Best Topless Crispy Quesadilla With Cilantro Pesto And Mango Mojo On A Bed Of Greens Recipes

CRISPY-EDGED QUESADILLA

Crispy-Edged Quesadilla image

This straightforward quesadilla has an unexpected twist: a border of salty, crispy cheese surrounding the tortilla. Achieving it couldn't be easier; just press down on the folded tortilla as it heats up in the pan so the cheese spills out and turns golden. A nonstick pan is key here, otherwise the melted cheese will glue itself onto the cooking surface. Medium heat is just the right temperature for a quesadilla: It's hot enough to crisp up the cheese but low enough to prevent the cheese from burning.

Provided by Melissa Clark

Categories dinner, easy, lunch, quick, snack, weeknight, finger foods, appetizer, main course

Time 10m

Yield 1 quesadilla

Number Of Ingredients 3

Ingredients

2 teaspoons oil (such as olive, grapeseed or sunflower oil)
1 (8-inch) flour tortilla
2/3 cup shredded cheese (such as Cheddar, Monterey Jack or Mexican cheese blend)

Steps:

Place a medium nonstick skillet over medium heat, then add the oil. Let oil heat up for 20 seconds, swirling the pan around so the oil coats the bottom.
Place the tortilla in the skillet and sprinkle the cheese evenly over the top. Once the cheese begins to melt, 30 seconds to 1 minute, use a spatula to fold the tortilla in half. Using the spatula, press down firmly on the top of the tortilla until some of the cheese runs out into the pan. Let the quesadilla cook until the cheese that's leaked out solidifies and turns brown, 2 to 3 minutes.
Flip the quesadilla over and let cook on the other side for another 1 to 2 minutes, until the cheese is crisp and golden. Slide quesadilla onto a plate and serve immediately.

SHRIMP AND CILANTRO PESTO QUESADILLA

Shrimp and Cilantro Pesto Quesadilla image

These are fantastic. The oven baking method produces a quesadilla that is uncommonly crisp and light, but they work just as well on a grill. They're a cinch to assemble ahead of time, which makes them perfect for entertaining. Cut into eighths for ideal hors d'oeuvres or into quarters for a light lunch. Delicious!

Provided by MarieRynr

Categories < 30 Mins

Time 27m

Yield 1 quesadilla

Number Of Ingredients 16

Ingredients

three 6-inch flour tortillas
1 cup grated monterey jack cheese
1 cup grated white cheddar cheese
3 tablespoons cilantro pesto sauce (see below)
salt and pepper
3 tablespoons olive oil
1/2 teaspoon dried ancho chile powder
4 large shrimp, peeled and deveined
2 teaspoons sour cream
1 cup cilantro leaf
2 teaspoons pumpkin seeds
1 1/2 teaspoons fresh lime juice
1 teaspoon minced garlic
1 tablespoon grated parmesan cheese
salt & freshly ground black pepper
1/4 cup olive oil

Steps:

Make the cilantro pesto: in a food processor, blend all of the ingredients except for the olive oil. While the processor is running, slowly add the olive oil. Cover the pesto and refrigerate. (Will keep in the fridge for 2 to 3 days)Preheat oven to 450*F.
Place two tortillas on an undgreased baking sheet.
Sprread each with 2 TBS of the pesto and sprinkle with the cheeses. Season with salt and pepper.
Stack one tortilla on top of the other and cover with the remaining tortilla. Brush the top with 1 TBs of olive oil and sprinkle evenly with the ancho powder.
Bake until the tortillas are slightly crisp and the cheese has melted, 8 to 12 minutes.
Meanwhile, heat the remaining 2 TBs of olive oil. Season the shrimp and saute for 2 1/2 minutes on each side.
Cut the quesadillas into quarters. Garnish with the remaining tablespoon of pesto, the shrimp and the sour cream and serve hot.

Nutrition Facts : Calories 1893.3, Fat 178.7, SaturatedFat 64.9, Cholesterol 289.9, Sodium 1579.3, Carbohydrate 6.9, Fiber 1.2, Sugar 1.8, Protein 69.4

TYLER'S 1000 LAYER QUESADILLAS

Tyler's 1000 Layer Quesadillas image

Provided by Tyler Florence

Categories main-dish

Time 2h20m

Yield 4 quesadillas, 8 servings

Number Of Ingredients 20

Ingredients

1 pork tenderloin
Salt
Freshly ground black pepper
3 tablespoons brown sugar
2 teaspoons chili powder
1 tablespoon chopped garlic
1 tablespoon dried oregano
1 tablespoon onion powder
1 lime, juiced
2 tablespoons canola oil
1 large red onion, cut into 1/2-inch thick slices
4 ears corn, husked
12 10-inch corn tortillas
2 cups crumbled blue cheese
1/4 cup sliced pickled jalapenos
4 tablespoons canola oil
Sour cream, to garnish
Salsa, for garnish
Guacamole, for garnish
Cilantro sprigs, for garnish

Steps:

Preheat a grill or grill pan. Season the pork loin with salt and pepper. In a small bowl combine the brown sugar, chili powder, garlic, oregano, onion powder, lime juice and canola oil and mix to form a paste. Rub the paste all over the pork. Cover and refrigerate for 2 hours. Place the onion and the corn on the grill and grill until tender and slightly charred. Remove and set aside. With a knife, remove the kernels from the corn. Remove the pork from the refrigerator and place on the grill. Grill to medium, about 4 minutes per side. Remove from the grill and slice into thin slices. Wrap the tortillas in a damp paper towel or clean cloth and place in the microwave for 20 seconds to soften. Place 4 corn tortillas on a flat surface. Place 1/8th of the cheese on each tortilla and top with 1/8th of the pork, onions, corn, and jalapenos. Top with another tortilla and another 1/8th of the cheese, pork, onions, corn, and jalapenos. Top with another tortillas and press down firmly with your hands on each stack. Brush the tops of each stack with some of the canola oil and place on a baking sheet. Place in the oven and cook for 10 minutes, or until the cheese melts and the tortillas are golden brown. Remove from the oven and garnish with sour cream, salsa, guacamole, and cilantro.