Best Chicken Quesadillas With Homemade Flour Tortillas Recipes

CHICKEN QUESADILLAS

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.

CHICKEN QUESADILLAS

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.

CHICKEN QUESADILLAS WITH HOMEMADE FLOUR TORTILLAS

Steps:

• Whisk the flour, salt and baking powder together in a large bowl. Mix in the lard with your hands or a fork until the mixture resembles wet sand. Slowly mix in the hot water, mixing the dough by hand or with a fork until it comes together in a ball; you may have a little water leftover.
• Knead the dough by hand on a clean counter until smooth, 6 to 8 minutes. Let the dough rest for 10 minutes before portioning it into 12 equal balls. (At this point the dough can be covered with plastic wrap and refrigerated for up to a day before use.)
• Roll out each ball of dough on a floured surface until about 1/8-inch thick. Heat a medium cast-iron skillet over medium-high heat. Cook the tortillas one at a time in the skillet until they blister and puff, about 1 minute per side. Remove from the skillet and stack on a plate; cover with a kitchen towel as you work to keep the tortillas warm.
• For the quesadillas: Place one tortilla in a medium nonstick skillet and cover with shredded cheese and chicken. Cook over medium-low heat until the cheese begins to melt, 3 to 5 minutes. (If you like, heat 2 separate skillets so you can cook 2 quesadillas at once.)
• Place another tortilla on top of the first and flip. Cook until the underside is golden brown and the cheese is completely melted, 3 to 5 minutes longer. Transfer to a cutting board. Repeat with the remaining ingredients.
• Cut the quesadillas into triangles and serve with lime wedges, cilantro and toppings of choice: Sour cream, hot sauce, pickled jalapeños, guacamole and/or salsa.

CHICKEN QUESADILLAS

Steps:

• In a large skillet, combine the first 6 ingredients. Cook, uncovered, over medium heat until heated through, about 10 minutes, stirring occasionally. , Brush 1 side of tortillas with butter; place buttered side down on a lightly greased baking sheet. Spoon 1/3 cup chicken mixture over half of each tortilla; sprinkle with 1/3 cup cheese. , Fold plain side of tortilla over cheese. Bake at 375° until crisp and golden brown, 9-11 minutes. Cut into wedges; serve with sour cream and guacamole.

CHICKEN QUESADILLAS

Steps:

• Spread 2 tbsp salsa onto each tortilla, then evenly top one of them with the beans, spring onion, chicken and cheddar. Scatter with coriander, if you have it. Sandwich with the other tortilla, then brush with oil.
• Heat a large non-stick frying pan, then cook the tortilla, oil-side down, for 4 mins. Carefully turn over with a palette knife (or by turning it out onto a plate, sliding it back into the pan), then cook for 2 mins on the other side until golden. Serve cut into wedges.