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 HOMEMADE FLOUR TORTILLAS
This recipe combines leftover rotisserie chicken or roast chicken with quick-and-easy five-ingredient flour tortillas for a homemade take on a classic. Plus, it's easily tailored to what you have on hand (or prefer). The fresh taste and aroma of just-made tortillas may make you swear off store-bought ones forever!
Provided by Elena Besser
Categories appetizer
Time 1h10m
Yield 6 quesadillas
Number Of Ingredients 14
Steps:
- Whisk the flour, salt and baking powder together in a large bowl. Mix in the lard with your hands or a fork until the mixture resembles wet sand. Slowly mix in the hot water, mixing the dough by hand or with a fork until it comes together in a ball; you may have a little water leftover.
- Knead the dough by hand on a clean counter until smooth, 6 to 8 minutes. Let the dough rest for 10 minutes before portioning it into 12 equal balls. (At this point the dough can be covered with plastic wrap and refrigerated for up to a day before use.)
- Roll out each ball of dough on a floured surface until about 1/8-inch thick. Heat a medium cast-iron skillet over medium-high heat. Cook the tortillas one at a time in the skillet until they blister and puff, about 1 minute per side. Remove from the skillet and stack on a plate; cover with a kitchen towel as you work to keep the tortillas warm.
- For the quesadillas: Place one tortilla in a medium nonstick skillet and cover with shredded cheese and chicken. Cook over medium-low heat until the cheese begins to melt, 3 to 5 minutes. (If you like, heat 2 separate skillets so you can cook 2 quesadillas at once.)
- Place another tortilla on top of the first and flip. Cook until the underside is golden brown and the cheese is completely melted, 3 to 5 minutes longer. Transfer to a cutting board. Repeat with the remaining ingredients.
- Cut the quesadillas into triangles and serve with lime wedges, cilantro and toppings of choice: Sour cream, hot sauce, pickled jalapeños, guacamole and/or salsa.
CHICKEN QUESADILLAS
Incredible Chicken Quesadillas are packed with juicy chicken, peppers, onions, garlic, and lots of melty cheese. They are an easy and healthy idea that is perfect for those hectic weeknights.
Provided by Layla
Categories Main Course
Time 20m
Number Of Ingredients 9
Steps:
- Cut chicken breasts into small bite size pieces. Heat oil over medium-high heat in a large heavy duty pan. Add the chicken breasts and taco seasoning to the pan. Sautee 4-5 minutes then add the bell pepper, onion, and garlic, sautee another 5 minutes or until the chicken is cooked through. Remove mixture from the pan and set aside.
- To the same pan, add ½ teaspoon oil and a tortilla, top with a handful of shredded cheese, and 1/4th the chicken mixture, then with more cheese. Fold the tortilla and cook on both sides until crispy and golden. Remove from the pan and repeat with remaining tortillas.
- To serve: Slice tortillas in half or thirds and serve with sour-cream, salsa, guacamole or your favorite dipping sauce.
Nutrition Facts : Calories 437 kcal, Carbohydrate 21 g, Protein 39 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 117 mg, Sodium 741 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
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.
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.
PERFECT CHICKEN QUESADILLAS
I perfected this recipe over time. It started with just cheese, tortillas and butter. I really hit the nail on the head with this recipe and am sure it is as perfect as it's going to get.
Provided by RachealMarie
Categories Lunch/Snacks
Time 35m
Yield 2 Quesadillas, 2 serving(s)
Number Of Ingredients 11
Steps:
- Season chicken with adobo. Coat pan with E.V.O.O and start frying up chicken. Once it is halfway through, add seasoned salt. Once cooked through, put to side so it can cool off. Once it is cool later, shred the chicken into small pieces.
- Slice peppers and onions into thin strips. Put a pat of butter and 1 tbsp of E.V.O.O and let heat up. Add peppers and Onions to pan and saute till peppers are slightly tender and onions are browned.
- In a seperate and large flat pan heat up 1 pat of butter over medium heat. Make sure to cover pan. Place 1 flour tortilla in pan and twist in center with palm of to soak up remaining butter (quickly so you don't get burned). Add 1/2 cup of cheese (depending on preference), then half of peppers and onions, and the half of the pieces of chicken. Fold Tortilla in half to close. It should look like a half moon. Crimp edges with spatula to keep contents inside.
- Raise heat up to med-high. Using a spatula Press Tortilla into pan. Cook till browned. About 1-2 minutes. Flip. Cook till toasty ( light to medium brown) on outside and melty on inside.
- Repeat with remaining ingredients. The servings you will get depends on how many of each ingredient you use. It is really up to you. I prefer a balance of cheese to meat, but many people enjoy a little more cheese.
- Once complete, use pizza cutter to cut into four wedges. Top wedges with any homemade or store bought salsa. You can also sour cream, black olives or mild green onions for added flavor.
- ENJOY!
Nutrition Facts : Calories 724.3, Fat 43.1, SaturatedFat 17.1, Cholesterol 138.6, Sodium 1080.5, Carbohydrate 46.2, Fiber 4.9, Sugar 6.2, Protein 38.1
CHICKEN QUESADILLAS HOMEMADE
My Husband one day took the left over chicken breast and made these yummy Chicken Quesadillas. Since then we actually cook the chicken to make them. Its easy and you don't have to go to a restaurant and pay 10 dollars for only 1 !!! If you don't want to make the chicken simply wait until one day when you have left over chicken, roasted chicken makes them taste really good. I wanted to go buy one of those "under a lamp" chickens just so I can make them. Tip: The onions for this recipe i like to cut them in slices, just cut up the onions in circles and then half the circles, thin slices are the best unless you want your Quesadillas to be really bulky, the chicken is bulky enough. (One of my step asks you to specifically place your tortillas a certain side up, I do it that way so I don't warm the tortillas too much making them hard. Flour tortillas tend to burn faster then corn tortillas. I like my quesadillas cheese soft not crunchy hard). (I estimated the time for both prep and cook, we all have our different ways of cooking and prep-ing or foods it may take less time for you or more)
Provided by Sami D
Categories Lunch/Snacks
Time 1h
Yield 5-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat up the vegetable oil in a skillet.
- Once the oil is nice and hot add the chicken and start cooking it.
- When the chicken is almost cooked add the Onions and Jalapenos and saute them until the onions are nice and soft.
- Add the tomatoes and soften them up as well.
- Once the veggies are soften and the chicken is cooked through remove from the burner and set aside to cool down a bit (not too much you want it hot enough to help melt the cheese when placed together).
- In a medium bowl mix the Mozzarella and Colby Jack cheeses.
- On a different skillet warm up the flour tortillas two at a time and only on one side.
- On a dry clean cutting broad lay your warmed flour tortilla with the side that was touching the skillet up facing you.
- Put some cheese on it top it with your chicken and veggies and then put more cheese on top of it.
- Now place your second warmed tortilla on top of it, with the side that was touching the skillet, touching the cheese.
- With your hand or a hot pat press down on the tortilla to asure the chicken and cheese and tortillas are all sticking to each other.
- Then place back on the 'tortilla warming skillet'.
- after about a minute or two turn over the quesadilla and warm the otehr side assuring that the cheese on both sides of the quesadilla is melted.
- Once the cheese is melted remove from the skillet and palce on cutting board, with a pizza slicer, slice it into wedges slices however big you want them.
- Repeat these sets with the rest of your tortillas.
- Top them with sour cream and hot sauce if you like or have them with nothing they are good anyway.
Nutrition Facts : Calories 497.4, Fat 27.4, SaturatedFat 10.7, Cholesterol 74.9, Sodium 681.1, Carbohydrate 33.9, Fiber 2.4, Sugar 2.8, Protein 27.9
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