Quick Cuban Quesadilla Recipes
QUICK CHICKEN QUESADILLAS
With a few simple shortcut ingredients, you can have warm and cheesy homemade quesadillas on the dinner table in less than half an hour. If you need to master the basic steps of how to make chicken quesadilla, this is the place to start.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Cut chicken into bite-size pieces. In small bowl, mix chicken and salsa.
- Spray 1 side of 1 tortilla with cooking spray; place sprayed side down on work surface. Layer with one-fourth of the chicken mixture and 1/2 cup of the cheese. Top with another tortilla; spray top of tortilla with cooking spray.
- Cook in 10-inch nonstick skillet over medium heat 4 to 6 minutes, carefully turning after 2 minutes, until golden brown. Repeat with remaining tortillas, chicken mixture and cheese. To serve, cut quesadillas into wedges. Serve with sour cream and, if desired, additional salsa.
Nutrition Facts : Calories 580, Carbohydrate 45 g, Cholesterol 85 mg, Fat 3, Fiber 0 g, Protein 29 g, SaturatedFat 16 g, ServingSize 1 Quesadilla, Sodium 1360 mg, Sugar 3 g, TransFat 2 1/2 g
QUICK "CUBAN" QUESADILLA
This quesadilla is a tasty riff on the classic Cuban sandwich, made with smoked ham slices and mozzarella instead of the usual Swiss cheese.
Provided by My Food and Family
Categories Meal Recipes
Time 10m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Spread tortilla with mustard; top with remaining ingredients. Fold in half.
- Cook in medium skillet on medium-high heat 3 min. on each side or until cheese is melted and quesadilla is lightly browned on both sides.
Nutrition Facts : Calories 150, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 20 mg, Sodium 810 mg, Carbohydrate 15 g, Fiber 1 g, Sugar 1 g, Protein 10 g
CUBAN QUESADILLA
These Cuban Quesadillas are ridiculously easy to make, delicious, and bursting with flavor! Perfect for an easy, NO-FUSS meal.
Provided by Oriana Romero
Categories Main Course
Time 8h15m
Number Of Ingredients 6
Steps:
- Prepare the Cuban Pulled Pork following the recipe here. You can make this in advance. Slow cooker and pressure cooker instructions included.
- Heat a skillet or large frying pan over a medium flame.
- Place a flour tortilla in the center of the hot skillet, add 2 tablespoons cheese in one-half of the tortilla. Top cheese with 1 pickle slice, 1/2 cup pulled pork, and ham. Evenly spread 1 teaspoon mustard over the ham. Top with 2 more tablespoons of cheese. Fold one side of the tortilla to the opposite end.
- Cook both sides until outside crisp and cheese has melted.
- Repeat with remaining tortillas.
Nutrition Facts : Calories 545 kcal, Carbohydrate 19 g, Protein 43 g, Fat 32 g, SaturatedFat 18 g, Cholesterol 131 mg, Sodium 2341 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
CUBAN QUESADILLA
Steps:
- Spread turkey slices on one tortilla. Put pickle slices over the trukey. Break swiss cheese slices into small pieces and spread over the pickles and turkey. Place ham slices over the cheese. Put second tortilla on top and heat on a lightly oiled skillet until browned on both sides and cheese is melted. Add mustard and/or mayo to taste after its cooked.
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- Preheat oven to 170º (or the lowest setting your oven has). Spread 1/2 tbsp butter on one side of a flour tortilla. Turn the tortilla buttered-side-down and set into a non-stick skillet over medium-low heat. Working quickly, spread 1 tbsp mayonnaise on one half of the tortilla. Then, load the other half (leaving ~1/2" around the edge) with 1/4 cup of cheese, 1 tbsp mustard (or to taste), and 1/4 pickles. Add a layer of 1/2 cup of pulled pork and then a layer of 1/4 cup of ham. Sprinkle on 1/4 cup more cheese. Fold the tortilla over the filling and lid the skillet.
- Let cook 2–3 minutes, checking occasionally to be sure that the tortilla doesn't burn, until the cheese is beginning to melt and the bottom half of the tortilla is golden-brown.
- Flip the quesadilla with a silicone spatula. Use a saucepan to press down on the quesadilla to flatten, being careful not to squeeze out the filling. Hold for 30 seconds. Let the quesadilla continue cooking until the second side is golden brown, about 2 additional minutes (check at 1 minute to make sure that it doesn't go too far). Set the finished quesadilla on a baking sheet and place in the oven to keep warm.
- Repeat for the remaining quesadilla. Set finished quesadillas onto a cutting board and cut each into 3 approximately equal wedges. Serve.
CUBAN QUESADILLA RECIPE - TASTE AND TELL
From tasteandtellblog.com
Estimated Reading Time 3 mins
- In a small bowl, combine the garlic, salt and pepper. Pour in the vegetable oil and mix. Rub all over the pork.
- Heat the grill to medium high and oil the grates. Put the pork on the hottest part of the grill and cook, turning occasionally, until the internal temperature registers 155F. Let the pork rest for 5 minutes then slice thinly against the grain.
- While the pork cooks, cook the onions on a cooler part of the grill. Close the grill and cook, turning the onions once, until they start to get brown, about 10 minutes. Remove from the grill and reduce the heat to low.
- Lay each tortilla out and spread 1 tablespoon of the mustard on each tortilla. Top with one-fourth of each of the ham, pickles, onions, pork and cheese. Gently fold the tortilla over (these are full!).
CUBAN SANDWICH QUESADILLAS - CASA DE CREWS
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Estimated Reading Time 8 mins
- To a nonstick skillet, lay tortilla flat. Layer one side of tortilla, in the following order: 1 tbsp aioli, ham, swiss cheese, 1-2 tbsp pork.
9 EASY, CHEESY QUESADILLA RECIPES - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 5 mins
- 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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- Place the olive oil, orange juice, lime juice, garlic, oregano, cumin, salt and pepper in a bowl. Whisk to combine.
- Place the pork in the bowl and spoon the marinade over the top. Cover the bowl and refrigerate for at least 1 hour or up to 6 hours.
- Preheat a grill or skillet to medium high heat. Add the pork and cook for 7-9 minutes per side or until a meat thermometer registers 145 degrees F.
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- Place onion and green pepper in a small microwave-safe bowl. Cover, venting one corner, and microwave on high for 3 to 4 minutes. Stir in 3 tablespoons of the salsa; set aside.
- Divide cheese evenly among the tortillas. Arrange beef over cheeses and top with vegetable mixture. Fold tortillas over to close.
- Heat a medium nonstick skillet over medium heat for 5 minutes. Heat two quesadillas in pan about 2 minutes, turning once, to melt cheese and warm filling. Repeat with remaining quesadillas. Serve with remaining salsa.
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- Set a large skillet or griddle pan over moderate heat. Once hot, lightly grease with a bit of oil or cooking spray.
- Place a tortilla on and cook for about 30 seconds. Flip over and then spread with 1 tablespoon of mustard. Sprinkle with 1/2 cup of shredded cheese, a bit of the pork, some ham, a few pickles and a pinch of salt and pepper. Carefully fold over and cook the quesadilla, flipping over a few times, until browned and the cheese has melted, about 2 to 4 minutes.
- Transfer to a wire rack, set over a baking sheet and keep warm in a 250°F oven. Continue with the remaining tortillas and ingredients until all are made. Slice into triangles and serve immediately. Enjoy!
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