Best Caribbean Quesadillas Recipes

QUICK CARIBBEAN QUESADILLAS

Quick Caribbean Quesadillas image

Not your average quesadillas, these are filled with a mixture of Swiss cheese, bacon and pineapple for a fun and unforgettable meal that kids will love.

Provided by Larry Elder

Categories World Cuisine Recipes Latin American Caribbean

Time 22m

Yield 8

Number Of Ingredients 8

Ingredients

¼ cup honey mustard
2 tablespoons pineapple preserves
8 (10 inch) flour tortillas
1 ½ cups shredded Swiss cheese
2 tablespoons butter
2 cups chopped cooked chicken
½ cup cooked crumbled bacon
1 ½ cups unsweetened pineapple tidbits, drained

Steps:

In a small bowl, stir together the honey mustard and pineapple preserves. Divide the mixture evenly between 4 of the tortillas. Spread evenly to within 1 inch of the edges. Distribute the Swiss cheese, chicken, bacon evenly over the pineapple mixture; top with remaining tortillas to make quesadillas.
Preheat the oven to 250 degrees F (120 degrees C).
Heat a large skillet over medium heat. Melt a small amount of the butter in the skillet, tilting the pan to cover the surface with butter. Place one of the quesadillas into the skillet, and fry on each side until lightly browned and the cheese has melted, about 1 1/2 minutes per side. Keep cooked quesadillas in a warm oven while you fry the remaining.
To serve, cut each quesadilla into 6 wedges and arrange on a platter with pineapple tidbits in the center.

Nutrition Facts : Calories 600.4 calories, Carbohydrate 52.6 g, Cholesterol 88.6 mg, Fat 28.9 g, Fiber 2.8 g, Protein 32.4 g, SaturatedFat 13.6 g, Sodium 898.4 mg, Sugar 13.3 g

CARIBBEAN QUESADILLAS

Caribbean Quesadillas image

People say the sweet potato in my quesadillas makes them think of the flavor of Thanksgiving. Often, I mix and refrigerate the filling ahead, so it takes no time to layer the tortillas.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 large sweet potato, peeled and diced
1 medium onion, chopped
1/2 to 1 teaspoon pumpkin pie spice
2 teaspoons canola oil
2 garlic cloves, minced
2 cans (15 ounces each) black beans, rinsed and drained
1/2 cup chicken broth
12 flour tortillas (8 inches)
1-1/2 cups shredded Monterey Jack cheese
1 can (4 ounces) chopped green chilies
Sour cream and salsa

Steps:

Place sweet potato in a microwave-safe dish. Cover and microwave on high for 5 minutes or until tender. , Meanwhile, in a large skillet, saute onion and pumpkin pie spice in oil until onion is tender. Add garlic; cook 1 minute longer. Stir in beans and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until thickened. Mash beans slightly with a fork. Stir in sweet potato. Cook until heated through., Sprinkle bean mixture over one side of six tortilla. Top with 1/4 cup cheese and a rounded tablespoonful of chilies. Top with remaining tortillas. Cook on a griddle over low heat for 1-2 minutes on each side or until cheese is melted. , Cut into wedges; serve with sour cream and salsa.

Nutrition Facts : Calories 550 calories, Fat 19g fat (8g saturated fat), Cholesterol 35mg cholesterol, Sodium 1017mg sodium, Carbohydrate 73g carbohydrate (6g sugars, Fiber 5g fiber), Protein 21g protein.

CARIBBEAN CHICKEN QUESADILLAS

Caribbean Chicken Quesadillas image

I found this recipe online and altered it slightly. I came across this while searching for Caribbean recipes for ZWT5. Edited to add: I made this a few days ago and found the mixture needed a little sweetness so I added a bit of honey. I think this may have been because my fruit was a little tart due to not being ripe enough. Just wanted to mention so that you can taste your mixture ahead of time and decide if you want a touch of sweet added before assembling.

Provided by thepurpleturtle

Categories Chicken Breast

Time 20m

Yield 24 wedges, 24 serving(s)

Number Of Ingredients 9

Ingredients

8 flour tortillas (8-inch)
2 cups cooked chicken, chopped
1/4 teaspoon paprika
1/2 teaspoon thyme
1/2 teaspoon ground allspice
1 teaspoon crushed red pepper flakes
2 green onions, thinly sliced (about 1/4 cup)
2 cups fresh peaches or 2 cups mangoes, peeled and chopped
1 1/2 cups monterey jack cheese, shredded

Steps:

Combine the chicken with all of the ingredients except tortillas. Brush 1 side of each tortilla with vegetable oil.
On the non-oiled side, top half of each tortilla with the chicken mixture and Fold in half.
Cook in a large skillet or griddle over medium low heat for at least 3 - 4 minutes per side or until the cheese is melted and the tortilla is lightly browned.
Cut each quesadilla into 3 wedges.
Serve with salsa and sour cream, if desired.

QUICK CARIBBEAN QUESADILLAS

Quick Caribbean Quesadillas image

Number Of Ingredients 8

Ingredients

1/4 cup honey mustard
2 tablespoons pineapple preserves
8 (10-inch) flour tortillas
1 1/2 cups shredded Swiss cheese
2 tablespoons butter
2 cups chopped cooked chicken
1/2 cup cooked crumbled bacon
1 1/2 cups unsweetened pineapple tidbits, drained

Steps:

1. In a small bowl, stir together the honey mustard and pineapple preserves. Divide the mixture evenly between 4 of the tortillas. Spread evenly to within 1 inch of the edges. Distribute the Swiss cheese, chicken, bacon evenly over the pineapple mixture; top with remaining tortillas to make quesadillas. 2. Preheat the oven to 250 degrees F (120 degrees C). 3. Heat a large skillet over medium heat. Melt a small amount of the butter in the skillet, tilting the pan to cover the surface with butter. Place one of the quesadillas into the skillet, and fry on each side until lightly browned and the cheese has melted, about 1 1/2 minutes per side. Keep cooked quesadillas in a warm oven while you fry the remaining. 4. To serve, cut each quesadilla into 6 wedges and arrange on a platter with pineapple tidbits in the center.

Nutrition Facts : Nutritional Facts Serves