Best 6 Quesadillas With Jack And Spicy Saute Recipes
Do you crave a dish that combines the gooey goodness of melted cheese, the delightful crispiness of a tortilla, and the tantalizing flavors of savory jack cheese and a spicy sauté? Look no further than the quesadilla with jack and spicy sauté. This delectable dish is a symphony of textures and flavors that will tantalize your taste buds and leave you wanting more. With its versatility, you can tailor it to your preferences, making it a perfect choice for any occasion. So, let's embark on a culinary journey and explore the best recipe for quesadillas with jack and spicy sauté.
Here are our top 6 tried and tested recipes!
SPICY STEAK QUESADILLA
Provided by Food Network
Categories appetizer
Time 25m
Yield 4 to 8 hors d'oeuvre servings
Number Of Ingredients 7
Steps:
- Lay out 2 of the flour tortillas on a flat surface. Top with 1/2 cup of the Cheddar, spreading evenly over the tortillas. Divide the steak among the tortillas and sprinkle with the desired amount of jalapeno. Top with salsa and remaining 1/4 cup cheese. Top with remaining tortillas and press to seal.
- Heat a large saute pan over high heat. Add enough oil to coat the bottom of the pan and lower the heat to medium. Cook until golden brown on both sides, about 3 minutes per side. Repeat with the other quesadilla.
- Let cool for 5 minutes. Slice into 8 or 10 pieces. Garnish with salsa and cilantro sprigs.
SPICY ZUCCHINI QUESADILLAS
My family loves Mexican food, so I created this easy recipe one summer when our garden was bursting with zucchini. For milder quesadillas, use Monterey Jack instead of pepper Jack cheese. If you want them spicier, add some red pepper flakes or chopped jalapenos. -Linda Taylor Lenexa, Kansas
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute onion and red pepper in 1 teaspoon butter for 3 minutes. Stir in zucchini and taco seasoning; saute 3-4 minutes longer or until vegetables are tender. Remove from the heat., Spread remaining butter over one side of each tortilla. Place tortillas butter side down on a griddle. Sprinkle about 1/4 cup cheese and 1/4 cup zucchini mixture over half of each tortilla; fold over., Cook over low heat for 1-2 minutes on each side or until cheese is melted. Serve with salsa, sour cream and jalapenos.
Nutrition Facts : Calories 614 calories, Fat 31g fat (15g saturated fat), Cholesterol 78mg cholesterol, Sodium 1321mg sodium, Carbohydrate 63g carbohydrate (4g sugars, Fiber 2g fiber), Protein 24g protein.
BEEF QUESADILLAS WITH SALSA
These easy, cheesy steak quesadillas are packed with beef and topped with pineapple salsa. And because it's a little sweet and not too spicy, they are very kid friendly.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings (4-1/2 cups salsa).
Number Of Ingredients 15
Steps:
- Sprinkle steak with salt and pepper. In a large skillet, saute steak in 1 tablespoon oil until no longer pink. , Sprinkle 1/4 cup cheese over one side of each tortilla; top with 1/3 cup beef and remaining cheese. Fold tortillas over. , In another large skillet, cook two quesadillas in 1 tablespoon oil over medium heat for 1-2 minutes on each side or until cheese is melted. Repeat with remaining quesadillas and oil. Cut into wedges., In a large bowl, combine the salsa ingredients; serve with quesadillas. Cover and refrigerate remaining salsa.
Nutrition Facts : Calories 645 calories, Fat 33g fat (12g saturated fat), Cholesterol 92mg cholesterol, Sodium 1067mg sodium, Carbohydrate 49g carbohydrate (12g sugars, Fiber 9g fiber), Protein 34g protein.
SPICY VEGETABLE QUESADILLAS
Make and share this Spicy Vegetable Quesadillas recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Spray a large nonstick skillet with cooking spray.
- Over medium heat, when pan is hot, add zucchini, mushrooms, pepper, onion, garlic, chili powder, and cumin, cayenne, and salt.
- Saute and stir for 3-4 minutes or until vegetables are crisp-tender.
- Remove vegetables and set aside; wipe skillet clean.
- Spoon vegetable mixture evenly over half of each tortilla.
- Sprinkle each evenly with cheeses and cilantro.
- Fold each tortilla in half.
- Spray same skillet with cooking spray.
- Add tortillas and heat 1 to 2 minutes on each side over medium heat or until lightly browned and cheese is melted.
- Cut into thirds and serve.
EASY SPICY CHICKEN QUESADILLAS
I know there are several recipes out there for this item, but my family swears by this one (we even served at Christmas Eve one year and it was a crowd pleaser). To make this recipe even faster, you can use the rotisserie chicken's from the grocery store, or in a pinch, poach the chicken breasts in salted water for 10-15 minutes.
Provided by SuzanneThePainter
Categories One Dish Meal
Time 30m
Yield 4 Quesadillas, 4-6 serving(s)
Number Of Ingredients 20
Steps:
- In a bowl, mix the shredded chicken and spices (cumin, paprika, red pepper, salt) and set aside.
- Into a medium frying pan at medium/medium-high heat add your oil, green bell pepper, white onion, jalapeno, garlic, and black beans. Cook until the black beans soften slightly and the garlic is fragrant (about 3-5 minutes). Add tomatoes, whites of the green onions, cilantro, cumin, and paprika. Stir to combine and take off the heat.
- To assemble, spray a large frying pan with non-stick spray (grill pan or griddle will work well) set to medium/medium-high heat and place a single tortilla in the middle.
- Sprinkle a thin layer of cheese (about 3 tablespoons) over the surface, add a layer of the vegetable mix (about 3 tablespoons) to half the tortilla, and the same amount of your shredded chicken to the same half, finally sprinkle over about a teaspoon of your reserved un-cooked green onions. Apply another 3 tablespoons of cheese to the top, cover and allow to melt for about 2-3 minutes.
- Using a spatula, flip the un-topped half over the topped half, pressing lightly, cover and cook another 2-3 minutes so all the cheese has melted and the tortilla is crispy.
- Continue until all your veggie and chicken mixes are used up. Setting your finished quesadillas on a cooling rack in the oven set to low. When ready to serve, cut with a pizza cutter into slices and enjoy! These are great with a side of sour cream and/or guacamole.
Nutrition Facts : Calories 578.9, Fat 20.1, SaturatedFat 10.1, Cholesterol 70.4, Sodium 877.4, Carbohydrate 60.6, Fiber 13, Sugar 3.5, Protein 39.6
SPICY QUESADILLA SAUCE
Very good! Best if allowed to sit before using. Keep refrigerated.
Provided by janet
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 4h10m
Yield 18
Number Of Ingredients 8
Steps:
- Mix mayonnaise, jalapeno peppers, 3 tablespoons of the pickling juice from the peppers, sugar, paprika, cumin, cayenne pepper, garlic powder, and salt together in a bowl.
- Cover bowl with plastic wrap and refrigerate 4 to 6 hours before serving.
Nutrition Facts : Calories 92.9 calories, Carbohydrate 1.5 g, Cholesterol 4.6 mg, Fat 9.8 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 1.5 g, Sodium 126.1 mg, Sugar 0.9 g
Tips:
- Use a high-quality cheese that melts well, such as Monterey Jack, cheddar, or mozzarella.
- Don't overstuff the quesadillas, or they will be difficult to fold and cook evenly.
- Cook the quesadillas over medium heat so that the cheese has time to melt and the tortillas get crispy.
- Serve the quesadillas with your favorite toppings, such as salsa, guacamole, sour cream, or pico de gallo.
- Quesadillas can be made ahead of time and stored in the refrigerator for up to 3 days. To reheat, simply place them in a preheated oven at 350 degrees Fahrenheit for 10-12 minutes.
Conclusion:
Quesadillas are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking. With a few simple ingredients and a little creativity, you can create a quesadilla that is sure to please everyone at the table.
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