Best 2 Crispy Open Faced Quesadillas Recipes
Crispy Open-Faced Quesadillas: A delightful symphony of flavors and textures, these quesadillas feature a crispy tortilla base topped with a flavorful filling of seasoned chicken, gooey cheese, and a medley of colorful bell peppers. The zesty salsa verde adds a vibrant kick, while the guacamole's creamy richness complements the crispy tortilla perfectly. Vegetarian and vegan variations are also included, offering a variety of options to satisfy every palate. These quesadillas are perfect for a quick and easy meal, a fun appetizer, or a satisfying snack. Get ready to embark on a culinary journey filled with crispy textures, bold flavors, and an explosion of colors.
Let's cook with our recipes!
CRISPY OPEN-FACED QUESADILLAS
Provided by Melissa d'Arabian : Food Network
Categories appetizer
Time 20m
Yield 16 wedges
Number Of Ingredients 8
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.
CRISPY OPEN-FACED QUESADILLAS
A quick and yummy recipe straight from Melissa d'Arabian Show: Ten Dollar Dinners, Episode: Football Fiesta
Provided by Sharon123
Categories Lunch/Snacks
Time 20m
Yield 16 wedges
Number Of Ingredients 9
Steps:
- Preheat the broiler.
- Brush the tortillas on both sides with 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, being careful not to burn.
- Slice each quesadilla into 8 wedges and drizzle sour cream decoratively over the top.
- Sprinkle with cilantro and serve.
Tips:
- Use a large skillet or griddle: This will help you cook the quesadillas evenly and prevent them from sticking.
- Heat the skillet or griddle over medium heat: If the heat is too high, the quesadillas will burn before they have a chance to cook through.
- Use a little oil or butter to grease the skillet or griddle: This will help prevent the quesadillas from sticking.
- Place the tortilla in the skillet or griddle and top with your desired fillings: Be sure to spread the fillings evenly over the tortilla.
- Cook the quesadilla for 2-3 minutes per side, or until the tortilla is golden brown and the cheese is melted: Be sure to flip the quesadilla carefully so that the fillings don't fall out.
- Serve the quesadilla immediately with your favorite toppings: You can add salsa, guacamole, sour cream, or anything else you like.
Conclusion:
Crispy open-faced quesadillas are a quick and easy meal that can be made with a variety of fillings. They're perfect for a weeknight dinner or a party snack. With a few simple tips, you can make sure that your quesadillas are crispy, cheesy, and delicious. So next time you're looking for a fun and easy meal, give these crispy open-faced quesadillas a try!
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