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.
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 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
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.
CHEESY CHICKEN QUESADILLA
Whip up this Cheesy Chicken Quesadilla in just 30 minutes. With a Cheesy Chicken Quesadilla this tasty and simple, who even needs other recipes?
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Mix salsa, dressing and chili powder until blended; spread onto tortillas.
- Place chicken on half of each tortilla; top with cheese. Fold tortillas in half to enclose filling.
- Heat large heavy skillet sprayed with cooking spray on medium heat. Add quesadillas, 2 at a time; cook 4 to 5 min. on each side or until cheese is melted and quesadillas are lightly browned on both sides. Repeat with remaining quesadillas.
- Cut quesadillas into wedges to serve.
Nutrition Facts : Calories 450, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 75 mg, Sodium 1110 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 30 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.
CHEESY CHICKEN QUESADILLAS
Tasty tortillas filled with chicken, spring onions and goats' cheese or, for a milder cheese flavouring, replace the tangy goats' cheese with ricotta cheese or any other soft cheese. Served with avocado and garlic dip, diced cucumber and tomatoes, these are ideal for a light meal or a supper snack. Tortillas have been a staple of the Mexican diet since the time of the Aztecs. I have adapted this recipe, from an International Masters '1001 recipes for pan or wok' recipe card, and posted it for the 2005 Zaar World Tour. 350g = 12 ounces; 175g = 6 ounces.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Beat the egg white, trim and slice the spring onions, peel and crush the garlic, shred the chicken, crumble the cheese into a bowl; add the spring onions, garlic, coriander, chicken, chilli sauce and lime juice and toss together.
- Spoon equal quantities of chicken mixture onto the tortillas, brush the edges of each tortilla with egg white, fold in half and press to seal.
- Brush a large non-stick pan with half the oil and gently fry half the tortillas for 5 minutes on each side, until browned. Keep warm and repeat with the remaining oil and tortillas. Garnish the quesadillas with coriander and lime wedges and serve.
Nutrition Facts : Calories 492.7, Fat 22.5, SaturatedFat 11, Cholesterol 85.9, Sodium 728.3, Carbohydrate 35, Fiber 2.2, Sugar 2.7, Protein 36.1
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