Quesadillapie Recipes
IMPOSSIBLY EASY QUESADILLA PIE
The great taste of the appetizer favorite quesadillas baked in a pie.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Grease 9-inch pie plate. Sprinkle chilies, cheese and cilantro in pie plate.
- Stir remaining ingredients until blended. Pour into pie plate.
- Bake 25 to 30 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Serve with salsa if desired.
Nutrition Facts : Calories 280, Carbohydrate 14 g, Cholesterol 150 mg, Fiber 1 g, Protein 16 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 590 mg
QUESADILLA PIE
A favorite Mexican snack becomes a clever main course in this easy layered version with beans, mild chiles, and extra cheese.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In medium bowl, mix chiles, beans, onions, tomato, 1/2 cup of the enchilada sauce, the pepper Jack cheese, 1/4 cup of the cilantro and 1/2 cup of the Cheddar cheese; set aside.
- Spoon 1/4 cup enchilada sauce into pie plate. Top with 1 tortilla and 1/3 of the bean mixture. Repeat twice to make 3 layers. Top with remaining tortilla. Cover loosely with foil.
- Bake 30 minutes. Uncover; sprinkle with remaining Cheddar cheese. Bake 5 to 7 minutes longer or until cheese is melted. Sprinkle with remaining 1/4 cup cilantro. Serve with salsa if desired.
Nutrition Facts : Calories 440, Carbohydrate 47 g, Cholesterol 45 mg, Fat 2, Fiber 9 g, Protein 20 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1180 mg, Sugar 4 g, TransFat 1 g
QUESADILLA (BEEF, VEGETABLE OR CHICKEN)
Recipe video above. Choose ONE Filling! The spice mix adds terrific flavour - great with vegetable, chicken, beef, pork and turkey. Freezer friendly!
Provided by Nagi
Categories Main
Time 25m
Number Of Ingredients 28
Steps:
- Place tortilla on work surface. Sprinkle one side with a bit of cheese, top with Filling of Choice. Sprinkle with corn*, coriander and top with cheese. Fold in half.
- Preheat non stick skillet over medium low heat (no oil, if pan is not non-stick use 2 tsp oil).
- Place quesadilla in skillet, press down lightly, cover with lid. Cook for 3 minutes until underside is super golden brown and crispy.
- Carefully flip over the folded edge (see video). Press down lightly. Cook for 3 minutes until crispy (no lid).
- Transfer to cutting board, cut in half. Serve immediately!
- Dipping Sauce options: Sour cream, salsa, Avocado Sauce (pictured)
- Mix ingredients in a small bowl. Use for one of the Fillings Options below.
- Heat oil in a skillet over high heat. Add onion and garlic, cook for 2 minutes.
- Add beef and cook, breaking it up as you go. Once it changes from pink to brown, add capsicum. Cook for 1 minute.
- Add tomato paste, water and Spice Mix. Cook for 2 minutes. Transfer to bowl, cool.
- Drizzle chicken with 1 tbsp oil, toss to coat. Sprinkle over Spice Mix, toss well to coat.
- Heat 1 tbsp oil in a large skillet over high heat. Add onion and garlic, cook for 2 minutes. Add capsicum and cook for 1 minute. Transfer to bowl, cool.
- Return pan to stove, reduce to medium heat. Add remaining 1/2 tbsp oil. Add chicken and cook for 3 minutes until deep golden. Turn and cook for 3 minutes until cooked through.
- Transfer chicken to cutting board, rest for 2 minutes then dice and cool. Combine with capsicum mixture.
- Heat oil in a skillet over high heat. Add onion and garlic, cook for 2 minutes. Add capsicum, cook for 1 minute.
- Add beans, corn, tomato paste, water and Spice Mix. Cook for 2 minutes. Transfer to bowl, cool.
Nutrition Facts : Calories 418 kcal, Fat 21 g, SaturatedFat 8.2 g, Carbohydrate 33 g, Protein 26 g, Cholesterol 94 mg, Sodium 795 mg, Fiber 2.3 g, Sugar 1.4 g, UnsaturatedFat 11.8 g, ServingSize 1 serving
CHICKEN QUESADILLAS
This is a great recipe for parties. I freeze the leftovers; they reheat quite well. The zesty chicken and cooked peppers are a succulent delight when mixed with the melted cheeses. Cut the quesadillas into wedges and serve with sour cream and salsa.
Provided by Heather
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 20
Number Of Ingredients 10
Steps:
- Preheat the broiler. Grease a baking sheet.
- Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes.
- Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.
- Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.
Nutrition Facts : Calories 244.2 calories, Carbohydrate 21.8 g, Cholesterol 34.9 mg, Fat 11.3 g, Fiber 1.7 g, Protein 13.7 g, SaturatedFat 5.5 g, Sodium 504.3 mg, Sugar 1.8 g
IMPOSSIBLY EASY QUESADILLA PIE
Make and share this Impossibly Easy Quesadilla Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Spray a 9-inch pie plate with non-stick cooking spray; set aside.
- In a large skillet, melt butter over medium heat.
- Add onion and cook, stirring occasionally, until tender; remove skillet from heat.
- Stir in tomato, chiles, olives, 1 cup cheese, cumin, and salt and pepper.
- Spread mixture evenly into pie plate.
- In a bowl, add the Bisquick, milk, and eggs; stir until well blended.
- Pour batter over vegetable mixture.
- Bake at 400 degrees, uncovered, for 30 minutes.
- Sprinkle with remainder of cheese and bake 3-5 more minutes or until knife comes out clean.
- Let stand 10 minutes before serving.
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4.8/5 Estimated Reading Time 7 mins
- Heat a medium skillet over medium heat. Warm your tortilla for about 30 seconds, flipping halfway. Flip once more, then sprinkle one-half of the tortilla with about half of the cheese. Cover the cheese evenly with the remaining fillings: beans, bell pepper, onion and jalapeño (if using).
- Sprinkle the remaining cheese over the fillings, and fold over the empty side of the tortilla to enclose the fillings. Quickly brush the top of the quesadilla with a light coating of oil, then carefully flip it with a spatula.
- Let the quesadilla cook until golden and crispy on the bottom, about 1 to 2 minutes, reducing the heat if necessary to prevent burning the tortilla. Brush the top with a light coating of oil, then flip it and cook until the second side is golden and crispy.
- Immediately remove the skillet from the heat and transfer the quesadilla to a cutting board. Let it cool for a minute to give the cheese time to set, then use a chef’s knife to slice it into 3 pieces. Serve promptly, with any sauces or garnishes that you’d like.
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- Smoked Gouda Mushroom Quesadillas: Smoked cheese makes the veggie filling (a combo of onions, peppers and mushrooms) almost taste meaty. (via Pinch of Yum)
- Texas BBQ Pulled Pork Quesadillas With Vinegar Slaw: Don’t mess with these Texas BBQ quesadillas. They’re totally packed with pulled pork perfection.
- Avocado Quesadillas: It’s incredible how only two ingredients can yield absolutely outstanding quesadillas. But when we’re talking about avocado and cheese, we probably shouldn’t be too surprised.
- Peach, Burrata, Bacon Quesadilla: This open-face ‘dilla is killing it in the flavor department. Peaches, bacon, cream-filled mozzarella plus some chopped basil and pistachios? #
- Spicy Chicken Quesadillas with Corn, Black Beans and Caramelized Onions: With all of those fillings stuffed between two tortillas, you better believe this is one well-balanced meal.
- Blackened Shrimp, Bacon and Green Onion Quesadilla: Sure, the filling may take a little extra effort. But you’ll recoup all that time spent by popping this quesadilla into a hot oven instead of having to watch it like a hawk on the stovetop.
- Smashed White Bean Kale Quesadillas: A drizzle of light pink BBQ-cream sauce adds a whole lotta zest to these healthy quesadillas. (via Running to the Kitchen)
- Chorizo Quesadilla Huevos Rancheros: Spice up breakfast in bed by serving up this totally irresistible take on traditional huevos rancheros. (via I Will Not Eat Oysters)
- Black Bean Butternut Squash Quesadillas: We’re not sure if the drizzle of chipotle-lime crema or taco-seasoning-spiced squash is the real star of the show here.
- Margarita Pizza Quesadilla: By now, there are probably more original ways to enjoy the flavors of margarita pizza out there than there are days in a week.
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- Easy Cheesy Chicken Quesadillas. With only a handful of ingredients, including packaged cooked diced chicken, these easy, cheesy chicken quesadillas are budget-friendly, and simple enough for kids to assemble themselves.
- Vegetarian Oven-Baked Cheese and Bell Pepper Quesadillas. Give vegetarian kids something to smile about when you serve up these sneakily healthy, colorful, oven-baked veggie quesadillas for lunch, dinner, or a hearty snack.
- Baked Ham and Cheese Quesadilla. Tired of the same-old ham and cheese sandwich? Upgrade your brown bag lunch, or create more inspired school lunches, with an easy baked ham and cheese quesadilla.
- Make-Ahead Frozen Breakfast Quesadillas. Make these meatless egg and cheese quesadillas for your freezer, for an easy, tummy-warming breakfast treat that you can warm in the microwave, and eat on-the-go.
- Barbecue Chicken Quesadilla. Tangy, saucy, and satisfying, barbecue chicken quesadillas are sure to be a hit with both kids and grown-ups. Follow the included recipe for marinated chicken, or save time with a rotisserie bird from the grocery store.
- Masala Chicken Quesadillas. If you're a fan of fusion foods, you'll get a kick out of these awesome Mexican-meets-Indian style quesadillas that are made with classic ingredients from East Indian cuisine.
- Traditional Fried Mexican Quesadillas. In Mexico, fried quesadillas are a popular, crunchy, cheesy street food snack that are cooked to order. Fry up a batch of these tasty treats in your kitchen, with our recipe for homemade corn tortillas, filled with fresh Mexican cheese, and fried until golden brown, melting, and crispy.
- Grilled Chicken and Eggplant Quesadillas. Grilled chicken quesadillas are always a popular appetizer at summer cookout parties. Smokey grilled eggplant and onions make a tasty complement to chicken cubes infused with the tastes of cilantro, lime, and jalapeno peppers that are added to grilled tortillas, along with gooey, melted cheese.
- Leftover Chicken Quesadillas. Here's a tasty way to use up leftover meat from a roast chicken dinner, or you can use a rotisserie bird. Super easy chicken quesadillas with cheddar cheese take only 5 minutes on your stove top, to warm the filling and melt the cheese.
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