Best Roasted Tomato Mexican Thai Quesadilla Recipes

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STEAK QUESADILLAS WITH ROASTED TOMATILLO AND APPLE SALSA



Steak Quesadillas with Roasted Tomatillo and Apple Salsa image

Provided by Marcela Valladolid

Time 45m

Yield 4 servings

Number Of Ingredients 21

1 (1-pound) skirt steak
Salt and freshly ground black pepper
3 tablespoons vegetable oil
8 (8-inch) flour tortillas
2 cups shredded mozzarella cheese, divided
2 cups Roasted Tomatillo and Apple Salsa, recipe follows
Eva's Chunky Guacamole, recipe follows
1 pound tomatillos, husked and rinsed
2 green apples, such as Granny Smith, quartered
2 whole cloves garlic, unpeeled
1/2 white onion
2 jalapeno chile, stemmed
2 tablespoons olive oil
Salt and freshly ground black pepper
3 ripe avocados, cut into 1/2-inch dice
2 medium ripe tomatoes, seeded and cut into 1/2-inch dice
1 small white onion, finely chopped
1/4 bunch fresh cilantro, chopped
1/2 serrano chile, finely minced
2 small lemons, about 4 tablespoons
1 teaspoon kosher salt

Steps:

  • Place the steak in a glass dish. Sprinkle the steak on both sides with salt and pepper. Let stand at least 15 minutes and up to 1 hour to tenderize, turning the steak occasionally.
  • Heat the oil in a large, heavy skillet over high heat. Add the steak and saute to desired doneness, about 3 minutes per side for rare. Transfer the steak to a cutting board. Let rest 5 minutes. Slice thinly across the grain.
  • Place 4 tortillas in the skillet with the pan juices and heat over medium-high heat, working in batches if necessary. Place 1/2 cup cheese on top of each one and top with 4 ounces sliced meat. Place the remaining 4 tortillas on the top. Cook until the cheese start to melt, about 2 minutes. Flip and cook until golden and the cheese is melted, another 2 minutes on the other side.
  • Remove the quesadillas from the skillet. Peel open the quesadilla and spoon about 1/2 cup Roasted Tomatillo and Apple Salsa on top. Close the quesadilla and slice into quarters. Serve with Eva's Chunky Guacamole.
  • Preheat the oven to 350 degrees F.
  • Place the tomatillos, apples, garlic, onion and jalapenos on a baking sheet. Toss with the olive oil, 2 teaspoons salt and 1 teaspoon pepper and roast until the tomatillos are softened and slightly charred, about 20 minutes. Peel the garlic. Puree all the ingredients in a blender until smooth. Season with salt and pepper. Makes 3 1/2 cups.
  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
  • In a large bowl, place the avocados, tomatoes, onion, cilantro, serrano, lemon juice, and salt, to taste. Stir gently until well combined. Transfer to a serving bowl and serve.
  • Cook' s Note: To keep the guacamole from turning brown, press a pit from one of the avocados into the center of the dish. Remove it before serving.

FIRE-ROASTED TOMATO QUESADILLAS



Fire-Roasted Tomato Quesadillas image

Crisp quesadillas filled with fire-roasted tomatoes, corn, black beans and Chihuahua cheese, accented with fresh lime juice and cilantro

Provided by ReadySetEat

Categories     Main Dish

Time 30m

Yield 6

Number Of Ingredients 13

1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, drained
2/3 cup Birds Eye® Sweet Kernel Corn, cooked
2/3 cup drained, rinsed Ranch Style® Black Beans
1/3 cup chopped white onion
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon ground cumin
1/4 teaspoon ground red pepper
1 teaspoon lime juice
2 cups shredded Chihuahua or Monterey Jack cheese (2 cups = 8 oz)
6 flour tortillas (8 inch)
Lime wedges and sour cream, optional

Steps:

  • Make 'salsa': place drained tomatoes in large bowl; mash into smaller pieces with fork. Mix in corn, beans, onion, cilantro, garlic powder, salt, cumin, red pepper and lime juice.
  • Assemble quesadillas by sprinkling 1/3 cup cheese over half of each tortilla; top each with 1/4 cup 'salsa' (reserve remaining). Fold each tortilla in half over filling; set aside.
  • Heat large nonstick skillet over medium heat. Cook quesadillas 2 to 3 minutes on each side or until cheese melts and tortilla is lightly browned.
  • Cut each quesadilla into 3 wedges. Serve each with remaining 'salsa'. Add a lime wedge and sour cream, if desired.

Nutrition Facts : @id https, Calories 328 calories

ROASTED-TOMATO SALSA FOR QUESADILLAS



Roasted-Tomato Salsa for Quesadillas image

Provided by Martha Stewart

Categories     Appetizers

Yield Makes 2 1/2 to 3 cups

Number Of Ingredients 6

2 (15-ounce) cans fire-roasted tomatoes, drained
1/4 cup white onion, finely chopped
1/4 cup coarsely chopped fresh cilantro
1 small jalapeno, ribs and seeds removed, minced
2 tablespoons freshly squeezed lime juice
Coarse salt and freshly ground pepper

Steps:

  • Combine tomatoes, onion, cilantro, jalapeno, and lime juice in a medium bowl; season with salt and pepper.

TOMATO, BASIL CHEESE QUESADILLAS



Tomato, Basil Cheese Quesadillas image

Make and share this Tomato, Basil Cheese Quesadillas recipe from Food.com.

Provided by Cricket

Categories     Lunch/Snacks

Time 10m

Yield 1 serving(s)

Number Of Ingredients 6

1 flour tortilla
3/4 cup shredded mozzarella cheese
4 cherry tomatoes, chopped
1/8 teaspoon garlic powder
1 teaspoon butter
fresh basil leaf, torn

Steps:

  • Heat fry pan over medium-high heat.
  • Add the butter and when it starts to melt add the tortilla.
  • Sprinkle cheese, tomatoes, garlic powder, basil and cook until bottom of tortilla is lightly browned.
  • Fold tortilla over and let the cheese finish melting.

Nutrition Facts : Calories 392.6, Fat 25, SaturatedFat 14.1, Cholesterol 76.4, Sodium 748, Carbohydrate 20.2, Fiber 1.8, Sugar 3.3, Protein 21.8

TOMATO AND CHEESE QUESADILLA



Tomato and Cheese Quesadilla image

A very easy to make lunch. If following a gluten free diet ensure gluten-free corn tortillas are used. You can make these in your frypan or flat sandwich toaster (the type that does not cut your bread). You can also add cooked shredded chicken, ham, avocado,onion, capsicums/peppers, herbs, salsa, chilli sauce-basically any ingredients that you would like in a toasted sandwich.

Provided by Jubes

Categories     Lunch/Snacks

Time 10m

Yield 1 serving(s)

Number Of Ingredients 3

2 corn tortillas or 2 wheat flour tortillas
1/4 cup shredded cheese
1 sliced tomatoes

Steps:

  • Place one tortilla on a plate.
  • Spread the sliced tomato over the tortilla and then the shredded cheese. I usually leave 1 inch around the edges of the tortilla free as it tends to spread when being cooked and cut.
  • Top with the remaining tortilla.
  • Place onto a lightly cooking oil sprayed frypan or sandwich toaster. If using the frypan you will need to flip over the quesadilla after a couple of minutes.
  • Once the filling has warmed and the tortillas lightly toasted-it's done.
  • Wait a minute and then carefully slice through and enjoy.

ROASTED VEGETABLE QUESADILLAS



Roasted Vegetable Quesadillas image

These quesadillas get their unique flavor from a special blend of roasted veggies. They'll be a popular finger food at your Halloween gathering. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 1 dozen.

Number Of Ingredients 9

1 medium onion, chopped
1 medium zucchini, chopped
1 medium sweet red pepper, chopped
1 cup frozen corn, thawed
1 tablespoon olive oil
1/2 teaspoon ground cumin
4 tomato flour tortillas (10 inches)
1 cup shredded Mexican cheese blend
Guacamole, sour cream, salsa and sliced ripe olives, optional

Steps:

  • In a large bowl, combine the vegetables, oil and cumin; toss to coat. Arrange in a single layer in an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 425° for 10-15 minutes or until tender. Reduce heat to 350°., Divide vegetable mixture evenly between two tortillas. Sprinkle with cheese. Top with remaining tortillas. Place on an ungreased baking sheet; bake for 8-10 minutes or until cheese is melted. , Cut each quesadilla into six wedges. Garnish with guacamole, sour cream, salsa and olives if desired.

Nutrition Facts :

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