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
SPINACH QUESADILLAS
My family gave these cheesy quesadillas oohs and aahs. Remove the spinach from the heat as soon as it wilts so it keeps a little bit of crunch. -Pam Kaiser, Mansfield, Missouri
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, cook and stir first 6 ingredients until spinach is wilted. Remove from heat; stir in cheeses., Top half of each tortilla with spinach mixture; fold other half over filling. Place on a griddle coated with cooking spray; cook over medium heat until golden brown, 1-2 minutes per side. Cut quesadillas in half; if desired, serve with sour cream.
Nutrition Facts : Calories 281 calories, Fat 12g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 585mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 4g fiber), Protein 14g protein. Diabetic Exchanges
CHICKEN-SPINACH QUESADILLAS
From Parenting Magazine. Use any cooked veggies you like, and if you don't have chicken substitute turkey.
Provided by HeatherDiane
Categories Chicken
Time 16m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Squeeze excess liquid from the spinach.
- Place 4 tortillas on a work surfaced.
- Spread 2 tablespoons pesto on each tortilla.
- Top with 1/4 cup spinach.
- Sprinkle each tortilla with 1/4 cup each cheese and chicken.
- Top with remaining tortillas and press firmly.
- Heat a large skillet over medium heat and cook each quesadilla until cheese melts and tortillas are golden brown, about 3 minutes per side.
- Trasnfer to a plate.
- Cut each into quarters before serving.
Nutrition Facts : Calories 393.6, Fat 11.4, SaturatedFat 3.7, Cholesterol 32.2, Sodium 791.2, Carbohydrate 47.1, Fiber 5, Sugar 2.4, Protein 25.7
CHICKEN MUSHROOM & SPINACH QUESADILLAS
Very simple and tasty chicken, mushroom, and spinach quesadilla, with melted cheese and spicy ranch sauce. Served with sour cream and salsa for dipping. I serve these as a snack or with salad or soup for lunch or a quick dinner.
Provided by Chef Shantal
Categories Lunch/Snacks
Time 28m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes.
- Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.
- Mix ranch dressing with hot sauce.
- Lay 1 tortilla on a flat work surface, spread 2 tablespoons of hot ranch sauce on each tortilla, and sprinkle with 1/4 cup shredded cheese.
- Spoon 1/2 chicken and vegetable mixture on top of cheese, then top with an additional 1/4 cup cheese. Top with another flour tortilla.
- Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in pan and cook 3 minutes. Using a large spatula, gently flip quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla.
- Slice each quesadilla into quarters. Serve with sour cream and salsa for dipping.
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- Place the chicken breast on a cutting board and cover with a piece of plastic wrap. Use a rolling pin or mallet to briefly pound the chicken breast to an even thickness (this should only take 15-20 seconds). This will help it cook quickly and evenly without drying out.
- Combine the chili powder, cumin, garlic powder, and salt in a small bowl. Sprinkle the spice mixture over both sides of the chicken breast.
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