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 WITH CORN-TOMATO SALAD
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
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
ROASTED CORN QUESADILLAS
Steps:
- Preheat grill to high. Preheat oven to 375 degrees F.
- Mix diced chipotle, lime juice and sour cream, and refrigerate for 1 hour.
- Over medium flame or on a grill pan, roast corn. Let cool and cut kernels off cob.
- In a medium saute pan over medium-high heat, add olive oil, jalapenos, red onions, and black beans. Saute until the onions are translucent. Add the tomatoes, corn kernels and roasted bell pepper. Stir and saute for 3 minutes and add salt, pepper, cumin and 3 tablespoons of cilantro. Remove the pan from heat and let rest.
- Evenly distribute mixture, the remaining cilantro and cheeses among 4 tortillas. Top with remaining tortillas.
- Place tortillas on a baking sheet and place in the oven. Cook for about 10 minutes, until cheeses have melted and the quesadillas are warmed through. Cut each into 6 pieces.
- Serve with chipotle sour cream garnished with scallions.
CHARRED CORN SALAD WITH BASIL AND TOMATOES
Provided by Bon Appétit Test Kitchen
Categories Salad Tomato Side Picnic Vegetarian Quick & Easy High Fiber Low Sodium Backyard BBQ Dinner Basil Corn Summer Grill Grill/Barbecue Low Cholesterol Vegan Party Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Rub corn with 1 tablespoon oil. Grill, turning frequently, until corn is charred and heated through, 10-12 minutes. Remove from grill; when cool enough to handle, cut kernels from cobs and transfer to a large bowl. DO AHEAD: Corn can be made 3 hours ahead. Let stand at room temperature.
- Place onion in a strainer and rinse with cold water to mellow its flavor. Drain well. Mix onion, remaining 5 tablespoons oil, tomatoes, basil, 1/3 cup lime juice, and thyme into corn. Season to taste with salt, pepper, and more lime juice, if desired. DO AHEAD: Salad can be assembled 1 hour ahead. Let stand at room temperature.
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HEALTHY CHICKEN QUESADILLAS - SLENDER KITCHEN
From slenderkitchen.com
5/5 (3)Total Time 25 minsCategory Dinner, LunchCalories 313 per serving
- Combine the chicken, tomatoes, black beans, corn, cilantro, garlic powder, onion powder, cumin, and oregano. Season with salt and pepper.
- Heat a nonstick skillet over medium high heat. Place the tortilla in the skillet and sprinkle one half with about 1.5 tbsp of cheese. Spread with about 1/2 cup of the chicken filling. Top with another 1.5 tbsp of cheese. Fold the tortilla over and cook on one side until cheese is melting and the tortilla begins to brown. Flip over and cook on the other side for 2-3 minites more until tortilla browns and cheese it fully melted. Repeat with remaining quesadillas.
- You can also make full-size quesadillas instead of folding the tortillas in half. Just make sure to note that the serving size would be half a larger quesadilla.
CHICKEN CHEDDAR QUESADILLAS WITH TOMATO AND CORN SALSA
From bonappetit.com
3.2/5 (44)Servings 6
- Stir salsa, corn, 1/4 cup red onion, and 1/4 cup cilantro in small bowl to blend. Season salsa to taste with salt and pepper.
- Sprinkle chicken with chili powder, cumin, salt, and pepper. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic and remaining 3/4 cup onion and sauté 1 minute. Add chicken and sauté until chicken is just cooked through, about 5 minutes. Sprinkle half of 1 tortilla with 1/2 cup cheese. Place 1/3 chicken mixture atop cheese; sprinkle with 2 tablespoons cilantro and another 1/2 cup cheese. Fold tortilla in half. Repeat with remaining tortillas, cheese, chicken mixture, and cilantro. Heat 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat. Place 2 quesadillas in 1 skillet and third in second skillet. Cook quesadillas until brown and cheese melts, about 4 minutes per side. Transfer quesadillas to work surface and cut into wedges. Arrange on platter; serve with salsa.
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CHICKEN AND CORN QUESADILLAS RECIPE - PILLSBURY.COM
From pillsbury.com
4/5 (18)Category LunchCuisine MexicanTotal Time 35 mins
- Heat oven to 400°F. Brush one side of each tortilla with butter. Place one tortilla on ungreased large cookie sheet, butter side down.
- In small bowl, mix sour cream and salsa. Spread about 1 1/2 tablespoons of the sour cream mixture over tortilla on cookie sheet. Top each with chicken, 1 tablespoon of the cheese, the corn and onions. Sprinkle with remaining cheese. Place remaining tortilla, butter side up, over filling; press gently.
- Bake 15 to 18 minutes or until cheese is melted and top is light golden brown. To serve, cut into wedges. Serve with additional salsa if desired.
CHICKEN QUESADILLAS WITH CORN-TOMATO SALAD RECIPE
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Ratings 1Category QuesadillaServings 4Estimated Reading Time 50 secs
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