Best Cheesy Chicken Quesadillas Recipes

CHEESY CHICKEN AND BEAN QUESADILLAS

Steps:

• In medium bowl, mix chicken, bell pepper, green onions, beans and rice. Top half of each tortilla with 1/2 cup chicken mixture and 1/2 cup of the cheese. Fold other half of each tortilla over filling, press down slightly. Spray top halves of tortillas with cooking spray.
• Heat 12-inch skillet over medium-low heat. Place 2 filled tortillas at a time, sprayed sides down, in skillet. Cook 4 to 5 minutes, turning once, until golden brown and hot. Cut into wedges. Serve with salsa and sour cream.

SLOW COOKER CHEESY CHICKEN QUESADILLAS

Steps:

• Spray slow cooker with nonstick cooking spray.
• Place chicken breasts in slow cooker (they can be frozen or thawed, it doesn't matter).
• Pour Rotel and green chiles over chicken.
• Place cream cheese on top.
• Cover and cook on low for 6-8 hours or high for 3-4 hours.
• Once cooked, shred chicken using a hand mixer or two forks and stir in with other ingredients in slow cooker until well combined.
• Heat a skillet to medium-high heat.
• Melt butter on skillet.
• Place equal amounts of the chicken mixture on half of the tortillas, sprinkle on some cheese and place another tortilla on top.
• Cook quesadillas for 2-3 minutes on each side, or until cheese is melted and tortillas are golden brown.
• Cut into slices.
• Serve with guacamole, sour cream, and salsa.

CHEESY CHICKEN QUESADILLAS

Steps:

• On 4 tortillas, layer chicken, cheese and 1/4 cup cilantro. Top with remaining tortillas. Brush top of each quesadilla with about 1/2 teaspoon oil.
• Heat 12-inch nonstick skillet over medium heat. Place 1 quesadilla in skillet oil side down; brush top side with about 1/2 teaspoon oil. Cook about 1 minute or until light golden brown.
• Carefully turn quesadilla; cook 1 minute longer or until golden brown. Repeat with remaining quesadillas. Drizzle quesadillas with dressing and salsa. Sprinkle with 1 tablespoon cilantro. To serve, cut into wedges.

CHEESY CHICKEN QUESADILLAS

Steps:

• Preheat oven to 425*.
• Sprinkle chicken with salt and pepper and cook in lightly greased skillet until cooked through and juices evaporate, stirring often.
• Add soup and salsa and heat through.
• Spread about 1/3 cup of mixture on half of each tortilla, leaving a 1/2 inch edge.
• Moisten edges with water, fold tortillas over and press edges to seal.
• Place on baking sheets.
• Bake 5 minutes.

EASY CHEESY BAKED CHICKEN QUESADILLAS

Steps:

• preheat oven to 350.
• cut chicken into small pieces.
• add chicken, onion & butter to fryingpan, sautee over medium heat until chicken is no longer pink.
• while chicken cooks: place 4 tortillas on cookie sheet and spread a thin layer of refried beans on each, then top with 1/4 cup cheese.
• once chicken is cooked, lower heat and add chili powder, paprika, and ground cumin, stir well.
• divide chicken and onions among tortillas, spread evenly on top of cheese, top with 1/4 cup cheese on each.
• top with another tortilla.
• bake for 10 minutes.
• Optional: melt 3 tbs. butter and brush on the top of each tortilla, broil until crispy and golden!

CHEESY CHICKEN FAJITA QUESADILLAS

Steps:

• Spray large skillet with cooking spray.
• Add chicken and cook on medium-high heat 5 minutes, stirring frequently.
• #Add green pepper and onion and cook 4 to 5 minutes or until crisp-tender.
• Pour in salsa and cook an additional 3 minutes or until heated through.
• Place 1/4 cup of the chicken mixture and 1/4 cup of the cheese down center of each tortilla then fold tortilla over to enclose filling.
• Place on preheated griddle or skillet sprayed with cooking spray and cook 2 minutes on each side or until heated through.
• Fold over or cut-into wedges.
• Serve with sour cream if desired.
• You can also add 1/2 cup corn or black beans to the filling.
• Top with shredded romaine lettuce, diced tomatoes and cilantro.

CHEESY CHICKEN QUESADILLAS

Steps:

• Beat the egg white, trim and slice the spring onions, peel and crush the garlic, shred the chicken, crumble the cheese into a bowl; add the spring onions, garlic, coriander, chicken, chilli sauce and lime juice and toss together.
• Spoon equal quantities of chicken mixture onto the tortillas, brush the edges of each tortilla with egg white, fold in half and press to seal.
• Brush a large non-stick pan with half the oil and gently fry half the tortillas for 5 minutes on each side, until browned. Keep warm and repeat with the remaining oil and tortillas. Garnish the quesadillas with coriander and lime wedges and serve.

CHEESY CHICKEN FAJITA QUESADILLAS

Steps:

• Cook chicken in large skillet sprayed with cooking spray on medium-high heat 4 min., stirring frequently.
• Add peppers and onions; cook 4 to 5 min. or until crisp-tender, stirring frequently. Stir in salsa and beans; cook 3 min. or until heated through.
• Spoon about 1/4 cup chicken mixture onto half of each tortilla; top evenly with cheese. Fold tortillas in half. Heat large nonstick skillet on medium heat. Add quesadillas to skillet in batches; cook 2 min. on each side or until lightly browned on both sides. Fold each quesadilla in half or cut into wedges to serve.

CHEESY CHICKEN-PEPPER QUESADILLAS

Steps:

• Heat oven to 325°F.
• Heat dressing in large skillet on medium-high heat. Add onions and garlic; cook and stir 2 to 3 min. or until onions are crisp-tender. Add peppers and mushrooms; cook 8 to 10 min or until peppers are crisp-tender, stirring occasionally. Stir in chicken.
• Place 2 tortillas on foil-covered baking sheet. Sprinkle tortillas with half the cheese. Top with chicken mixture and remaining cheese; cover with remaining tortillas.
• Bake 20 to 25 min. or until golden brown. Cut each quesadilla in half to serve.

SOUPER EASY CHEESY CHICKEN QUESADILLAS

Steps:

• PREHEAT oven to 425 degrees.
• Cook chicken in nonstick skillet until done and juices evapotate, stirring often.
• Add soup and water and heat through.
• Spoon about 1/3 cup chicken on half of each tortilla to within 1/2 inch of edge.
• Moisten edge with water. Fold over and seal.
• Place on 2 cookie sheets.
• Bake 5 minutes or until hot.
• Cut into wedges and serve with salsa.

EASY CHEESY CHICKEN QUESADILLAS

Steps:

• Heat a frying pan or griddle to medium high heat.
• Set out chicken and cheese for quick access.
• Butter 1 side each of two tortillas.
• Place one tortilla buttered side down on the griddle and quickly sprinkle about 1/2 cup chopped chicken and 1/2 cup shredded cheese all over the tortilla.
• Place the second tortilla, buttered side up, over the filling.
• Fry for about a minute or until bottom tortilla begins to brown and cheese begins to melt and stick tortillas together.
• Using a wide spatula, quickly flip the quesadilla and continue frying until the bottom tortilla is toasted and the filling is hot and bubbily.
• Continue with each quesadilla. Cut quesadillas into wedges.
• Serve with sour cream and salsa.

CHEESY CHICKEN QUESADILLAS

Steps:

• 1. Preheat oven to 425 F. Cook chicken in nonstick skillet until done, stirring often. Add soup and water and heat through. Spoon about 1/3 cup chicken mixture on half of each tortilla, leaving 1/2" edge. Moisten edge with water. Fold over and seal. Place on 2 baking sheets. Bake 5 minutes or until hot. Cut into wedges and serve with salsa.

CHEESY CHICKEN QUESADILLAS

Steps:

• Preheat oven to 425 degrees.
• Cook chicken in a non-stick skillet until almost done, then add the garlic.
• Add the soup and water and cook until heated through.
• Spoon about 1/3 cup of the chicken mixture on half of each tortilla. Sprinkle a couple of tablespoons of cheese on top. Then moisten the edge and fold over. Press to seal the edge.
• Place on baking sheets and cook for about five minutes. When you get them out of the oven, let them sit for a minute or two then cut into wedges.