Best Chicken And Pepper Jack Quesadillas Recipes

Chicken and Pepper Jack Quesadillas with Cilantro Slaw image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 8-ounce package shredded coleslaw mix (about 4 cups)
Kosher salt
Juice of 1 lime
1 small clove garlic, finely chopped
1/2 cup packed fresh cilantro (leaves and tender stems), chopped
2 tablespoons vegetable oil
Freshly ground pepper
4 burrito-size tortillas
8 ounces pepper jack cheese, shredded (about 2 cups)
1 cup chopped rotisserie chicken, skin removed
2 tablespoons unsalted butter
1/2 small head iceberg lettuce, shredded (about 4 cups)
Mexican crema or sour cream, for topping

Steps:

Toss the coleslaw mix with 1/2 teaspoon salt in a large bowl and set aside. Whisk the lime juice, garlic, cilantro, vegetable oil, 1/4 teaspoon salt and a few grinds of pepper in a small bowl.
Lay out the tortillas and sprinkle the cheese on half of each. Season the chicken with salt and pepper and layer on top of the cheese. Fold the tortillas in half. Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Add 2 quesadillas and cook, turning once, until browned and crisp and the cheese is melted, 5 to 7 minutes. Transfer to a cutting board and repeat with the remaining butter and quesadillas.
Cut the quesadillas into wedges and divide among plates. Add the lettuce and lime dressing to the coleslaw mix, toss to combine and season with salt and pepper. Add to the plates and drizzle the quesadillas with the crema.

PEPPER JACK, CHICKEN, AND PEACH QUESADILLAS image

Yield 4 servings

Number Of Ingredients 9

1 teaspoon honey
1/2 teaspoon fresh lime juice
1/2 cup reduced-fat sour cream
4 (8-inch) flour tortillas
3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeño peppers
1 cup chopped skinless, boneless rotisserie chicken breast
1 cup thinly sliced peeled firm ripe peaches
4 teaspoons chopped fresh cilantro
Cooking spray

Steps:

1. Combine honey and lime juice in a small bowl, stirring well with a whisk. Stir sour cream into honey mixture; cover and chill until ready to serve. 2. Place tortillas flat on a work surface. Sprinkle 3 tablespoons cheese over half of each tortilla; top each tortilla with 1/4 cup chicken, 1/4 cup peaches, and 1 teaspoon cilantro. Fold tortillas in half. 3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in the pan, and top quesadillas with a cast-iron or other heavy skillet. Cook 1 1/2 minutes on each side or until tortillas are crisp and lightly browned (leave cast-iron skillet on quesadillas as they cook). Remove quesadillas from pan; set aside, and keep warm. Repeat procedure with the remaining quesadillas. Cut each quesadilla into wedges. Serve with sauce.

CHICKEN AND PEPPER JACK QUESADILLAS image

Yield 2 people

Number Of Ingredients 7

1 teas dried oregano
1/2 tsp ground cumin
1/4 tsp salt
1 6 - 7 ounce boneless, skinless chicken breast half, gently pounded to an even thickness
4 7-inch flour tortillas
4 tbls shredded pepper jack cheese
4 tbls salsa

Steps:

Mix the oregano, cumin and salt in a shallow dish. Sprinkle evenly over the chicken. Put chicken in a medium skillet over medium heat and cook, turning occasionally, until juices run clear, about 8 minutes. Transfer the chicken to a cutting board and let stand for 5 minutes. Set the skillet aside. Holding a sharp knife at a 45 degree angle, cut the chicken into 1/2-inch slices. Wipe out the skillet and return it to medium heat. Place 1 tortilla in the skillet and cook until the underside is heated, about 30 seconds. Turn the tortilla and top with half of the chicken slices. Sprinkle with 2 tbls of the cheese. Top with a second tortilla. Cook until the underside is beginning to brown, about 1 minute. Repeat with remaining ingredients.