Carlasbaconandchickenquesadillas Recipes

GRANDS! CHICKEN-BACON QUESADILLAS

Steps:

• In small bowl, mix sour cream, 1 sliced green onion and 1 tablespoon of the ranch dip mix. In another small bowl, mix salsa, preserves and 1 tablespoon of the cilantro.
• Heat closed medium-size contact grill for 5 minutes; spray grill plates with Crisco® Original No-Stick Cooking Spray. Meanwhile, in medium bowl, mix chicken, cheese, bacon and remaining green onions, cilantro and ranch dip mix.
• Separate dough into 8 biscuits; press or roll each into 5-inch round. Place 1/4 cup chicken mixture on one side of each biscuit round. Fold biscuit over filling; press edges to seal.
• Place biscuits, two at a time, on grill; close grill. Cook 2 to 3 minutes or until golden brown. Cut each quesadilla into 3 wedges. Serve with sour cream and salsa mixtures.

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.

BAJA GRILLED CHICKEN QUESADILLAS

Steps:

• Heat grill to medium heat.
• Mix dressing and cumin until blended; pour over chicken in shallow dish. Turn to evenly coat both sides of each breast. Refrigerate 15 min. to marinate. Meanwhile, grill corn 15 min. or until tender, turning occasionally.
• Remove corn from grill; set aside to cool. Remove chicken from marinade; discard marinade. Grill chicken 5 min. on each side or until done (165ºF).
• Cut chicken into thin strips, then cut kernels off corn. Combine corn and pico de gallo.
• Top tortillas with corn mixture, cheese and chicken; fold in half. Grill 1 to 2 min. on each side or until cheese is melted and quesadillas are lightly browned on both sides.

LITTLE LUIS CHICKEN QUESADILLAS

Steps:

• Preheat a large Dutch oven on medium heat. Add the olive oil and sofrito and stir-fry until golden. Add the diced chicken and stir-fry until partially cooked; the meat should be a bit pink. Add the salt, pepper, garlic powder, white wine and chicken broth. Mix well, cover and allow to braise for about 10 minutes.
• Remove the cover, add the Latin seasoning and the sliced onion; mix well. Cover for 5 more minutes to soften the onion. Remove the cover and raise the heat to high to reduce the cooking liquid; approximately 5 minutes. Remove the pot from the heat and set aside.
• Preheat a large skillet over medium-high heat. Take 1 flour tortilla and fill with the chicken mixture and some of the grated cheeses. Fold in half and place on the skillet adding a heavy object on top such as a cast iron skillet of smaller size. This will help sear the outer tortilla while quickly melting the cheese on the inside. Remove the skillet, flip over and sear the other side. Continue cooking the quesadillas this way until all have been cooked.
• With a pizza cutter slice into wedges and serve with a side of sour cream and store bought salsa.

CHICKEN QUESADILLAS (SOUTH BEACH STYLE)

Steps:

• Heat over to 200 degrees F.
• Heat 1 tortilla in a large nonstick skillet over medium heat until warm, about 1 minute. Sprinkle with one-quarter each of the cheese, chicken, avocado, scallions and a pinch of salt and pepper.
• Cover and cook until the cheese is melted, about 2 minutes. Transfer to a cutting board, fold tortilla in half, and place on a baking sheet in the over to keep warm. Repeat to use remaining ingredients.
• Cut each quesadilla into 3 triangles and serve with salsa.

CARLA'S BACON AND CHICKEN QUESADILLAS

Steps:

• Combine chicken, spices, peppers and chilies in a ziploc bag. Marinade for 2-4 hours.
• Heat chicken mixture in skillet until most of the liquid is gone.
• Fill tortillas evenly with chicken mixture, bacon and cheeses. Fold in half and press gently flatten with hands. Fry on medium heat in butter on both sides until golden brown.
• Serve with sour cream and guacamole.