Arrange half of the tortillas in the prepared pan, overlapping them as needed to fully cover the base. Spread the salsa in an even layer on top of the tortillas.
Arrange the remaining tortillas on top of the cheese, overlapping as needed to fully cover the pan. Spread the remaining 2 tablespoons butter evenly over the tortillas.
Bake until the tortillas are golden and the cheese is fully melted, 9 to 12 minutes. Serve immediately, warm, with sour cream and salsa on the side.
This healthy recipe is not only ready to devour in a half-hour, it also doesn’t require you to dirty a single pot or pan. Buttery, bright and spiked with dry white wine.
Place half of the tortillas on two greased baking sheets. Bake 8-10 minutes or until golden brown and cheese is melted.
Nutrition Facts 1 quesadilla: 801 calories, 47g fat (23g saturated fat), 115 mg cholesterol, 1423 mg sodium, 60g carbohydrate (3g sugars, 4g fiber), 33g protein. Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.
October has flown by (like every other month this year) and I barely even thought about Halloween costumes or food ideas until this week. I have a party to go to tonight and I didn't even decide on a costume until yesterday when I went to the drugstore and chose a few devil accessories from the 40% off Halloween section, so I'm probably going to be the most unoriginal one there.
These quesadillas are filled with a creamy mixture of spiced pumpkin and goat cheese, along with some chicken for protein. Carving a pumpkin face in a tortilla is WAY easier than carving an actual pumpkin, and you can throw multiple quesadillas under the broiler to quickly cook them and avoid having all the filling fall out through the holes like they would if you tried to cook them on a skillet. These are perfect for Halloween night because you can easily prepare them for an early dinner before the kids head out trick or treating.
(You could try these in a skillet or on a griddle, but they are ‘heavy’ and ‘full’ and will likely spill out when you flip!) Print Recipe 2 cups rotisserie chicken, shredded 15 oz.
Frozen spinach, cooked and well drained 1/2 cup Parmesan cheese 1/2 cup mayonnaise 2 cups shredded mozzarella cheese, divided 8 burrito-size flour tortillas Fresh fruit, as side dish Add the rest of the cheese, equally to the 4 quesadillas.
Flip and baking another 4-6 minutes, or until tortilla is golden and cheese has melted. Serve Chicken, Spinach and Artichoke Quesadillas with fresh fruit.
Disclaimer: As an Amazon Associate, I earn commissions on qualifying purchases. It’s almost Cinco de Mayo It’s time to put *Sync on repeat and burst into laughter whenever Justin Timber lake says “It’s going to be me” in that nasally way that makes “me” sound like “May”.
All of those things sound like the perfect reasons to throw a party, don’t you think? I turned 27 today, which is scary because I feel like I should have this whole adulting thing figured out by now but I don’t.
Take, for example, the fact that you can throw a gigantic party, invite everyone you know, and not have to worry about your parents grounding you for the next century. It’s a little late, but lately I’ve been holding off on celebrating my birthday until Cinco de Mayo, since that gives me the perfect excuse to drink a million margaritas (and by a million, I mean 3 throughout the course of the day– I’m a lightweight you guys), and make a ton of downright drool-worthy food for me and all of my friends.
These Mini Party Poland Quesadillas were inspired by Mexican Rojas, which are roasted Poland pepper strips that are often tossed in a creamy sauce– almost always with onion, sometimes with corn, and occasionally with cheese. The roasted pepper dish is incredibly popular in the central and southern parts of Mexico, where it can unfailingly be found at every Aquila (AKA taco party).
The smoky roasted peppers, with their slight kick and flavorful sauce, are often tucked into tacos or slathered on top of steaks. They’re so easy to make ahead of time, they reheat wonderfully, and they’re going to be a hit with all of your friends.
Scale1x2×3x 6 fresh Poland Chile 1/4 cup vegetable oil, divided 1 medium white onion, thinly sliced 2 ears corn, kernels removed 1/4 cup sour cream 4 ounces cream cheese 2 cups shredded Monterrey jack cheese Kosher salt and fresh ground black pepper 6 to 7 jumbo flour tortillas, cut into ~50 rounds using a circular biscuit or cookie cutter Place the pompanos, two at a time, directly over the gas flame on the stove or under the broiler, turning occasionally, until blackened all over.
Once the peppers have steamed and begun to cool, peel the black skins off of the Chile. Remove the stem and seeds, and then cut the Chile into thin strips.
Once hot, add in the onions and sauté until translucent, stirring occasionally, about 4-5 minutes. Add the Poland strips to the onion mixture and sauté for 5 more minutes.
Mix in the Monterrey jack cheese and stir until melted and smooth. Remove the quesadillas from the skillet and set aside to cool on a paper towel lined baking sheet.
Serve immediately or allow cooling to room temperature, then place the quesadillas on a baking sheet lined with parchment paper and flash freeze them for 1-2 hours, until frozen. To reheat, bake the frozen mini quesadillas in a 350 °F oven until warmed through, about 20 minutes.
2 medium-firm flavorful tomatoes, thinly sliced Two 4-ounce or one 7-ounce can chop mild green chilies Minced fresh cilantro to taste, optional 4 soft taco-size (8- to 10-inch) flour tortillas 1 to 1 1/2 cups grated cheddar or cheddar-style soy cheese Arrange the tomatoes, chilies, and optional cilantro on the entire surface of 2 tortillas.