CHICKEN AND SCALLION QUESADILLA
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.
- To make the beans: Melt the butter in a skillet over medium-high heat, add the cumin and coriander, and cook until fragrant, about 1 minute. Add the beans, jalapeno, and water and bring to a simmer. Using a potato masher or a large fork to smash the beans into a rough paste. Season with salt and transfer to a bowl.
- Preheat a stovetop grill. Brush or drizzle oil over scallions, and then grill until soft and charred, 5 to 7 minutes. Cool and coarsely chop. In a small bowl, combine chicken with the chipotle and scallions.
- Toast the tortillas directly over a medium gas burner, turning occasionally until slightly blistered on each side. (If you have an electric burner, do this in a dry cast iron skillet.) Place the tortillas on the prepared baking sheet. Spread the beans on half of the tortilla, top with the chicken, salsa, and cheese. Fold the other half of the tortilla over the filling, to make a half moon shape. Lay another sheet of foil over the top of the quesadillas.
- Bake until the cheese melts and the filling hot, about 12 minutes. Serve whole or sliced into wedges, with optional garnishes.
- Hold the tortillas over an open burner until slightly blistered on each side. Put 4 tortillas down on the prepared baking sheet. On each tortilla, layer the fillings, and then top with another tortilla. Lay another sheet of foil over the top of the tortillas. Bake at 350 degrees F. until cheese is melted and the filling is hot, about 12 minutes.
- Heat a large skillet over medium high heat. Add 1 tablespoon of oil. When hot, lay a tortilla in the pan. Layer the filling ingredients on one half of the tortilla. Fold the other half of the tortilla over the filling, forming a taco shape. Remove to a prepared baking sheet and continue this process with the remaining tortillas. Bake at 350 degrees F until the cheese is melted and the filling is hot.
- Quesadilla for one:
- Heat a large skillet over medium high heat. Add 1 tablespoon of oil. When hot, lay a tortilla in the pan. Layer the filling ingredients on one half of the tortilla. Fold the other half of the tortilla over the filling, forming a taco shape. Transfer the skillet to the oven, and cook until the cheese is melted and the filling is hot.
- Method for 6-inch tortillas:
- 8 (6-inch) tortillas
- Method for 10-inch tortillas:
- 4 (10-inch) tortillas
CORN, SCALLION AND RED PEPPER QUESADILLA
Steps:
- Preheat oven to 375 degrees. Place 2 tortillas on baking sheet and top with cheese, corn, scallion, red pepper and cilantro. Top with remaining two tortillas and bake for 10 minutes or until cheese melts. Alternative: Substitute any leftover cooked vegetables for fresh vegetables.
BULGOGI SCALLION PANCAKE-ADILLAS RECIPE
Tacos are tasty, but this Korean spin on quesadillas is even better. First, we ditch boring tortillas for savory scallion pancakes, and then we load them up with two types of cheese and heaps of spicy-sweet bulgogi beef. With all of that melted cheese, flaky pancake, and marinated steak, these bulgogi scallion pancake-adillas are impossible to resist.
Provided by Morgan Eisenberg
Categories Appetizer Snack Sandwiches Snacks
Time 1h30m
Yield 4
Number Of Ingredients 14
Steps:
- In a plastic zipper-lock bag, combine the soy sauce, brown sugar, gochujang, sesame oil, rice vinegar, scallions, garlic, ginger, and black pepper. Mix well. Add the sliced beef and close the bag, squeezing out any excess air. Shake well and toss to coat. Refrigerate for at least 30 minutes and up to 8 hours, turning bag occasionally to redistribute marinade.
- Heat a large skillet over high heat. Remove the meat from the marinade and cook until browned all over. Remove from heat and set aside.
- Prepare the Extra-Flaky Scallion Pancakes and set them aside on paper towels to absorb excess grease.
- Top 2 of the 4 scallion pancakes with bulgogi meat and cheese, and leave the other 2 bare. Heat a nonstick skillet over medium heat, then put 1 topped scallion pancake in the pan. Top with a bare scallion pancake to close.
- Let cook until the cheese begins to melt and the bottom pancake has crisped up and browned. Flip and cook on the second side until all of the cheese is melted and the bottom has browned. Remove from heat, set aside, and repeat to make the second quesadilla.
- Drizzle the quesadillas with additional gochujang, if desired, and top with scallions and cilantro. Serve immediately.
Nutrition Facts : Calories 686 kcal, Carbohydrate 50 g, Cholesterol 120 mg, Fiber 2 g, Protein 44 g, SaturatedFat 15 g, Sodium 2979 mg, Sugar 11 g, Fat 34 g, ServingSize Makes 2 large quesadillas, serving 4, UnsaturatedFat 0 g
CHICKEN QUESADILLAS
This chicken quesadilla recipe has an impressive look and taste with little preparation. The leftover chicken gets Mexican flair from cumin in this fun main dish. -Linda Wetzel, Woodland Park, Colorado
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, combine the first 6 ingredients. Cook, uncovered, over medium heat until heated through, about 10 minutes, stirring occasionally. , Brush 1 side of tortillas with butter; place buttered side down on a lightly greased baking sheet. Spoon 1/3 cup chicken mixture over half of each tortilla; sprinkle with 1/3 cup cheese. , Fold plain side of tortilla over cheese. Bake at 375° until crisp and golden brown, 9-11 minutes. Cut into wedges; serve with sour cream and guacamole.
Nutrition Facts : Calories 477 calories, Fat 26g fat (13g saturated fat), Cholesterol 106mg cholesterol, Sodium 901mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 1g fiber), Protein 31g protein.
FRESH VEGETABLE QUESADILLAS WITH CORN RELISH
Using raw vegetables in these grilled quesadillas yields a crisp-tender texture and a decidedly fresh flavor perfect for a hot day. Plus, it's a great way to save time.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 20m
Number Of Ingredients 9
Steps:
- Heat grill to low; lightly oil grates. Cut off tip of each cob. One at a time, stand each ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels (you should have about 2 cups). Discard cobs.
- Add sliced scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss to combine. Set corn relish aside.
- Place tortillas on a work surface. Dividing evenly, sprinkle half the cheese on bottom half of each tortilla. Top with squash, bell pepper, scallion pieces, and remaining cheese; season with salt and pepper. Fold top half of tortillas over filling to close.
- Grill quesadillas, turning once, until browned in spots and cheese has melted, 6 to 8 minutes. Cut into wedges; serve immediately with corn relish.
Nutrition Facts : Calories 513 g, Fat 23 g, Fiber 6 g, Protein 21 g
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