Cowboy Quesadilla Recipes

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COYOTE QUESADILLA



Coyote Quesadilla image

Provided by Guy Fieri

Time 1h10m

Yield 4 servings

Number Of Ingredients 35

1 (6-ounce) boneless, skinless chicken breast
1 tablespoon Blackening Spice, recipe follows
1 tablespoon vegetable oil
6 ounces canned refried beans
3/4 cup shredded mozzarella cheese
3/4 cup shredded pepper jack cheese
2 tablespoons chopped green onion
1 tablespoon finely chopped cilantro leaves
1 Roma tomato, diced
3 large flour tortillas
Black Bean Salsa, recipe follows
Chipotle Ranch Dressing, recipe follows
1 tablespoon granulated garlic
1 tablespoon freshly crack black pepper
2 teaspoons granulated onion
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 teaspoon paprika
1/2 tablespoon salt
1 (15-ounce) can black beans, rinsed, drained
1 (15-ounce) can low-sodium corn kernels, drained
1 Roma tomato, seeded, small dice
2 tablespoons peeled and finely diced carrots
2 tablespoons finely chopped green onion
2 tablespoons finely diced red onion
2 tablespoons finely diced red bell pepper
1 tablespoon finely chopped cilantro leaves
1 teaspoon grated lime zest
1 tablespoon freshly squeezed lime juice
1/2 teaspoon ground cumin
1/2 teaspoon sea salt
1/2 teaspoon freshly cracked black pepper
1 cup ranch dressing, store-bought
1/4 cup sour cream
2 tablespoons chipotle peppers

Steps:

  • Preheat the oven to 425 degrees F.
  • Rinse and pat dry the chicken breast, trim off any excess fat, and rub with 1 tablespoon of the Blackening Spice. Heat the oil in a cast iron skillet over high heat, add the chicken and cook until brown and cooked through, about 6 minutes on each side. Remove to a cutting board, cool slightly and slice. Cover to keep warm.
  • Heat the beans in a small pot over low heat until heated through and keep warm. Prepare the remaining ingredients and have them ready for assembly.
  • Heat a griddle or cast iron pan to high and toast the tortillas on both sides until crisp (if you try to fold them, they will crack).
  • Lay out 1 tortilla on a cookie sheet and evenly spread it with half of the beans, 1/3 of the cheeses, 1/2 of the blackened chicken, 1 tablespoon of the green onions, and cover with a second tortilla. Repeat this layering order with the remaining ingredients. Finish with the third tortilla and garnish with the remaining cheese, cilantro and diced tomatoes. Bake for 5 minutes. Remove from the oven and portion with a slicing knife into 4 wedges. Serve with the Black Bean Salsa and Chipotle Ranch Dressing.
  • Combine all of the ingredients in a small bowl. Store in an airtight container.
  • Gently mix all of the ingredients in a large container. Cover and refrigerate for 20 minutes.
  • Process all of the ingredients in a blender until smooth. Pour the dressing into a serving bowl, cover and refrigerate for 30 minutes before serving.

COWBOY QUESADILLAS



Cowboy Quesadillas image

Add shredded chicken, diced tomatoes, green chilies and onions to make Cowboy Quesadillas! With Cowboy Quesadillas, your favorite cheesy tortilla dish just got an extra dose of Tex-Mex flavor.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 12 servings

Number Of Ingredients 5

1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
4 cups shredded cooked chicken breasts
4 green onions, cut into thin slices
6 flour tortillas (10 inch)

Steps:

  • Combine VELVEETA and RO*TEL in large microwaveable bowl. Microwave on HIGH 5 to 6 min. or until VELVEETA is completely melted and mixture is well blended, stirring every 3 min. Stir in chicken and onions.
  • Heat large heavy nonstick skillet on medium heat. Spoon about 1/2 cup chicken mixture onto half of 1 tortilla; fold in half. Add to skillet; cook 1 min. on each side or until quesadilla is golden brown on both sides. Remove quesadilla from skillet. Repeat with remaining tortillas and filling.
  • Cut into wedges to serve.

Nutrition Facts : Calories 250, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 20 g

KETO COWBOY CHICKEN QUESADILLA WRAPS



Keto Cowboy Chicken Quesadilla Wraps image

Get ready to enjoy the best keto quesadilla wraps. Low carb cowboy chicken quesadilla rolled up in a cheese shell.

Provided by tigger

Categories     Dinner     Lunch

Time 28m

Number Of Ingredients 11

2 C. Shredded colby jack cheese
2 C. Shredded chicken
¼ C. Sugar free BBQ sauce
1 C. Black soy beans
½ Large Jalapeno finely chopped and deseeded
¼ C. Red onion chopped
1 tsp. Minced garlic
2 Tbsp. White vinegar
2 Tbsp. Olive oil
1 Tbsp. Sugar free honey
1 Tbsp. Chopped parsley

Steps:

  • Preheat the oven to 375 degrees.
  • In a bowl, mix together the shredded chicken and sugar free BBQ sauce and set aside.
  • Mix together the soy beans, Jalapeno, red onion and minced garlic in another bowl.
  • Whisk together the white vinegar, olive oil, sugar free honey and chopped parsley in a bowl, and pour over top of the bean mixture in the other bowl.
  • Form 3-4 inch wide circles of shredded cheese on a parchment lined baking sheet. Be sure to leave room between each circle of cheese so that it can expand.
  • Bake the cheese for 8-10 minutes until lightly browned on the edges and with a lacelike appearance.
  • Let the cheese cool for a few minutes.
  • Form a row of the chicken down the center of each cheese circle, top with some of the bean mixture, and roll the cheese around the filling.
  • Let the wraps cool before serving.

Nutrition Facts : Calories 242 kcal, Carbohydrate 5 g, Protein 19 g, Fat 16 g, ServingSize 1 serving

COWBOY CAVIAR QUESADILLAS



Cowboy Caviar Quesadillas image

Cowboy caviar is a wonderful appetizer on its own, which I often serve with tortilla chips in place of salsa. But when combined in a cheesy quesadilla ... it's next level!

Provided by Jaymee Sire

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

1/4 cup olive oil, plus more for the grill
2 to 3 ears fresh corn, husked
One 15-ounce can black beans, rinsed and drained
2 to 3 avocados, diced
1 bunch cilantro, chopped
2 Roma tomatoes, chopped or 1/2 container cherry tomatoes, quartered
2/3 cup chopped scallions
1/4 cup fresh lime juice
2 cloves garlic, minced
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
4 large flour tortillas (burrito-size)
Safflower oil or other neutral oil with a high smoke point, for frying
2 cups freshly grated pepper jack cheese

Steps:

  • For the cowboy caviar: Preheat a grill pan over high heat or prepare a grill for high heat and oil the grill grates. Place the corn on the grill pan or grill and cook, turning, until charred in spots, about 8 minutes. Transfer to a cutting board.
  • When the corn is cool enough to handle, cut off the kernels and put in a medium bowl. Add the black beans, avocado, cilantro, tomatoes and scallions.
  • Put the lime juice, olive oil, garlic and cumin in a small bowl. Season with salt and whisk together. Pour the dressing over the vegetable mixture and gently toss until coated. Allow to sit for 30 minutes.
  • For quesadillas: Lay the tortillas on a work surface. Brush one side of each tortilla with oil. Flip and top one side of each tortilla in this order: 1/4 cup cheese, a healthy helping of cowboy caviar and 1/4 cup cheese. Fold the tortillas over the filling and gently press.
  • Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Working in two batches, cook the quesadillas until the cheese melts and the tortilla is lightly browned, about 2 minutes per side.
  • Cut into wedges and serve with more cowboy caviar. Enjoy!

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2021-03-10 To Assemble: Put the tortilla in the pan. Put the cheese and some Texas Caviar on half of the tortilla and use the spatula to fold the other side of the tortilla over it. Avoid putting too much juice in the quesadillas…
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2020-10-15 This Cowboy Quesadilla is loaded up with a BBQ Chicken, a black bean Texas caviar and lots of fresh off the block, melty cheese! Perfect for dinner time, this dish will please the whole family! Cowboy Quesadillas. A little bit Tex Mex, a little bit BBQ. A lot of delicious flavor. These quesadillas …
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  • In a small bowl add the black beans, corn, diced jalapeño, red onion and garlic.In another bowl stir together the cilantro, vinegar, olive oil, and honey. Pour the dressing over the bean mixture. Stir to coat.
  • Heat a skillet over medium heat, place one tortilla down on the skillet, layer with shredded cheese, BBQ chicken, Texas Cavier. When the cheese starts to melt, add another flour tortilla on top.
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