Chicken Cheddar Quesadillas With Tomato And Corn Salsa Recipes

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CHICKEN, CHILI, AND CHEESE QUESADILLAS



Chicken, Chili, and Cheese Quesadillas image

Provided by Food Network Kitchen

Categories     appetizer

Time 50m

Yield 6 to 8 servings (1 1/3 cups salsa)

Number Of Ingredients 11

12 corn tortillas, preferably white
6 ounces Cheddar, Monterey Jack or Colby cheese, thinly sliced
1 tablespoon chopped pickled jalapenos
1 cup shredded cooked chicken (about 3 ounces)
4 tablespoons (1/2 stick) unsalted butter
1 pound vine-ripened tomatoes (about 2 tomatoes)
1/4 small red onion
2 to 3 tablespoons chopped cilantro
Hot sauce such as chipotle or Mexican green chili sauce to taste (1/2 teaspoon)
Kosher salt
1 Hass avocado, halved, seeded and sliced

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.

MEXICAN CHICKEN QUESADILLAS WITH CORN



Mexican Chicken Quesadillas with Corn image

Prepare Mexican Chicken Quesadillas with Corn for a cheesy weeknight dish. Your family will gladly come to the table for these Mexican chicken quesadillas.

Provided by My Food and Family

Categories     Meal Recipes

Time 25m

Yield Makes 4 servings.

Number Of Ingredients 6

1/2 lb. boneless skinless chicken breasts, cut into thin strips
2 tsp. chili powder
2 cups frozen corn, thawed, drained
1/2 cup TACO BELL® Thick & Chunky Salsa
8 flour tortillas (8 inch)
1 cup KRAFT Mexican Style Finely Shredded Cheddar Jack Cheese

Steps:

  • Preheat broiler. Spray large nonstick skillet with cooking spray. Heat on medium heat. Add chicken and chili powder; cook and stir 2 minutes. Add corn and 2 Tbsp. of the salsa; cook and stir 3 minutes or until chicken is cooked through and sauce is thickened.
  • Spray tops of 4 of the tortillas with cooking spray. Place, sprayed sides down, on large foil-covered baking sheet. Sprinkle with half of the cheese; top with chicken mixture, remaining cheese and remaining tortillas. Spray tops of tortillas with cooking spray.
  • Broil, 4 to 5 inches from heat, 3 minutes or until golden brown. Turn quesadillas over with large spatula; continue broiling an additional 3 minutes or until second side is golden brown and cheese is melted. Cut each into 4 wedges. Serve with the remaining salsa.

Nutrition Facts : Calories 580, Fat 23 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 55 mg, Sodium 1260 mg, Carbohydrate 67 g, Fiber 10 g, Sugar 6 g, Protein 25 g

CHICKEN QUESADILLAS



Chicken Quesadillas image

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

1 pound skinless, boneless chicken breast, diced
1 (1.27 ounce) packet fajita seasoning
1 tablespoon vegetable oil
2 green bell peppers, chopped
2 red bell peppers, chopped
1 onion, chopped
10 (10 inch) flour tortillas
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
1 (8 ounce) package shredded Monterey Jack cheese

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

SMOKED CHEDDAR QUESADILLAS WITH YELLOW TOMATO SALSA AND CILANTRO LIME SOUR CREAM



Smoked Cheddar Quesadillas with Yellow Tomato Salsa and Cilantro Lime Sour Cream image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 quesadillas and fixin's

Number Of Ingredients 15

3 yellow tomatoes, seeded and chopped
1/4 medium red onion, finely chopped
1 jalapeno pepper, seeded and chopped
2 tablespoons chopped fresh mint leaves, a handful
1 tablespoon chopped fresh cilantro leaves, a palm full
Coarse salt
2 cups sour cream or reduced fat sour cream
1 lime, juiced and zested
1/4 cup cilantro leaves, 2 handfuls
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 cup frozen corn kernels
Coarse salt and black pepper
1/2 pound smoked white cheddar cheese (preferred brand Cabot Vermont Smoked Cheddar)
1/2 pound jalapeno pepper Jack cheese
4 (12-inch) flour tortillas

Steps:

  • Combine chopped tomatoes, onions, jalapeno, mint and cilantro in a small bowl and season generously with salt. Toss salsa and set aside. Combine sour cream, lime zest and juice and cilantro leaves in food processor and process until smooth and light green. Transfer to a small serving bowl. Sour cream can be used to top soup or quesadilla or both.
  • Heat a large skillet over high heat. Add oil and corn and quickly toss to warm. Season corn with salt and pepper and transfer onto a plate. Shred your cheeses, wipe out your pan and return it to the stove top over medium high heat. Add a flour tortilla to the skillet. Cook 30 seconds, then flip tortilla. Cover half the surface of the tortilla generously with smoked cheddar, pepper Jack and 1/4 corn. Fold tortillas over and press down gently with a spatula. Turn tortilla a few times to melt cheese. Remove quesadilla from the skillet and cut into wedges. Top with salsa and sour cream.

CHICKEN QUESADILLAS WITH CORN-TOMATO SALAD



Chicken Quesadillas With Corn-Tomato Salad image

Make and share this Chicken Quesadillas With Corn-Tomato Salad recipe from Food.com.

Provided by Chef Otaktay

Categories     Native American

Time 53m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup thawed frozen corn kernels
1/2 green bell pepper, seeded and diced
1/2 tomatoes, seeded and diced
2 tablespoons chopped cilantro
2 teaspoons balsamic vinegar
1 1/2 cups diced cooked chicken breasts
1 cup shredded iceberg lettuce
1/2 cup thick & chunky salsa
6 (8 inch) flour tortillas
1/3 cup shredded sharp cheddar cheese

Steps:

  • In a medium bowl, combine the salad ingredient; set aside. To prepare the
  • quesadillas, in another bowl, combine the chicken, lettuce, and salsa; divide.
  • among 3 of the tortillas. Sprinkle with the cheese; top with the 3 remaining.
  • tortillas. Spray a large nonstick skillet with nonstick cooking spray. Cook
  • the quesadillas, one at a time, until lightly browned, 3 minutes on each side;.
  • turn carefully with a wide spatula. Cut the quesadillas into quarters; arrange.
  • 3 quarters on each of 4 plates. Serve with the salad on the side.

Nutrition Facts : Calories 458.5, Fat 14.2, SaturatedFat 4.8, Cholesterol 54, Sodium 828.6, Carbohydrate 56.2, Fiber 4.6, Sugar 3.7, Protein 27.1

TOMATO AND CHEESE QUESADILLA



Tomato and Cheese Quesadilla image

A very easy to make lunch. If following a gluten free diet ensure gluten-free corn tortillas are used. You can make these in your frypan or flat sandwich toaster (the type that does not cut your bread). You can also add cooked shredded chicken, ham, avocado,onion, capsicums/peppers, herbs, salsa, chilli sauce-basically any ingredients that you would like in a toasted sandwich.

Provided by Jubes

Categories     Lunch/Snacks

Time 10m

Yield 1 serving(s)

Number Of Ingredients 3

2 corn tortillas or 2 wheat flour tortillas
1/4 cup shredded cheese
1 sliced tomatoes

Steps:

  • Place one tortilla on a plate.
  • Spread the sliced tomato over the tortilla and then the shredded cheese. I usually leave 1 inch around the edges of the tortilla free as it tends to spread when being cooked and cut.
  • Top with the remaining tortilla.
  • Place onto a lightly cooking oil sprayed frypan or sandwich toaster. If using the frypan you will need to flip over the quesadilla after a couple of minutes.
  • Once the filling has warmed and the tortillas lightly toasted-it's done.
  • Wait a minute and then carefully slice through and enjoy.

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