Best Quick And Easy Quesadillas Recipes

QUICK AND EASY CHICKEN QUESADILLAS

Quick and Easy Chicken Quesadillas image

These quesadillas are fast and easy with only four ingredients. The quesadilla mixture can be frozen and thawed for even faster meal preparation. They can be served with sour cream or salsa for dipping

Provided by miss_heyrara

Categories One Dish Meal

Time 25m

Yield 10 quesadillas, 10 serving(s)

Number Of Ingredients 5

Ingredients

12 1/2 ounces canned chicken
10 ounces canned tomatoes and green chilies
1 1/2 cups shredded colby-monterey jack cheese
10 (8 inch) flour tortillas
taco seasoning (optional)

Steps:

Drain water from canned chicken and canned tomatoes and chiles.
flake chicken and mix with tomatoes and chiles, and shredded cheese in a bowl.
Spead mixture over one side of tortillas as thin
or as thick as you like.
Fold tortilla and place in electric skillet on 325 degrees or on stove at medium high heat.
Brown tortilla on one until side crispy then flip and do the same on other side.
Place tortillas on plate to cool.
Serve with LIPTON Spanish Rice mix for complete meal if desired.

QUICK AND EASY QUESADILLAS

QUICK AND EASY QUESADILLAS image

Yield 4; 4;4; 2 servings

Number Of Ingredients 32

Ingredients

Veggie:
-2 lbs. zucchini and/or yellow squash, sliced
-2 red and/or yellow peppers, seeded and sliced
-2 tbs. garlic-flavored olive oil
-4 flour tortillas
-1/3 cup sliced black olives
-1/2 lb. sliced brie, rind removed
-1 tsp. fresh tarragon
Chorizo:
-1 cup chopped red and yellow tomatoes
-1/2 tsp. cumin
-1 link chorizo, diced
-4 8" spinach tortillas
-2 cups shredded cheddar
-2 cups chopped spinach
Southwestern:
-1 flank steak (3/4 lb)
-1 can Mexican corn blend
-1 cup chopped tomatoes
-2 tbs. fresh cilantro
-4 8" flour tortillas
-3 cups shredded pepper jack cheese
Tuna:
-2 pkgs. (5 oz. each) lemon-cracked pepper albacore tuna fillets
-1/3 cup chopped roasted red peppers
-2 tbs. chopped fresh parsley
-2 tbs. capers, drained
-2 cups shredded swiss cheese
-2 tomato-basil totrillas
-1 pkg. field greens
-2 tbs. ranch
-2 8" tomato-basil flour tortillas

Steps:

Veggie: Heat oven to 350. Place zucchini, squash, pepers on baking sheet; brush with olive oil. Bake 10 minutes. Reserve 1/2 cup vegetables. Place 4 tortillas on foil-lined baking sheet. Top tortillas with 1/2 remaining vegetable mixture, 1/3 cup sliced black olives, 1/2 lb sliced brie, 1 tsp. fresh tarragon. Top with 4 more tortillas, remaining vegetable mixture, 1/3 cup black olives, 1/2 lb. brie and 1 tsp. tarragon. Top with 4 tortillas and reserved vegetables. Bake 10 minutes, or until cheese is melted. Chorizo: Heat oven to 350. Combine tomatoes and cumin, season with salt and pepper. Cook chorizo 2 minutes in skillet over medium heat. Place tortillas on foil-lined baking shet. Top with chorizo, cheese and spinach. Top with 4 additional tortillas. Bake 10 minutes or until cheese has melted. Top with tomato mixture, add fresh cilantro, if desired. Southwestern: Lightly season steak with salt and pepper. Grill or boril steak 8 minutes, or until thermometer reads 140 for medium-rare, turning once. Slice steak. Combin corn, tomatoes and cilantro in bowl. Place tortillas on work surface. Add corn, steak and cheese. Top with 4 additional tortillas. Cook each quesadilla 3 minutes in skillet over medium heat, or until cheese is melted, turning once. Garnish with guacamole, if desired. Tuna: Heat over to 350. In bowl, using fork, combine tuna, peppers, parsley and capers. Place 2 tortillas on baking sheet. Top with tuna mixture. Sprinkle with cheese. Top with 2 more tortillas. Bake 5 minutes or until cheese is melted. Top with field greens and drizzle with dressing.