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Quesadilla Lasagna

Quesadilla Lasagna


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Ingredients

  • Nonstick cooking spray
  • 1 Tablespoon olive oil
  • 1 Pound ground turkey (about 93-percent lean)
  • ¼ Teaspoon kosher salt
  • 1½ Teaspoon chili powder
  • 1 16-ounce can reduced sodium kidney beans, such as BUSHS
  • 3 8-inch whole grain flour tortillas
  • 2 Cups shredded Cheddar

Directions

Preheat the oven to 350 degrees F. Spray a 9-inch pie plate with nonstick cooking spray.

Heat the oil in a large skillet over medium-high heat. Add the turkey and salt, sauté for 5 to 6 minutes. Add the chili powder and beans; cook for 5 additional minutes.

Place 1 tortilla in the bottom of the prepared pie plate. Top with half of the turkey mixture and one-third of the cheese. Repeat the steps to make another layer, top the last tortilla with the remaining cheese. Bake until the cheese melts, 10 minutes. Slice and serve.

Nutritional Facts

Servings4

Calories Per Serving669

Folate equivalent (total)133µg33%

Riboflavin (B2)0.5mg31.5%


Mexican Quesadilla Casserole

Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with cooking spray.

Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is completely browned, 5 to 7 minutes drain and discard grease.

Stir tomato sauce, black beans, diced tomatoes with lime juice and cilantro, corn, and chopped green chiles into the ground beef mixture season with chili powder, cumin, garlic, oregano, and red pepper flakes. Reduce heat to low and cook mixture at a simmer for 5 minutes.

Spread about 1/2 cup beef mixture into the bottom of the prepared baking dish top with 3 tortillas, overlapping as needed. Spread another 1/2 cup beef mixture over the tortillas. Sprinkle 1 cup Cheddar cheese over beef. Finish with layers of remaining tortillas, beef mixture, and Cheddar cheese, respectively.

Bake in preheated oven until heated throughout and the cheese is melted, about 15 minutes. Cool 5 minutes before serving.


Sheet Pan Quesadilla

Who doesn’t love an easy weeknight recipe? Better yet, a sheet pan chicken dinner recipe?! Am I right? There’s something so satisfying to munch on this quesadilla with your favorite toppings, that will make your family want it every night!

  • Quick & Easy
  • Guaranteed family favorite
  • Simple tasty ingredients
  • Perfect for busy weeknights or get-togethers!
  • Super versatile!

I personally love having an easy and fun recipe to put together, especially on weeknights when all you want to do is crawl on the couch and watch something relaxing on TV. If that’s you, then this is the right recipe for your evening! It takes an average of 45 minutes to have ready, with easy steps to follow, delicious ingredients and an absolutely decadent result once it’s ready to serve!


1.) To make lasagna quesadilla stacks, assemble in individual baking dishes such as a 6" cast iron pan. Spread out 2 oz. ladle of tomato basil cream sauce in bottom of each dish and top each with 1 tortilla, ¼ cup smoked mozzarella, ¼ cup ground beef, and then repeat layer 1 more time. Finish each with a final tortilla, 2 oz. ladle of sauce, and ¼ cup smoked mozzarella cheese.

2.) To prepare single serving, bake for 15 minutes in preheated 350°F convection oven or until hot and bubbly. Serve immediately topped with 1 tbsp. grated Parmesan cheese and garnish with fresh basil leaves, as desired.


23 Mouthwatering Burger Recipes for National Burger Day

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How To Make the Best Cheesy Quesadillas

  • shellfish-free
  • fish-free
  • alcohol-free
  • peanut-free
  • pork-free
  • sugar-conscious
  • tree-nut-free
  • egg-free
  • Calories 473
  • Fat 26.4 g (40.6%)
  • Saturated 11.9 g (59.5%)
  • Carbs 38.6 g (12.9%)
  • Fiber 3.7 g (15.0%)
  • Sugars 1.8 g
  • Protein 20.4 g (40.8%)
  • Sodium 845.1 mg (35.2%)

Ingredients

filling: leftover cooked vegetables, cooked meat, crumbled tofu, cooked beans, fresh or frozen corn, cooked rice or grains, or any other leftovers

butter or vegetable oil, divided

large flour tortillas (9-inch to 10-inch)

shredded cheese, such as cheddar, Monterey jack, colby, fontina, or any favorite melting cheese

Equipment

12-inch skillet or griddle

Instructions

Prepare the filling. Pick a few of the suggested filling ingredients above, enough to make 2 to 3 cups of total filling. If combining leftovers, warm them briefly in the microwave or in a skillet over medium heat. If using raw ingredients, cook before making quesadillas. Transfer the filling to a bowl and cover to keep warm.

Melt 1/2 teaspoon butter or oil in the skillet. Ironically, the key to a crispy quesadilla is less fat in the pan, not more. Too much fat will make your quesadilla soggy instead of crispy. Use just enough to coat the bottom of your skillet — about 1/2 teaspoon of butter or oil. Warm it in the skillet over medium to medium-high heat.

Add the tortilla and top with cheese. Place 1 tortilla in the skillet and sprinkle all over with 1/2 cup of cheese.

Add the filling. Spread about 1/2 cup of filling in a single layer over just half the tortilla. Don't use too much or the filling will fall out as you try to eat it. Spreading the filling over half makes the quesadilla easier to fold, and adding it as the cheese melts gives the filling time to warm if it has cooled.

Watch for the cheese to melt. Once the cheese starts to melt, begin lifting a corner of the tortilla and checking the underside. When the cheese has completely melted and you see golden-brown spots on the underside of the tortilla, the quesadilla is ready.

Fold the quesadilla in half. Use the spatula to fold the quesadilla in half, sandwiching the filling.

Transfer to a cutting board and cut into wedges. Slide the quesadilla onto a cutting board. If serving immediately, let cool for a minute or 2 for the cheese to set, then cut into wedges. If preparing several quesadillas for a crowd, slide the un-cut quesadillas onto a baking sheet and keep warm in a 200°F oven, then slice into wedges just before serving.

Wipe the pan clean and repeat. Wipe the pan clean if needed, melt another dab of butter, and continue cooking quesadillas as described above.

Recipe Notes

Favorite filling combinations:
→ Diced onion, diced red peppers, black beans, corn, and cheddar
→ Sautéed sliced mushrooms, shredded chicken breast, wilted spinach, and fontina
→ Pulled pork, caramelized onions, and monterey jack cheese
→ Sautéed shrimp, red onion, avocado, and queso fresco

Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.

Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories.


Mexican lasagna

My Mexican grandfather used to say that salads were for rabbits. My Mexican father thinks a good steak cures any stomach ailment. And a Mexican friend used to joke that a pet pig that lived near my old Westside neighborhood would last approximately two seconds in his Eastside neighborhood before being kidnapped, placed on a spit and barbecued over an outdoor pit.

Indeed, Mexicans love their meat, and the cuisine is renowned for its carnitas, tacos al pastor, beef stews and barbecued goat. But what about Mexican vegetarian meals?

Though I am not a vegetarian, increasingly I have come to enjoy the simplicity and lightness of such meals. But looking through Mexican cookbooks in search of meatless recipes, I found that the pickings were slim. Mexican vegetables such as chayote, zucchini, corn, verdolagas (purslane) and sweet potatoes seem to be used most often to augment stews or complement meat dishes.

Some of the vegetarian dishes I did find consisted of such New Age California inventions as substituting raw walnuts for “taco meat” or stuffing enchiladas with tofu.

But meatless dishes actually have a long history in Mexican cuisine. The diet of the Aztecs and other Indians was heavy on grains, fruits and vegetables, and it wasn’t until the Spaniards colonized Mexico that the carnivorous culture of pork and beef really became the backbone of what we now consider Mexican food.

One of the biggest obstacles to eating purely vegetarian food in Mexico today is the use of lard and chicken stock. But if you are cooking at home, a lot of onions and a dash of olive oil will make up for the missing lard in most dishes, and vegetable broth is an easy substitute for chicken stock.

And it’s not just a matter of substitutions. It turns out there are many purely vegetarian dishes that are authentically Mexican, filling and interesting in their complexity.

One of my favorite ingredients is huitlacoche -- known here as corn fungus or corn smut. There is nothing subtle or simple about huitlacoche. It’s true that its black fungus-y appearance is a bit startling, but its pungent, earthy taste combines beautifully with sauteed serrano peppers, chopped onion and garlic. Nobel laureate Octavio Paz wrote that huitlacoche, which the Aztecs also enjoyed, is a symbol of Mexican culture with its communion of flavors, passionate color and robustness.

Growing up, we would warm a tortilla on the comal (a metal plate that can be placed directly over the flame) with a slice of Oaxaca cheese and a generous helping of huitlacoche and fold it over like a quesadilla. You can also leave out the cheese and eat it like a taco. In some of Mexico’s finest restaurants, huitlacoche is treated like a truffle. Mexico City’s Hacienda de los Morales is famous in part because of its crepes smothered with huitlacoche. Another popular dish that is a remnant of the French influence in Mexico is a huitlacoche souffle.

Huitlacoche is difficult to find fresh in Southern California, but the canned version makes a very good substitute.

But Mexican vegetarian dishes don’t have to be so exotic. Mushrooms sauteed with pasilla chile and the herb epazote, both of which can be bought at just about any Mexican market, is another favorite of mine. I like to cook oyster, shiitake and thinly sliced brown mushrooms with lots of garlic and then serve it over a bed of rice and a mixed greens salad on the side.

Even the humble zucchini can take a starring role. Stew cubed squash with onion, serrano peppers, a little tomato and corn, and use that as a taco filling. In summer, I add zucchini blossoms.

A major contributor to my vegetarian meals is the poblano chile, a slightly sweet and usually mild pepper that has a rich, smoky flavor. Rajas -- peeled and cut poblano strips with sauteed onions -- make a terrific taco stuffing, but I also use it as the “meat” for a lasagna. (Why not? I live in Los Angeles, where we create our own cuisine.)

Layer this with noodles and a Mexican version of ricotta (mix sour cream and salty cotija cheese in the food processor to the consistency of cottage cheese). It’s so easy to make and so delicious that it’s now a staple of my dinner parties.


Chicken Quesadillas

You don't really need a recipe to make this insanely popular Mexican dish. Top a tortilla with cheese (and whatever else you've got), then fold it in half and cook until the tortilla is crispy and the cheese is melty. But if you're looking for some guidance, especially in cooking up some quick and easy chicken to stuff inside, this recipe won't let you down.

Traditionally, corn tortillas are used. But flour tortillas are also popular, especially in the states. And in Mexico, you'll find most quesadillas filled with Oaxaca, a stringy Mexican cheese. It has a mellow, buttery flavor similar to Monterey jack but its texture and meltability more closely resembles mozzarella. For our chicken quesadillas, we use a combination of Monterey jack and cheddar. But you can substitute any melty cheese you prefer. Our biggest piece of advice: Don't worry about cheese spilling onto the pan. Those crispy, verging on burnt bits (aka frico) add an unparalleled salty, fatty crunch.

Serving a crowd? Consider our Sheet Pan Quesadillas. And, if you're craving beef, try our Ultimate Ground Beef Quesadilla.

Have you made this recipe? Let us know how you liked it int he comments below.

Editor's Note: The introduction of this recipe was edited on July 31, 2021 to provide more information.


Make This, You'll Like it


This was a creation inspired by leftovers and a Google Recipe Search. I had leftover fajita filling and tortillas from last week and I went in search of recipe to make.

I used it as my "inspiration".

Fajita filling- mine was grilled, marinated chicken, sauteed onions and peppers seasoned with fajita seasoning. About 3 cups worth.

I used 6 small tortillas. They came with my fajita kit (Old El Paso) earlier in the week. I also used two large tortillas.

1 cup of your favorite salsa

1 Small can of chili, or your own, without beans.

1/2 cup part skim ricotta cheese

1 cup shredded cheddar cheese

1/4 cup shredded mozzarella cheese

In a 9x11 baking dish put about 1/4 cup of chili and 3 tablespoons of salsa on the bottom and spread around.

Mix remaining chili with ricotta cheese and set aside.

Place two small tortillas on bottom of pan next to one another. They will probably overlap a tiny bit. Place fajita filling on both tortillas and top with 1/4 cup of cheddar cheese. Place two more small tortillas on top of filling.

Take half of chili and ricotta mixture and spread on top of tortillas. Spread about 1/3 of remaining cheddar cheese on top of ricotta chili mixture. Pour 1/2 of remaining salsa on top of cheese.

Place two more small tortillas on top first layer, press down slightly. Put remaining fajita filling on top of tortillas. Top with more shredded cheddar cheese. Take first large tortilla and place on top of this layer, pushing edges of tortilla down along sides. Take second large tortilla and place over remainder of layer, these will overlap quite a bit, push edges down along sides and ends, as well.

Take remaining chili and ricotta mixture and spread over top of last layer. Pour remaining salsa on top of chili ricotta mixture and top with all remaining cheese, including mozzarella.

Place in 350 degree oven for 30 minutes or until cheese is melted and lasagna is bubbly. Allow to sit for 10 to 15 minutes then cut and serve like regular lasagna. This can be served with a yellow Spanish rice and a salad.

This can EASILY serve 4 adults, maybe 6 if the pieces are small.

I included a few pictures, but my food photography is not winning any awards any time soon!!


Lasagna Quesadillas

Wondering what to make with all the tomatoes and tortillas you bought on sale at Safeway for a fabulous low price? Lasagna Quesadillas are the perfect recipe to use up all those ripe, juicy tomatoes, fresh basil and even use fresh mozzarella that’s also on sale at Safeway. Serve this recipe as an appetizer, or as a main course with a side salad. I would top with salsa, or you can top with fresh marinara sauce and parmesan cheese – whatever you choose will be different and delicious.

We make quesadillas all the time and it’s a go-to meal in our house, especially when I have left over shredded chicken or taco meat. It makes for a totally different meal with meat you’ve already cooked so dinner comes together in a matter of minutes. Perfect for those busy nights when the kids have sports and homework and there isn’t time to make a full gourmet meal!