Chicken And Jalapeño Quesadillas Recipes

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CHICKEN AND JALAPEñO QUESADILLAS



Chicken and Jalapeño Quesadillas image

Categories     Cheese     Chicken     Bake     Quick & Easy     Jalapeño     Bon Appétit

Yield Serves 2; can be doubled

Number Of Ingredients 5

4 9-inch-diameter (burrito size) jalapeño- or other chili-flavored flour tortillas
Vegetable oil
1 1/2 cups (packed) shredded Mexican-blend cheeses
1 1/2 cups (packed) shredded Mexican-seasoned or other purchased roasted chicken
1/4 cup chopped fresh cilantro

Steps:

  • Preheat oven to 375°F. Brush 2 tortillas with oil. Place tortillas, oil side down, on baking sheet. Sprinkle each with 1/4 of cheese, half of chicken, half of cilantro, and 1/4 of cheese, leaving 3/4-inch border. Top each with 1 tortilla, pressing to adhere; brush top with oil.
  • Bake quesadillas until filling is heated through and edges begin to crisp, about 10 minutes. Using large metal spatula, turn each over and bake until bottom is crisp, about 5 minutes.
  • Transfer quesadillas to plates. Cut into wedges and serve.

JALAPENO POPPER CHICKEN QUESADILLAS



Jalapeno Popper Chicken Quesadillas image

These quesadillas couldn't be simpler and they pack all the flavor of a traditional jalapeno popper.

Provided by gailanng

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

4 slices bacon
1 skinless chicken breast half
salt and pepper
1 pinch garlic powder (to taste)
1 pinch cumin powder (to taste)
1 pinch dried chipotle powder (to taste) or 1 pinch dried ancho chile powder (to taste)
1 cup shredded cheddar cheese, divided
4 ounces cream cheese, softened
1 jalapeno, seeded and finely minced (or more to taste)
4 flour tortillas
cooking spray

Steps:

  • Cook the bacon in a large skillet over medium heat until crispy. Remove to paper towels to drain.
  • Season the chicken with salt, pepper, garlic powder, cumin and chile powder. Add to the same skillet you used for the bacon and cook until both sides are browned and the chicken is cooked through. Remove the chicken from the pan and let it rest for a couple of minutes, then cut into thin strips.
  • Mix together the cream cheese and the jalapenos. Spread the mixture evenly over the flour tortillas. Top half of each tortilla with a strip of bacon, 1/4 cup cheddar cheese and some of the chicken. Fold the top of the tortilla over the filling and press together gently.
  • Cook the quesadillas in batches in a skillet coated with cooking spray until both sides are browned. Cut into triangles and serve.

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