BEK'S CREAMY CHICKEN QUESADILLAS
This is a Gatorbek original - I don't know if I've ever seen a quesadilla recipe that uses cottage cheese, but my whole family loves this one! Just watch how much you spoon in to the tortillas, because you don't want it running out the sides if you can help it. You may have some filling left over, but if I remember, it usually comes out about right. If you want to spice it up, feel free to add some diced jalapeno or habenero - I usually just let the sauce add the zip because of the kids. This is great as an appetizer or a main dish. Serve with Recipe #289407, maybe some guac and a dollop of sour cream. **As with many of my recipes, the amounts are approximate - I just chop and dump in the pan. If the directions are in any way unclear, please z-mail me... I hesitated to post this one because it exists in my recipe box as a jot list of ingredients and nothing more. Hope it made it out of my head clearly!
Provided by Gatorbek
Categories Chicken
Time 30m
Yield 8 quesadillas, 6-8 serving(s)
Number Of Ingredients 20
Steps:
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Slowly sauté the onion, green onion, and green pepper until just soft. Add garlic, cilantro, and lime juice and sauté 1 minute more. Remove from pan into a large mixing bowl.
- Add the chicken, salt, and pepper to the skillet and increase heat to medium high. Sauté until nicely browned and juices run clear. Add vegetables back in, toss to mix, then pour all of it back into the large mixing bowl. Be sure to scrape any yummy bits out as well.
- Add the cottage cheese and grated cheese to the chicken and vegetable mixture. Gently fold in until combined.
- Stove top directions: On a clean, cast iron griddle or skillet, heat additional oil over medium heat. Place each tortilla on griddle as space allows. Spoon filling onto one half of the tortilla, leaving an inch from the edges to prevent it seeping out. Fold in half, the press down with a spatula. Wait until cheese begins to melt (you can lift the top to check it), then carefully flip it and brown the other side. If your tortillas are getting too dark before the cheese melts, turn down the heat. Transfer to a warm platter and continue until they are all done.
- Oven directions: Preheat oven to 500°F Brush one side of the tortillas with olive oil and place on a shallow baking pan, oil side down. Fill as directed above and fold in half, pressing closed. Bake until crisp and golden, about 5-7 minutes.
- When ready to serve, use a pizza cutter to cut each quesadilla into four slices. Serve immediately with the garnishes of your choice.
Nutrition Facts : Calories 468.9, Fat 21.3, SaturatedFat 7.3, Cholesterol 22, Sodium 935.2, Carbohydrate 51.9, Fiber 3.4, Sugar 2.9, Protein 17.1
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
CHICKEN QUESADILLAS
This chicken quesadilla recipe has an impressive look and taste with little preparation. The leftover chicken gets Mexican flair from cumin in this fun main dish. -Linda Wetzel, Woodland Park, Colorado
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 477 calories, Fat 26g fat (13g saturated fat), Cholesterol 106mg cholesterol, Sodium 901mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 1g fiber), Protein 31g protein.
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
EASY CHICKEN QUESADILLAS
For this effortless entree, I sandwiches cooked chicken, tomato, onion and cheese inside tortillas, then warms them on a griddle until the cheese is gooey. I garnish them with sour cream, your favorite salsa and refried beans.-Sacha K. Roach, Warsaw, Ohio
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Brush one side of each tortilla with butter. Place two tortillas, buttered side down, on a griddle; sprinkle with cheese, onion, tomato and chicken. Top with remaining tortillas, buttered side up. Cook over medium heat for 3-4 minutes on each side or until lightly browned. Cut into wedges.
Nutrition Facts : Calories 683 calories, Fat 29g fat (16g saturated fat), Cholesterol 147mg cholesterol, Sodium 1190mg sodium, Carbohydrate 59g carbohydrate (4g sugars, Fiber 1g fiber), Protein 48g protein.
CREAMY GARLIC CHICKEN QUESADILLA
Sandwich tortillas together with a mixture of cheese, chives, chicken and garlic to make these delicious quesadillas. They're great for a snack, lunch or light supper
Provided by Esther Clark
Categories Lunch, Snack, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Blitz the watercress, chives, lemon zest and soft cheese together and season. Fry the reserved chicken skin for 5 mins until crisp, then set aside. Meanwhile, shred the roasted chicken.
- Spread the cheese mix over 1 tortilla, top with the chicken, crispy chicken skin, the cheddar, mozzarella and second tortilla. Heat a frying pan over a medium heat, add the quesadilla and cook for 2-3 mins on each side. Cut into four.
Nutrition Facts : Calories 437 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 1.7 milligram of sodium
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
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- Preheat oven to 425F. Spray baking sheet with cooking spray or brush with oil. Heat the sheet in the oven while you put together the quesadillas.
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