Chicken Quesadillas With Serrano Chiles And White Cheddar Recipes

STEWED CHICKEN, BELL PEPPER AND CHEDDAR QUESADILLAS

Steps:

• Put the tomatoes, chili powder, garlic, 1/2 teaspoon salt and 2/3 cup water in a small saucepan and bring to a simmer. Cook 10 minutes, breaking up the tomatoes with a spoon. Add the chicken and cook, flipping once, until cooked through, 8 to 9 minutes per side. Transfer the chicken to a plate, shred it, then return it to the sauce. Add salt and black pepper to taste.
• Meanwhile, heat the oil in a large skillet over medium-high heat. Add the bell peppers and cook until tender and slightly charred, 8 to 10 minutes. Season with salt and black pepper.
• Lay a tortilla on a work surface and top evenly with 1/2 cup of the Cheddar. Add one-quarter of the shredded chicken and sauce and one-quarter of the bell peppers. Fold the tortilla in half to enclose the fillings. Repeat with the remaining tortillas and ingredients.
• Melt 1/2 tablespoon of the butter in a large nonstick or cast-iron skillet over medium heat. Cook a quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Transfer to a cutting board and repeat with the remaining butter and quesadillas.
• Cut into triangles and serve topped with sour cream, chopped scallions, guacamole and salsa.

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 ROASTED TOMATILLO SALSA

Steps:

• Preheat broiler.
• On a baking sheet, place tomatoes and chiles.
• Broil turning once halfway, until slightly charred, about 5 to 7 minutes.
• Discard chile stems.
• In blender or food processor combine tomatoes, chiles, onion, cilantro, lime juice and salt.
• Puree until well blended, set aside.
• Heat large skillet over medium heat.
• Place tortillas one by one in skillet and toast until puffed and very lightly browned, about 1 minute per side.
• Lay tortillas on flat work area.
• On half of each tortilla, place 1/4 chicken, 1/4 cheese and about 2 tbsp of the salsa.
• Fold tortillas in half.
• In lightly oiled skillet or grill pan over medium heat, cook quesadilla until crisp and golden brown on both sides, about 1 to 2 minutes per side.
• Add more oil if necessary before cooking the remaining quesadillas.
• Transfer to cutting board and cool slightly
• Slice into wedges and top with remaining salsa, sour cream and guacamole, if desired.

GREEN CHILE AND CHICKEN QUESADILLAS

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.

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 CHEDDAR QUESADILLAS WITH TOMATO AND CORN SALSA

Steps:

• 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.

BBQ CHICKEN AND CHEDDAR QUESADILLAS

Steps:

• Heat oven to 450°F.
• Place 1 tortilla on large baking sheet.
• Spread with 1 tablespoon chiles.
• Top with one-quarter of chicken, cheese and taco sauce.
• Place another tortilla on top.
• Repeat with remaining tortillas, chiles, chicken, cheese and sauce, for a total of 4 separate quesadillas.
• Bake in 450F oven 8 minutes, until crispy and cheese melted.
• Remove from oven; let stand for 5 minutes.
• Cut into quarters.
• Garnish with cilantro, salsa and sour cream.