Sentences with phrase «for quesadillas»

The spicy flavor of kimchi makes it a natural filling for quesadillas and a good contrast with mild, buttery avocado.

We love using these paleo tortillas for quesadillas (what kid doesn't love quesadillas?!)

As the base for quesadillas, sprinkle with corn and cotija and grill this outside.

The first time I tried them I was surprised by the taste of the meat, so I asked the waiter if she knew what cut of meat they used for the quesadillas.

It is just enough time to prepare any sides or accompaniments for the quesadillas, set the table, or finish preparing the rest of the feast!

Grill until cheese is melted for a quesadilla.

Fold over and grill for a quesadilla.

Make the dressing for the salad, which is also the dip for the quesadillas: 1/2 cup Mango Ginger Habanero Sauce plus 6 ounces of plain Chobani yogurt.

And the filling, which is great in the bread, also works great for quesadillas or tacos.

If you end up with extra chicken after prepping all the meals, just toss it in a zip - top bag and store in the freezer for quesadillas, tacos or BBQ sandwiches later — I like to top some chicken on baked potato.

It's my cheese of choice for quesadillas too, so I always have a stash of it in the refrigerator.

what a simple, creative twist for quesadillas!

I used a 5 - ounce block of fontina, because I had it and YUM... but if you want to keep the fat in this recipe a little lower, you could just go with 4 ounces, which would result in 1 ounce of cheese for each quesadilla.

Mainly for the quesadillas.

Serve as a sauce for quesadillas or soft tacos, or as a dip with stoneground tortilla chips.

While I was roasting the marinated pumpkin chunks for the quesadillas, I roasted up a whole little pumpkin and turned it into pumpkin puree for recipes later in the week.

Make a little extra so you'll have enough for quesadilla fillings, then that part is done.

In this dish, roasted red peppers are blended into a delicious creamy spread for your quesadillas.

As for the whole wheat vs. corn tortillas, I actually prefer the ww ones for quesadillas, but feel free to use corn if you prefer.

I hope you're hungry for quesadillas, because you're about to see a million pictures of these delicious vegetarian quesadillas (I didn't have time to obsess and narrow it down).

This recipe for quesadillas is a little different from what you'd normally get since it uses corn tortillas instead of flour ones keeping it gluten - free.

Plain like this OR mexican seasonings for quesadillas, taco bowls, tacos, or burritos... Your favorite BBQ sauce for sandwiches or sliders, loaded baked potatoes, quesadillas, or dips... Hawaiian style using coconut amino / soy sauce, pineapple, hoisin, ginger, etc..

My kids have recently discovered a love for quesadillas.

Sometimes I sneak in shredded carrots for quesadillas, but this time I served veggies on the side (carrots, zucchini and cherry tomatoes) with onion dip made from Greek yogurt instead of sour cream.

Black beans, kidney beans, chickpeas and lentils can be added to most soups, pastas, salads, and even mashed for a quesadilla filling!

Hope will remain soft and malleable for quesadillas.

We're definitely making this again for quesadilla night!

Crock Pot Chicken Taco Soup by That's What -LCB- Che -RCB- Said Lemon Apple Blueberry Pancakes from All About the Details Black Bean Quesadillas from The First Year Blog Olive Garden Copycat Grilled Chicken Flatbread Pizza from Six Sister's Stuff Cinnamon Roll French Toast Casserole from Cupcakes and Crinoline Parmesan Shrimp Dip from Will Cook for Smiles Strawberry Shortcake Crepes by The Taylor House Green Chicken Enchiladas from My Turn for Us

Make for John's Place on Webster Avenue for lunch, the quintessential neighborhood spot for quesadillas, paninis, and burgers.

Come here for the quesadilla, stay for the bloody yummo habaneros sauce.

I love using whole wheat tortillas for quesadillas.

Yummy corn tortillas serve as the base for these quesadillas; feel free to use whatever veggies and protein you want!

Grill until cheese is melted for a quesadilla.

Fold over and grill for a quesadilla.

We have also used this as a pizza sauce with chicken with great results, as a dip for quesadillas, and as a salad dressing, diluting it with more olive oil.

I often make a bigger batch to ensure I have leftovers that get a second life as a filling for quesadillas or a topping for brown rice.

For each quesadilla, place a tortilla on a plate and evenly spread with cheese, black beans, corn, avocado slices, chipotle sauce, then additional cheese.

It makes a great taco filling, and I have even used it for quesadillas.

For the quesadilla, spread about 1 cup of the mixture on the bottom tortilla then top with another tortilla.

For the quesadillas, heat the butter and olive oil in a large skillet over medium high heat.

For quesadillas 1/2 tablespoon butter 1 tablespoon olive oil 8 ounces assorted mushrooms, sliced 2 garlic cloves, minced 1/2 small white onion, roughly chopped 4 medium flour tortillas (about 8 - inch diameter) 1 cup Monterey Jack and Cheddar cheeses, shredded Sour cream for serving

To make the quesadillas: For each quesadilla, place a buttered tortilla face - down in a skillet over medium heat.

For each quesadilla, place a large handful of cheese and a generous scoop of the quinoa - corn mixture on a tortilla, then top with another tortilla.

For these quesadillas, I used a can of Black Chili Beans from Bush's newest line of chili beans.

For the Quesadillas: In a large bowl, whisk together the remaining flour, seasoned salt, garlic powder, black pepper and cayenne pepper, and set aside.

Serve chilled with your favorite chip or cracker or use as a filling for quesadillas or enchiladas.

For Quesadilla: place dry griddle or cast - iron skillet over medium - high heat.

For quesadillas, heat oil in skillet.