CHEESY CHICKEN-CHILE QUESADILLAS
Want to dress up plain cheese quesadillas? Try adding Anaheim or poblano peppers--they'll give each bite some kick without completely setting your mouth on fire.
Provided by BHG Test Kitchen
Time 45m
Number Of Ingredients 9
Steps:
- Using the flat side of a meat mallet, flatten chicken between two pieces of plastic wrap until 1/2 inch thick. For rub, in a small bowl stir together cumin, salt, black pepper, and cayenne pepper. Sprinkle mixture over chicken; rub in with your fingers.
- Grill chile peppers, uncovered, over medium heat 15 minutes or until charred, turning occasionally. Remove from grill and wrap in foil. Grill chicken, covered, 8 to 11 minutes or until done (165°F), turning once.
- Cut chile peppers in half lengthwise; remove stems and seeds.* Peel off and discard skins. Cut peppers into 1-inch strips. Cut chicken into 1-inch pieces.
- In a large bowl combine chile peppers, chicken, and both cheeses. Spoon chicken mixture onto half of each tortilla. Fold tortilla in half; press firmly. Grill quesadillas, uncovered, over medium heat 4 minutes or until heated through and light brown, turning once.
Nutrition Facts : Calories 328 kcal, Carbohydrate 29 g, Cholesterol 55 mg, Protein 23 g, SaturatedFat 6 g, Sodium 834 mg, Fat 13 g, UnsaturatedFat 9 g
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
EASY CHICKEN QUESADILLAS
For this effortless entree, I sandwiches cooked chicken, tomato, onion and cheese inside tortillas, then warms them on a griddle until the cheese is gooey. I garnish them with sour cream, your favorite salsa and refried beans.-Sacha K. Roach, Warsaw, Ohio
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Brush one side of each tortilla with butter. Place two tortillas, buttered side down, on a griddle; sprinkle with cheese, onion, tomato and chicken. Top with remaining tortillas, buttered side up. Cook over medium heat for 3-4 minutes on each side or until lightly browned. Cut into wedges.
Nutrition Facts : Calories 683 calories, Fat 29g fat (16g saturated fat), Cholesterol 147mg cholesterol, Sodium 1190mg sodium, Carbohydrate 59g carbohydrate (4g sugars, Fiber 1g fiber), Protein 48g protein.
CHICKEN FAJITA QUESADILLA RECIPE BY TASTY
Here's what you need: chicken breast, salt, pepper, chili powder, cumin, cayenne, garlic powder, bell pepper, white onion, large flour tortillas, shredded cheddar cheese, shredded monterey jack cheese, fresh cilantro, guacamole, sour cream, pico de gallo
Provided by Claire Nolan
Categories Dinner
Yield 2 quesadillas
Number Of Ingredients 16
Steps:
- In a large skillet, coat chicken with salt, pepper, chili powder, cumin, cayenne, and garlic powder. Cook 5-7 minutes.
- Add the peppers and onions and cook for 5-7 minutes, or until they are soft. Remove chicken, onions and peppers from the pan and set aside.
- Place the tortilla in the skillet and add a layer of cheese on half of the tortilla.
- Add cooked chicken, peppers and onions. Top with more cheese and fold the tortilla in half.
- Cook for 6 minutes over medium heat, flipping half way.
- Garnish with fresh cilantro and serve with pico de gallo, guacamole, and sour cream on the side.
- Enjoy!
Nutrition Facts : Calories 827 calories, Carbohydrate 35 grams, Fat 45 grams, Fiber 2 grams, Protein 66 grams, Sugar 6 grams
CHICKEN-CHILE QUESADILLAS
Make and share this Chicken-Chile Quesadillas recipe from Food.com.
Provided by Cookin in Texas
Categories Mexican
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Top one half of each tortilla with cheese, chicken and green chilies. Fold other half over filling; press down with back of pancake turner. Lightly brush melted butter on both sides of each filled tortilla.
- Heat 12-inch nonstick skillet over medium heat. Cook 2 filled tortillas at a time 3 to 4 minutes, turning once, until golden brown and hot. Cut into wedges. Serve with salsa.
Nutrition Facts : Calories 290.9, Fat 16, SaturatedFat 8.9, Cholesterol 42.3, Sodium 848.2, Carbohydrate 26, Fiber 2, Sugar 4.1, Protein 11.3
CHICKEN CHILI SHEET PAN QUESADILLA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F. Brush a half sheet pan or rimmed cookie sheet with half of the butter.
- Arrange 2 tortillas along the longest side of the sheet pan with half hanging over the rim; repeat with the other long side of the pan. Place one tortilla, also half hanging over, at each end. Place 1 tortilla in the center so the whole bottom of the sheet pan is covered.
- Sprinkle evenly with half of the shredded cheese, all of the chicken, taco seasoning, chiles, corn and olives. Place spoonfuls of the salsa over the top and spread evenly. Top with the remaining cheese.
- Place 1 tortilla in the center of the pan, on top of the filling, and then fold up the overhanging tortillas so that the filling is completely covered. Brush with the remaining butter, top with another sheet pan and press down firmly.
- Bake until the tortillas are crispy and the inside is melted and hot, 20 to 25 minutes.
- Carefully remove the top sheet pan. Slice the quesadilla into squares and serve with avocado, sour cream, lime and cilantro.
GREEN CHILE AND CHICKEN QUESADILLAS
Provided by Six Sisters
Yield 8
Number Of Ingredients 9
Steps:
- Heat large skillet over medium heat.
- Top half of a tortilla with cheese, chicken, onion, chiles, and peppers.
- Fold tortilla in half and press down.
- Lightly brush melted butter on both sides of tortilla and place on skillet, cooking 1-2 minutes on each side.
- Repeat with remaining ingredients.
- Serve with salsa and guacamole.
EASY CHICKEN GREEN CHILI QUESADILLAS
Great to whip up for superbowl or any other party. Serve with sour cream and your favorite salsa on the side.
Provided by ChefDebs
Categories Lunch/Snacks
Time 20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place the tortillas on a large saute pan.
- Add 1/2 cup cheese, 1 cup chicken, 1 tbsp green chili and 1/2 tbsp cilantro to each tortilla.
- Cook over med heat until the cheese is melted, fold the tortilla over, remove from the heat and cut into quarters.
- Serve.
Nutrition Facts : Calories 422, Fat 18.4, SaturatedFat 8, Cholesterol 83.9, Sodium 612.6, Carbohydrate 29.7, Fiber 1.8, Sugar 1.4, Protein 32.5
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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- Add about 1 ounce of shredded cheese on top of a tortilla. Add about 1/4 cup or more (if using larger tortillas) of chicken chili on top of cheese.
- Gently spread cheese and chicken chili evenly around tortilla, leaving a little empty gap at the edges of tortilla. Place another tortilla on top.
- On large heated skillet, keeping the flame on medium-low heat, place the filled tortilla in the pan. Slowly cook the tortilla the first side is golden, then carefully flip over the quesadilla and cook until the second side is golden and the cheese is completely melted.
- Remove from pan and allow to cool for a few minutes, then cut into 4-6 pieces. Serve with fresh tomato salsa and/or avocado guacamole.
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