Best Quesadilla Hot Dogs Recipes

The Greatest Quesadilla image

Provided by Ree Drummond : Food Network

Time 30m

Yield 3 servings

Number Of Ingredients 10

1 cup grated white Cheddar cheese
1 cup grated Monterey Jack cheese
1 cup grated pepper jack cheese
6 tablespoons salted butter
Six 8-inch flour tortillas
Pinch of kosher salt
Pinch of freshly ground black pepper
2 Roma tomatoes, diced
One 4-ounce can diced green chiles, drained
9 fresh cilantro sprigs, for garnish

Steps:

Toss together the Cheddar, Monterey Jack and pepper jack in a bowl; set aside.
Heat 2 tablespoons of the butter in large skillet over medium heat. Place a single tortilla in the skillet. Sprinkle a little less than a third of the cheese blend over the tortilla. Sprinkle with salt and pepper. Add about a third of the diced tomato and a third of the chiles. Sprinkle a touch more cheese over the whole thing and gently top and press with a second tortilla. Cook until golden on the bottom, about 3 minutes.
Carefully flip the quesadilla to the other side. Continue cooking until the second side is golden, 3 to 4 minutes more. Repeat with the remaining ingredients. Slice each quesadilla into wedges and garnish with cilantro sprigs.

(Web Exclusive) Round 2 Recipe: Bean Chili Quesadilla image

Provided by Sandra Lee

Categories main-dish

Time 22m

Yield 2 servings

Number Of Ingredients 13

4 (8-inch) flour tortillas
1/2 cup shredded jack cheese
1 cup bean chili (leftover from Barbeque Bean Chili Dogs, recipe follows)
1/4 cup sour cream or salsa for serving
1 cup barbeque sauce
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
2 tablespoons chili seasoning
1 tablespoon packed brown sugar
1 tablespoon yellow mustard
4 all-beef hot dogs
4 hot dog buns
1/2 medium onion, chopped, for serving

Steps:

Heat a large skillet over medium-high heat.
Place 1 tortilla onto a clean work surface. Sprinkle with 2 tablespoons of the cheese. Top with 1/2 cup of the bean chili and sprinkle with 2 more tablespoons of the cheese. Put another flour tortilla on top and carefully place in the skillet. Cook for 3 minutes until tortilla is slightly browned and cheese starts to melt. Flip and cook for another 3 minutes on the other side. Repeat with remaining ingredients. Transfer quesadillas to a cutting board. Cut into wedges and serve with sour cream or salsa.
In a large saucepan over low heat stir together the barbeque sauce, beans, chili seasoning, brown sugar, and mustard. Bring to a boil and reduce heat to a simmer and cook for 10 to 12 minutes, stirring occasionally.
Meanwhile, set up grill or indoor grill pan for direct cooking over medium heat. When ready to start cooking oil the grate. Place hot dogs on the hot, oiled grill. Cook for 10 minutes or until heated through, turning occasionally. Toast buns on grill, if desired. Place hot dogs in buns and top with chili. Serve hot with chopped white onions.

Chili Cheese Dog Quesadillas image

Provided by Broke Newlywed

Time 30m

Yield 4 quesadillas, 4 serving(s)

Number Of Ingredients 6

Steps:

Heat 1 tsp olive oil over medium heat.
Slice hot dogs into 1/2 inch slivers. Add to skillet and brown on both sides. Remove and set aside.
Add remaining olive oil to skillet.
While oil is heating, assemble quesadillas: Place 1-2 tbsp chilli onto one half of each quesadilla. Top with hot dog slivers, tsp ketchup, and 1/3 cup of cheese, and fold.
Transfer quesadillas to skillet, one at a time. Brown on both sides until cheese is melted.

Nutrition Facts : Calories 488.5, Fat 31.8, SaturatedFat 14.2, Cholesterol 61.9, Sodium 1614.4, Carbohydrate 32.1, Fiber 3.8, Sugar 6.4, Protein 19.8

Hot Dog Quesadilla image

Provided by Good Vibe Goddess

Time 25m

Yield 3 quesadillas

Number Of Ingredients 9

6 (8 inch) flour tortillas
1/2 cup four-cheese Mexican blend cheese, shredded
3 hot dogs, thinly sliced diagonally
1 tablespoon fresh chives, chopped
3/4 teaspoon chili powder
1/2 teaspoon ground cumin
1 tablespoon vegetable oil
salsa (optional)
sour cream (optional)

Steps:

Place 3 tortillas on a work surface.
Divide cheese and hot dog slices evenly among tortillas.Sprinkle each portion with 1 tsp chives, a pinch of chili powder and a pinch of ground cumin. Top each with remaining tortillas.
In a medium skillet, heat 1 tsp oil over medium heat.
Put 1 quesadilla in pan, then rest a small plate on top of quesadilla to weigh it down. Cook for 2 minutes, until golden.
Remove plate, flip quesadilla with a spatula, weigh down with a plate and cook until cheese is melted and tortilla is crisp (about 2 minutes).
Remove from pan and keep warm.
Repeat with remaining oil and tortillas.
Cut each quesadilla with a pizza wheel into 4 equal wedges. Serve with salsa and sour cream if desired.