COWBOY QUESADILLAS
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
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
COYOTE QUESADILLA
Provided by Guy Fieri
Time 1h10m
Yield 4 servings
Number Of Ingredients 35
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
This makes a simple and quick weeknight meal, especially if you have leftover cooked chicken. I serve it with rice and some cornbread.
Provided by CookingONTheSide
Categories Chicken Breast
Time 30m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Combine Velveeta and Rotel in 1 1/2 quart microwaveable bowl; microwave on high 3 minutes or until velveeta is completely melted and mixture is well blended, stirring after 2 minutes.
- Stir in chicken and onions.
- Spray large nonstick skillet with cooking spray and heat on medium-high heat; spoon about 2/3 cup chicken mixture onto half of 1 tortilla; fold in half.
- Add to skillet, cook 1 minute on each side or until golden brown on both sides.
- Remove from skillet.
- Repeat with remaining tortillas and filling.
- Cut into wedges.
Nutrition Facts : Calories 186.4, Fat 8.4, SaturatedFat 3.8, Cholesterol 49.9, Sodium 505.7, Carbohydrate 10.8, Fiber 0.6, Sugar 1.9, Protein 16.2
SMOKY COWBOY QUESADILLAS
From Cooking Light. Serving size: 3 wedges. Per serving: 154 calories, 4.1 g fat, 8 g protein, 21.3 g carb, 1.4 g fiber, 8 mg cholesterol.
Provided by ratherbeswimmin
Categories Poultry
Time 46m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Spread 2 tablespoons salsa over each of 4 tortillas.
- Top each of the 4 tortillas with 1/4 cup ham, 2 tablespoons corn, 1 tablespoon cilantro, 3 tablespoons cheese, a little sprinkle of salt and pepper if desired, and a tortilla.
- Heat a nonstick skillet over medium heat until hot.
- Add 1 quesadilla; cook 2 minutes on each side or until crisp.
- Repeat with remaining quesadillas.
- Cut each quesadilla into 6 wedges and serve.
Nutrition Facts : Calories 52.3, Fat 3.4, SaturatedFat 2, Cholesterol 9.4, Sodium 155.6, Carbohydrate 2.9, Fiber 0.5, Sugar 0.9, Protein 3.2
COWBOY CAVIAR QUESADILLAS
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
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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- Combine Velveeta and drained tomatoes in 1-1/2-quart microwave-safe bowl; cover. Microwave on MEDIUM (50%) 2 minutes; stir. Continue microwaving on MEDIUM 2 minutes more or until Velveeta is melted. Add chicken and onions; mix well.
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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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