Best Salsa Cheddar Chicken Recipes

CHICKEN CHEDDAR QUESADILLAS WITH TOMATO AND CORN SALSA

Steps:

• Stir salsa, corn, 1/4 cup red onion, and 1/4 cup cilantro in small bowl to blend. Season salsa to taste with salt and pepper.
• Sprinkle chicken with chili powder, cumin, salt, and pepper. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic and remaining 3/4 cup onion and sauté 1 minute. Add chicken and sauté until chicken is just cooked through, about 5 minutes. Sprinkle half of 1 tortilla with 1/2 cup cheese. Place 1/3 chicken mixture atop cheese; sprinkle with 2 tablespoons cilantro and another 1/2 cup cheese. Fold tortilla in half. Repeat with remaining tortillas, cheese, chicken mixture, and cilantro. Heat 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat. Place 2 quesadillas in 1 skillet and third in second skillet. Cook quesadillas until brown and cheese melts, about 4 minutes per side. Transfer quesadillas to work surface and cut into wedges. Arrange on platter; serve with salsa.

SALSA CHEDDAR CHICKEN

Steps:

• HEAT dressing in large skillet on medium heat. Add chicken; cover. Cook 4 to 5 min. on each side or until lightly browned. Remove from skillet; cover to keep warm.
• ADD peppers to skillet; cook 5 min., stirring frequently. Stir in tomatoes and salsa. Return chicken to skillet; simmer, covered, on medium-low heat 10 min. or until chicken is done (165 F).
• TOP with cheese; cook, covered, 4 to 5 min. or until melted. Serve over rice.

SALSA-CHEDDAR CHICKEN

Steps:

• Heat dressing in large skillet on medium heat. Add chicken; cover. Cook 4 to 5 min. on each side or until lightly browned on both sides. Remove chicken from skillet; cover to keep warm.
• Add peppers to skillet; cook 5 min., stirring frequently. Stir in tomatoes and salsa. Return chicken to skillet; cover. Simmer on medium-low heat 10 min. or until done (165ºF).
• Top with cheese; cook, covered, 4 to 5 min. or until melted. Serve over rice.

CHICKEN CHEDDAR QUESADILLAS WITH TOMATO AND CORN SALSA

Steps:

• 1. To make Tomato and Corn Salsa: Stir salsa, corn, 1/4 cup red onion, and 1/4 cup cilantro in small bowl to blend. Season salsa to taste with salt and pepper.
• 2. To Make Quesadilla Filling: Sprinkle chicken with chili powder, cumin, salt, and pepper.
• 3. Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
• 4. Add garlic and 3/4 cup red onion and sauté 1 minute.
• 5. Add chicken and sauté until chicken is just cooked through, about 5 minutes.
• 6. Sprinkle half of 1 tortilla with 1/4 cup cheese.
• 7. Place 1/6 chicken mixture on top of the cheese
• 8. Sprinkle with 1tablespoons cilantro and another 1/4 cup cheese.
• 9. Fold tortilla in half.
• 10. Repeat with remaining tortillas, cheese, chicken mixture, and cilantro.
• 11. Heat 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat.
• 12. Place 2 quesadillas in each skillet.
• 13. Cook quesadillas until brown and cheese melts, about 2 to 4 minutes per side.
• 14. Transfer quesadillas to work surface and cut into wedges
• 15. Arrange on platter; serve with the tomato and corn salsa, sour cream and guacamole.
• 16. Note: In a rush? To make this recipe take even less time substitute the chicken tenders with a pre-cooked chicken from the store following all of the above steps except just cooking the chicken long enough in the frying pan to warm it.

CHICKEN CHEDDAR QUESADILLAS WITH TOMATO AND CORN SALSA

Steps:

• Stir salsa, corn, 1/4 cup red onion, and 1/4 cup cilantro in small bowl to blend. Season salsa to taste with salt and pepper. Sprinkle chicken with chili powder, cumin, salt, and pepper. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic and remaining 3/4 cup onion and sauté 1 minute. Add chicken and sauté until chicken is just cooked through, about 5 minutes. Sprinkle half of 1 tortilla with 1/2 cup cheese. Place 1/3 chicken mixture atop cheese; sprinkle with 2 tablespoons cilantro and another 1/2 cup cheese. Fold tortilla in half. Repeat with remaining tortillas, cheese, chicken mixture, and cilantro. Heat 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat. Place 2 quesadillas in 1 skillet and third in second skillet. Cook quesadillas until brown and cheese melts, about 4 minutes per side. Transfer quesadillas to work surface and cut into wedges. Arrange on platter; serve with salsa.

CHICKEN CHEDDAR QUESADILLAS WITH TOMATO AND CORN SALSA

Steps:

• Stir salsa, corn, 1/4 cup red onion, and 1/4 cup cilantro in small bowl to blend. Season salsa to taste with salt and pepper.
• Sprinkle chicken with chili powder, cumin, salt, and pepper. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic and remaining 3/4 cup onion and sauté 1 minute. Add chicken and sauté until chicken is just cooked through, about 5 minutes. Sprinkle half of 1 tortilla with 1/2 cup cheese. Place 1/3 chicken mixture atop cheese; sprinkle with 2 tablespoons cilantro and another 1/2 cup cheese. Fold tortilla in half. Repeat with remaining tortillas, cheese, chicken mixture, and cilantro. Heat 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat. Place 2 quesadillas in 1 skillet and third in second skillet. Cook quesadillas until brown and cheese melts, about 4 minutes per side. Transfer quesadillas to work surface and cut into wedges. Arrange on platter; serve with salsa.