CHICKEN AND JALAPENO QUESADILLAS - NUWAVE OVEN/FLAVORWAVE
Make and share this Chicken and Jalapeno Quesadillas - Nuwave Oven/Flavorwave recipe from Food.com.
Provided by Starfire aka Wendy
Categories Lunch/Snacks
Time 11m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- 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 2~3 minutes.
- Using large metal spatula, turn each over and bake until bottom is crisp, about 1~2 minutes.
- Transfer quesadillas to plates. Cut into wedges and serve.
Nutrition Facts : Calories 740.9, Fat 57.6, SaturatedFat 24.6, Cholesterol 196.3, Sodium 1206.7, Carbohydrate 4.7, Fiber 0.1, Sugar 4.6, Protein 49.9
CHICKEN AND JALAPEñO QUESADILLAS
Categories Cheese Chicken Bake Quick & Easy Jalapeño Bon Appétit
Yield Serves 2; can be doubled
Number Of Ingredients 5
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.
BREAD-CRUMB-COATED CHICKEN - NUWAVE OVEN-FLAVORWAVE
Make and share this Bread-Crumb-Coated Chicken - Nuwave Oven-Flavorwave recipe from Food.com.
Provided by Starfire aka Wendy
Categories One Dish Meal
Time 26m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Tear bread into pieces and in a food processor pulse until finely ground.
- In a large bowl stir together 2 cups bread crumbs, Parmesan, sage, and salt and pepper to taste.
- Melt butter and stir in mustard and salt and pepper to taste.
- With a sharp knife cut chicken thighs from legs.
- Pat chicken dry and brush all over with butter mixture.
- Roll chicken in bread-crumb mixture, pressing gently to adhere, and arrange chicken, without crowding, on 4" rack.
- On level HI, bake chicken until cooked through and golden, 14 to 16 minutes.
Nutrition Facts : Calories 474.4, Fat 21, SaturatedFat 10.9, Cholesterol 159, Sodium 664.3, Carbohydrate 23.5, Fiber 1.7, Sugar 0.4, Protein 45.8
JALAPENO POPPER CHICKEN QUESADILLAS
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
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.
JALAPENO POPPER QUESADILLAS
This is a great alternative to deep-fried jalapeno poppers that's much easier to make and healthier too. Slice into small wedges to use as an appetizer, or enjoy as light meatless Monday dinner.
Provided by laurieish
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 2
Number Of Ingredients 6
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Arrange jalapeno peppers, cut-side down, on the prepared baking sheet.
- Broil jalapeno peppers in the preheated oven until skins are bubbling and blackened, 10 to 15 minutes. Immediately place peppers in a resealable plastic bag; seal. Allow peppers to steam in bag to help loosen skins, about 20 minutes. Carefully open bag, pull skins off peppers, and chop peppers.
- Spread half the butter onto 1 side of each tortilla. Spread half the cream cheese onto the other side of each tortilla. Sprinkle half the jalapeno peppers, half the Mexican cheese blend, and half the tortilla chips over the cream cheese-side of each tortilla. Fold each tortilla in half over the fillings with butter-side on the outside.
- Heat a skillet over medium-low heat; cook 1 quesadilla in the hot skillet until golden brown, 2 to 3 minutes per side. Repeat with second quesadilla.
Nutrition Facts : Calories 472.8 calories, Carbohydrate 41.4 g, Cholesterol 63.5 mg, Fat 27.8 g, Fiber 3.4 g, Protein 15.2 g, SaturatedFat 15.8 g, Sodium 797.5 mg, Sugar 2.8 g
CARAMELIZED ONION AND JALAPENO QUESADILLAS
This is great for an appetizer or meal. You can add meat if you like, but I made a vegetarian option for meatless Monday! Top each quesadilla with sour cream, salsa, lettuce, and guacamole.
Provided by ALICIA26
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Melt butter in a large skillet over medium-low heat; cook and stir onion until softened and lightly browned, about 10 minutes. Add jalapeno peppers to onion; cook and stir until onion is browned, about 10 minutes more. Transfer onion mixture to a plate.
- Heat about 1 tablespoon olive oil in the same skillet and add 1 tortilla. Top tortilla with 1/4 cup Mexican cheese blend, 1/2 of the onion mixture, and 1/4 cup Mexican cheese blend, respectively; top with 1 tortilla. Cook quesadilla until browned and cheese is melted, 1 to 2 minutes per side. Repeat with remaining oil, tortillas, cheese, and onion mixture.
Nutrition Facts : Calories 450.5 calories, Carbohydrate 40.9 g, Cholesterol 40 mg, Fat 26 g, Fiber 3 g, Protein 13.9 g, SaturatedFat 11.8 g, Sodium 725.8 mg, Sugar 3.2 g
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