STREET CORN QUESADILLA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 1 to 2 servings
Number Of Ingredients 12
Steps:
- Place a skillet over medium heat.
- Spread half of the mayonnaise on one of the tortillas and place in the hot skillet mayonnaise-side down.
- Top with half of the Monterey Jack. Add the corn, Cojita, avocado, jalapenos and cilantro. Sprinkle over the ancho chile powder and remaining Monterey Jack.
- Spread the remaining mayonnaise on the other tortilla, then place on top mayonnaise-side up, and press. Cook until the bottom tortilla is golden and crisp, 2 to 3 minutes, then flip the quesadilla and cook until the second side is golden, an additional 2 to 3 minutes.
- Transfer the quesadilla to a cutting board and slice. Serve with the salsas and tortilla chips.
GRILLED CHICKEN AND RICE CORN QUESADILLA
The great thing about quesadilla's, there are no rules. This is a reduced fat/sodium version using leftovers, just doesn't get any better than that.
Provided by Lynn Socko @lynnsocko
Categories Chicken
Number Of Ingredients 6
Steps:
- This is the rice recipe I used, minus the butter and pecans, and added some smoke paprika and cumin. I used about 1 tbl. of olive oil instead of the butter. https://www.justapinch.com/recipes/side/rice-side/long-grain-and-wild-rice.html?p=8 NOTE: for added flavor cook in chicken or beef stock. Use homemade stock to keep the sodium low.
- This was the leftover chicken I used. https://www.justapinch.com/recipes/main-course/chicken/the-ultimate-grilled-chicken.html?p=1
- And this is the red salsa that I used. https://www.justapinch.com/recipes/sauce-spread/dip/low-sodium-salsas.html?p=1
- Heat rice, chicken and salsa together in pan. Remove, spray one side of corn tortilla with spray oil, place that side down. Sprinkle with a little cheese, then add the chicken mixture, then a little more cheese. Spray one more tortilla with spray oil, and place that side UP. Heat for about 1-2 min. depending on heat your cooking on, flip and heat other side. Cheese will melt and tortilla will brown a little.
GRILLED CHICKEN QUESADILLAS
This delicious recipe is prepared by using adobo seasoned grilled boneless chicken thighs, layering tortillas with a combination of the chicken, cheese, and onion, and heating directly on the grill. Serve with salsa and sour cream.
Provided by Thuy Ortiz
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 6
Number Of Ingredients 7
Steps:
- Place the chicken on a plate, and sprinkle with adobo seasoning on both sides. Let it marinate for 15 minutes.
- Heat grill for medium-high heat.
- Lightly oil the grill grate. Place chicken on grill, and cook for 10 minutes per side, or until juices run clear. Remove chicken from grill, and cut into bite-size pieces.
- Place one or two tortillas on the grill, and sprinkle with a thin layer of cheese, chicken, onion, olives, and chiles. Top with another tortilla, and grill until brown and crispy on both sides, about 3 minutes per side. Repeat with remaining ingredients. Cut into wedges to serve.
Nutrition Facts : Calories 850.7 calories, Carbohydrate 86.5 g, Cholesterol 125.7 mg, Fat 24.6 g, Fiber 6.5 g, Protein 46.4 g, SaturatedFat 10.9 g, Sodium 1665.2 mg, Sugar 1.8 g
CHICKEN, BLACK BEAN & CORN GRILLED QUESADILLAS
Now, leftovers ... wondering what to do with a chicken breast or a little rotisserie chicken left over. Take frozen corn, a can of beans, a little fresh ingredients and packaged cheese and WOW. Now I like to roast fresh corn, but frozen corn is just fine for this if time is a problem. Grill inside or outside and top with some fresh tomato, maybe some sour cream or avocado and serve over some quick Mexican rice and a bed of lettuce and dinner for 4. I make these a lot utilizing leftovers and it makes an amazing quick dinner. You can make these completely vegetarian, or use up ham, shrimp, chicken, steak, any veggies in your fridge. Then have fun with the toppings ... Salsa, mango, avocado, sour cream, guacamole, a nice bed of shredded lettuce or even some good Mexican rice.
Provided by SarasotaCook
Categories Chicken
Time 20m
Yield 4-8 serving(s)
Number Of Ingredients 15
Steps:
- Filling -- In a large saute pan, add the garlic, jalapeno and cook 2 minutes, then add the beans, corn, chicken, cilantro, cumin, chili powder and mix well and heat up. That is it.
- Stuff the Quesadilla -- Top one side of the quesadilla with the filling, top with cheese and fold in half (to form a half circle).
- Grill -- This can be done on a inside grill pan or outside grill, saute pan, or a 400 degree oven. Just make sure to brush the quesadilla with some oil oil to get a nice crispy golden brown quesadilla. Just a couple of minutes per side is all it takes on the grill or grill pan. Just make sure the cheese melts and the quesadilla gets golden brown. Medium heat is all you need. Each grill inside or out or saute pan is different so just cook until golden brown is all.
- Serve -- Cut the quesadilla in 2-3 slices. I just use a pizza cutter or a knife works fine. For me -- I serve over a bed of lettuce or Mexican rice, then add maybe some sour cream, salsa and always avocado slices (just my favorite). Use your favorite toppings. Fresh diced tomatoes or black olives are also very good. ENJOY!
ROASTED CORN QUESADILLAS
Steps:
- Preheat grill to high. Preheat oven to 375 degrees F.
- Mix diced chipotle, lime juice and sour cream, and refrigerate for 1 hour.
- Over medium flame or on a grill pan, roast corn. Let cool and cut kernels off cob.
- In a medium saute pan over medium-high heat, add olive oil, jalapenos, red onions, and black beans. Saute until the onions are translucent. Add the tomatoes, corn kernels and roasted bell pepper. Stir and saute for 3 minutes and add salt, pepper, cumin and 3 tablespoons of cilantro. Remove the pan from heat and let rest.
- Evenly distribute mixture, the remaining cilantro and cheeses among 4 tortillas. Top with remaining tortillas.
- Place tortillas on a baking sheet and place in the oven. Cook for about 10 minutes, until cheeses have melted and the quesadillas are warmed through. Cut each into 6 pieces.
- Serve with chipotle sour cream garnished with scallions.
GRILLED CHICKEN & VEGGIES OVER RICE
Fire up the grill, and pair grilled chicken with our Cheddar Broccoli and vegetable rice.
Provided by Knorr
Categories Trusted Brands: Recipes and Tips Knorr®
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Blend Spread with Italian seasoning in small bowl.
- Brush chicken and vegetables with seasoning mixture.
- Grill or broil chicken and vegetables, turning occasionally, until chicken is thoroughly cooked and vegetables are tender. Serve chicken and vegetables with hot Knorr® Rice Sides™ - Cheddar Broccoli.
Nutrition Facts : Calories 840.6 calories, Carbohydrate 18.7 g, Cholesterol 213 mg, Fat 49.6 g, Fiber 7.5 g, Protein 58.9 g, SaturatedFat 16.3 g, Sodium 279.3 mg, Sugar 4.1 g
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