CHEESE QUESADILLA RECIPE OVEN RECIPES
SHRIMP QUESADILLA RECIPE | FOOD NETWORK
Provided by Food Network
Total Time 1 hours 20 minutes
Cook Time 25 minutes
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- Place cheese in freezer for around 45 minutes.
- Meanwhile, preheat oven to 400 degrees F.
- Drizzle shrimp with olive oil in a large bowl. Sprinkle with salt and pepper and toss to coat. Spread on a baking sheet and bake, rotating once, until just cooked through, 7 to 9 minutes.
- When shrimp are cool enough to handle, remove and discard peels and tails. Cut shrimp into thirds.
- Shred cheese using the large holes on a box grater.
- Spread 1 tablespoon mayonnaise on one side of a tortilla. Place tortilla, mayo-side down, in a large skillet. Sprinkle half the cheese evenly over the top of the entire tortilla, then turn heat on to medium-low heat. While pan is heating, sprinkle half of the chopped shrimp, half of the roasted red peppers and half of the cilantro on one half of the tortilla, leaving the other half with just cheese. Let quesadilla cook, checking that the bottom of the tortilla doesn't burn, until cheese is mostly melted, 3 to 5 minutes. Remove skillet from heat and carefully fold the quesadilla in half like a book, folding the cheese side over the toppings. Place quesadilla on a plate and let rest 5 minutes. Repeat with second tortilla and ingredients. Cut into wedges before serving.
BEER CHEESE DIP RECIPE - HOW TO MAKE PRETZEL BEER ... - DELISH
Looking for an beer cheese dip recipe? This recipe combines cheddar, pale ale, cream cheese, and garlic to make the BEST beer cheese ever. If you want to take it a step further, serve it in a ring of pretzeled store-bought biscuits.
Provided by Lindsay Funston
Categories nut-free cocktail party Super Bowl appetizers snack
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 0S
Yield 8 servings
Number Of Ingredients 13
Steps:
- Garnish with chives before serving.
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Each serving provides 882 kcal, 36g protein, 88g carbohydrates (of which 8g sugars), 40.5g fat (of which 19g saturates), 11g fibre and 2.8g salt.
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Reviews 4.5
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Reviews 4.5
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Reviews 3.6
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- Preheat oven to 375°. Roll out crescent dough and pinch the perforations together to seal. Cut into 8 even squares. Sprinkle cheddar on each square and roll around hot dogs. Spread chili in an even layer on the bottom of a 9"-x-13" baking dish. Place hot dogs in a row side by side on top of chili. In a small bowl combine melted butter with onion powder and chives. Brush over hot dogs and place in the oven to bake for 30 minutes, covering with foil if the crescent dough begins to get too dark. Top with more chives and serve.
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Leftover chicken gets Mexican flair from cumin in this fun main dish. The chicken quesadilla recipe has an impressive look and taste yet requires little preparation. —Linda Wetzel, Woodland Park, Colorado
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From tasteofhome.com
Reviews 4.7
Total Time 30 minutes
Category Dinner, Lunch
Cuisine North America, Mexican
Calories 477 calories per serving
- In a large skillet, combine the first 6 ingredients. Cook, uncovered, over medium heat until heated through, about 10 minutes, stirring occasionally. , Brush 1 side of each tortilla with butter; place tortillas buttered side down on a lightly greased baking sheet. Spoon 1/3 cup chicken mixture over half of each tortilla; sprinkle with 1/3 cup cheese. , Fold plain side of each tortilla over filling and cheese. Bake at 375° until tortillas are crisp and golden brown, 9-11 minutes. Cut into wedges; serve with sour cream and guacamole.
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Leftover chicken gets Mexican flair from cumin in this fun main dish. The chicken quesadilla recipe has an impressive look and taste yet requires little preparation. —Linda Wetzel, Woodland Park, Colorado
From tasteofhome.com
Reviews 4.7
Total Time 30 minutes
Category Dinner, Lunch
Cuisine North America, Mexican
Calories 477 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 30 minutes
Category Dinner, Lunch
Cuisine North America, Mexican
Calories 477 calories per serving
- In a large skillet, combine the first 6 ingredients. Cook, uncovered, over medium heat until heated through, about 10 minutes, stirring occasionally. , Brush 1 side of each tortilla with butter; place tortillas buttered side down on a lightly greased baking sheet. Spoon 1/3 cup chicken mixture over half of each tortilla; sprinkle with 1/3 cup cheese. , Fold plain side of each tortilla over filling and cheese. Bake at 375° until tortillas are crisp and golden brown, 9-11 minutes. Cut into wedges; serve with sour cream and guacamole.
See details
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Reviews 5
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