QUESADILLA PARTY - THE PIONEER WOMAN – RECIPES, COUNTRY ...
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Provided by Ree Drummond
Categories appetizers main dish
Total Time 40 minutes
Prep Time 30 minutes
Cook Time 10 minutes
Yield 6 servings
Number Of Ingredients 8
Steps:
- First, thinly slice the red onions, bell peppers, zucchini (on the diagonal) and the mushrooms. Heat 1 tablespoon of butter in a nice hot skillet. Next, you are going to cook each vegetable individually.When the skillet is good and hot and the butter is just starting to brown, throw in the onions. Stir and cook until they get quite brown, about 4 to 5 minutes. Remove from the skillet and add another tablespoon of butter to the skillet. Throw in the green pepper and cook until blackish/brown. Follow with the red bell peppers, again until nicely browned.Add another tablespoon of butter and make sure your skillet is very hot. Throw in the zucchini and again, cook until it had a nice brownish/black color starting to emerge. Remove from the skillet, add another tablespoon of butter and throw in the mushrooms. While they are cooking, add a splash of red wine. Cook for 3 or 4 minutes. Remove and set aside with the rest of the vegetables. In a skillet over medium-low heat melt a nice coating of butter. One at a time place the tortillas into the pan with the butter, turning them once. Cook until golden on both sides. Repeat with the remaining tortillas, adding butter as you go. Set all browned tortillas on a plate.Assemble the quesadillas by placing the desired ingredients inside each tortilla. Start and end with a helping of cheese, which will help “seal” your quesadilla so it doesn’t fall apart when you eat it.Place all quesadillas on a baking sheet and bake in a 375-degree oven for 10 to 15 minutes. Serve with pico de gallo, guacamole and sour cream. Enjoy!
CHICKEN QUESADILLAS RECIPE: HOW TO MAKE IT
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
Provided by Taste of Home
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 6 servings.
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 477 calories, FatContent 26g fat (13g saturated fat), CholesterolContent 106mg cholesterol, SodiumContent 901mg sodium, CarbohydrateContent 27g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 31g protein.
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Category Weeknight Dinners, Pescatarian, Vegetarian, Finger Food, 30 or Less, Kid-Friendly, Easy, Shellfish-Free, Beginner, Egg-Free, Soy-Free, Fish-Free, Stove, Peanut-Free, Tree Nut-Free, Sugar-Free, Tomato-Free
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Calories 240 calories per serving
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