QUESADILLA PANS RECIPES
PANFRIED CHICKEN QUESADILLAS RECIPE - FOOD.COM
This is SUCH a yummy recipe. It was passed on to my mother-in-law from a Columbian immigrant family. It's easy, but not necessarily quick...but SO rewarding. I usually make a double batch at my house, they make great leftovers too!
Total Time 2 hours
Prep Time 1 hours
Cook Time 1 hours
Yield 12-15 Quesadillas, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Season chicken with 2 tablespoons of garlic and herb seasoning and salt.
- Cook chicken in large skillet (you may choose to use a bit of olive oil).
- Set chicken aside (you could make this ahead and refrigerate).
- In the same skillet, cook onions until tender.
- Add peppers and cook for additional 3 minutes.
- Add black beans, remaining garlic plus and fresh cilantro and mix with the chicken in a large mixing bowl.
- Assembling the quessadillas:.
- Heat a large, flat-bottom frying pan to medium high heat.
- Place a small amount of olive oil in the pan and spread it around and shake desired amount of season salt into the frying pan.
- Place one tortilla on the bottom of the pan, and add a large spoonful of chicken mixture onto one half of the tortilla.
- Spread the mixture so that it is flat and evenly distributed, and then top with a handful of cheese.
- Fold the tortilla in half.
- Place another tortilla on the other half of the pan (allowing half of it to lay on top of the first tortilla) and fill with chicken mixture and cheese and fold the tortilla in half.
- After a short while, you will need to flip the quesadillas carefully (hint, I place one on top of the other to help this process).
- If they are getting too dark, too fast, you will need to turn down the heat.
- Continue this process until all of your filling/tortillas are used up.
- You may want to put finished quesadillas in the oven to keep warm while you work.
- Serve with salsa, sour cream and guacamole.
Nutrition Facts : Calories 919.7, FatContent 39.8, SaturatedFatContent 16.8, CholesterolContent 159.2, SodiumContent 1779, CarbohydrateContent 74.3, FiberContent 11.7, SugarContent 5.7, ProteinContent 64.6
SHEET PAN LOADED QUESADILLAS – JULIA PACHECO
Steps:
- In a pan, cook ground beef and onion completely through and remove excess grease.
- Add in taco seasoning and 1/2 cup water. Stir together and bring to simmer for about 1 - 2 minutes.
- Add in black beans, corn and salsa. Combine well and remove pan from heat.
- On a greased sheet, place 6 tortillas on sheet pan with about 1/3 of the tortilla hanging off the pan. Now place a tortilla in the center.
- Pour the cooked meat into the center of the tortillas and spread evenly. Top with cheese and green onion.
- Place a tortilla top and center and begin pulling over and folding the first layer of tortilla's to completely cover.
- Spray the bottom side of your second sheet pan and place on top of the giant quesodilla with light pressure applied.
- Bake at 425? for 20 minutes, remove top pan and broil additional 1 - 3 minutes until desired crispness is acheived.
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