Beckys Cheesy Chicken Quesadillas Recipes

EASY CHEESY CHICKEN QUESADILLAS

Steps:

• Place 3 of the tortillas on a work surface. Top the tortillas with half of the cheeses, then the chicken, then the remaining cheeses. Top the filling with the remaining tortillas. Spread outsides of the quesadillas with the butter.
• Heat a flat pan, large skillet, or griddle over medium heat. Add the quesadillas, one at a time, and cook, pressing down with a spatula, until bottoms are browned, about 2 to 4 minutes. Turn quesadillas and cook second side 2 to 3 minutes or until the tortillas are browned and crisp and the cheeses melt.
• Remove the quesadilla with a spatula to the work surface and cut into quarters. Repeat with remaining quesadillas. Serve immediately with salsa for dipping.

CHEESY CHICKEN AND BEAN QUESADILLAS

Steps:

• In medium bowl, mix chicken, bell pepper, green onions, beans and rice. Top half of each tortilla with 1/2 cup chicken mixture and 1/2 cup of the cheese. Fold other half of each tortilla over filling, press down slightly. Spray top halves of tortillas with cooking spray.
• Heat 12-inch skillet over medium-low heat. Place 2 filled tortillas at a time, sprayed sides down, in skillet. Cook 4 to 5 minutes, turning once, until golden brown and hot. Cut into wedges. Serve with salsa and sour cream.

CHEESY CHICKEN QUESADILLAS

Steps:

• Preheat oven to 425*.
• Sprinkle chicken with salt and pepper and cook in lightly greased skillet until cooked through and juices evaporate, stirring often.
• Add soup and salsa and heat through.
• Spread about 1/3 cup of mixture on half of each tortilla, leaving a 1/2 inch edge.
• Moisten edges with water, fold tortillas over and press edges to seal.
• Place on baking sheets.
• Bake 5 minutes.

CHEESY CHICKEN LAYER QUESADILLA RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a large pan over medium heat, cook the chicken, beans, corn, and salsa.
• In a springform pan, lay down one tortilla, then top with chicken mixture and cheese.
• Layer another tortilla on top and continue to stack until pan is full.
• Top with more cheese.
• Bake for 30 minutes or until cheese is melted.
• Top with sour cream, guacamole, and salsa.
• Enjoy!

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.

BECKY'S CHEESY CHICKEN QUESADILLAS

Steps:

• Chicken Preparation:.
• Preheat grill to medium-high heat.
• In a small bowl, combine seasonings.
• Pound chicken breasts to 1/2-inch thickness.
• Season both sides of chicken breasts.
• Grill chicken breasts for 8-10 minutes on each side or until cooked through.
• Allow chicken to cool for 10-15 minutes and then slice into thin pieces.
• Chicken may be broiled instead of a grilled per your preference.
• Quesadilla Assembly:.
• On two dinner plates, place one flour tortilla onto each.
• Sprinkle each evenly with 1/2 cup shredded cheese (1/4 cup on each).
• Arrange sliced chicken breast evenly attop each cheese layer.
• Cover each chicken layer with tomato slices (6 slices on each).
• Sprinkle each evenly with cilantro (1 tbs. on each) and scallions (1 tbs. on each).
• Sprinkle each evenly with remaining 1/2 cup shredded cheese (1/4 cup on each).
• Top with remaining two flour tortillas (one on each).
• Cooking the Quesadillas:.
• While assembling the quesadillas, preheat an electric griddle to 350 F (or grill to medium-high heat). I use a griddle (rather than a grill) to cook quesadillas, as it is easier to turn them without losing their insides.
• Brush 1 tbs. olive oil onto the griddle, covering the surface.
• Brush the remaining 1 tbs. olive oil onto the top exposed flour tortilla.
• Gently slide each quesadilla from each dinner plate onto the griddle (olive oil-less side down).
• Cook for 5-7 minutes or until bottom tortilla begins to brown.
• With a large spatula, gently but swiftly turn each quesadilla to brown other side.
• Cook for 5-7 minutes or until bottom tortilla begins to brown.
• Remove to a cutting board and allow to cool for 5 minutes.
• Slice into eighths.
• Serve immediately with garnish of your preference. I like to use sour cream, salsa or guacamole.