Chicken And Vegetable Quesadillas Recipes

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.

CHICKEN QUESADILLAS

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.

VEGETABLE QUESADILLAS

Steps:

• Preheat oven to broil. Line a baking sheet with aluminum foil.
• Place zucchini, broccoli, bell pepper, carrot, onion and mushrooms in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
• Place two tortillas, side by side, on the prepared baking sheet. On each tortilla layer cheddar cheese, vegetables, then Monterey jack cheese. Top each with another tortilla.
• Place under the broiler and cook until lightly browned. Carefully turn tortillas and cook on the other side until lightly browned.

CHICKEN AND VEGETABLE QUESADILLAS

Steps:

• In a medium skillet, place 2 tbsp olive oil and chicken breast. Sprinkle chicken with a thin layer of taco seasoning, turn, and sprinkle the other side. Cook chicken completely through. Set aside.
• Meanwhile, in a large skillet, saute peppers and onion in 2 tbsp olive oil until onions are golden and peppers are soft, about 15-20 minutes. (Optional: sprinkle vegetables with taco seasoning powder.) Remove vegetables from skillet and wipe down the skillet.
• Shred the chicken in small pieces. Reheat the chicken in the medium skillet, adding taco sauce and stirring to mix thoroughly.
• Spray the large skillet with non-stick cooking spray. Place 1 flour tortilla in skillet for 1-2 minutes until it is just beginning to brown. Set aside. Place another tortilla in the skillet. Layer shredded cheese, chicken in sauce, peppers and onions, and baby spinach leaves. Top with additional cheese and replace the first (toasted) tortilla on top.
• Cook the quesadilla, pressing down with a spatula, until bottom tortilla is a bit brown and crispy and cheese is melted.
• Repeat the previous two steps to make a second quesadilla.
• Cut each quesadilla into quarters and serve with sour cream, salsa, or guacamole on the side.

CHICKEN AND MIXED VEGETABLE QUESADILLAS WITH ARTICHOKES, MUSHROOMS, AND ROASTED RED PEPPERS

Steps:

• Coat a large skillet or griddle with cooking spray. Set pan over medium heat to preheat. Using a fork, pull chicken meat from bone in shreds.
• Arrange tortillas on a flat surface. Top 1 side of each tortilla with an equal amount of chicken, mushrooms, red peppers, and artichokes. Top vegetables with shredded cheese. Fold over tortillas, making a half moon. Place quesadillas in (or on) prepared pan and cook 3 minutes per side, until golden brown and cheese melts.

LEFTOVER CHICKEN & VEGETABLE QUESADILLAS

Steps:

• Prepare all the vegetables and cheese ahead of time. Keeping the carrots, garlic, cilantro and onions together in one bowl,.
• The broccoli, jalapenos and sweet peppers In another bowl and the chicken in a third bowl.
• Place a skillet over medium heat, add 1 tbsp oil - add carrots, onions, garlic & cilantro, Stir fry for apprx 5 minutes.
• Add the broccoli and peppers, continue cooking for another 2 minutes.
• Add chicken and continue cooking until everything is hot through. The veggies will be cooked but still have some texture.
• If you have two large skillets wipe them with the remaining tbsp of oil. If you only have one large skillet cook one quesadilla keep it warm & then cook the second one. Use medium low heat.
• Place a tortilla in the skillet top with half the vegetable mixture, then half the cheese, cover with the second tortilla.
• While cooking press down lightly on the top tortilla,.
• When the cheese starts to melt (apprx) 4 minutes)and the underside is golden brown, gently flip the quesadilla, be careful this may be tricky.
• Continue to brown the second side (apprx 4 minutes).
• Remove from pan and cut into wedges - A pizza cutter does this nicely.
• Serve immediately with Salsa & Sour cream.

OVEN CHICKEN QUESADILLAS

Steps:

• In a bowl, combine chicken, onion, mozzarella and cheddar; set aside. Spray one side of each tortilla with cooking spray. Place tortilla greased side down on hot griddle. Place chicken on half of each tortilla. Fold over and cook over low for 1-2 minutes on each side of until tortilla is golden brown. Cut into wedges. Serve with dressing.

QUESADILLAS WITH CHICKEN SAUSAGE AND ROASTED VEGETABLES

Steps:

• Preheat oven to 425 degrees. Divide the vegetables evenly over half of each tortilla; layer with sausage slices, and sprinkle with cheese. Fold and press to seal edges. Brush with olive oil; transfer to two rimmed baking sheets.
• Bake, rotating sheets halfway through, until cheese has melted and tortillas are golden brown, about 15 minutes. Slice into wedges, and serve topped with sour cream, and, if desired, salsa.

CHICKEN AND VEGETABLE QUESADILLA

Steps:

• 1. Prepare the salsa. Gently fold together all the salsa ingredients in a bowl. Refrigerate, covered, until ready to use, up to 4 hours.
• 2. Sprinkle 2 tortillas evenly with half of the cheese. Scatter the chicken, mushrooms, scallions, and basil equally over the cheese. Dot both with sour cream. Sprinkle with the remaining cheese.
• 3. Place a second tortilla over each, creating a sandwich, or quesadilla.
• 4. Heat a nonstick dry skillet over medium heat. Place a quesadilla in the skillet and cook, turning once, until tortilla browns slightly, 3 to 4 minutes per side. Remove to a low oven to keep warm. Repeat.
• 5. Cut each quesadilla into quarters. Top with salsa.