Quesadillas Con Queso Recipes

QUESADILLAS WITH HUITLACOCHE CON QUESO

Quesadillas with Huitlacoche con Queso image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 cups fresh huitlacoche
2 tablespoons cooking oil
1/2 cup diced onions
2 cups finely ground masa harina
1 1/4 cup cold water
1/2 teaspoon salt
2 cups queso blanco

Steps:

Cut huitlacoche off corncob and dice. Heat a medium saute pan with oil, add onions cook until soft. Add huitlacoche saute until tender, about 5 minutes.
In a medium bowl combine the masa harina, water, and salt and stir until smooth.
The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small ball of dough between your palms. If the edges crack, add water, a tablespoon at a time until a test piece does not crack.
Place a small ball of dough between two pieces of waxed paper and press or roll into a small tortilla.
Folding the raw dough, make a pocket, and fill with a tablespoon each of Sauteed huitlacoche and queso blanco. Seal the edge. Cook on grill for 5 minutes until golden brown.

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

QUESADILLA SALVADORENA

Quesadilla Salvadorena image

Quesadilla Salvadorena is a moist, sweet, cheese pound cake. The key to this recipe is the type of cheese used, Parmesan cheese. I invented this recipe to match the pre-made quesadilla you find at the grocery stores. Buen provecho!

Provided by POSTRES de La Cipota

Categories Desserts Cakes Pound Cake Recipes

Time 58m

Yield 12

Number Of Ingredients 8

Ingredients

3 eggs, separated
1 cup white sugar
½ cup butter, melted
1 (4 ounce) package Parmesan cheese, finely grated
¾ cup sour cream
1 teaspoon baking powder
1 cup rice flour
1 tablespoon sesame seeds, or to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Beat egg whites in a glass, metal, or ceramic bowl until firm, but not stiff.
Combine sugar and butter in a large bowl; beat with an electric mixer on high speed until creamy. Mix in egg yolks until well blended. Mix in Parmesan cheese gradually. Add sour cream and baking powder; beat until batter is smooth.
Sift rice flour over batter; fold in with a spatula. Fold in egg whites with the spatula.
Pour batter into a 9x13-inch glass baking dish. Sprinkle sesame seeds on top.
Bake in the preheated oven until golden brown on top and a toothpick inserted into the center comes out clean, about 38 minutes.

Nutrition Facts : Calories 269.6 calories, Carbohydrate 28.5 g, Cholesterol 80.5 mg, Fat 14.9 g, Fiber 0.4 g, Protein 6.2 g, SaturatedFat 8.7 g, Sodium 247.7 mg, Sugar 16.9 g

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