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Monday's Leftovers: Turkey Quesadilla

partysugar — Mon, 14 Apr 2008 08:13:33 -0700

At Thanksgiving time it's easy to pile leftover turkey - along with all of the other leftovers - into a delicious sandwich. During the rest of the year, get creative when using leftover turkey. This recipe makes a tasty turkey quesadilla. The turkey is tossed with salsa verde and placed on top of two cheese-filled tortillas. More cheese, cilantro, and green onions finish the pie. The dish is broiled in the oven until the ingredients are warmed and the tops of the tortillas are crisp.

Don't have leftover turkey? This recipe works wonderfully with chicken as well. Get it now when you read more.

Turkey Quesadilla
Modified from Everyday With Rachael Ray magazine

Ingredients

1 cup chopped roast chicken or turkey
1/4 cup mild salsa verde
2 teaspoons extra-virgin olive oil
Two 8-inch whole wheat or spinach flour tortillas
1 cup shredded monterey jack or queso fresco cheese
1 scallion, chopped
Green olives with pimiento, chopped (a small handful)
1 teaspoon chopped cilantro

Directions

Preheat the broiler.
In a small bowl, combine the chicken and salsa and heat in the microwave for a minute or in a small pot over medium-low heat.
Heat 1 teaspoon of the oil in a medium nonstick skillet over medium-high heat. Add a tortilla and cook for 30 seconds, then flip and cook for 30 seconds more; slide the tortilla onto a cutting board.
Heat the remaining 1 teaspoon oil in the skillet, then add the remaining tortilla and cook for 30 seconds. Flip the tortilla and sprinkle with half of the cheese. Top with the first tortilla.
Slide onto a baking sheet and top with the chicken mixture, remaining cheese, scallion, olives and cilantro.
Place the quesadilla under the broiler, 6 inches away from the heat, and cook until the tortillas are crisp around the edges, about 2 minutes.
Slide the quesadilla onto a cutting board, cut into 4 pieces and serve.

Serves 2.

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Identify Quesadillas: Carve Your Initials

partysugar — Tue, 24 Jul 2007 13:31:38 -0700

Grilled quesadillas are wonderful for an impromptu dinner party. I like to invite friends over on a weeknight, set out a whole bunch of toppings, and let guests assemble their own quesadillas. Next, I throw the personalized quesadillas on the grill and heat them up, slice into wedges and enjoy! To avoid having to rip the tops off of the quesadillas to see whose quesadillas is whose, have your friends carve their first initial into a tortilla (like the D in the above pic). When stacking the tortillas, be sure to inform guests to place the initial side down as the base tortilla. When you flip the quesadillas on the grill the initial will be on top. To take a look at my super fast, wonderfully delicious quesadilla recipe, read more

Grilled Quesadillas
From PartySugar

1 cup shredded cooked chicken*
1 cup grilled steak, sliced into 1/2 inch cubes*
1 cup roasted red peppers
1 cup chopped tomatoes
1 cup chopped black olives
1 cup chopped green onions
1/4 cup chopped cilantro
1 cup Monterey Jack cheese, grated
1 cup pepper jack cheese, grated
14 tortillas
for toppings
salsa
sour cream
guacamole

Mark each tortilla with guests initials.
Using the fillings, assemble quesadillas to your liking.
Preheat your grill to low heat.
Place the quesadillas on the grill and cook until grill marks are present and the quesadilla turns golden brown, about 5-7 minutes. The inside should be warm and the cheese should be melted. Once finished cooking, remove the quesadilla from the grill, cut into 6 wedges, and serve with your favorite salsa, guacamole, and sour cream.

Makes 7 quesadillas.

*I rubbed several chicken breasts and a flank steak with a spice rub. Next I grilled them before my guests arrived and allowed them to cool before slicing into small pieces.

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Yummy Link: Cheese Quesadilla with Two Salsas

YumSugar — Tue, 15 May 2007 02:08:19 -0700

If you're a fan of cheese and yumminess, don't miss out on these cheese quesadillas with two salsas: one spicy and one fruity. - What's for Lunch Honey

Easy Weeknight Meal: Ham and Cheese Quesadillas

YumSugar — Sat, 30 Aug 2008 08:00:08 -0700

You'd be hard pressed to find a simpler dinner than these quesadillas served alongside melon. The quesadillas, with their flour tortillas encasing oozy, gooey melted mozzarella, are inspired by Mexican and Italian cuisines. Next time, for even more of an Italian twist, I'll swap the ham for prosciutto to balance out the mozzarella, which is mild and doesn't contain much salt. The cantaloupe proves to be a sweet, aromatic complement to the prosciutto.

Although you can use any type of mozzarella, I recommend the fresh kind over the low-moisture variety because it melts differently. Since I had them on hand, I replaced the mozzarella with bocconcini, or small mozzarella balls. Regardless of what mozzarella you use, I recommend patting it dry with a cloth or paper towel, so your cheese doesn't seep moisture, resulting in a soggy quesadilla. To get the recipe, read more.

Ham and Cheese Quesadilla
From Real Simple

Ingredients

4 10-inch flour tortillas
1 pound fresh mozzarella, thinly sliced
1/2 pound thinly sliced deli ham
1 cantaloupe, cut into small wedges

Directions

Heat broiler.
On one half of each tortilla, layer the mozzarella and ham.
Fold the other half of each tortilla over to cover and place on a broilerproof sheet pan.
Broil until the cheese has melted and the tortillas are browned, 2 to 3 minutes per side.
Cut into wedges and serve with the cantaloupe.

Serves 4.

Nutrition per serving
Calories 680 (47% from fat); Fat 35g (sat 19g); Cholesterol 109mg; Carbohydrate 50g; Sodium 1427mg; Protein 35g; Fiber 3g; Sugar 12g

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Fast & Easy Dinner: Reuben Quesadillas

partysugar — Wed, 29 Aug 2007 05:41:18 -0700

Every time I'm at my favorite Irish pub, FinBar Devine's, I have to order the Irish quesadillas. A tasty twist on the Mexican classic, this dish features tortillas filled with traditional Reuben sandwich ingredients: corned beef, coleslaw, and swiss cheese. It's bar food at its best.

It's okay if your neighborhood lacks an Irish pub, you can easily enjoy this delicious dish in your kitchen instead. It comes together in minutes and is a perfect middle of the week meal. Get the recipe when you read more

Reuben Quesadillas
From Sunset magazine
Image Source

1/2 cup salsa
1/2 cup sour cream
2 cups (1/2 lb.) shredded Swiss cheese
4 flour tortillas (10-in. size)
3 cups packaged coleslaw mix
1/2 pound thinly sliced corned beef

In a small bowl, mix salsa and sour cream.
Sprinkle 1/4 cup of the cheese over half of 1 tortilla. Then place 3/4 cup coleslaw mix on cheese. Drizzle about 3 tablespoons of the salsa mixture over coleslaw. Lay 1/4 of the corned beef onto coleslaw; top with 1/4 cup more cheese. Fold tortilla over to cover filling. Repeat to make 3 more quesadillas.
Place quesadillas slightly apart on baking sheets. Broil 4 to 6 inches below heat until crisp and lightly browned, 1 to 2 minutes (watch closely).
Using a wide spatula, carefully turn each quesadilla over. Broil until crisp and lightly browned on other side, 1 to 2 minutes more.
Cut quesadillas into wedges. Serve with remaining salsa mixture.

Serves 4.

CALORIES 640(52% from fat); FAT 37g (sat 18g); PROTEIN 34g; CHOLESTEROL 120mg; SODIUM 1414mg; FIBER 2.1g; CARBOHYDRATE 43g

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Fast & Easy Dinner: Grilled Chicken and Spinach Quesadillas

partysugar — Wed, 01 Jul 2009 06:50:48 -0700

If you've never made quesadillas on the grill, I highly recommend you do so this evening. When charred over an open fire, the tortillas get a nice smoky flavor and delightful crispy texture.

Take some help from the store by using a rotisserie chicken and pre-washed spinach.

The ingredient list calls for Monterey Jack cheese, but one could spice things up and substitute pepper Jack. For the recipe - these quesadillas are also a scrumptious 4th of July starter! - read more.

Grilled Chicken and Spinach Quesadillas
From Real Simple

Ingredients

1 2- to 2 1/2-pound rotisserie chicken, meat shredded
4 cups baby spinach (about 3 ounces)
1 1/2 cups grated Monterey Jack (6 ounces)
4 large flour tortillas
1 avocado, diced
1/2 cup store-bought fresh salsa
1/4 cup sour cream

Directions

Heat grill to medium. In a large bowl, combine the chicken, spinach, and cheese.
Dividing evenly, place the mixture on one half of each tortilla. Fold the other half over to cover.
Grill the quesadillas until the cheese has melted and the tortillas are crisp, 3 to 4 minutes per side. Serve with the avocado, salsa, and sour cream.

Serves 4.

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Easy Quick Warm Weather Dinner: Shrimp Quesadillas

partysugar — Tue, 08 May 2007 08:58:32 -0700

I've been craving Mexican inspired food like crazy lately! Although I had tons on Cinco de Mayo, I just can't get enough. Quesadillas have become my go to quick fix meal because they are super easy to make, cook quickly, and feed my Mexican food craving! These shrimp quesadillas have a Greek twist: hummus, artichoke hearts, and feta cheese filling. Add tortillas to your pantry staples list and when you need dinner in a hurry fill with whatever you have on hand (leftover chicken, day old pesto, the last of a bunch of random cheeses, etc.). Now that the weather has turned warm, making them on the grill is super fun because it gives the quesadillas a nice smoky flavor and those pretty grill marks. Make these quesadillas tonight and read more

Shrimp Quesadillas
From Better Homes & Garden magazine

Nonstick cooking spray
4 8-inch vegetable tortillas
1/2 a 7-oz. carton garlic or spicy three-pepper hummus (1/3 cup)
6 oz. peeled, deveined cooked medium shrimp
1 6-oz. jar marinated artichoke hearts or half a 16-oz. jar pickled mixed vegetables, drained and coarsely chopped
1 4-oz. pkg. crumbled feta cheese

Coat one side of each tortilla with cooking spray.
Place tortillas, sprayed side down, on work surface; spread with hummus. Top half of each tortilla with shrimp, artichokes, and cheese. Fold tortillas in half, pressing gently.
Heat large nonstick skillet or griddle over medium heat for 1 minute. Cook quesadillas, two at a time, for 4 to 6 minutes or until browned and heated through, turning once.

Serves 4.

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Fast & Easy Dinner: Kitchen-Sink Quesadillas

partysugar — Thu, 24 Apr 2008 06:56:19 -0700

Quesadillas are the perfect simple and quick dinner because they can be filled with anything, take little time to make, and are crowd pleasers. When paired with a leafy green salad, they make a satisfying meal. Tonight make vegetarian quesadillas filled with bean and corn salsa and lots of grated cheese. To make things even easier, bake the quesadillas in the oven instead of frying them on the stove. If this sounds appetizing to you, take a look at the recipe and read more.

Kitchen-Sink Quesadillas
From Real Simple magazine

Ingredients

1 15.5-ounce can black beans, drained
1 11-ounce can corn kernels, drained
3/4 cup salsa, drained
1 8-count package large flour tortillas
1 1/2 cups (6 ounces) shredded Cheddar or Monterey Jack
1 small red onion, thinly sliced
1/3 cup fresh cilantro leaves
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Juice of 1 to 2 limes
2 tablespoons extra-virgin olive oil
1 head romaine lettuce, sliced 1 inch thick

Directions

Heat oven to 400° F.
In a medium bowl, combine the beans, corn, and salsa.
Place 4 tortillas on a parchment- or foil-lined baking sheet. Sprinkle with half the cheese. Using a slotted spoon, transfer the black bean mixture on top of the cheese. Sprinkle with the remaining cheese and sandwich with the remaining tortillas.
Bake until the cheese has melted, 5 to 7 minutes.
Meanwhile, in a large bowl, combine the onion, cilantro, salt, pepper, lime juice, and oil. Add the lettuce and toss.
Transfer the quesadillas to a cutting board. Cut each into 6 wedges. Serve with the salad.

Serves 4.

NUTRITION PER SERVING: CALORIES 702(38% from fat); FAT 30g (sat 12g); SUGAR 9g; PROTEIN 28g; CHOLESTEROL 45mg; SODIUM 1,923mg; FIBER 15g; CARBOHYDRATE 83g

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Cubano Quesadillas

YumSugar — Mon, 07 Jul 2008 16:15:18 -0700

During the hot Summer, I hate to be indoors. Browsing through Everyday Food: Great Food Fast, I found the perfect recipe to escape my toasty kitchen, Cubano Quesadillas. The recipe requires a minimum amount of preparation and everything is cooked on the grill! Traditionally, Cubano sandwiches consist of glazed ham, roasted pork, Swiss cheese, spicy mustard, and dill pickles served on Cuban bread. This recipe combines these delicious ingredients and contrasting flavors. They're topped with sweet, grilled red onions and sandwiched between two crisp tortillas. To learn how to make these fast and easy quesadillas, read more.

Cubano Quesadillas
From Everyday Food: Great Food Fast

Ingredients

1 clove of garlic, unpeeled
1 pork tenderloin
1 large red onion, sliced into 1/2 inch thick slices
4 tablespoons spicy brown mustard
4 flour or 8 corn tortillas
6 ounces sliced baked ham
4 dill pickles, thinly sliced
8 ounces of Swiss cheese, grated or sliced
1 tablespoon Vegetable oil, plus more for BBQ grates

Directions

Place the unpeeled garlic clove on a cutting board and smash with the flat side of a knife blade. Peel off the papery skin and discard; trim away the root end. Coarsely chop the garlic into even pieces. Gather the chopped garlic in a pile and sprinkle generously with coarse salt. Place the flat side of the knife blade on the top; press firmly, pulling the knife towards you. Repeat until paste forms. Combine garlic salt paste with oil and pepper in a small bowl. Rub all over the pork.

Heat the grill to high and oil grates. Place the pork on the hottest part of grill, cover. Cook, turning occasionally until an instant-read thermometer inserted in the thickest part registers 155 Fahrenheit degree. Let the pork rest for 5 minutes.

Meanwhile, place the onions slices on the cooler part of the grill, cover. Cook, turning once, until soft and beginning to brown, about 10 minutes. Reduce the grill to medium low.

Spread 1 tablespoon of mustard on each tortilla. Dividing evenly, layer half of each tortilla with ham, pork, onions, pickles, and cheese. Fold the flour tortillas in half or place another corn tortilla on top; press to close.

Lightly oil the grates again. Place the quesadillas on the grill; cover. Cook, turning once, until browned in spots and the cheese has melted, about 4 minutes. Cut into wedges and serve with additional mustard.

Serves 4.

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Monday's Leftovers: Salmon Quesadillas with Sun-Dried Tomato Guacamole

partysugar — Mon, 14 Jan 2008 07:31:31 -0800

An unexpected way to use leftover salmon from Sunday's Dinner is in a quesadilla. Sure, everyone has had chicken quesadillas, but tortillas filled with salmon are far less common. Jalapeno peppers provide a delicious kick when paired with the salmon and melted cheese. Sun dried tomatoes are a surprising flavor in the guacamole, making this a highly flavorful, super original meal. To start your week off with an exciting, easy dinner, get the recipe and read more.

Salmon Quesadillas with Sun-Dried Tomato Guacamole
From Robin Miller

Cooking spray
8 flour or whole-wheat tortillas
2 cups shredded Mexican cheese blend or shredded Monterey Jack
2 cooked salmon fillets, pulled apart with 2 forks into 1-inch pieces
1 teaspoon chili powder
1/2 cup sliced pickled jalapeno peppers
2 Hass avocados, pitted and flesh removed from skin
1/2 cup drained oil-packed sun-dried tomatoes
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro leaves
Salt and freshly ground black pepper

Coat a large griddle with cooking spray and preheat to medium-high.
Arrange 4 tortillas on a flat surface. Top each tortilla with 1/2 cup cheese. Toss salmon with chili powder and place on top of cheese.
Top with sliced jalapeno peppers and a second tortilla.
Place tortillas on hot griddle and cook 2 to 3 minutes per side, until golden brown and cheese melts.
In a blender, combine avocado, sun-dried tomatoes and lime juice. Process until smooth. Transfer to a bowl, fold in cilantro and season with salt and pepper.
Serve quesadillas with guacamole on the side.

Serves 4.

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