Best Mexican Quesadillas Recipes
MEXICAN BACON QUESADILLAS
Delicious and a different twist to the ole Quesadillas.I used 4 tortillas to make a top and bottom for 2, instead of folding in half as recipe from www.sargentocheese.com
Provided by Caroline Cooks
Categories Mexican
Time 19m
Yield 20 appetizers
Number Of Ingredients 7
Steps:
- Reserve 2 tablespoons bacon.
- In mixing bowl, combine remaining bacon, refried beans and 1/2 cup salsa, blend well.
- Spread 1/4 cup mixture onto half of each tortilla.
- Sprinkle with cheese.
- Fold tortillas in half over filling.
- In ungreased skillet, over medium heat, heat 2 filled tortillas at a time for 2 minutes on each side, or until cheese melts.
- Cut each tortilla into 4 triangles.
- Top with sour cream, green onions and reserved bacon.
- Serve immediately.
Nutrition Facts : Calories 101.6, Fat 5.5, SaturatedFat 2.2, Cholesterol 10.1, Sodium 218, Carbohydrate 9.3, Fiber 1.2, Sugar 0.2, Protein 3.7
JAPANESE-MEXICAN FUSION QUESADILLAS
This is definitely an acquired taste. There aren't many people who can take the habanero-wasabi combo, but those who can love this. I've made toned-down versions with less intense peppers for the faint of heart as well.
Provided by Brandon
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h56m
Yield 6
Number Of Ingredients 11
Steps:
- Combine soy sauce, sugar, ginger, and garlic in a large bowl. Add chicken strips; toss to coat. Cover with plastic wrap and let marinate in the refrigerator, at least 1 hour.
- Preheat oven to 425 degrees F (220 degrees C). Transfer chicken strips to a glass baking dish; discard marinade.
- Bake chicken strips in the preheated oven until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 20 minutes.
- Brush both sides of 1 tortilla with olive oil and lay on a flat surface. Sprinkle 1/3 of the pepperjack cheese on top. Add 1/3 of the chicken strips. Cover chicken with 1/3 of the Parmesan cheese. Add 1/3 of the chopped habanero and 1 teaspoon wasabi paste. Brush both sides of a second tortilla with olive oil and place on top. Repeat with remaining ingredients to make 2 more quesadillas.
- Heat a lightly oiled griddle over medium-high heat. Cook quesadillas until browned and cheese is melted, about 3 minutes per side.
Nutrition Facts : Calories 643.3 calories, Carbohydrate 44.9 g, Cholesterol 94.4 mg, Fat 33.5 g, Fiber 2.3 g, Protein 38.2 g, SaturatedFat 13 g, Sodium 1737 mg, Sugar 6 g
MEXICAN QUESADILLAS
Looking for a Mexican snack? Then check out these grilled cheesy quesadillas topped with sour cream. A tarty appetizer made ready in 30 minutes!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Heat coals or gas grill. Place 1 tortilla on 30x12-inch piece of heavy-duty aluminum foil. Top with one-fourth of the tomato and chilies. Sprinkle with one-fourth of the cheese. Top with another tortilla.
- Wrap foil securely around tortillas; pierce top of foil packet once or twice with fork to vent steam. Cover and grill foil packet, seam side up, 4 to 6 inches from medium heat about 15 minutes or until cheese is melted.
- Repeat with remaining tortillas, tomato, chilies and cheese. Cut each quesadilla into 6 wedges. Top with sour cream.
Nutrition Facts : Calories 425, Carbohydrate 41 g, Cholesterol 60 mg, Fat 3, Fiber 3 g, Protein 17 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 650 mg
MEXICAN QUESADILLAS
A basic Mexican quesadilla has only tortillas and cheese. But this one is bursting with other yummy ingredients, including ham, avocados and cilantro.
Provided by My Food and Family
Categories Home
Time 20m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325ºF.
- Spread beans onto 6 tortillas; place on parchment-covered baking sheets. Top with ham and cheese; cover with remaining tortillas.
- Bake 10 min. or until quesadillas are heated through and cheese is melted. Cut into wedges.
- Top with remaining ingredients.
Nutrition Facts : Calories 230, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 10 g
MEXICAN CHICKEN QUESADILLAS WITH CORN
Prepare Mexican Chicken Quesadillas with Corn for a cheesy weeknight dish. Your family will gladly come to the table for these Mexican chicken quesadillas.
Provided by My Food and Family
Categories Meal Recipes
Time 25m
Yield Makes 4 servings.
Number Of Ingredients 6
Steps:
- Preheat broiler. Spray large nonstick skillet with cooking spray. Heat on medium heat. Add chicken and chili powder; cook and stir 2 minutes. Add corn and 2 Tbsp. of the salsa; cook and stir 3 minutes or until chicken is cooked through and sauce is thickened.
- Spray tops of 4 of the tortillas with cooking spray. Place, sprayed sides down, on large foil-covered baking sheet. Sprinkle with half of the cheese; top with chicken mixture, remaining cheese and remaining tortillas. Spray tops of tortillas with cooking spray.
- Broil, 4 to 5 inches from heat, 3 minutes or until golden brown. Turn quesadillas over with large spatula; continue broiling an additional 3 minutes or until second side is golden brown and cheese is melted. Cut each into 4 wedges. Serve with the remaining salsa.
Nutrition Facts : Calories 580, Fat 23 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 55 mg, Sodium 1260 mg, Carbohydrate 67 g, Fiber 10 g, Sugar 6 g, Protein 25 g
MEXICAN STREET CORN QUESADILLAS
Enjoy these corn quesadillas made with four cheeses, avocado, chiles & more. Mexican Street Corn Quesadillas taste great made with roasted corn on the cob.
Provided by My Food and Family
Categories Appetizers & Snacks
Time 28m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Use sharp knife to cut kernels off each corn cob. (You should have about 1-1/2 cups corn kernels.)
- Combine cheeses, mayo, green chiles, chili powder, 2 Tbsp. cilantro and 1 cup corn.
- Spoon onto tortillas, adding about 1/4 cup cheese mixture to each tortilla; fold in half.
- Spray grill pan with cooking spray; heat on medium heat. Add 3 quesadillas; cook 4 to 5 min. on each side or until filling is heated through and quesadillas are lightly browned on both sides. Repeat with remaining quesadillas.
- Combine avocados with remaining corn and cilantro. Cut each quesadilla in half. Serve topped with avocado mixture.
Nutrition Facts : Calories 250, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 460 mg, Carbohydrate 22 g, Fiber 4 g, Sugar 2 g, Protein 9 g
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