Best Open Face Chile Cheese Quesadillas Recipes

Open-Face Quesadillas with Mushrooms, Olives, Salsa and Greens image

Provided by Food Network

Number Of Ingredients 10

4 flour tortillas
1/2 cup thinly sliced mushrooms caps (I'd choose shiitakes)
1/2 to 3/4 cup shredded Mexican Chihuahua cheese, brick, Monterey Jack-even Cheddar or mozzarella cheese
1/3 cup roughly crumbled goat cheese
1/4 cup sliced pitted olives (Kalamata or any oil cured variety is wonderful here)
About 1/2 cup any salsa, plus a little more for serving if you wish
2 cups frisee leaves, or mixed baby greens
About 1 tablespoon fresh lime juice or vinegar (you can use any one you'd choose for a good salad dressing)
Pinch salt
1/4 cup chopped fresh cilantro

Steps:

Heat the oven to 500 degrees. Lightly oil a baking sheet and on it spread out the tortillas in a single layer. Distribute a portion of the mushrooms over each one, then the cheeses and olives. Drizzle 2 tablespoons of salsa over each "quesadilla," then set the baking sheet in the oven. In 5 to 6 minutes, the tortillas should be crispy underneath and the cheese melted. Remove from the oven. While the quesadillas are baking, in a medium-size bowl, toss the frisee (or other greens) with the lime or vinegar, salt and cilantro. Transfer each quesadilla to a warm plate, then top with a portion of lettuce right in the center. Serve without delay.

Crispy Open-Faced Quesadillas image

Provided by Sharon123

Time 20m

Yield 16 wedges

Number Of Ingredients 9

2 large flour tortillas (10-inch)
2 tablespoons olive oil
kosher salt
1/4 cup sour cream
1 lime, zested and juiced
1/2 teaspoon ground cumin
fresh ground black pepper
1 1/2 cups shredded cheddar cheese
1 tablespoon chopped fresh cilantro (or 1 teaspoon dried parsley) or 1 tablespoon fresh parsley leaves (or 1 teaspoon dried parsley)

Steps:

Preheat the broiler.
Brush the tortillas on both sides with oil and lightly salt.
Heat a large saute pan over medium heat and cook the tortillas, 1 at a time, until slightly golden on both sides.
Meanwhile, in a small bowl, mix together the sour cream, lime zest and juice, cumin, and salt and pepper, to taste, until smooth. Pour into a plastic squeeze bottle or sturdy resealable plastic bag and cut small tip in corner.
Arrange the browned tortillas on a baking sheet and sprinkle evenly with cheese. (You may need to do this in batches if both tortillas don't fit on 1 tray.).
Broil until the cheese bubbles and begins to brown, about for 1 to 2 minutes, being careful not to burn.
Slice each quesadilla into 8 wedges and drizzle sour cream decoratively over the top.
Sprinkle with cilantro and serve.

Crispy Open-Faced Quesadillas image

Provided by Melissa d'Arabian : Food Network

Categories appetizer

Time 20m

Yield 16 wedges

Number Of Ingredients 8

Steps:

1 tablespoon chopped fresh cilantro or parsley leaves (or 1 teaspoon dried parsley)
Preheat the broiler.
Brush the tortillas on both sides with vegetable oil and lightly salt. Heat a large saute pan over medium heat and cook the tortillas, 1 at a time, until slightly golden on both sides. Meanwhile, in a small bowl, mix together the sour cream, lime zest and juice, cumin, and salt and pepper, to taste, until smooth. Pour into a plastic squeeze bottle or sturdy resealable plastic bag and cut small tip in corner.
Arrange the browned tortillas on a baking sheet and sprinkle evenly with cheese. (You may need to do this in batches if both tortillas don't fit on 1 tray.) Broil until the cheese bubbles and begins to brown, about for 1 to 2 minutes, (be careful not to burn). Slice each quesadilla into 8 wedges and drizzle sour cream decoratively over the top. Sprinkle with cilantro and serve.