Tylers 1000 Layer Quesadillas Recipes

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CHEESY CHICKEN LAYER QUESADILLA RECIPE BY TASTY



Cheesy Chicken Layer Quesadilla Recipe by Tasty image

Here's what you need: shredded chicken, black beans, corn, salsa, shredded cheese blend, large flour tortillas, sour cream, guacamole, salsa

Provided by Alix Traeger

Categories     Dinner

Yield 6 servings

Number Of Ingredients 9

2 cups shredded chicken
1 cup black beans
1 cup corn
1 jar salsa
1 cup shredded cheese blend
4 large flour tortillas
sour cream
guacamole
salsa

Steps:

  • Preheat oven to 350°F (180°C).
  • In a large pan over medium heat, cook the chicken, beans, corn, and salsa.
  • In a springform pan, lay down one tortilla, then top with chicken mixture and cheese.
  • Layer another tortilla on top and continue to stack until pan is full.
  • Top with more cheese.
  • Bake for 30 minutes or until cheese is melted.
  • Top with sour cream, guacamole, and salsa.
  • Enjoy!

Nutrition Facts : Calories 330 calories, Carbohydrate 29 grams, Fat 12 grams, Fiber 3 grams, Protein 24 grams, Sugar 3 grams

TOPLESS CRISPY QUESADILLA WITH CILANTRO PESTO AND MANGO MOJO ON A BED OF GREENS



Topless Crispy Quesadilla with Cilantro Pesto and Mango Mojo on a Bed of Greens image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 18

1 bunch fresh cilantro leaves
2 teaspoons minced garlic
1/4 teaspoon crushed red pepper
1 teaspoon ground coriander
1/2 cup olive oil
Salt and pepper
1/4 cup freshly squeezed lime juice
1 teaspoon Cilantro Pesto
1/2 cup olive oil
Salt and pepper
1 ripe mango, peeled and sliced
1 jalapeno, seeded and minced
1 tablespoon honey
Pinch salt
4 small flour tortillas
1 (12-ounce) package queso anejo
1 head Boston lettuce, washed and roughly torn
1 head red leaf lettuce, washed and roughly torn

Steps:

  • Pesto:
  • Roughly chop the cilantro, making sure not to get too much of the stem. Place it in the bowl of a food processor along with the garlic, crushed red pepper, and coriander. With the processor running, add the oil in a slow stream. Let the processor run for about 30 seconds. Add salt and pepper, to taste, and pulse to combine. Set aside.
  • Vinaigrette:
  • Pour the lime juice into the cleaned bowl of the processor. Add the Cilantro Pesto and, with the processor running, add the oil in a slow stream. Process until the vinaigrette emulsifies. Add salt and pepper, to taste, and pulse. Set aside.
  • Mojo:
  • Place all the ingredients into the cleaned bowl of the processor and run until smooth. Set aside.
  • Assembly:
  • Preheat the oven to 350 degrees F.
  • Spread a generous amount of pesto on each of the 4 tortillas, making sure that you spread the pesto almost to the edge of each tortilla. Shred a generous amount of the queso onto each tortilla. Spray a small saute pan with cooking spray and set it over moderately high heat for 2 minutes (you want to make sure the pan is very hot). Place 1 tortilla, cheese side up, into the pan and cook, shaking occasionally, for 1 minute. Transfer to a baking sheet. Repeat with the other 3 tortillas. Place the baking sheet in the oven for 3 to 5 minutes.
  • As the quesadillas are cooking, toss the lettuces together in a large bowl with 1/2 of the vinaigrette (reserve the rest for pork loin dish). Mound the salad onto 4 plates. Remove the quesadillas from the oven, allow to cool for a few minutes, and slice each into 4 pieces. Surround the salad with the 4 slices and drizzle with the Mango Mojo. Serve immediately.

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