Chicken Quesadilla Melt With Salsa 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 WITH AVOCADO-CUCUMBER SALSA

Steps:

• In a bowl, mix together the avocado, cucumbers, red onion, cilantro, lime zest, lime juice, jalapeño, salt and pepper.
• Sandwich some of the chicken and cheese between two tortillas; repeat with the remaining chicken, cheese and tortillas. Brush the top and bottom of each quesadilla lightly with oil.
• Heat a large, nonstick skillet over high heat until very hot. Cook the quesadillas, in batches, if necessary, until the cheese melts and the tortillas are crisp and golden, 1 1/2 to 2 minutes per side.
• Cut into wedges and top with some of the salsa.

SPEEDY SALSA-CHICKEN QUESADILLAS

Steps:

• Combine salsa, dressing and chili powder; spread evenly onto bottom halves of tortillas.
• Top with chicken and cheese.
• Fold tortillas in half to enclose filling.
• Cook in skillet sprayed with cooking spray on medium heat 4 to 5 minutes on each side or until both sides are golden brown and cheese is melted.
• Cut each quesadilla into 3 wedges to serve.
• Makes 4 servings, 6 wedges each.

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.

CHICKEN QUESADILLA MELT WITH SALSA

Steps:

• Fit the food processor with chopping blade and put the lid in place. Quarter and core the tomatoes, using your fingers, remove the seeds. Halve the lime, trim, quarter and peel the onion; then trim the garlic clove and smash it. Juice the lime with a citrus juicer, working over a small bowl. In the food processor with the machine on, add the garlic through the feed tube ( it will stick to the sides of the bowl.) Add the onion through the tube, processing until chopped. Turn off the machine and remove the lid. Add the tomato pieces and the lime juice; attach the lid and pulse with 1 second pulses until chopped but not soupy. Gisve your salsa a taste test. Then add just a little seasoning: 1/2 tsp. salt and 1/4 tsp. pepper. Pulse for 1 second to blend. Taste again! Add more salt if you wish. Transfer the salsa to a bowl. Discard the chicken skin. Using your fingers, shred the meat. Shred the cheese with a box grater, Preheat a large cast-iron skillet over med.-high heat. Meanwhile place a tortilla on a work surface and spread with 1 T. cream cheese. Sprinkle 1/3 C. shredded cheese on top. Sprinkle 1/3 C. chicken on half of the tortilla. and fold in half. Repeat the process with the remaining tortillas. Drizzle little EVOO in the hot skillet, add 1 or 2 quesadillas to the pan and cook, turning once or twice, until golden-brown and crisp on both sides, about 5 min. Repeat the remaining tortillas. Cut the quesadillas in half, stack on plates and serve warm with the salsa and yogurt.