Crispy Cheese Quesadillas With Poblano Pepper Queso Blanco Recipes

QUESO BLANCO QUESADILLAS

Queso Blanco Quesadillas image

Add red and green peppers to Queso Blanco Quesadillas for flavor and color. But the ooey, gooey star of Queso Blanco Quesadillas is definitely the cheese.

Provided by My Food and Family

Categories Home

Time 30m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 lb. boneless skinless chicken breasts, cut into strips
1/2 cup each green and red pepper strips
1/2 cup sliced onions
4 flour tortillas (8 inch)
1/4 lb. (4 oz.) Queso Blanco VELVEETA®, thinly sliced

Steps:

Cook chicken and vegetables in large nonstick skillet on medium heat 10 min. or until chicken is done and vegetables are crisp-tender, stirring occasionally. Remove from skillet. Carefully wipe skillet clean with paper towel.
Spoon 1/4 of the chicken mixture onto half of each tortilla. Top with VELVEETA; fold in half.
Cook, in batches, in skillet 2 min. on each side or until quesadillas are browned on both sides and VELVEETA is melted.

Nutrition Facts : Calories 290, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 70 mg, Sodium 720 mg, Carbohydrate 24 g, Fiber 2 g, Sugar 4 g, Protein 25 g

ROASTED POBLANO QUESADILLAS

Roasted Poblano Quesadillas image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 4

Ingredients

2 large poblanos
4 teaspoons extra-virgin olive oil
4 large flour tortillas
2 cups shredded Monterey Jack cheese

Steps:

Heat the broiler to high.
Char the poblanos under the broiler to blacken their skins on all sides, 7 to 8 minutes. Place in a bowl, cover with plastic wrap, and let stand 10 minutes.
Peel and seed the peppers, then slice. Heat a skillet over medium-high heat. Add a drizzle of extra-virgin olive oil and add a tortilla, cover the tortilla with 1/2 cup cheese and 1/4 of the peppers. Fold the tortilla in half and cook 2 minutes to crisp and char the tortilla evenly and melt cheese. Remove and cut into wedges; repeat.

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