Cheesy Chicken Quesadillas Recipes

CHEESY MEXICAN CHICKEN LASAGNA

Steps:

• Preheat the oven to 350 degrees F. Brush the inside of an 8-inch square baking dish with oil.
• Toss the chicken with 1/2 teaspoon salt in a medium bowl. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, undisturbed, until it begins to brown in spots, about 2 minutes. Add the poblanos, tomatoes and 1/2 teaspoon salt and cook, stirring frequently, until the chicken is cooked through, the peppers are crisp-tender and the tomatoes are saucy, 5 to 6 minutes. Remove the skillet from the heat and stir in the garlic. Transfer the chicken, vegetables and juices to a medium bowl to cool.
• Wipe out the skillet, add enough oil to just cover the bottom and heat over medium heat. Once the oil begins to shimmer, add 3 of the tortillas and fry until they are hot but still pale, about 10 seconds per side. Remove the tortillas to a baking sheet and sprinkle with salt. Fry the remaining tortillas in batches of 3, adding and heating oil as needed between batches.
• Cover the bottom of the prepared baking dish with 4 overlapping tortillas. Top with half the chicken-poblano mixture, sprinkle with 1 cup of the Mexican cheese blend and 1/4 cup of the Parmesan and dollop with 1/4 cup of the sour cream. Top with 4 more overlapping tortillas, the remaining chicken-poblano mixture, 1 cup of the remaining Mexican cheese blend and the remaining 1/4 cup each of Parmesan and sour cream. Top with the remaining tortillas and 1 1/2 cups Mexican cheese blend.
• Cover the dish loosely with foil and bake until the lasagna is hot and the cheese is melted, about 25 minutes. Remove the foil and bake for 5 minutes more. Let rest for a few minutes. Cut into 4 squares, place on 4 serving plates and divide the romaine and radishes among the plates.

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!

CHEESY QUESADILLAS

Steps:

• Place the tortillas on a greased baking sheet. Combine the cheese and salsa; spread over half of each tortilla. Fold over. , Broil 4 in. from the heat for 3 minutes on each side or until golden brown. Cut into wedges.

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.

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.

EASY CHICKEN QUESADILLAS

Steps:

• Brush one side of each tortilla with butter. Place two tortillas, buttered side down, on a griddle; sprinkle with cheese, onion, tomato and chicken. Top with remaining tortillas, buttered side up. Cook over medium heat for 3-4 minutes on each side or until lightly browned. Cut into wedges.

CHEESY CHICKEN QUESADILLAS

Steps:

• On 4 tortillas, layer chicken, cheese and 1/4 cup cilantro. Top with remaining tortillas. Brush top of each quesadilla with about 1/2 teaspoon oil.
• Heat 12-inch nonstick skillet over medium heat. Place 1 quesadilla in skillet oil side down; brush top side with about 1/2 teaspoon oil. Cook about 1 minute or until light golden brown.
• Carefully turn quesadilla; cook 1 minute longer or until golden brown. Repeat with remaining quesadillas. Drizzle quesadillas with dressing and salsa. Sprinkle with 1 tablespoon cilantro. To serve, cut into wedges.

CHEESY CHICKEN QUESADILLA RECIPE

Steps:

• Place your top oven rack in the center position and preheat the oven to 350°F. Line a large, rimmed baking sheet with parchment paper or Silpat baking mat.
• Add the cooked, shredded rotisserie chicken to a large bowl and set aside.
• In a smaller bowl, combine the sour cream and taco seasoning stir to combine.
• Add one-half cup of the seasoned sour cream to the shredded chicken and season with additional salt and black pepper. Gently stir to combine. Note: Reserve the remaining seasoned sour cream for serving.
• Heat a large skillet over medium heat. Add a chunk of butter and spread over the bottom of the skillet with a spatula as it melts. Add a tortilla to the hot skillet and toast on one side for about 1 minute, or just until golden brown. Note: We are only toasting one side of the quesadilla.
• Transfer the toasted tortilla to the prepared baking sheet, toasted side down. Carefully wipe out the skillet with a clean, damp cloth, then add another chunk of butter. Once the bottom of the skillet is coated, add a second tortilla.
• While the second tortilla is toasting, add one-sixth of the chicken mixture and one-quarter cup of the shredded cheese to one half of the non-toasted side of the first tortilla.
• Fold the tortilla over and press down with a spatula to set. Repeat until all tortillas are toasted and transfer them to your baking sheet.
• Place the baking sheet in the pre-heated oven for 8-10 minutes, or just until the cheese is melted and the quesadilla is heated through.
• Remove from oven and cool slightly before cutting each quesadilla into wedges. Serve with lime wedges, diced avocado (or guacamole), pico de gallo, and the remaining seasoned sour cream on the side.

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.

EASY CHEESY CHICKEN QUESADILLAS

Steps:

• Heat a frying pan or griddle to medium high heat.
• Set out chicken and cheese for quick access.
• Butter 1 side each of two tortillas.
• Place one tortilla buttered side down on the griddle and quickly sprinkle about 1/2 cup chopped chicken and 1/2 cup shredded cheese all over the tortilla.
• Place the second tortilla, buttered side up, over the filling.
• Fry for about a minute or until bottom tortilla begins to brown and cheese begins to melt and stick tortillas together.
• Using a wide spatula, quickly flip the quesadilla and continue frying until the bottom tortilla is toasted and the filling is hot and bubbily.
• Continue with each quesadilla. Cut quesadillas into wedges.
• Serve with sour cream and salsa.

SLOW COOKER CHEESY CHICKEN QUESADILLAS

Steps:

• Spray slow cooker with nonstick cooking spray.
• Place chicken breasts in slow cooker (they can be frozen or thawed, it doesn't matter).
• Pour Rotel and green chiles over chicken.
• Place cream cheese on top.
• Cover and cook on low for 6-8 hours or high for 3-4 hours.
• Once cooked, shred chicken using a hand mixer or two forks and stir in with other ingredients in slow cooker until well combined.
• Heat a skillet to medium-high heat.
• Melt butter on skillet.
• Place equal amounts of the chicken mixture on half of the tortillas, sprinkle on some cheese and place another tortilla on top.
• Cook quesadillas for 2-3 minutes on each side, or until cheese is melted and tortillas are golden brown.
• Cut into slices.
• Serve with guacamole, sour cream, and salsa.

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 QUESADILLA

Steps:

• Layer Singles pieces and chicken evenly on half the tortilla; fold in half to enclose filling. Place on microwaveable plate.
• Microwave on HIGH 1 min. or until heated through.
• Cut into wedges. Serve with salsa.