Best 6 Carbonara Quesadillas Recipes

CHORIZO QUESADILLAS

Steps:

• Preheat a nonstick skillet or griddle pan to high heat. Blister a flour tortilla for 20 seconds, flip. Cover half the tortilla surface with shredded cheese, bits of chorizo or andouille, and chopped scallions. Fold the tortilla in half and cook a minute longer, 30 seconds on each side, pressing down gently with a spatula. Cut quesadillas into 4 wedges and top with salsa.
• For salsa, combine ingredients in a small bowl and spoon over wedges of quesadilla, as you snack.

CARBONARA QUESADILLAS

Steps:

• Season chicken with salt and black pepper.
• Heat olive oil in a large skillet over medium heat. Cook and stir chicken in the hot oil until chicken is fully cooked and no longer pink in the center, 8 to 10 minutes. Remove chicken from skillet and set aside. Pour out any excess grease from the pan.
• Cook and stir bacon and mushrooms in the same skillet over medium heat until mushrooms are lightly browned, about 5 minutes. Reduce heat to low.
• Slice chicken into bite-size strips.
• Stir Alfredo sauce and chicken strips into mushroom mixture; simmer for a few minutes.
• Melt butter in a separate large skillet. Place a tortilla in the melted butter.
• Scoop about 1/5 chicken alfredo mixture onto 1 half of warm tortilla.
• Sprinkle about 1/5 mozzarella cheese over chicken alfredo mixture layer; fold tortilla in half. Cook until bottom of tortilla is lightly browned and mozzarella is melted, 3 to 5 minutes.
• Carefully flip quesadilla with a spatula and lightly brown the other side of tortilla, 3 to 5 minutes. Repeat with remaining tortillas and filling.
• Slice quesadillas into thirds to serve.

ROASTED GARLIC AND CARNITAS QUESADILLAS

Steps:

• Preheat oven to 325 degrees.
• Drizzle 1 teaspoon of the olive oil over each head of garlic and then wrap in aluminum foil. Place on a cookie sheet and bake 1 hour 15 minutes, or until soft throughout. Set aside to cool.
• Reduce the oven temperature to 300 degrees.
• When the garlic is cool enough to handle, slice each head in half across the width and squeeze the roasted garlic paste into a bowl, discarding the skins.
• Lay the tortillas out on a counter and, with a spatula, spread a thin, even layer of garlic paste over the entire surface of each one. Divide the carnitas in thirds and spread over the bottom half of each tortilla. Sprinkle with the cheese. Fold over the top half to enclose the filling. Brush the top sides with the remaining 2 teaspoons of oil.
• Heat a griddle or dry cast iron skillet over medium-high heat. Place a stuffed tortilla, oiled side down, in the pan and toast about a minute on each side, just to heat through. Keep warm on a tray in the oven while finishing the rest. Cut into wedges and serve immediately with the Green Chile Paste.

CARIBBEAN QUESADILLAS

Steps:

• Place sweet potato in a microwave-safe dish. Cover and microwave on high for 5 minutes or until tender. , Meanwhile, in a large skillet, saute onion and pumpkin pie spice in oil until onion is tender. Add garlic; cook 1 minute longer. Stir in beans and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until thickened. Mash beans slightly with a fork. Stir in sweet potato. Cook until heated through., Sprinkle bean mixture over one side of six tortilla. Top with 1/4 cup cheese and a rounded tablespoonful of chilies. Top with remaining tortillas. Cook on a griddle over low heat for 1-2 minutes on each side or until cheese is melted. , Cut into wedges; serve with sour cream and salsa.

CARBONARA QUESADILLAS

Steps:

• Season chicken with salt and black pepper.
• Heat olive oil in a large skillet over medium heat. Cook and stir chicken in the hot oil until chicken is fully cooked and no longer pink in the center, 8 to 10 minutes. Remove chicken from skillet and set aside. Pour out any excess grease from the pan.
• Cook and stir bacon and mushrooms in the same skillet over medium heat until mushrooms are lightly browned, about 5 minutes. Reduce heat to low.
• Slice chicken into bite-size strips.
• Stir Alfredo sauce and chicken strips into mushroom mixture; simmer for a few minutes.
• Melt butter in a separate large skillet. Place a tortilla in the melted butter.
• Scoop about 1/5 chicken alfredo mixture onto 1 half of warm tortilla.
• Sprinkle about 1/5 mozzarella cheese over chicken alfredo mixture layer; fold tortilla in half. Cook until bottom of tortilla is lightly browned and mozzarella is melted, 3 to 5 minutes.
• Carefully flip quesadilla with a spatula and lightly brown the other side of tortilla, 3 to 5 minutes. Repeat with remaining tortillas and filling.
• Slice quesadillas into thirds to serve.

CARBONARA QUESADILLAS

Steps:

• Season chicken with salt and black pepper.
• Heat olive oil in a large skillet over medium heat. Cook and stir chicken in the hot oil until chicken is fully cooked and no longer pink in the center, 8 to 10 minutes. Remove chicken from skillet and set aside. Pour out any excess grease from the pan.
• Cook and stir bacon and mushrooms in the same skillet over medium heat until mushrooms are lightly browned, about 5 minutes. Reduce heat to low.
• Slice chicken into bite-size strips.
• Stir Alfredo sauce and chicken strips into mushroom mixture; simmer for a few minutes.
• Melt butter in a separate large skillet. Place a tortilla in the melted butter.
• Scoop about 1/5 chicken alfredo mixture onto 1 half of warm tortilla.
• Sprinkle about 1/5 mozzarella cheese over chicken alfredo mixture layer; fold tortilla in half. Cook until bottom of tortilla is lightly browned and mozzarella is melted, 3 to 5 minutes.
• Carefully flip quesadilla with a spatula and lightly brown the other side of tortilla, 3 to 5 minutes. Repeat with remaining tortillas and filling.
• Slice quesadillas into thirds to serve.