VEGETABLE QUESADILLAS WITH FRESH SALSA RECIPE - (4.5/5)
Provided by á-48535
Number Of Ingredients 12
Steps:
- In a bowl, combine tomatoes, onion, cilantro, juice, cumin and salt. In a second bowl, mash beans; stir in chipotle. Working one at a time, top half of each tortilla with 1/4 avocado slices, 1/4 bean mixture, 1 cup spinach and 4 tablespoons cheese; fold in half. Heat a large nonstick skillet over medium-high heat; add 1 quesadilla and cook, flipping once, until both sides are brown and crispy, 1 to 2 minutes per side. Repeat with remaining quesadillas. Let cool slightly; cut each quesadilla into 3 wedges; serve with tomato salsa.
PORK QUESADILLAS WITH FRESH SALSA
I threw this together one night when I was in the mood for quesadillas but didn't feel like going out. The homemade salsa is so fresh and wonderful, you'll absolutely want to double the recipe. -Adam Gaylord, Natick, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings (3/4 cup salsa).
Number Of Ingredients 18
Steps:
- In a large skillet, heat oil over medium-high heat. Add peppers and onion; cook 4-5 minutes or until tender, stirring occasionally. Stir in pork, salt and pepper; heat through. Meanwhile, in a small bowl, combine salsa ingredients. , Place tortillas on a griddle. Layer one-half of each tortilla with 1/4 cup cheese, 1 cup pork mixture and 2 tablespoons cheese; fold other half over filling., Cook over medium heat 1-2 minutes on each side or until golden brown and cheese is melted. Cut into wedges. Serve with salsa.,
Nutrition Facts : Calories 589 calories, Fat 25g fat (9g saturated fat), Cholesterol 104mg cholesterol, Sodium 873mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 9g fiber), Protein 43g protein.
ROASTED VEGETABLE QUESADILLAS
These quesadillas get their unique flavor from a special blend of roasted veggies. They'll be a popular finger food at your Halloween gathering. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the vegetables, oil and cumin; toss to coat. Arrange in a single layer in an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 425° for 10-15 minutes or until tender. Reduce heat to 350°., Divide vegetable mixture evenly between two tortillas. Sprinkle with cheese. Top with remaining tortillas. Place on an ungreased baking sheet; bake for 8-10 minutes or until cheese is melted. , Cut each quesadilla into six wedges. Garnish with guacamole, sour cream, salsa and olives if desired.
Nutrition Facts :
CRAVE-WORTHY VEGETABLE QUESADILLAS
The vegetables used for these spiced vegetable quesadillas use are up to you. In the recipe below, we call for mushrooms, onion, peppers and greens (like kale or spinach). For tips on using other veggies (like heartier beets and squash), take a read through the article above.
Provided by Adam and Joanne Gallagher
Categories Main
Time 25m
Yield Makes 4 quesadillas
Number Of Ingredients 15
Steps:
- Heat the oil or butter in a wide skillet over medium-high heat. Add mushrooms and spread into one layer. Cook, without moving, until browned on one side, 3 to 5 minutes.
- Stir the mushrooms around the pan, and then add the sliced onions, peppers, onion powder, garlic powder, cumin, oregano, smoked paprika, pepper and the salt. Cook the vegetables until the onions have softened and smell sweet, about 5 minutes. Add the kale or spinach and cook until bright green and wilted, another 2 to 3 minutes.
- Make quesadillas or transfer the cooked vegetables to an airtight container and refrigerate up to 5 days.
- Heat a heavy-bottomed skillet over medium heat. Lightly spray the pan or brush it with oil, and then place one tortilla down into the pan.
- Spread a quarter of the cheese over the tortilla and then spoon a quarter of the cooked vegetable mixture onto one half. Carefully fold the tortilla in half, and then use a spatula to press the top down so that it stays folded. Cook until the underside is toasted, about 2 minutes.
- Carefully flip the quesadilla and cook until the second side is toasted and the cheese is melted, 1 to 2 minutes. Transfer the quesadilla to a cutting board and cut in half. Repeat with remaining quesadillas.
- Keep cooked quesadillas warm in a 200 degree F oven while you finish making the remaining quesadillas.
Nutrition Facts : ServingSize 1 quesadilla (recipe makes 4), Calories 313, Fat 14.2g, SaturatedFat 7.2g, Cholesterol 31.5mg, Sodium 825mg, Carbohydrate 32.1g, Fiber 2g, Sugar 3.5g, Protein 15.4g
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