WHAT CHEESE IS USED IN QUESADILLAS RECIPES

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EASY CHEESE QUESADILLA - SIDECHEF - RECIPES AND MEAL ID…



Easy Cheese Quesadilla - SideChef - Recipes and Meal Id… image

Consider this recipe a starting point on which you can grow. Quesadillas can be made a million different ways, meaning you can add just about any ingredient you can imagine.

Provided by rockinrobin

Categories     Pescatarian    Vegetarian    Weeknight Dinners    Finger Food    30 or Less    Kid-Friendly    Easy    Shellfish-Free    Beginner    Egg-Free    Soy-Free    Fish-Free    Peanut-Free    Tree Nut-Free    Sugar-Free    Tomato-Free    Stove

Total Time 600S

Yield 2

Number Of Ingredients 7

2 Flour Tortilla
1 cup Cheddar Cheese
2 tablespoon Butter
1 tablespoon Onion
1 Green Chili Pepper
to taste Sour Cream
to taste Guacamole

Steps:

  • Sprinkle Cheddar Cheese (1 cup) over one of the Flour Tortilla (1), leaving a half-inch around the perimeter uncovered.
  • Sprinkle with Green Chili Pepper (1) and Onion (1 tablespoon) and top with the other Flour Tortilla (1).
  • Melt half the Butter (1 tablespoon) in a pan on the stove over medium-low heat. Spread around, and place quesadilla onto the pan.
  • Add remaining Butter (1 tablespoon) to the top of the tortilla. Let cook for several minutes over low heat. As butter softens, spread over the top tortilla. Once bottom browns and cheese is mostly melted, flip the quesadilla over.
  • Let cook until cheese is fully melted, and bottom is nicely browned. Remove from pan, cut, and serve with Sour Cream (to taste) and Guacamole (to taste).

Nutrition Facts : Calories 240 calories, ProteinContent 8.8 g, FatContent 17.5 g, CarbohydrateContent 13.3 g, FiberContent 0.8 g, SugarContent 0.8 g, SodiumContent 356.0 mg, SaturatedFatContent 9.5 g, TransFatContent 0 g, CholesterolContent 45.8 mg, UnsaturatedFatContent 5.1 g

VEGGIE QUESADILLAS | JAMIE OLIVER RECIPES



Veggie quesadillas | Jamie Oliver recipes image

Quesadillas are a big hit in the Oliver household – the kids love them because they’re comforting and delicious, and Jools loves them because they’re a great way to include hidden veg. I’ve gone for leeks, peppers and carrot here, but use whatever you’ve got, just aim for 500g or more – think deseeded diced tomato, chopped grilled veg, little florets of broccoli, shredded spinach or kale, smashed roasted sweet potato or butternut squash. Get ’em prepped, stack ’em up, and you’re ready to cook.

Total Time 30 minutes

Yield 6

Number Of Ingredients 12

3 leeks
3 peppers
1 large carrot
140 g Cheddar or Red Leicester cheese
a few sprigs of fresh soft herbs, such as parsley, mint, coriander optional
8 large flour tortillas
200 g tub of houmous
extra virgin olive oil
1 lemon or lime
1 fresh chilli optional
120 g natural yoghurt
chipotle chilli sauce optional

Steps:

    1. Peel off the outer layers of the leeks, leaving the tender inner part (save the outsides for stew or soup, or even stock or gravy), then finely chop.
    2. Deseed and finely chop the peppers. Wash and coarsely grate the carrot.
    3. Put all the veg in a bowl, coarsely grate in the cheese, adding more if you have it, then mix it all together. If you’ve got fresh herbs, add some roughly chopped leaves.
    4. To assemble, scatter the veg and cheese mixture across four tortillas, then top with the remaining tortillas.
    5. Put a large non-stick frying pan on a medium heat.
    6. One at a time, dry fry the quesadillas for 5 minutes, or until golden and crisp on the outside, and the cheese has melted in the middle, turning halfway.
    7. Meanwhile, jazz up your houmous. Add half a tablespoon of extra virgin olive oil and a squeeze of lemon or lime juice to the houmous tub, and mix together. You can add some fresh herbs here if you have any.
    8. Let each quesadilla cool for at least a minute before slicing into wedges. Finely slice the chilli, if using. Serve with the jazzed-up houmous and yoghurt for dunking, topped with chilli sauce and the sliced fresh chilli to add a bit of heat, if you like. Great with a fresh, crunchy salad on the side.

Nutrition Facts : Calories 485 calories, FatContent 20.5 g fat, SaturatedFatContent 6 g saturated fat, ProteinContent 17.1 g protein, CarbohydrateContent 61.7 g carbohydrate, SugarContent 10 g sugar, SodiumContent 1.4 g salt, FiberContent 5.3 g fibre

More about "what cheese is used in quesadillas recipes"

EASY CHEESE QUESADILLA - SIDECHEF - RECIPES AND MEAL ID…
Consider this recipe a starting point on which you can grow. Quesadillas can be made a million different ways, meaning you can add just about any ingredient you can imagine.
From sidechef.com
Reviews 5
Total Time 600S
Category Pescatarian, Vegetarian, Weeknight Dinners, Finger Food, 30 or Less, Kid-Friendly, Easy, Shellfish-Free, Beginner, Egg-Free, Soy-Free, Fish-Free, Peanut-Free, Tree Nut-Free, Sugar-Free, Tomato-Free, Stove
Cuisine Southwestern, Mexican
Calories 240 calories per serving
  • Let cook until cheese is fully melted, and bottom is nicely browned. Remove from pan, cut, and serve with Sour Cream (to taste) and Guacamole (to taste).
See details


VEGGIE QUESADILLAS | JAMIE OLIVER RECIPES
Quesadillas are a big hit in the Oliver household – the kids love them because they’re comforting and delicious, and Jools loves them because they’re a great way to include hidden veg. I’ve gone for leeks, peppers and carrot here, but use whatever you’ve got, just aim for 500g or more – think deseeded diced tomato, chopped grilled veg, little florets of broccoli, shredded spinach or kale, smashed roasted sweet potato or butternut squash. Get ’em prepped, stack ’em up, and you’re ready to cook.
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 485 calories per serving
    1. Peel off the outer layers of the leeks, leaving the tender inner part (save the outsides for stew or soup, or even stock or gravy), then finely chop.
    2. Deseed and finely chop the peppers. Wash and coarsely grate the carrot.
    3. Put all the veg in a bowl, coarsely grate in the cheese, adding more if you have it, then mix it all together. If you’ve got fresh herbs, add some roughly chopped leaves.
    4. To assemble, scatter the veg and cheese mixture across four tortillas, then top with the remaining tortillas.
    5. Put a large non-stick frying pan on a medium heat.
    6. One at a time, dry fry the quesadillas for 5 minutes, or until golden and crisp on the outside, and the cheese has melted in the middle, turning halfway.
    7. Meanwhile, jazz up your houmous. Add half a tablespoon of extra virgin olive oil and a squeeze of lemon or lime juice to the houmous tub, and mix together. You can add some fresh herbs here if you have any.
    8. Let each quesadilla cool for at least a minute before slicing into wedges. Finely slice the chilli, if using. Serve with the jazzed-up houmous and yoghurt for dunking, topped with chilli sauce and the sliced fresh chilli to add a bit of heat, if you like. Great with a fresh, crunchy salad on the side.
See details


EASY CHEESE QUESADILLA - SIDECHEF - RECIPES AND MEAL ID…
Consider this recipe a starting point on which you can grow. Quesadillas can be made a million different ways, meaning you can add just about any ingredient you can imagine.
From sidechef.com
Reviews 5
Total Time 600S
Category Pescatarian, Vegetarian, Weeknight Dinners, Finger Food, 30 or Less, Kid-Friendly, Easy, Shellfish-Free, Beginner, Egg-Free, Soy-Free, Fish-Free, Peanut-Free, Tree Nut-Free, Sugar-Free, Tomato-Free, Stove
Cuisine Southwestern, Mexican
Calories 240 calories per serving
  • Let cook until cheese is fully melted, and bottom is nicely browned. Remove from pan, cut, and serve with Sour Cream (to taste) and Guacamole (to taste).
See details


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