Meatloaf Quesadillas With Cilantro Cream Recipes

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MEATLOAF QUESADILLAS



Meatloaf Quesadillas image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 25

1 small head broccoli, cut into small florets, stems reserved
1 carrot, thinly sliced
2 limes (1 juiced, 1 cut into wedges)
1/2 cup fresh cilantro, roughly chopped
1/4 cup chopped pickled jalapeno peppers, plus 3 tablespoons of the brine
1/4 cup extra-virgin olive oil, plus more if needed
3 plum tomatoes, diced
1/4 small white onion, diced
3 cups crumbled cold leftover Slow-Cooker Meatloaf
3 burrito-size flour tortillas
2 cups shredded Mexican cheese blend or sharp cheddar (about 8 ounces)
Sour cream, for serving
2 1/4 pounds ground meatloaf mix (a combination of beef, pork and veal)
1 cup panko breadcrumbs
2 large eggs
1 1/4 cups ketchup
2 tablespoons Worcestershire sauce
4 scallions, finely chopped
2 tablespoons chopped fresh parsley, plus more for topping
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground pepper
12 ounces small fingerling potatoes, halved lengthwise
3 carrots, sliced 1 inch thick
1/4 cup low-sodium chicken broth
2 tablespoons packed light brown sugar

Steps:

  • Preheat the oven to 400 degrees F. Put the broccoli florets in a microwave-safe bowl and add 2 tablespoons water. Cover with plastic wrap and microwave until tender, about 3 minutes; set aside. Meanwhile, trim the broccoli stems and peel into wide ribbons using a vegetable peeler; transfer to a large bowl. Add the carrot, half each of the lime juice, cilantro and jalapenos, the brine and 3 tablespoons olive oil; toss. Drain the florets and rinse under cold water; add to the salad and toss.
  • Combine the tomatoes, onion and remaining lime juice, cilantro and jalapenos in a bowl. Mix half of the salsa with the meatloaf.
  • Divide the meatloaf mixture among the tortillas, spreading it on one side. Top with the cheese, then fold the tortillas in half over the filling. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Working in batches and re-oiling the skillet as needed, cook the quesadillas until golden, 1 to 2 minutes per side. Transfer to a baking sheet and bake until the cheese melts, 5 minutes. Cut the quesadillas into wedges and serve with the sour cream, remaining salsa, lime wedges and broccoli salad.
  • Combine the meatloaf mix, panko, eggs, 3/4 cup ketchup, 1 tablespoon Worcestershire sauce, the scallions, parsley, thyme, 1 teaspoon salt and a few grinds of pepper in a large bowl; mix with your hands until just combined. Form into a 5-by-9-inch loaf.
  • Transfer the meatloaf to a 6-quart slow cooker. Scatter the potatoes and carrots over and around the meatloaf. Pour in the chicken broth. Cover the slow cooker and cook 8 hours on low or 4 hours on high.
  • When the meatloaf is done, skim off any excess fat from the juices in the slow cooker. Combine the remaining 1/2 cup ketchup, 1 tablespoon Worcestershire sauce and the brown sugar in a small bowl, then whisk in 1/4 cup juices from the slow cooker. Brush the top of the meatloaf with the ketchup mixture. Cover the slow cooker and let the meatloaf rest, 10 minutes.
  • Remove the meatloaf from the slow cooker and slice in half. Serve half with the vegetables; top with more parsley.

Nutrition Facts : Calories 940 calorie, Fat 54 grams, SaturatedFat 22 grams, Cholesterol 190 milligrams, Sodium 1830 milligrams, Carbohydrate 66 grams, Fiber 6 grams, Protein 49 grams

MEATLOAF QUESADILLAS WITH CILANTRO CREAM



Meatloaf Quesadillas with Cilantro Cream image

A great way to utilize leftovers - these meatloaf quesadillas are made from leftover meatloaf.

Provided by Deborah

Time 30m

Number Of Ingredients 13

1/2 cup sour cream
1/2 cup fresh cilantro
juice of 1/2 lime
few drops of Tobasco
2 cups leftover Mini Skillet Meatloaves, crumbled
1 14.5-ounce can black beans, drained and rinsed
1 scallion, chopped
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper
2 tablespoons unsalted butter
8 8-inch flour tortillas
2 cups shredded cheddar cheese

Steps:

  • Make the cilantro cream: Puree the sour cream, cilantro, lime juice and hot sauce in a blender until smooth.
  • Prepare the quesadillas: Mix the meatloaf, beans, scallion, cumin, cayenne, and salt and black pepper to taste in a bowl.
  • Melt 1/2 tablespoon butter in a large nonstick skillet over medium-high heat. Place a tortilla in the pan, sprinkle with 1/4 cup cheese, then top with one-quarter of the meat mixture and another 1/4 cup cheese. Top with another tortilla and cook until golden, about 2 minutes per side. Repeat with the remaining butter, tortillas and filling. Cut the quesadillas into wedges and serve with the cilantro cream.
  • ------
  • adapted from Food Network Magazine December 2009

MEATLOAF QUESADILLAS



Meatloaf Quesadillas image

Well guys, here's yet another recipe I came up with using leftover meatloaf. I wanted to make something different besides the usual sandwich, and I also had some salsa to use. Here is the result. Submitted to "ZAAR" on October 23rd, 2007.

Provided by Chef shapeweaver

Categories     Lunch/Snacks

Time 15m

Yield 1 serving(s)

Number Of Ingredients 5

2 (6 inch) tortillas, warmed
2 tablespoons salsa, divided (Chef's choice of heat level)
2/3 cup chopped leftover meatloaf, divided
1/2 cup shredded mexican cheese, divided
oil (for frying)

Steps:

  • Heat oil in a medium sized non-stick skillet over medium high heat.
  • Prepare tortillas in this order,lay tortillas on flat surface,spread 1 Tablespoon of salsa on half of tortilla, place half of meatloaf over salsa, top with half of cheese.
  • Fold other half of tortilla over cheese.
  • Repeat with rest of the ingredients for other tortilla.
  • Place both in skillet and lightly brown on both sides,about 10 minutes total, or until desired brownness is reached.
  • Cut each in half; eat and enjoy.

GOURMET MEATLOAF



Gourmet Meatloaf image

Gourmet Meatloaf is made with steak sauce instead of ketchup, cilantro, green peppers and onions on the outside, and ham, cheese and broccoli rolled up inside for a delicious combination.

Provided by BRENDA MARQUEZ

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h25m

Yield 6

Number Of Ingredients 12

2 pounds ground beef
1 ½ cups dry bread crumbs
1 egg
1 cup steak sauce
1 (1 ounce) package dry onion soup mix
1 green bell pepper, chopped
1 onion, chopped
1 bunch fresh cilantro, chopped
1 clove garlic, chopped
15 slices thinly sliced ham
10 slices Cheddar cheese
2 cups chopped broccoli

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large mixing bowl, combine the ground beef, bread crumbs, egg and steak sauce. Mix thoroughly. Blend in soup mix, green pepper, onion, cilantro and garlic.
  • On a large piece of aluminum foil, pat the beef mixture into a thin, flat rectangle. Layer about 1/2 the ham on top of the beef from end to end. Layer ham with the Cheddar cheese. Layer cheese with remaining ham, then the broccoli.
  • Using the foil, roll the meatloaf while pinching the ends. Keep aluminum foil around the meat loaf and place on a medium baking sheet.
  • Bake in the preheated oven for 1 hour.

Nutrition Facts : Calories 673.1 calories, Carbohydrate 35.1 g, Cholesterol 171.5 mg, Fat 40.2 g, Fiber 3.9 g, Protein 42.9 g, SaturatedFat 19.2 g, Sodium 1598.9 mg, Sugar 4.2 g

VEGGIE QUESADILLAS WITH CILANTRO SOUR CREAM



Veggie Quesadillas With Cilantro Sour Cream image

Make and share this Veggie Quesadillas With Cilantro Sour Cream recipe from Food.com.

Provided by ngdarlen

Categories     Vegetable

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 15

1 red bell pepper
1 medium onion
1/4 lb fresh mushrooms (about 10-12 'shrooms)
2 cloves minced garlic
1 cup fresh spinach
1 (8 ounce) package monterey jack cheese, shredded
salt
pepper
red pepper flakes
olive oil
2 -4 large flour tortillas (I used the jalapeno-tomatoe flavored)
sour cream with cilantro
1 (8 ounce) carton sour cream
2 tablespoons chopped cilantro
1/4 teaspoon curry curry powder

Steps:

  • Chop cilantro and add to sour cream,along with curry, mix well.
  • Roughly chop the bell pepper and onion and place in a large non-stick saute pan (I use my iron-skillet) that has been drizzled with 2-3 Tablespoons of olive oil,add the garlic and seasonings and cook on medium heat for 5 minutes,or until the veggies are crisp tender,tossing to coat.
  • Slice mushrooms and gently tear the spinach and add to saute pan.
  • Add more olive oil if needed and gently saute the vegetables until the spinach is nicely wilted,about 5 minutes.
  • Remove vegetables from skillet and place in bowl.
  • In same skillet that has been wiped clean with a napkin,add 2 Tablespoons of olive oil.
  • Place one tortilla in skillet and add a generous amount of cheese (first),veggies,then cheese,to one half side of tortilla,like an omelet.
  • Fold the empty side over the other side of tortilla and cook until cheese melts and the tortilla is nicely browned.
  • Due to the fact that mine is stuffed with veggies and cheese I will flip it over once to ensure even melting and browning.
  • Transfer to a plate and slice into wedges.
  • Serve with Cilantro sour cream or your choice of additions (guacamole,salsa,ect--) This recipe will make 2 generously stuffed large tortilla quesadillas or 4 small.

MEATLOAF QUESADILLAS WITH CILANTRO CREAM



Meatloaf Quesadillas with Cilantro Cream image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 27

1/2 cup sour cream
1/2 cup fresh cilantro, plus more for garnish
Juice of 1/2 lime
2 teaspoons green hot sauce
2 cups leftover Mini Skillet Meatloaves, crumbled, recipe follows
1 14.5-ounce can black beans, drained and rinsed
1 scallion, chopped
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
8 8-inch flour tortillas
2 cups shredded cheddar cheese
1/3 cup breadcrumbs
1/3 cup milk
1/3 cup chopped fresh parsley
1 large egg
3 tablespoons Worcestershire sauce
1 small onion, finely minced
1 teaspoon chili powder
2 cloves garlic, grated or finely minced
1 1/2 pounds meatloaf mix (ground beef, pork and/or veal)
Kosher salt and freshly ground pepper
1 tablespoon vegetable oil
1/2 cup ketchup
1 to 2 tablespoons packed light brown sugar
1 tablespoon apple cider vinegar

Steps:

  • Make the cilantro cream: Puree the sour cream, cilantro, lime juice and hot sauce in a blender until smooth.
  • Prepare the quesadillas: Mix the meatloaf, beans, scallion, cumin, cayenne, and salt and black pepper to taste in a bowl.
  • Melt 1/2 tablespoon butter in a large nonstick skillet over medium-high heat. Place a tortilla in the pan, sprinkle with 1/4 cup cheese, then top with one-quarter of the meat mixture and another 1/4 cup cheese. Top with another tortilla and cook until golden, about 2 minutes per side. Repeat with the remaining butter, tortillas and filling. Cut the quesadillas into wedges and serve with the cilantro cream.
  • Mix the breadcrumbs, milk, parsley, egg, Worcestershire sauce, onion, chili powder and garlic in a large bowl. Add the meat, season with salt and pepper and mix with your hands until combined. Shape into six 3-to-4-inch oval loaves.
  • Heat the vegetable oil in a large nonstick skillet over high heat. Add the loaves and brown about 3 minutes per side.
  • Whisk the ketchup, sugar and vinegar in a bowl and brush a few tablespoonfuls over the meat. Add 1/2 cup water to the skillet, cover and simmer over low heat until cooked through, about 15 minutes.
  • Transfer the loaves to a plate. Add the remaining ketchup mixture to the skillet and cook over high heat, stirring, until thick, 3 to 5 minutes. Serve 4 meatloaves with the hot glaze, reserving 2 for quesadillas.

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