Best Johns Killer Quesadillas 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.

JOHN'S KILLER QUESADILLAS

Steps:

• Begin by grilling chopped chicken breasts in separate pan.
• Grill until meat is white on the inside.
• Use one tbsp of butter to sauté.
• While grilling chicken, chop pepper and onion into small pieces (add jalapeño if desired) Once chicken is white on the inside add the vegetables.
• Grill these with the chicken until they are browned.
• While grilling the vegetables, put a separate pan on medium heat with one tbsp of olive oil for the actual preparation of the quesadillas.
• After vegetables are done grilling, place one tortilla in the pan and top with 1/2 cup of shredded cheese and half of the chicken veggie mix.
• Place another tortilla on top of this and grill until the bottom tortilla is browned and the cheese is beginning to melt, then flip.
• Repeat step 6 on the other side once the other side is browned and cheese is melted the quesadilla is ready for serving.
• Cut into wedges and garnish with sour cream and your favorite salsa.

THE GREATEST QUESADILLA

Steps:

• Toss together the Cheddar, Monterey Jack and pepper jack in a bowl; set aside.
• Heat 2 tablespoons of the butter in large skillet over medium heat. Place a single tortilla in the skillet. Sprinkle a little less than a third of the cheese blend over the tortilla. Sprinkle with salt and pepper. Add about a third of the diced tomato and a third of the chiles. Sprinkle a touch more cheese over the whole thing and gently top and press with a second tortilla. Cook until golden on the bottom, about 3 minutes.
• Carefully flip the quesadilla to the other side. Continue cooking until the second side is golden, 3 to 4 minutes more. Repeat with the remaining ingredients. Slice each quesadilla into wedges and garnish with cilantro sprigs.