183 mexican quesadilla Recipes

mexican blend cheese, chile , fresno (optional), flour tortillas , 6-inch across, onion relish or salsa, to serve

beef minute steaks, salt, pepper, lime juice, monterey jack cheese, shredded, frozen corn, thawed, salsa, jalapeno pepper, seeded and minced, hot sauce, tortillas

shredded mexican chihuahua cheese or 1 cup monterey jack cheese or 1 cup monterey jack pepper cheese or 1 cup cheddar cheese, green onion, canned chopped chile (to taste), flour tortillas, chunky salsa, for topping or dipping

flour tortillas, shredded mexican blend cheese, shaved deli roast beef or 1/2 lb roasted deli chicken, cut into strips, canned green chilies or 1/4 cup jalapeno, drained, sliced ripe olives, drained, olive oil or 4 tsp vegetable oil, salsa (optional), sour cream (optional), guacamole (optional)

ground beef or 1 lb turkey, cumin, salt, pepper, drained chopped green chilies, flour tortillas, salsa or 2 cups picante sauce, mexican cheese, lettuce , if desired, sour cream (optional)

flour tortilla, whole large shrimp, peeled and deveined, mexican red sauce, onion, whole red bell pepper, whole green bell pepper, grated monterey jack cheese, olive oil, salt

mexican chorizo sausages (about 3), potato, cooked and cut into small cubes, canned chipotle chiles in adobo, roughly chopped ,to taste, salt, shredded monterey jack cheese or 1 cup cheddar cheese, flour tortillas or 12 corn tortillas, melted butter, sour cream, to garnish, salsa, to garnish

tortilla soup (campbell s select harvest mexican-style preferred), a small yellow onion, minced, chili pepper, minced, cheddar cheese, grated, tomato basil flour flour tortillas

flour tortilla shells (as many as you need- every 2 shells will make 4 quesadilla quarters), boneless, skinless chicken breast (how much depends on ho much chicken you want inside!), mixed grated cheese (i use a mix of mexican and italian cheese for a nice balance), seasoning salt, poultry seasoning, garlic powder, cumin (or packet taco seasoning), ranch dressing, hot sauce and taco sauce (optional)

burrito size flour tortilla (the very large ones ), smoked cheddar cheese, mexican blend cheese , sold in preshredded packages, boneless skinless chicken breast, onion, salt and black pepper, mexican oregano, cumin, garlic powder

flour tortillas, shrimp, peeled and deveined, mexican red sauce, onion , large, red bell pepper, green bell pepper, monterey jack cheese, grated, olive oil, butter , as needed

rump roast, fajita seasoning mix, diced mexican-style tomatoes (with cilantro and lime), green chilies, onion, green pepper, red pepper, seasoned pepper, cayenne, cumin, flour tortilla, quesadilla cheese, salsa, garlic cloves, minced (garlic from a jar is fine)

butter for greasing the baking dish, whole milk, eggs, egg yolk, all purpose flour, melted unsalted butter, slightly cooled, salt, unsalted butter, chopped onion, poblano chiles , charred, peeled, diced, heavy whipping cream, grated mozzarella cheese, fresh corn kernels (from 1 ear of corn), mexican crema or sour cream, chopped fresh cilantro, for garnish

jalapenos, chopped and drained, mexican blend cheese, shredded, milk, baking mix, eggs

shredded mexican chihuahua , monterey jack, pepper jack, or brick cheese, green onion, minced, canned chopped green chilies (to taste), flour tortillas, chunky salsa, for topping or dip, remaining tortillas and filling. cut into 4 wedges with a knife or pizza cutter, serve immediately with the salsa.

olive oil, shrimp (peeled and deveined, tails off ), salt, mexican tomato sauce or 7 oz enchilada sauce, onion (cut in half and then into slices), red bell pepper (seeded and sliced into strips), green bell pepper (seeded and sliced into strips), butter (for frying , i skipped this part), flour tortillas, monterey jack cheese (shredded ), pico de gallo , for serving, guacamole , for serving

olive oil (preferably extra-virgin) or rich-tasting pork lard, plus a little more for the tortillas, button mushrooms (or other flavorful mushrooms, such as shiitake, oyster, cremim, or chanterelles), cleaned and sliced 1/4-in-8h thick (about 4 cups), serranos or 1 to 2 jalapenos, stemmed, seeded and thinly sliced, chopped fresh epazote leaves or 1/4 cup chopped fresh cilantro leaves, salt, fresh corn tortillas (or flour tortillas if good corn tortillas are not available), mexican melting cheese (quesillo, asader, or the like) or monterey jack or mild cheddar, shredded (about 2 cups), salsa, store bought or home made

garlic clove, peeled and finely chopped, onion, peeled and finely chopped, salt, limes, avocados, pitted and the flesh scooped out, sour cream (optional), ground cumin (optional), canola oil (depending on the dryness of the chorizo), jalapeno chile, stemmed, seeded and finely chopped (optional), shredded monterey jack cheese, flour tortillas, chorizo sausage, the dry mexican or 1 lb spanish chorizo sausage, finely chopped