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

Tyler's 1000 Layer Quesadillas image

Provided by Tyler Florence

Time 2h20m

Yield 4 quesadillas, 8 servings

Number Of Ingredients 20

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.

Crispy Open-Faced Quesadillas image

Provided by Melissa d'Arabian : Food Network

Categories appetizer

Time 20m

Yield 16 wedges

Number Of Ingredients 8

Steps:

1 tablespoon chopped fresh cilantro or parsley leaves (or 1 teaspoon dried parsley)
Preheat the broiler.
Brush the tortillas on both sides with vegetable oil and lightly salt. Heat a large saute pan over medium heat and cook the tortillas, 1 at a time, until slightly golden on both sides. Meanwhile, in a small bowl, mix together the sour cream, lime zest and juice, cumin, and salt and pepper, to taste, until smooth. Pour into a plastic squeeze bottle or sturdy resealable plastic bag and cut small tip in corner.
Arrange the browned tortillas on a baking sheet and sprinkle evenly with cheese. (You may need to do this in batches if both tortillas don't fit on 1 tray.) Broil until the cheese bubbles and begins to brown, about for 1 to 2 minutes, (be careful not to burn). Slice each quesadilla into 8 wedges and drizzle sour cream decoratively over the top. Sprinkle with cilantro and serve.

Shrimp and Cilantro Pesto Quesadilla image

Provided by Bobby Flay | Bio & Top Recipes

Categories appetizer

Time 30m

Yield 2 servings

Number Of Ingredients 16

4 large shrimp, shelled and deveined
Salt and freshly ground pepper
2 tablespoons olive oil, plus 1 tablespoon
3 (6-inch) tortillas or 8-inch tortillas cut to size
1/4 cup grated Monterey Jack
1/4 cup grated white cheddar
3 tablespoons Cilantro Pesto, recipe follows
1 teaspoon ancho chile powder
2 teaspoons sour cream, or to taste
2 cups firmly packed cilantro leaves
2 cloves garlic
2 tablespoons pumpkin seeds
2 tablespoons fresh lime juice
2 teaspoons salt
1 teaspoon freshly ground black pepper
5 tablespoons olive oil

Steps:

Preheat the oven to 450 degrees F.
Season the shrimp with salt and pepper, to taste. In a small skillet over medium heat, heat 2 tablespoons of the olive oil and saute the shrimp for 1 1/2 minutes on each side. Reserve for garnish.
Place 2 tortillas on an ungreased baking sheet, sprinkle half the cheeses and 1 1/2 tablespoons pesto on each, and season, to taste, with salt and pepper. Stack the 2 layers and cover with the remaining tortilla. Brush with 1 tablespoon oil and sprinkle evenly with ancho chile powder. May be prepared 1 day ahead up to this point and refrigerated. Bake for 8 to 12 minutes or until the tortillas are slightly crisp and the cheese has melted.
Cut into quarters and serve hot, garnished with the shrimp, more pesto, and sour cream.
In a food processor, combine cilantro, garlic, pumpkinseeds, lime juice, salt and pepper. With the motor running, slowly add the olive oil until sauce is emulsified. May be prepared up to 2 days ahead, covered, and refrigerated. Bring to room temperature 1 hour before serving.
Yield: 1 cup

Crispy-Edged Quesadilla image

Provided by Melissa Clark

Time 10m

Yield 1 quesadilla

Number Of Ingredients 3

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.