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MexicanFood.net
We have selected a variety of the best rated Quesadilla recipes on the Internet.
Check out the Top 5 Quesadilla recipes!
We have selected a variety of the best rated Quesadilla recipes on the Internet.
Check out the Top 5 Quesadilla recipes!
Quesadilla
Recipe Source: Elise
Ingredients
Large flour tortillas
Grated cheese - either mild or sharp cheddar, or Monterey Jack
Olive oil or grapeseed oil
Optional:
Sliced mushrooms
Green onions
Black olives, sliced
Fresh tomatoes, diced
Chicken pieces
Avocado
Lettuce
Apple cider vinegar
Salt
Directions
1 Heat a large cast iron frying pan to medium high heat. Add a small amount of oil (about 1/2
teaspoon) and spread it around the bottom of the pan with a spatula (you could use butter as
well). Take one large flour tortilla and place it in the pan. Flip the tortilla over a few times, 10
seconds between flips. Air pockets should begin to form within the tortilla.
2 When pockets of air begin to form, take a handful of grated cheese, sprinkle over the top of the
tortilla, making sure that the cheese does not land on the pan itself. Add whatever additional
ingredients you choose - green onion, sliced mushrooms, olives, tomatoes, etc. If you would like
your quesadilla to be a chicken quesadilla, add some diced cooked chicken. Take care not to
layer on the ingredients to thickly - this is a quesadilla, not a quiche.
3 Reduce the heat to low and cover the pan. The cast iron pan should be hot enough by now to
have plenty of residual heat to melt the cheese and brown the tortilla. If the quesadilla begins to
smoke too much, remove from the heat. After a minute, check to see if the cheese is melted. If
not, return the cover and keep checking every minute until the cheese is melted. When the
cheese is sufficiently melted, use a spatula to lift up one side of the quesadilla and flip over the
other side, as if you were making an omelette. The tortilla should by now be browned slightly. If
it is not browned, turn the heat up to high and flip the quesadilla over every 10 seconds or so
until it gets browned. Remove from pan and cut into wedges.
To make the lettuce to accompany the quesadilla, thinly slice some iceberg lettuce. Sprinkle
some cider vinegar on it and some salt.
Serve with lettuce, salsa, sour cream, and guacamole.
Recipe Source: Elise
Ingredients
Large flour tortillas
Grated cheese - either mild or sharp cheddar, or Monterey Jack
Olive oil or grapeseed oil
Optional:
Sliced mushrooms
Green onions
Black olives, sliced
Fresh tomatoes, diced
Chicken pieces
Avocado
Lettuce
Apple cider vinegar
Salt
Directions
1 Heat a large cast iron frying pan to medium high heat. Add a small amount of oil (about 1/2
teaspoon) and spread it around the bottom of the pan with a spatula (you could use butter as
well). Take one large flour tortilla and place it in the pan. Flip the tortilla over a few times, 10
seconds between flips. Air pockets should begin to form within the tortilla.
2 When pockets of air begin to form, take a handful of grated cheese, sprinkle over the top of the
tortilla, making sure that the cheese does not land on the pan itself. Add whatever additional
ingredients you choose - green onion, sliced mushrooms, olives, tomatoes, etc. If you would like
your quesadilla to be a chicken quesadilla, add some diced cooked chicken. Take care not to
layer on the ingredients to thickly - this is a quesadilla, not a quiche.
3 Reduce the heat to low and cover the pan. The cast iron pan should be hot enough by now to
have plenty of residual heat to melt the cheese and brown the tortilla. If the quesadilla begins to
smoke too much, remove from the heat. After a minute, check to see if the cheese is melted. If
not, return the cover and keep checking every minute until the cheese is melted. When the
cheese is sufficiently melted, use a spatula to lift up one side of the quesadilla and flip over the
other side, as if you were making an omelette. The tortilla should by now be browned slightly. If
it is not browned, turn the heat up to high and flip the quesadilla over every 10 seconds or so
until it gets browned. Remove from pan and cut into wedges.
To make the lettuce to accompany the quesadilla, thinly slice some iceberg lettuce. Sprinkle
some cider vinegar on it and some salt.
Serve with lettuce, salsa, sour cream, and guacamole.
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| 5 BEST QUESADILLA RECIPES EVER |
Quesadillas II
Recipe Source: Jessie Novotny
Ingredients
1 skinless, boneless chicken breast halves - cut into strips
1 tablespoon vegetable oil
1 onion, sliced into strips
2 tablespoons salsa
10 (10 inch) flour tortillas
2 cups shredded Cheddar-Monterey Jack cheese blend
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Spray a cookie sheet with non-stick cooking
spray.
2.In a large skillet, fry the chicken strips in vegetable oil until they are no longer pink. Add the
onions and fry (stirring constantly) until they are translucent. Mix in the salsa (you may want to
add more to taste).
3.Place the tortillas between two damp paper towels and microwave on high for 1 minute.
4.Fill half of 1 tortilla with the chicken mixture and cheese, then fold the tortilla over the full half.
Repeat with remaining tortillas and filling. Arrange the quesadillas on a cookie sheet.
5.Bake the quesadillas in the preheated 350 degrees F (175 degrees C) oven until the cheese
has melted. Cut the quesadillas into fours.
PREP TIME 20 Min
COOK TIME 7 Min
READY IN 27 Min
10 SERVINGS
Nutritional Information
Servings Per Recipe: 10
Amount Per Serving
Calories: 344
Total Fat: 7.9g
Cholesterol: 27mg
Sodium: 508mg
Total Carbs: 42.1g
Dietary Fiber: 2.6g
Protein: 14g
Recipe Source: Jessie Novotny
Ingredients
1 skinless, boneless chicken breast halves - cut into strips
1 tablespoon vegetable oil
1 onion, sliced into strips
2 tablespoons salsa
10 (10 inch) flour tortillas
2 cups shredded Cheddar-Monterey Jack cheese blend
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Spray a cookie sheet with non-stick cooking
spray.
2.In a large skillet, fry the chicken strips in vegetable oil until they are no longer pink. Add the
onions and fry (stirring constantly) until they are translucent. Mix in the salsa (you may want to
add more to taste).
3.Place the tortillas between two damp paper towels and microwave on high for 1 minute.
4.Fill half of 1 tortilla with the chicken mixture and cheese, then fold the tortilla over the full half.
Repeat with remaining tortillas and filling. Arrange the quesadillas on a cookie sheet.
5.Bake the quesadillas in the preheated 350 degrees F (175 degrees C) oven until the cheese
has melted. Cut the quesadillas into fours.
PREP TIME 20 Min
COOK TIME 7 Min
READY IN 27 Min
10 SERVINGS
Nutritional Information
Servings Per Recipe: 10
Amount Per Serving
Calories: 344
Total Fat: 7.9g
Cholesterol: 27mg
Sodium: 508mg
Total Carbs: 42.1g
Dietary Fiber: 2.6g
Protein: 14g
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Top 1
Top 2
Vegetable Quesadilla
Recipe Source: Show Me The Curry - Video Recipe
Recipe Source: Show Me The Curry - Video Recipe
Top 3
Top 4
Chicken Quesadillas
Recipe Source: Epicurious
Ingredients
3 1/2 cups shredded cooked rotisserie chicken (from a 2 1/2-lb bird)
3/4 teaspoon salt
1/2 teaspoon black pepper
1 large onion, halved lengthwise and thinly sliced crosswise
2 tablespoons vegetable oil
2 large garlic cloves, thinly sliced
5 oz coarsely grated Monterey Jack cheese (with or without hot peppers; 2 cups)
8 (7-inch) flour tortillas
Special equipment: a well-seasoned ridged grill pan
Accompaniments: sour cream; salsa; fresh cilantro sprigs
Garnish: lime wedges
Directions
Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Cook onion with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper in oil in a 10- to 12-inch
skillet over moderate heat, stirring occasionally, until golden, about 6 minutes. Add garlic and
cook, stirring, until fragrant, about 1 minute, then transfer to a large bowl. Add chicken to onion
mixture along with cheese.
Put 1 tortilla on a cutting board and spread 1/2 cup chicken mixture over half of tortilla, then fold
other half over to form a half-moon, pressing firmly on seam. Assemble 7 more quesadillas in
same manner.
Heat lightly oiled grill pan over high heat until it begins to smoke, then reduce heat to moderate
and grill quesadillas, 2 at a time, turning over once, until cheese is melted and golden brown
grill marks appear, about 4 minutes total per batch. Transfer with a spatula to cutting board and
cut in half.
Recipe Source: Epicurious
Ingredients
3 1/2 cups shredded cooked rotisserie chicken (from a 2 1/2-lb bird)
3/4 teaspoon salt
1/2 teaspoon black pepper
1 large onion, halved lengthwise and thinly sliced crosswise
2 tablespoons vegetable oil
2 large garlic cloves, thinly sliced
5 oz coarsely grated Monterey Jack cheese (with or without hot peppers; 2 cups)
8 (7-inch) flour tortillas
Special equipment: a well-seasoned ridged grill pan
Accompaniments: sour cream; salsa; fresh cilantro sprigs
Garnish: lime wedges
Directions
Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Cook onion with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper in oil in a 10- to 12-inch
skillet over moderate heat, stirring occasionally, until golden, about 6 minutes. Add garlic and
cook, stirring, until fragrant, about 1 minute, then transfer to a large bowl. Add chicken to onion
mixture along with cheese.
Put 1 tortilla on a cutting board and spread 1/2 cup chicken mixture over half of tortilla, then fold
other half over to form a half-moon, pressing firmly on seam. Assemble 7 more quesadillas in
same manner.
Heat lightly oiled grill pan over high heat until it begins to smoke, then reduce heat to moderate
and grill quesadillas, 2 at a time, turning over once, until cheese is melted and golden brown
grill marks appear, about 4 minutes total per batch. Transfer with a spatula to cutting board and
cut in half.
Yield: Makes 8 hors d'oeuvre or 4 main-course servings
Active time: 40 minutes
Total time: 40 minutes
Active time: 40 minutes
Total time: 40 minutes
Top 5
Pico de Gallo Chicken Quesadillas
Recipe Source:Tony Cortez
Ingredients
2 tomatoes, diced
1 onion, finely chopped
2 limes, juiced
2 tablespoons chopped fresh cilantro
1 jalapeno pepper, seeded and minced
salt and pepper to taste
2 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves - cut into strips
1/2 onion, thinly sliced
1 green bell pepper, thinly sliced
2 cloves garlic, minced
4 (12 inch) flour tortillas
1 cup shredded Monterey Jack cheese
1/4 cup sour cream, for topping
Directions
1.In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt and pepper. Set
aside.
2.In a large skillet, heat 1 tablespoon olive oil. Add chicken and saute until cooked through and
juices run clear. Remove chicken from skillet and set aside.
3.Put the remaining 1 tablespoon of olive oil in the hot skillet and saute the sliced onion and
green pepper until tender. Stir in the minced garlic and saute until the aroma is strong. Mix in
half of the pico de gallo and chicken breast meat. Set aside; keep warm.
4.In a heavy skillet, heat one flour tortilla. Spread 1/4 cup shredded cheese on the tortilla and
top with 1/2 the chicken mixture. Sprinkle another 1/4 cup cheese over the chicken and top with
another tortilla. When bottom tortilla is lightly brown and cheese has started to melt, flip
quesadilla and cook on the opposite side. Remove quesadilla from skillet and cut into quarters.
Repeat with remaining ingredients. Serve quesadillas with sour cream and remaining pico de
gallo.
PREP TIME 25 Min
COOK TIME 30 Min
READY IN 55 Min
4 SERVINGS
Recipe Source:Tony Cortez
Ingredients
2 tomatoes, diced
1 onion, finely chopped
2 limes, juiced
2 tablespoons chopped fresh cilantro
1 jalapeno pepper, seeded and minced
salt and pepper to taste
2 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves - cut into strips
1/2 onion, thinly sliced
1 green bell pepper, thinly sliced
2 cloves garlic, minced
4 (12 inch) flour tortillas
1 cup shredded Monterey Jack cheese
1/4 cup sour cream, for topping
Directions
1.In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt and pepper. Set
aside.
2.In a large skillet, heat 1 tablespoon olive oil. Add chicken and saute until cooked through and
juices run clear. Remove chicken from skillet and set aside.
3.Put the remaining 1 tablespoon of olive oil in the hot skillet and saute the sliced onion and
green pepper until tender. Stir in the minced garlic and saute until the aroma is strong. Mix in
half of the pico de gallo and chicken breast meat. Set aside; keep warm.
4.In a heavy skillet, heat one flour tortilla. Spread 1/4 cup shredded cheese on the tortilla and
top with 1/2 the chicken mixture. Sprinkle another 1/4 cup cheese over the chicken and top with
another tortilla. When bottom tortilla is lightly brown and cheese has started to melt, flip
quesadilla and cook on the opposite side. Remove quesadilla from skillet and cut into quarters.
Repeat with remaining ingredients. Serve quesadillas with sour cream and remaining pico de
gallo.
PREP TIME 25 Min
COOK TIME 30 Min
READY IN 55 Min
4 SERVINGS
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