Appetizer Sized Beef Quesadillas Recipes

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QUESADILLA APPETIZERS



Quesadilla Appetizers image

Looking for a spicy Mexican appetizer using Bisquick® mix? Then check out this cheesy egg based quesadilla - ready in 50 minutes.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 50m

Yield 36

Number Of Ingredients 7

1 can (4.5 oz) chopped green chiles, drained
2 cups shredded Monterey Jack or Cheddar cheese (8 oz)
1 cup Original Bisquick™ mix
1 cup half-and-half
1/8 teaspoon red pepper sauce, if desired
4 eggs
3/4 cup chunky style salsa

Steps:

  • Heat oven to 375°F. Spray 9-inch square pan with cooking spray. Sprinkle chiles and cheese in pan.
  • In medium bowl, stir all remaining ingredients except salsa with wire whisk or fork until blended. Pour into pan.
  • Bake about 30 minutes or until golden brown and knife inserted in center comes out clean. Let stand 10 minutes. Cut into 6 rows by 6 rows. Serve with salsa.

Nutrition Facts : Calories 60, Carbohydrate 3 g, Cholesterol 30 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Appetizer (with 1 teaspoon salsa), Sodium 130 mg, Sugar 0 g, TransFat 0 g

APPETIZER SIZED BEEF QUESADILLAS



Appetizer Sized Beef Quesadillas image

Number Of Ingredients 11

2 to 3 pounds rib eye beef steaks, trimmed
1/2 small onion, chopped
2 cloves garlic, minced
1/2 orange, quartered
1/2 lime, quartered
1 (19-ounce) can mild red enchilada sauce
TORTILLAS:
2 recipes Fresh Mini Flour Tortillas or 2 recipes Mini Corn Tortillas or 24 8-inch flour tortillas (total 72 small tortillas)
2 1/4 cups Mexican cheese blend, shredded
2 (4-ounce) cans mild diced green chilies
vegetable oil

Steps:

  • In a 10-inch Dutch oven over medium high heat, sear the rib eye steak in 1 Tbs. oil on both sides 4 minutes each side. Add remaining ingredients and reduce heat to medium, cover and braise 90 minutes or until meat shreds easily with a fork. Let cool slightly, and remove orange and lime quarters from slow cooker or Dutch oven. Shred meat using 2 forks, stirring in the cooking liquid. Continue simmering to reduce the liquid volume by half.TORTILLAS:Using an empty tuna can, with the ends removed, cut 3 circles from each 8-inch flour tortilla or use mini tortillas made from tortilla recipes in this book. Heat a Dutch oven lid or 12-inch skillet over medium heat. Lightly oil the entire lid or bottom of the skillet, then place 4 tortilla rounds on the lid and place 1 Tbs. cheese in the center of each tortilla, then top with 1 Tbs. beef mixture and 1/2 tsp. diced green chile. Top the cheese, beef, and chile with a second tortilla and cook for 1 to 2 minutes until cheese is lightly melted and tortilla is crispy and lightly browned. Flip over each quesadilla and cook on second side an additional 1 to 2 minutes. Continue cooking all quesadillas until all the tortillas and, or beef and cheese is used up.

Nutrition Facts : Nutritional Facts Serves

BLOOMING QUESADILLA RING RECIPE BY TASTY



Blooming Quesadilla Ring Recipe by Tasty image

Here's what you need: cooked and shredded chicken, onion, red bell pepper, jalapeño, taco sauce, taco-size tortillas, shredded cheddar cheese, shredded monterey jack cheese

Provided by Julie Klink

Categories     Appetizers

Yield 20 servings

Number Of Ingredients 8

3 cups cooked and shredded chicken
1 onion, chopped
1 red bell pepper, chopped
1 jalapeño, chopped
1 cup taco sauce
20 taco-size tortillas
3 cups shredded cheddar cheese
3 cups shredded monterey jack cheese

Steps:

  • Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
  • In a large bowl, add the chicken, onion, red bell pepper, jalapeño, and taco sauce, and mix to combine. Set aside.
  • Cut each tortilla in half. Evenly add about 2 tablespoons each of the cheddar cheese, Monterey Jack cheese, and chicken mixture to each tortilla half.
  • Roll the tortillas into cones, starting fro the cut edge and making sure not to push the ingredients out of the tortilla.
  • Place a wide mouth jar or glass in the center of the baking sheet.
  • Create a ring around the jar with about 13 tortilla cones. The points of the cones should be in the center, touching the jar. Sprinkle cheddar and Monterey Jack cheese over the layer. Repeat with the remaining cones to make 2 more layers, finishing with the rest of the cheddar and Monterey Jack. Remove the jar from the center of the ring.
  • Bake until the cheese is melted and the edges of the tortillas are crispy, 15-20 minutes.
  • Carefully transfer the blooming quesadilla to a serving platter. Place your dip of choice inside the ring and top with your desired garnishes. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 325 calories, Carbohydrate 26 grams, Fat 15 grams, Fiber 1 gram, Protein 18 grams, Sugar 2 grams

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