ROASTED RED PEPPER QUESADILLAS
Learn how to make Roasted Red Pepper Quesadillas that pack a flavorful punch. A quick & easy appetizer or dinner with just a skillet & 15 minutes.
Provided by Linda Warren
Categories Main Course
Time 25m
Number Of Ingredients 8
Steps:
- Cook bacon until crisp in medium non-stick skillet. Remove bacon. Skip this step if you want it meatless.
- Add onion and garlic to bacon fat (or olive oil if vegetarian) and sauté until soft and translucent, about 5 minutes.
- Add roasted red peppers and saute for an additional 2 minutes. Remove vegetables from pan and let them drain.
- Wash pan clean and make sure to dry it well. Place pan back on burner and heat over medium heat. You want to give the cheese time to melt without burning the tortilla.
- Place 1 tortilla in hot pan and brown on one side. Repeat with other tortillas.
Nutrition Facts : Calories 603 kcal, Carbohydrate 51 g, Protein 28 g, Fat 32 g, SaturatedFat 16 g, Cholesterol 74 mg, Sodium 1720 mg, Fiber 8 g, Sugar 4 g, ServingSize 1 serving
QUESADILLAS WITH SAUSAGE AND PEPPERS
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon and stirring occasionally, until browned and mostly cooked through, about 5 minutes.
- Add the bell peppers, onion, garlic, oregano, 1/2 teaspoon salt and a few grinds of pepper to the skillet. Cook, stirring occasionally, until the vegetables are tender, about 15 minutes. Add 1/3 cup each marinara sauce and water and cook, stirring, until the vegetables are lightly coated and the skillet is mostly dry, 3 to 5 minutes. Transfer to a medium bowl and carefully wipe out the skillet.
- Lay the tortillas on a work surface. Top one side of each tortilla with 1/4 cup mozzarella, 1/2 tablespoon Parmesan, one-quarter of the sausage-and-peppers mixture and another 1/4 cup mozzarella and 1/2 tablespoon Parmesan. Fold the tortillas over the filling and gently press.
- Brush the tortillas with the remaining 1 tablespoon olive oil. Working in two batches, cook the quesadillas in the reserved skillet over medium heat until browned, about 2 minutes per side.
- Warm the remaining 1 cup marinara sauce in a small saucepan or the microwave. Cut the quesadillas into wedges. Serve with the sauce for dipping.
PEPPER QUESADILLAS
Bell peppers add color and flavor to quesadillas stuffed with Monterey Jack and goat cheese.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Number Of Ingredients 5
Steps:
- Place a quarter of the Monterey Jack cheese on half of a flour tortilla. Top with 5 to 6 strips of red and jalapeno peppers. Place a quarter of the crumbled goat cheese on top of peppers, and fold tortilla in half. Press lightly to seal tortilla closed. Repeat process with remaining 3 tortillas, and set aside.
- Place a folded tortilla in a medium saute pan over medium heat, or on a grill over indirect heat, and cook 1 to 2 minutes on each side, until cheese is melted. Repeat with remaining tortillas.
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.
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