CHICKEN, CHILI, AND CHEESE QUESADILLAS
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 6 to 8 servings (1 1/3 cups salsa)
Number Of Ingredients 11
Steps:
- Lay 6 tortillas on the work surface, and divide the cheese, jalapenos and chicken among the tortillas. (It's best to leave about an inch border on the edge of the tortilla uncovered to allow for the spread of the melting cheese.) Top with remaining tortillas and press gently to seal. Melt 1 tablespoon butter in a small skillet. Carefully place a quesadilla in the skillet and fry, turning once, until golden and little bubbles appear on both sides, 4 to 5 minutes in all. Repeat with the remaining quesadillas, wiping out the pan between batches if the butter burns.
- While the quesadillas cook, make the salsa: Halve the tomatoes and grate them on the largest holes of a box grater into a bowl, discarding the skins. Grate the onion into the tomato and stir in the cilantro, hot sauce and salt, to taste.
- Cut quesadillas into 4 wedges with a pizza wheel or knife and serve with the salsa and avocado.
CHICKEN QUESADILLAS
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
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 AND GOAT CHEESE QUESADILLAS
Provided by Food Network
Time 4h30m
Yield 2 to 4 servings
Number Of Ingredients 13
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.
CHEESY CHICKEN QUESADILLAS
Tasty tortillas filled with chicken, spring onions and goats' cheese or, for a milder cheese flavouring, replace the tangy goats' cheese with ricotta cheese or any other soft cheese. Served with avocado and garlic dip, diced cucumber and tomatoes, these are ideal for a light meal or a supper snack. Tortillas have been a staple of the Mexican diet since the time of the Aztecs. I have adapted this recipe, from an International Masters '1001 recipes for pan or wok' recipe card, and posted it for the 2005 Zaar World Tour. 350g = 12 ounces; 175g = 6 ounces.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Beat the egg white, trim and slice the spring onions, peel and crush the garlic, shred the chicken, crumble the cheese into a bowl; add the spring onions, garlic, coriander, chicken, chilli sauce and lime juice and toss together.
- Spoon equal quantities of chicken mixture onto the tortillas, brush the edges of each tortilla with egg white, fold in half and press to seal.
- Brush a large non-stick pan with half the oil and gently fry half the tortillas for 5 minutes on each side, until browned. Keep warm and repeat with the remaining oil and tortillas. Garnish the quesadillas with coriander and lime wedges and serve.
Nutrition Facts : Calories 492.7, Fat 22.5, SaturatedFat 11, Cholesterol 85.9, Sodium 728.3, Carbohydrate 35, Fiber 2.2, Sugar 2.7, Protein 36.1
CHICKEN AND GOAT CHEESE QUESADILLA
From Cooking Light. This is 4 servings if you are having rice and a vegetable, and are not very hungry, in my opinion. With no side dishes, a very hungry person could eat the whole thing!
Provided by little_wing
Categories Mexican
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine first 5 ingredients in blender or food processor until smooth.
- Place chicken in zip-loc bag and add broth mixture.
- Seal and refrigerate for 2 hrs turning bag occasionally.
- Preheat grill.
- Remove chicken from bag, discard marinade.
- Sprinkle chicken with salt and pepper.
- Place chicken and onion on grill rack coated with cooking spray.
- Grill onion 3 minutes on each side or until browned.
- Grill chicken 6 minutes per side or until done.
- Cool slightly and cut chicken in very thin slices.
- Preheat oven to 400.
- Place 1 tortilla on baking sheet coated with cooking spray.
- Sprinkle with 3 tablespoons of cheese,half of chicken, half of onion and 1 and a half tsp cilantro.
- Top with 1 tortilla.
- Sprinkle with remaining cheese, chicken, onion and cilantro.
- Top with last tortilla.
- Coat tortilla with cooking spray.
- Bake for 15 minutes or until lightly browned.
- Cut into 4 wedges and top each with 1 tsp of sour cream.
- Serve with lime wedges if desired.
Nutrition Facts : Calories 118.3, Fat 7.8, SaturatedFat 1.2, Cholesterol 19.4, Sodium 339.7, Carbohydrate 4.9, Fiber 0.8, Sugar 2, Protein 7.5
CHICKEN QUESADILLAS
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
Time 30m
Yield 6 servings.
Number Of Ingredients 10
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.
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