are very good to offer alongside the cool ceviche, but I often make them for supper. They're that good - and that easy. I give quantities for each round soft flour tortilla; each quesadilla makes three little triangles and it's really up to you how many of them to eat. I wouldn't presume.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 15m
Yield 1 quesadilla
Number Of Ingredients 7
Steps:
- For service: good store-bought salsa of your choice
- Preheat a grill pan over medium-high heat.
- Place the tortilla wrap on the counter in front of you and cover with the ham.
- Over 1/2 only, sprinkle the chopped pickled jalapeno, the grated cheese and the chopped scallion. Scatter over the cilantro leaves.
- Carefully fold the tortilla wrap in half, that's to say, fold the untopped half over the cheese so you have a fat half moon.
- Lift this is up carefully and brush each side with the oil before putting it on the hot griddle; grill for a minute each side.
- Using a steady hand and a wide fine spatula or fish slice, transfer the tortilla to a board or plate and cut into 3 triangles. Eat with some salsa on the side. And please feel free to play with the fillings as you wish.
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.
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