Blender Chicken Quesadillas Recipes

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CHICKEN AND GOAT CHEESE QUESADILLAS



Chicken and Goat Cheese Quesadillas image

Provided by Food Network

Time 4h30m

Yield 2 to 4 servings

Number Of Ingredients 13

3 (8-inch) flour tortillas
1 1/2 cups crumbled soft goat cheese
1/2 cup shredded Monterey Jack cheese
1 tablespoon basil, cut into chiffonade (thin strips)
Melted butter, for brushing
Sour cream, chopped cilantro, for garnish
1/2 cup chicken stock
2 jalapenos, sliced
2 tablespoons chopped cilantro
2 tablespoons fresh lime juice
2 tablespoons olive oil
1 chicken breast half
1/2 red onion, sliced into 1/4-inch thick rounds

Steps:

  • In a blender or food processor combine first 5 ingredients and blend until smooth. In a shallow nonreactive pan pour blender mixture over chicken breast half and set aside to marinate, covered and refrigerated, 4 hours. Preheat a grill or broiler. Grill or broil chicken and onions 2 to 3 minutes on each side, until chicken is just cooked through and onions are browned. Thinly slice chicken.
  • Preheat oven to 400 degrees and butter an 8-inch round cake pan. In pan, layer one tortilla and sprinkle with half of chicken, onion, cheeses and basil. Top with a tortilla and sprinkle with remaining filling ingredients. Top with third tortilla and brush top with butter. Bake for 15 minutes, or until lightly browned and cheeses have melted. Let rest 5 minutes before cutting into quarters. Serve garnished sour cream and cilantro.

BLENDER CHICKEN QUESADILLAS



Blender Chicken Quesadillas image

I guess this really isn't a recipe... I woke up one morning and was looking for something fast and easy to cook for lunch. I took out left over chicken (can be grilled or pan-fryed) and got to work. This turned out be a wonderful fast treat.

Provided by Quick Ideas From ME

Categories     One Dish Meal

Time 6m

Yield 2 quesadillas

Number Of Ingredients 5

2 boneless chicken breasts (grilled or leftovers!)
1 cup American cheese (shredded)
2 jalapeno peppers (optional)
1/2 small onion (optional)
4 corn tortillas or 4 flour tortillas

Steps:

  • Preheat the oven to 350 degrees.
  • Cook the Chicken Breasts (grill or pan fry).
  • Add all desired ingredients into a blender and blend on low until finely chopped and blended.
  • On a slightly greased cookie sheet or pie dish, lay one tortilla down, and cover with chicken mixture from blender.
  • Then place another tortilla on top and put in the oven for 5-10 minutes or until cheese is completely melted.

CHICKEN QUESADILLAS



Chicken Quesadillas image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 18

12 large flour tortillas
2 tablespoons olive oil
2 1/2 cups grated cheese (Monterey Jack is the best)
2 pounds skinless chicken breasts
Pico de Gallo, for serving, recipe follows
Salt and pepper
2 tablespoons taco or Cajun seasoning mix
1 large onion, cut in half and then into slices
1 green bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
1 yellow bell pepper
12 tablespoons butter, for frying
12 Roma tomatoes (slightly under ripe is fine)
3 yellow or red onions
2 cups fresh cilantro leaves
2 to 3 jalapenos
1 lime
Salt

Steps:

  • Heat 1 tablespoon of the olive oil in a skillet over high heat. Sprinkle the chicken with salt, pepper and taco seasoning. Add the chicken to the skillet and saute over medium-high heat until done, about 4 minute per side. Remove from the skillet and dice into cubes. Set aside.
  • Add the remaining 1 tablespoon olive oil to the skillet over high heat. Throw in the onions and peppers and cook until the peppers have a few dark brown/black areas, 3 to 4 minutes. Remove and set aside.
  • Sizzle 1/2 tablespoon of the butter in a separate skillet or griddle over medium heat and lay a flour tortilla in the skillet. Then build the quesadillas by laying grated cheese on the bottom tortilla, and then arranging the chicken and cooked peppers. Top with a little more grated cheese and top with a second tortilla.
  • When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, adding another 1/2 tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden. Repeat with the remaining tortillas and fillings.
  • Cut each quesadilla into wedges and serve with Pico de Gallo.
  • Dice up equal quantities of tomatoes and onions. Roughly chop the cilantro.
  • Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the four ingredients into a bowl.
  • Slice the lime in half and squeeze the juice from half the lime into the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.

SPICY CHICKEN, EGGPLANT AND RED ONION QUESADILLAS



Spicy Chicken, Eggplant and Red Onion Quesadillas image

Categories     Blender     Chicken     Onion     Appetizer     Bake     Broil     Cheddar     Eggplant     Chill     Tortillas     Monterey Jack     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 first-course servings

Number Of Ingredients 13

1/4 cup water
2 tablespoons chopped fresh cilantro
1 jalapeño chili, sliced
1 tablespoon fresh lime juice
1 tablespoon olive oil
8 ounces chicken tenders
4 1/4-inch-thick slices red onion
4 1/4-inch-thick crosswise slices eggplant
Vegetable oil
8 6-inch-diameter flour tortillas
1/2 cup grated Monterey Jack cheese
1/2 cup grated sharp cheddar cheese
Sour cream

Steps:

  • Combine 1/4 cup water, cilantro, sliced jalapeño, lime juice and olive oil in blender. Blend until smooth. Season with salt and pepper. Season to taste with salt and pepper. Place chicken in shallow baking dish. Pour marinade over, coating completely. Cover and refrigerate 4 hours.
  • Preheat broiler. Remove chicken from marinade; discard marinade. Broil chicken until cooked through, about 3 minutes per side. Set chicken aside. Lightly brush both sides of onion and eggplant slices with vegetable oil. Sprinkle both sides with salt and pepper. Broil vegetables until tender and golden, about 2 minutes per side.
  • Preheat oven to 450°F. Lightly brush 4 tortillas with vegetable oil. Place tortillas, oil side down, on baking sheet. Combine grated Monterey Jack and cheddar cheeses in small bowl. Sprinkle 1/4 cup cheese mixture over each tortilla. Place chicken atop cheese, dividing equally. Place 1 onion slice and 1 eggplant slice atop each. Top each eggplant slice with 1 tortilla. Lightly brush tops of tortillas with oil. (Can be prepared 6 hours ahead. Cover and refrigerate.)
  • Bake quesadillas until tortillas are slightly crisp and cheese melts, about 10 minutes. Cut quesadillas into quarters. Serve with sour cream.

MEXICAN CHICKEN QUESADILLA RECIPE



Mexican Chicken Quesadilla Recipe image

Turn Sunday's leftovers into a Mexican Chicken Quesadilla Recipe full of cheese, chicken and veggies. You'll love the Mexican Chicken Quesadilla Recipe.

Provided by My Food and Family

Categories     Onions

Time 35m

Yield 8 servings

Number Of Ingredients 7

2 cups shredded cooked chicken
1/2 cup frozen corn, thawed
4 green onions, sliced
1/2 cup rinsed canned black beans
1 cup TACO BELL® Thick & Chunky Salsa
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
8 flour tortillas (6 inch)

Steps:

  • Layer first 6 ingredients evenly on half of each tortilla; fold in half to enclose filling.
  • Heat large nonstick skillet on medium-high heat. Add 2 quesadillas; cook 3 min. on each side or until cheese is melted and quesadillas are evenly browned on both sides.
  • Repeat with remaining quesadillas.

Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 35 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 10 g, Sugar 0 g, Protein 15 g

CHICKEN QUESADILLAS



Chicken Quesadillas image

This is a great recipe for parties. I freeze the leftovers; they reheat quite well. The zesty chicken and cooked peppers are a succulent delight when mixed with the melted cheeses. Cut the quesadillas into wedges and serve with sour cream and salsa.

Provided by Heather

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 20

Number Of Ingredients 10

1 pound skinless, boneless chicken breast, diced
1 (1.27 ounce) packet fajita seasoning
1 tablespoon vegetable oil
2 green bell peppers, chopped
2 red bell peppers, chopped
1 onion, chopped
10 (10 inch) flour tortillas
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
1 (8 ounce) package shredded Monterey Jack cheese

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.

Nutrition Facts : Calories 244.2 calories, Carbohydrate 21.8 g, Cholesterol 34.9 mg, Fat 11.3 g, Fiber 1.7 g, Protein 13.7 g, SaturatedFat 5.5 g, Sodium 504.3 mg, Sugar 1.8 g

CHICKEN QUESADILLAS



Chicken Quesadillas image

This chicken quesadilla recipe has an impressive look and taste with little preparation. The leftover chicken gets Mexican flair from cumin in this fun main dish. -Linda Wetzel, Woodland Park, Colorado

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10

2-1/2 cups shredded cooked chicken
2/3 cup salsa
1/3 cup sliced green onions
3/4 to 1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano
6 flour tortillas (8 inches)
1/4 cup butter, melted
2 cups shredded Monterey Jack cheese
Sour cream and guacamole

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.

Nutrition Facts : Calories 477 calories, Fat 26g fat (13g saturated fat), Cholesterol 106mg cholesterol, Sodium 901mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 1g fiber), Protein 31g protein.

CHICKEN QUESADILLAS



Chicken quesadillas image

These easy, budget-friendly chicken quesadillas make a quick lunch for two or a simple party snack and are a great way to use up leftover roast chicken

Provided by Sara Buenfeld

Time 16m

Number Of Ingredients 8

4 tbsp hot salsa from a jar
2 large flour tortillas, seeded or plain
215g can kidney beans, drained and roughly mashed
1 spring onion, chopped
50g leftover roast chicken, shredded (use the last of the meat on the carcass)
85g grated mature cheddar
½ a 20g pack coriander, leaves chopped (optional)
oil, for brushing

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.

Nutrition Facts : Calories 533 calories, Fat 29 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 27 grams protein, Sodium 3.18 milligram of sodium

BLACK BEAN AND CHICKEN QUESADILLAS



Black Bean and Chicken Quesadillas image

This is a recipe that my mom and I came up with. My hubby loves it and requests it often. For a quick version, try buying a pre-cooked box of seasoned fajita chicken instead of cooking your own. You can also buy black bean dip in a pinch.

Provided by Melissa_8201

Categories     One Dish Meal

Time 25m

Yield 5 serving(s)

Number Of Ingredients 13

1 lb boneless skinless chicken breast, cubed
1 medium onion, chopped
1 (15 ounce) can black beans, drained
1/2 cup salsa
1 -2 teaspoon taco seasoning
shredded cheese
10 flour tortillas
sour cream
salsa
guacamole
chili powder
vegetable oil
cooking spray

Steps:

  • Saute chicken and onion over med-high heat until chicken is no longer pink and onions are transparent.
  • In food processor or blender, combine black beans, salsa, and taco seasoning and blend until creamy.
  • Distribute beans evenly between 5 tortillas and spread to about 1/4 inch of the edge.
  • Distribute cooked chicken and onion over beans, and sprinkle with cheese.
  • Top with the other tortillas and cook quesadillas over med-high heat until golden brown, flipping once.
  • You can use vegetable oil or cooking spray when cooking quesadillas.
  • While cooking quesadillas, mix sour cream with chili powder and taco seasoning to taste.
  • This makes a killer sour cream dip for the quesadillas.
  • Serve hot with sour cream dip, guacamole, and salsa.
  • Enjoy!

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