Creamy Chicken Corn Quesadillas Recipes
CREAMY CHICKEN & CORN QUESADILLAS
Corn, salsa and tender strips of chicken give these quesadillas all the flavor and color you could desire-and all in a HEALTHY LIVING recipe.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 8 servings.
Number Of Ingredients 5
Steps:
- Cook chicken, corn and salsa in skillet on medium heat 8 to 10 min. or until heated through, stirring occasionally.
- Spread 2 tortillas with reduced-fat cream cheese; top with chicken mixture and remaining tortillas.
- Heat large skillet sprayed with cooking spray on medium heat. Add 1 quesadilla; cook 4 to 5 min. or until golden brown on both sides, turning after 2 to 3 min. Repeat with remaining quesadilla. Cut into wedges.
Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 10 g
CREAMY PARMESAN-CHICKEN QUESADILLAS
Corn, lime juice and mayo give these chicken quesadillas their creamy, sweet-tart appeal. Top with Parmesan and cilantro and watch them disappear.
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oil in large skillet on medium heat. Add chicken and chili powder; cook and stir 4 min. or until chicken is done.
- Add corn, mayo and lime juice; cook and stir 3 to 4 min. or until heated through. Stir in cheese and cilantro.
- Spoon chicken mixture onto tortillas; fold in half to completely enclose filling.
- Heat large nonstick skillet on medium-high heat. Add quesadillas, in batches; cook 2 min. on each side or until lightly browned on both sides.
Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 40 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 16 g
RANCH CHICKEN QUESADILLAS
Your favorite cheesy, creamy Mexican dish gets some down-home goodness with the addition of ranch dressing mix. Can you say "yum"? -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, combine chicken, salsa, green onions and 2 tablespoons Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker. 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 3/4 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. , Meanwhile, stir together sour cream and remaining 1 tablespoon Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker. Cut quesadilla into wedges; serve with ranch sour cream.
Nutrition Facts :
CHICKEN, BLACK BEAN & CORN GRILLED QUESADILLAS
Now, leftovers ... wondering what to do with a chicken breast or a little rotisserie chicken left over. Take frozen corn, a can of beans, a little fresh ingredients and packaged cheese and WOW. Now I like to roast fresh corn, but frozen corn is just fine for this if time is a problem. Grill inside or outside and top with some fresh tomato, maybe some sour cream or avocado and serve over some quick Mexican rice and a bed of lettuce and dinner for 4. I make these a lot utilizing leftovers and it makes an amazing quick dinner. You can make these completely vegetarian, or use up ham, shrimp, chicken, steak, any veggies in your fridge. Then have fun with the toppings ... Salsa, mango, avocado, sour cream, guacamole, a nice bed of shredded lettuce or even some good Mexican rice.
Provided by SarasotaCook
Categories Chicken
Time 20m
Yield 4-8 serving(s)
Number Of Ingredients 15
Steps:
- Filling -- In a large saute pan, add the garlic, jalapeno and cook 2 minutes, then add the beans, corn, chicken, cilantro, cumin, chili powder and mix well and heat up. That is it.
- Stuff the Quesadilla -- Top one side of the quesadilla with the filling, top with cheese and fold in half (to form a half circle).
- Grill -- This can be done on a inside grill pan or outside grill, saute pan, or a 400 degree oven. Just make sure to brush the quesadilla with some oil oil to get a nice crispy golden brown quesadilla. Just a couple of minutes per side is all it takes on the grill or grill pan. Just make sure the cheese melts and the quesadilla gets golden brown. Medium heat is all you need. Each grill inside or out or saute pan is different so just cook until golden brown is all.
- Serve -- Cut the quesadilla in 2-3 slices. I just use a pizza cutter or a knife works fine. For me -- I serve over a bed of lettuce or Mexican rice, then add maybe some sour cream, salsa and always avocado slices (just my favorite). Use your favorite toppings. Fresh diced tomatoes or black olives are also very good. ENJOY!
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