Best 2 Open Faced Enchilada Veggie Quesadillas Recipes

Open-faced enchilada veggie quesadillas are a delicious and easy-to-make meal that is perfect for a quick weeknight dinner or a fun weekend lunch. With a combination of hearty vegetables, flavorful enchilada sauce, and melted cheese, these quesadillas are sure to be a hit with everyone at the table. Topped with fresh cilantro, sour cream, and guacamole, these open-faced quesadillas are bursting with flavor and can be customized to suit your own taste preferences. So if you're looking for a quick, tasty, and versatile meal, give open-faced enchilada veggie quesadillas a try – you won't regret it!

Here are our top 2 tried and tested recipes!

CRISPY OPEN-FACED QUESADILLAS

Crispy Open-Faced Quesadillas image

Provided by Melissa d'Arabian : Food Network

Categories appetizer

Time 20m

Yield 16 wedges

Number Of Ingredients 8

Ingredients

2 large (10-inch) flour tortillas
2 tablespoons vegetable oil
Kosher salt
1/4 cup sour cream
1 lime, zested and juiced
1/2 teaspoon ground cumin
Freshly ground black pepper
1 1/2 cups shredded Cheddar

Steps:

1 tablespoon chopped fresh cilantro or parsley leaves (or 1 teaspoon dried parsley)
Preheat the broiler.
Brush the tortillas on both sides with vegetable oil and lightly salt. Heat a large saute pan over medium heat and cook the tortillas, 1 at a time, until slightly golden on both sides. Meanwhile, in a small bowl, mix together the sour cream, lime zest and juice, cumin, and salt and pepper, to taste, until smooth. Pour into a plastic squeeze bottle or sturdy resealable plastic bag and cut small tip in corner.
Arrange the browned tortillas on a baking sheet and sprinkle evenly with cheese. (You may need to do this in batches if both tortillas don't fit on 1 tray.) Broil until the cheese bubbles and begins to brown, about for 1 to 2 minutes, (be careful not to burn). Slice each quesadilla into 8 wedges and drizzle sour cream decoratively over the top. Sprinkle with cilantro and serve.

OPEN-FACED ENCHILADAS

Open-faced Enchiladas image

Friends made these when we visited the Army base at Garmisch, Germany back in 1976. The enchiladas are fun to make because everyone gathers around and adds their own toppings.

Provided by OahuPat Abrams

Categories Meat

Time 10m

Yield 1 serving(s)

Number Of Ingredients 8

Ingredients

flour tortilla, taco size
1 tablespoon vegetable oil
1 can enchilada sauce, warmed in small skillet
1 lb ground beef, browned
grated cheddar cheese
chopped onion
chopped tomato
sour cream

Steps:

Fry each tortilla in hot oil for one minute on each side.
In separate small skillet, dip fried tortilla into warmed enchilada sauce.
Place on baking sheet sprayed with nonstick spray.
Layer hamburger, cheese and onions on tortilla.
Place in 350 oven long enough to warm and melt cheese.
Add sour cream and tomatoes at the table.

Nutrition Facts : Calories 1095.5, Fat 81.6, SaturatedFat 28.4, Cholesterol 308.4, Sodium 299.4, Protein 84.3

Tips:

Choose the right tortillas: Corn or flour tortillas can be used for quesadillas. Corn tortillas are more traditional, while flour tortillas are more pliable and easier to fold.
Don't overcrowd the quesadillas: If you add too many fillings, the quesadillas will be difficult to fold and cook evenly.
Cook the quesadillas over medium heat: This will help to prevent the tortillas from burning.
Flip the quesadillas frequently: This will help to ensure that they are cooked evenly.
Serve the quesadillas with your favorite toppings: Shredded lettuce, sour cream, guacamole, and salsa are all popular choices.

Conclusion:

Open-faced enchilada veggie quesadillas are a delicious and easy-to-make meal that is perfect for busy weeknights. They are packed with flavor and can be customized to your liking. So next time you are looking for a quick and easy dinner idea, give these quesadillas a try!