GRILLED GREEN CHILI QUESADILLAS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat a grill pan over high heat. Place whole chiles on grill and char all over. about 10 minutes. Remove from heat and split chiles. Scrape away seeds with a spoon and slice.
- Heat a large nonstick skillet or griddle over medium high heat. Char the tortilla and blister it on 1 side, 20 seconds, then flip tortilla. Cover half of the tortilla with cheese and chilies, then fold over. Press down gently with spatula. Cook quesadilla 15 seconds more on each side, transfer to a cutting board. Repeat. Pile up 2 completed quesadillas at a time and cut into 3 generous wedges. The yield will be 12 pieces from 4 quesadillas. Serve slices on a large platter with small dishes of salsa verde and sour cream for topping. Garnish the platter and toppings with chopped cilantro.
SUPER QUICK SHRIMP AND GREEN CHILE QUESADILLAS
If I am really short on time, I head to the grocery store for prepared guacamole. Swap in shredded rotisserie chicken for shrimp for another fun option. -Angie Ressa, Cheney, Washington
Provided by Taste of Home
Categories Dinner
Time 10m
Yield 4 servings (1/2 cup guacamole).
Number Of Ingredients 8
Steps:
- In a bowl, combine the cheese, shrimp, green chiles and green onions. Place half of the tortillas on a greased griddle; sprinkle with cheese mixture. Top with remaining tortillas. Cook over medium heat for 1-2 minutes on each side or until golden brown and cheese is melted., Meanwhile, in a small bowl, mash avocado with salsa and garlic salt. Serve with quesadillas.
Nutrition Facts : Calories 676 calories, Fat 30g fat (12g saturated fat), Cholesterol 178mg cholesterol, Sodium 1186mg sodium, Carbohydrate 62g carbohydrate (1g sugars, Fiber 6g fiber), Protein 38g protein.
SHRIMP QUESADILLAS WITH CILANTRO AND LIME
Steps:
- Combine roasted red peppers, cilantro, lime juice, and chili powder in a shallow dish. Toss chopped shrimp in the lime mixture. Chill in the refrigerator.
- Meanwhile, heat a skillet over medium heat and add olive oil. Saute onion in the hot oil until tender and translucent, about 5 minutes. Add shrimp and lime mixture and saute until shrimp are pink and cooked through, about 3 minutes. Remove mixture from the skillet.
- Assemble quesadillas by placing shrimp mixture and Mexican cheese in between 2 tortillas.
- Heat tortillas in the skillet over medium-low heat until cheese is melted and tortillas are crispy, 3 to 4 minutes. Cut quesadillas into bite-sized segments and serve.
Nutrition Facts : Calories 594.5 calories, Carbohydrate 65.6 g, Cholesterol 160 mg, Fat 23.7 g, Fiber 5.5 g, Protein 31.1 g, SaturatedFat 10.2 g, Sodium 1083 mg, Sugar 2.9 g
SHRIMP QUESADILLAS
For variety, substitute cooked chicken or ground beef for the shrimp in these easy quesadillas, suggests Joan Schroeder from Pinedale, Wyoming.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2-4 servings (2-1/2 cups salsa).
Number Of Ingredients 17
Steps:
- For salsa, place the first nine ingredients in a blender; cover and process until finely chopped. Transfer to a large bowl; set aside., Sprinkle the cheese, chilies, tomato, onions and shrimp over half of each tortilla; fold over. , In a large skillet over medium heat, cook quesadillas in butter for 1-2 minutes on each side or until cheese is melted. Cut into wedges. Serve with salsa. Refrigerate leftover salsa.
Nutrition Facts :
SHRIMP QUESADILLAS
Spicy quesadillas with a fajita-style shrimp filling. Garnish with chopped cilantro and serve with sour cream.
Provided by DanaV
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 6
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook and stir onion, red bell pepper, and green bell pepper in the hot oil, stirring frequently, until onion is translucent and peppers are soft, 6 to 8 minutes.
- Stir salt, cumin, and chili powder into onion and bell peppers.
- Stir shrimp into onion and bell peppers and cook until shrimp are opaque and no longer pink in the center, 3 to 5 minutes.
- Remove skillet from heat; stir jalapeno pepper and lime juice into shrimp mixture.
- Heat a skillet over medium heat and brush with about 1 teaspoon vegetable oil.
- Place a tortilla in the hot oil. Spoon about 1/6 shrimp filling and 1/2 cup Mexican cheese blend on one side of tortilla. Fold tortilla in half.
- Cook until bottom of tortilla is lightly browned, about 5 minutes; flip and cook other side until lightly browned, 3 to 5 minutes. Repeat with remaining tortillas and filling.
Nutrition Facts : Calories 753.1 calories, Carbohydrate 67.8 g, Cholesterol 179.7 mg, Fat 36.9 g, Fiber 5.2 g, Protein 37.9 g, SaturatedFat 18.3 g, Sodium 1788.4 mg, Sugar 4.6 g
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