Corn And Sun Dried Tomato Quesadilla Recipes
PORTABELLA & SUN-DRIED TOMATO QUESADILLA
I really love to eat this in the summer for a nice light dinner. I got it from the Mission Foods website but I tweeked it a little bit. This can be made without the chicken for a veggie dinner.
Provided by Bippie
Categories Lunch/Snacks
Time 16m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- On one half of each tortilla, layer evenly all the ingredients in the order given.
- Fold each tortilla over to create a "half moon" and press down lightly.
- Coat the skillet or griddle with a light mist of cooking spray and warm to a medium-low heat. Cook each quesadilla for two to three minutes on each side until lightly browned and the cheese melts. Remove from pan and cut each into 3 wedges and serve with a light ranch dressing or salsa.
Nutrition Facts : Calories 381.6, Fat 18.2, SaturatedFat 6.5, Cholesterol 47, Sodium 903.7, Carbohydrate 35.4, Fiber 3.9, Sugar 4.7, Protein 21.1
TOMATO AND CHEESE QUESADILLA
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
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.
SALMON QUESADILLAS WITH SUN-DRIED TOMATOES
Provided by Robin Miller : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Coat a large griddle with cooking spray and preheat to medium-high.
- Arrange 4 tortillas on a flat surface. Top each tortilla with 1/2 cup cheese. Toss salmon with chili powder and place on top of cheese. Top with sliced jalapeno peppers and a second tortilla. Place tortillas on hot griddle and cook 2 to 3 minutes per side, until golden brown and cheese melts.
- In a blender, combine avocado, sun-dried tomatoes and lime juice. Process until smooth. Transfer to a bowl, fold in cilantro and season with salt and pepper. Serve quesadillas with guacamole on the side.
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