Street-Market Fried Quesadillas
Ingredients30 m servings 472 cals
- Heat a skillet over medium heat. Add olive oil. Cook and stir onions and red bell pepper until starting to soften, about 3 minutes. Add corn and serrano pepper; cook 2 to 3 minutes. Add garlic and cook 1 minute more.
- Reduce heat to medium-low. Add HORMEL(R) MARY KITCHEN(R) Roast Beef Hash and chipotle pepper. Cook until the hash is heated and well mixed with the rest of the ingredients, about 2 or 3 minutes.
- Heat tortillas in a skillet, turning once, until they are soft and can be folded without breaking.
- Heat vegetable oil in a skillet over medium heat.
- Spoon 2 tablespoons of the hash filling and 1 1/2 tablespoons of mozzarella cheese on each tortilla. Fold tortillas in half. Fry in vegetable oil until quesadillas are golden and crispy, about 3 minutes on each side. Transfer to a paper towel-lined plate.
- Mix cilantro and onions together in a small bowl.
- Serve the quesadillas with salsa, sour cream, onions, and cilantro. Enjoy!
- Cook's Note:
- You can fry up to 4 quesadillas at the same time in a large pan.
- For a lighter version lightly coat the skillet with cooking spray to cook the quesadillas.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Per Serving: 472 calories; 24.6 g fat; 45.6 g carbohydrates; 19.7 g protein; 53 mg cholesterol; 1067 mg sodium. Full nutrition
ReviewsRead all reviews 4
Who would have thought corned beef hash in a quesadilla would turn out so good? We loved them!
These were delicious! I used some left over homemade beef hash that I used up. I also used Monterey jack cheese instead of Mozzarella, since that was on hand. We will have these again.
Mmmmm . . . these were delicious! I made these for a quick weeknight dinner, and everyone gobbled them up. The flavors all work so well together. Really tasty!