QUESADILLAS
The ultimate Quesadilla recipe! These are loaded with two kinds of gooey melted cheese and a flavorful, fajita style chicken and sautéed pepper filling. Talk about delicious Mexican comfort food everyone will go crazy for!
Provided by Jaclyn
Categories Main Course
Time 45m
Number Of Ingredients 14
Steps:
- Toss chicken with chili powder, cumin, salt and pepper (about 3/4 tsp salt 1/2 tsp pepper).
- Heat 2 tsp olive oil in 12-inch non-stick skillet over medium-high heat. Add chicken and cook and turn occasionally until fully cooked through, about 6 minutes. Transfer to a medium mixing bowl.
- Heat remaining 2 tsp oil in same skillet. Add bell pepper and red onion and saute until tender, about 6 minutes, while adding in garlic during last 1 minute. Transfer to bowl with chicken, pour in lime and toss.
- Brush top side of tortillas with melted butter. Wipe skillet clean with paper towels, heat over medium heat. Toss cheeses together.
- Transfer one tortilla buttered side down to skillet. Working quickly sprinkle 1/2 cup cheese evenly over one half side of the tortilla then sprinkle with about 3/4 cup of the chicken mixture. Fold top half over, repeat with a second tortilla (you can fit two in the skillet at once).
- Let cook until golden brown on bottom about 2 minutes, then carefully turn to opposite side and continue to cook until golden brown on bottom.
- Repeat process with remaining tortillas, cheese and filling. Cut each quesadilla into 2 or 3 wedges. Serve warm with desired toppings.
Nutrition Facts : Calories 643 kcal, Carbohydrate 37 g, Protein 39 g, Fat 33 g, SaturatedFat 17 g, Cholesterol 130 mg, Sodium 1208 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
CHICKEN QUESADILLAS
Incredible Chicken Quesadillas are packed with juicy chicken, peppers, onions, garlic, and lots of melty cheese. They are an easy and healthy idea that is perfect for those hectic weeknights.
Provided by Layla
Categories Main Course
Time 20m
Number Of Ingredients 9
Steps:
- Cut chicken breasts into small bite size pieces. Heat oil over medium-high heat in a large heavy duty pan. Add the chicken breasts and taco seasoning to the pan. Sautee 4-5 minutes then add the bell pepper, onion, and garlic, sautee another 5 minutes or until the chicken is cooked through. Remove mixture from the pan and set aside.
- To the same pan, add ½ teaspoon oil and a tortilla, top with a handful of shredded cheese, and 1/4th the chicken mixture, then with more cheese. Fold the tortilla and cook on both sides until crispy and golden. Remove from the pan and repeat with remaining tortillas.
- To serve: Slice tortillas in half or thirds and serve with sour-cream, salsa, guacamole or your favorite dipping sauce.
Nutrition Facts : Calories 437 kcal, Carbohydrate 21 g, Protein 39 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 117 mg, Sodium 741 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
ULTIMATE CHICKEN QUESADILLA
Cheesy quesadillas filled with a mixture of tender chicken and spicy tomatoes
Provided by Food Network
Time 30m
Yield 4 servings (1 quesadilla each)
Number Of Ingredients 5
Steps:
- 1. Spray large skillet with cooking spray; heat over medium heat. Add chicken and undrained tomatoes; cook 10 minutes or until chicken pieces are no longer pink in centers and liquid has evaporated, stirring frequently.
- 2. Spread chicken mixture evenly onto bottom half of each tortilla to within 1 inch of edge. Sprinkle 1/2 cup cheese over chicken mixture on each tortilla. Fold each tortilla in half to cover filling.
- 3. Clean skillet. Spray with additional cooking spray; heat over medium-high heat. Cook quesadillas 3 minutes on each side or until golden brown on both sides. Cut into wedges to serve.
CHICKEN QUESADILLAS
This is a great recipe for parties. I freeze the leftovers; they reheat quite well. The zesty chicken and cooked peppers are a succulent delight when mixed with the melted cheeses. Cut the quesadillas into wedges and serve with sour cream and salsa.
Provided by Heather
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 20
Number Of Ingredients 10
Steps:
- Preheat the broiler. Grease a baking sheet.
- Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes.
- Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.
- Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.
Nutrition Facts : Calories 244.2 calories, Carbohydrate 21.8 g, Cholesterol 34.9 mg, Fat 11.3 g, Fiber 1.7 g, Protein 13.7 g, SaturatedFat 5.5 g, Sodium 504.3 mg, Sugar 1.8 g
CHICKEN QUESADILLA HOPE'S WAY
My daughter Hope (hence the title) was visiting from FL and we had a lot of kids (at my daughters here in SC) so she made her version of Chicken Quesadillas. Every kid in the house was begging her to make them. I am not a quesadilla fan so I was iffy about them. But, I ended up begging her for the recipe after tasting them. And here we are. My husband even loved it too. The chicken mixture itself is very spicy but once you put it in the shell and add the cheese it does take the spicy down. So when making it you should make your decision based on your spicy likes. Hope you like it.
Provided by Linda Hall @Linda_Hall38
Categories Tacos & Burritos
Number Of Ingredients 9
Steps:
- Cut chicken in small bite size chunks. Fry slowly in your choice of butter or oil. I like butter.
- Place chicken in a sauce pan and add cream of chicken soup. Do not add any milk or water.
- Chop all vegetables and sauté them in the chicken pan. Until slightly softened. I use fresh mushrooms so I sauté them longer. I season both the chicken and the vegetables as I fry/sauté them. When adding jalapeños add to your taste. We like spicy.
- Add the vegetables to the chicken and stir and let simmer for about 10 to 15 minutes.
- Place a small amount of the chicken mixture in each tortilla sprinkle the cheese over the chicken. And fold the tortilla over top.
- Brush the top with garlic butter. I sprinkle some Parmesan cheese. Place in preheated 375* oven and bake for about 15 minutes. The top will start browning a little.
- I put out salsa and sour cream and let 'em make there own from there.
CHICKEN QUESADILLAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Heat 1 tablespoon of the olive oil in a skillet over high heat. Sprinkle the chicken with salt, pepper and taco seasoning. Add the chicken to the skillet and saute over medium-high heat until done, about 4 minute per side. Remove from the skillet and dice into cubes. Set aside.
- Add the remaining 1 tablespoon olive oil to the skillet over high heat. Throw in the onions and peppers and cook until the peppers have a few dark brown/black areas, 3 to 4 minutes. Remove and set aside.
- Sizzle 1/2 tablespoon of the butter in a separate skillet or griddle over medium heat and lay a flour tortilla in the skillet. Then build the quesadillas by laying grated cheese on the bottom tortilla, and then arranging the chicken and cooked peppers. Top with a little more grated cheese and top with a second tortilla.
- When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, adding another 1/2 tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden. Repeat with the remaining tortillas and fillings.
- Cut each quesadilla into wedges and serve with Pico de Gallo.
- Dice up equal quantities of tomatoes and onions. Roughly chop the cilantro.
- Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the four ingredients into a bowl.
- Slice the lime in half and squeeze the juice from half the lime into the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.
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