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
GRILLED PEPPER & CHEESE QUESADILLA
Make and share this Grilled Pepper & Cheese Quesadilla recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 11m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Place one tortilla on hot grill, sprinkle with half the cheese, cover with pepper strips, green onion and jalepeno pepper. Sprinkle the rest of the cheese over all, cover with second tortilla. Close grill and grill for about 6 minutes or until cheese is melted; remove to plate and cut into 4 triangles.
- Serve hot with salsa.
GRILLED STEAK, CHIPOTLE AND PEPPER JACK QUESADILLAS
If you're feeling bold, use both chopped chipotle chiles and their adobo sauce to make these pepper jack quesadillas extraspicy.
Provided by Food Network Kitchen
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill over medium.
- Whisk the garlic, cumin, lime and oranges juices and 1/2 teaspoon salt together in a medium bowl. Add the steak, coat well in the mixture and let marinade for 10 minutes.
- Lightly oil the grill grates. Grill the steak, flipping once, until medium rare, 2 to 6 minutes per side depending on the thickness. Remove to a cutting board and let rest 5 minutes. Slice the steak against the grain and reserve.
- Lay a tortilla on a work surface and top evenly with 1/2 cup pepper-jack cheese. Add 1/4 of the steak and some chopped chipotle in adobo and sauce. Fold the tortilla in half to enclose fillings. Repeat with remaining tortillas and ingredients.
- Melt 1/2 tablespoon butter in a large nonstick or cast-iron skillet over medium heat. Cook the quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Remove to a cutting board and repeat with the remaining quesadillas.
- Cut into triangles and serve with guacamole, salsa, scallions and sour cream.
GRILLED CHICKEN QUESADILLAS
This delicious recipe is prepared by using adobo seasoned grilled boneless chicken thighs, layering tortillas with a combination of the chicken, cheese, and onion, and heating directly on the grill. Serve with salsa and sour cream.
Provided by Thuy Ortiz
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 6
Number Of Ingredients 7
Steps:
- Place the chicken on a plate, and sprinkle with adobo seasoning on both sides. Let it marinate for 15 minutes.
- Heat grill for medium-high heat.
- Lightly oil the grill grate. Place chicken on grill, and cook for 10 minutes per side, or until juices run clear. Remove chicken from grill, and cut into bite-size pieces.
- Place one or two tortillas on the grill, and sprinkle with a thin layer of cheese, chicken, onion, olives, and chiles. Top with another tortilla, and grill until brown and crispy on both sides, about 3 minutes per side. Repeat with remaining ingredients. Cut into wedges to serve.
Nutrition Facts : Calories 850.7 calories, Carbohydrate 86.5 g, Cholesterol 125.7 mg, Fat 24.6 g, Fiber 6.5 g, Protein 46.4 g, SaturatedFat 10.9 g, Sodium 1665.2 mg, Sugar 1.8 g
CRISPY-EDGED QUESADILLA
This straightforward quesadilla has an unexpected twist: a border of salty, crispy cheese surrounding the tortilla. Achieving it couldn't be easier; just press down on the folded tortilla as it heats up in the pan so the cheese spills out and turns golden. A nonstick pan is key here, otherwise the melted cheese will glue itself onto the cooking surface. Medium heat is just the right temperature for a quesadilla: It's hot enough to crisp up the cheese but low enough to prevent the cheese from burning.
Provided by Melissa Clark
Categories dinner, easy, lunch, quick, snack, weeknight, finger foods, appetizer, main course
Time 10m
Yield 1 quesadilla
Number Of Ingredients 3
Steps:
- Place a medium nonstick skillet over medium heat, then add the oil. Let oil heat up for 20 seconds, swirling the pan around so the oil coats the bottom.
- Place the tortilla in the skillet and sprinkle the cheese evenly over the top. Once the cheese begins to melt, 30 seconds to 1 minute, use a spatula to fold the tortilla in half. Using the spatula, press down firmly on the top of the tortilla until some of the cheese runs out into the pan. Let the quesadilla cook until the cheese that's leaked out solidifies and turns brown, 2 to 3 minutes.
- Flip the quesadilla over and let cook on the other side for another 1 to 2 minutes, until the cheese is crisp and golden. Slide quesadilla onto a plate and serve immediately.
GRILLED CHEESE QUESADILLAS
Make and share this Grilled Cheese Quesadillas recipe from Food.com.
Provided by JackieOhNo
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Combine cheeses. Lightly butter sheet of aluminum foil 3-4 inches larger than tortillas. Place tortilla on middle of foil; sprinkle one-thired of the cheese over tortilla, then one-third of the scallions. Top with second tortilla and press lightly together. Fold foil loosely over edge of tortillas, leaving most of the top exposed. Repeat with remaining tortillas, cheese, and scallions.
- When grill is waqrming and before it is hot enough to grill meat, place 1 or 2 foil packages, foil side down, on grill. (They can also be grilled under the broiler. Broil, foil side down, 6 inches from heat until cheese melts, about 4 minutes.) Grill until cheese melts, about 4 minutes. dlip packages and grill until top is lightly toasted, 1-2 minutes.
- Immediately cut each quesadilla into 6 wedges and serve hot. Grill remaining quesadilas.
Nutrition Facts : Calories 261.9, Fat 15.8, SaturatedFat 9.1, Cholesterol 41.5, Sodium 439.5, Carbohydrate 16.6, Fiber 1.2, Sugar 1, Protein 13.1
GRILLED CAPRESE QUESADILLAS
Here's a quick and easy summer lunch that makes great use of garden-grown tomatoes. Feel free to swap in mozzarella or feta for the goat cheese, or make your quesadillas heartier by adding grilled chicken. -Amy Mongiovi, Lititz, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Layer half of each tortilla with cheese and tomatoes; sprinkle with basil, olives and pepper to taste. Fold tortillas to close. , Grill, covered, over medium-high heat until lightly browned and cheese is melted, 2-3 minutes per side.
Nutrition Facts : Calories 535 calories, Fat 25g fat (13g saturated fat), Cholesterol 67mg cholesterol, Sodium 665mg sodium, Carbohydrate 52g carbohydrate (5g sugars, Fiber 8g fiber), Protein 25g protein.
CHEESE QUESADILLAS WITH GRILLED PEPPERS
Great little snack made on the grill. Here you have it: a hot summer day, cold beer or wine, aroma of the rest of your dinner cooking on the grill. Source: The Vegetarian Grill by Andrea Chesman
Provided by Dreamer in Ontario
Categories Onions
Time 28m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Prepare a medium-hot fire in the grill with a lightly oiled vegetable grill rack in place.
- Toss bell peppers, jalapenos and onions with olive oil.
- Grill vegetable mixture, tossing frequently, until tender and lightly charred (about 7 minutes).
- Cool down grill to low by spreading coals out or reducing flame.
- Coat one side of 3 of the tortillas with nonstick cooking spray.
- Spread 1/3 of the veggies on each tortilla.
- Top tortillas with cheese, place another tortilla on top of each and press firmly together.
- Spray tops of tortillas with nonstick cooking spray.
- Grill each quesadilla until cheese is melted and tortilla is lightly toasted (about 4 minutes).
- Flip and grill other side for 2 to 3 minutes.
- Remove from grill and keep warm.
- Repeat with remaining quesadillas (how many you can cook at once is dependant on the size of your grill).
- Cut warm quesadillas into wedges and serve immediately.
Nutrition Facts : Calories 605.9, Fat 29.9, SaturatedFat 14, Cholesterol 53.6, Sodium 993.6, Carbohydrate 59.9, Fiber 4.8, Sugar 5.1, Protein 24.3
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