Best Pineapple Quesillo Recipes

QUESILLO

Quesillo image

Quesillo, a Venezuelan specialty, is a kind of crème caramel or custard made from sweetened condensed milk, and cooked in a bain-marie.

Provided by Sarah-Eden Dadoun

Categories Dessert

Time 1h15m

Number Of Ingredients 10

Ingredients

5 eggs (, at room temperature)
14 oz sweetened condensed milk
14 oz whole milk (, at room temperature)
1 teaspoon natural vanilla extract
1 tablespoon rum ((optional))
¾ cup caster sugar
3 tablespoons water
Non-stick casserole dish
Stand mixer
10 inch (24 cm) diameter springform pan

Steps:

Preheat the oven to 250 F (180°C).

Nutrition Facts : Calories 305 kcal, Carbohydrate 48 g, Protein 9 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 125 mg, Sodium 125 mg, Sugar 48 g, ServingSize 1 serving

QUESADILLAS WITH SHRIMP, PINEAPPLE AND PEPPERS

Quesadillas with Shrimp, Pineapple and Peppers image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 12

Ingredients

8 ounces, fluid, Mexican red sauce, such as enchilada sauce or taco sauce
12 whole large shrimp, peeled, deveined and rinsed clean
2 tablespoons olive oil
1 large onion, coarsely chopped
1 green bell pepper, coarsely chopped
1 red bell pepper, coarsely chopped
1/3 pineapple, coarsely chopped
2 tablespoons butter, plus more as needed
Twelve 6-inch flour tortillas
2 cups grated cheese (Monterey Jack is best)
Kosher salt
Pico de gallo, guacamole and sour cream, for serving

Steps:

On a large plate, pour the red sauce over the shrimp and set aside.
Heat a large skillet over medium-high heat and add the olive oil. Cook the onions and bell peppers over high heat until they start to get nicely browned.
Stir them after a minute or so, then let them sit on medium-high heat until they're nice and brown.
Add the pineapple and cook over medium-high heat until they start to get brown/black. Remove from skillet and set aside.
Add the shrimp and cook, stirring only occasionally, until the shrimp are opaque. Add in a little water if the sauce gets dry. Remove from the skillet and chop the shrimp into bite-size pieces.
In a clean skillet, heat some butter. Place a tortilla in the skillet, then layer on the ingredients: cheese, vegetables and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn't overly dry. Remove from the skillet and slice into wedges. Repeat with the rest of the tortillas and filling ingredients.
Remove the quesadilla from the skillet and slice it into 4 wedges using a large pizza cutter.
Serve the quesadilla with pico de gallo, guacamole and sour cream.

PINEAPPLE QUESITO

Pineapple Quesito image

This is a Quesito -- perfect in its simplicity: flaky puff pastry wrapped around sweetened cream cheese and buttery pineapple. It's beautiful in a shabby chic kind of way, nothing fussy, just rustic goodness with a generous dusting of powdered sugar. The best thing is that you can whip this together in about 10 minutes and instantly satisfy your craving for something sweet. The Quesito is a traditional breakfast pastry from Puerto Rico. You can find them in every bakery and coffee shop, filled with everything from guava paste, passion fruit and pineapple. They are also delicious with nothing but the sweetened cheese.

Provided by Food Network

Categories dessert

Time 1h25m

Yield 8 servings

Number Of Ingredients 12

Ingredients

2 tablespoons unsalted butter
2 tablespoons brown sugar
2 cups fresh pineapple, chopped into small pieces
1 vanilla bean, split and seeds scraped out
1/2 cup (4 ounces) cream cheese, room temperature
2 teaspoons sugar
1 teaspoon vanilla extract
Pastry:
2 sheets puff pastry, thawed
Egg wash (1 egg beat with 1 tablespoon water)
Sugar, for sprinkling on the pastry
Confectioners' (powdered) sugar for dusting the baked pastry

Steps:

To make the quesitos:
Preheat oven to 400 degrees F. Line two baking trays with parchment paper.
In saucepan melt the butter over medium heat; add the brown sugar, pineapple and vanilla bean, with the seeds. Cook until the pineapple is tender and the juices have thickened to a syrup. Remove from heat and allow to cool slightly while you make the cheese filling.
To make cheese filling: In a bowl mix together the cream cheese, sugar and vanilla until smooth.
Cut the puff pastry into 4- to 5-inch squares, depending on the size of the puff pastry sheet you have. Spread the cheese filling in the middle of each piece of pastry.
Place the pineapples over the cheese filling. Brush the points of the pastry with the egg wash. Fold one side over the filling, and then tuck the other point under the pastry, to create a roll.
Tuck the points under the filled pastry, which will puff up high and keep the filling in the center.
Brush with more egg wash and sprinkle generously with sugar.
Bake for about 25 minutes or until golden brown and crisp. You may have to rotate the two trays, top to bottom and back to front, to make sure they are baking evenly. They will be light and puffy when they are done. Allow them to cool.
Dust with confectioners' sugar.
They are fantastic with a cup of coffee.