QUESADILLA SPICE MIX RECIPES

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AMAZING VEGETARIAN QUESADILLA RECIPE: QUICK AND DELICIOUS



Amazing Vegetarian Quesadilla Recipe: Quick and Delicious image

A delicious and healthy vegetarian mixture combined with melted cheese and tortillas to make a very tasty meal

Provided by Carly | My Green Toddler

Categories     Main Course

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 8

1 large onion
2 large green capsicums
1 large carrot, grated
2 400g tins red kidney beans
40 g Mexican spice mix
1/4 cup barbecue sauce
2 cups grated cheese
20 mini tortillas

Steps:

  • Chop the onions and capsicums
  • Heat oil on medium high in large frypan and saute onion and capsicum until almost soft, about 5 minutes
  • Add grated carrot along with spice mix and cook until soft, 1-2 minutes
  • Roughly mash half the beans then add all beans and barbecue sauce and cook for 2 min or until warmed through
  • Spread about 1/3 cup of bean mixture onto a tortilla
  • Sprinkle over a handful of cheese and top with another tortilla
  • Cook in sandwich press on medium heat until tortilla is brown and the cheese has melted
  • Repeat with remaining ingredients then cut into quarters or wedges and serve

CHICKEN QUESADILLAS RECIPE | REE DRUMMOND | FOOD NETWORK



Chicken Quesadillas Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 18

12 large flour tortillas
2 tablespoons olive oil
2 1/2 cups grated cheese (Monterey Jack is the best)
2 pounds skinless chicken breasts
Pico de Gallo, for serving, recipe follows
Salt and pepper
2 tablespoons taco or Cajun seasoning mix
1 large onion, cut in half and then into slices
1 green bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
1 yellow bell pepper
12 tablespoons butter, for frying
12 Roma tomatoes (slightly under ripe is fine)
3 yellow or red onions
2 cups fresh cilantro leaves
2 to 3 jalapenos
1 lime
Salt

Steps:

  • Heat 1 tablespoon of the olive oil in a skillet over high heat. Sprinkle the chicken with salt, pepper and taco seasoning. Add the chicken to the skillet and saute over medium-high heat until done, about 4 minute per side. Remove from the skillet and dice into cubes. Set aside.
  • Add the remaining 1 tablespoon olive oil to the skillet over high heat. Throw in the onions and peppers and cook until the peppers have a few dark brown/black areas, 3 to 4 minutes. Remove and set aside.
  • Sizzle 1/2 tablespoon of the butter in a separate skillet or griddle over medium heat and lay a flour tortilla in the skillet. Then build the quesadillas by laying grated cheese on the bottom tortilla, and then arranging the chicken and cooked peppers. Top with a little more grated cheese and top with a second tortilla.
  • When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, adding another 1/2 tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden. Repeat with the remaining tortillas and fillings.
  • Cut each quesadilla into wedges and serve with Pico de Gallo.
  • Dice up equal quantities of tomatoes and onions. Roughly chop the cilantro.
  • Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the four ingredients into a bowl.
  • Slice the lime in half and squeeze the juice from half the lime into the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.

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