Creamy Garlic Chicken Quesadilla Recipes

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CHICKEN QUESADILLAS



Chicken Quesadillas image

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

1 pound skinless, boneless chicken breast, diced
1 (1.27 ounce) packet fajita seasoning
1 tablespoon vegetable oil
2 green bell peppers, chopped
2 red bell peppers, chopped
1 onion, chopped
10 (10 inch) flour tortillas
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
1 (8 ounce) package shredded Monterey Jack cheese

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 FAJITA QUESADILLA RECIPE BY TASTY



Chicken Fajita Quesadilla Recipe by Tasty image

Here's what you need: chicken breast, salt, pepper, chili powder, cumin, cayenne, garlic powder, bell pepper, white onion, large flour tortillas, shredded cheddar cheese, shredded monterey jack cheese, fresh cilantro, guacamole, sour cream, pico de gallo

Provided by Claire Nolan

Categories     Dinner

Yield 2 quesadillas

Number Of Ingredients 16

½ lb chicken breast, cut into thin strips
½ teaspoon salt
½ teaspoon pepper
½ tablespoon chili powder
½ teaspoon cumin
¼ teaspoon cayenne
¼ teaspoon garlic powder
½ cup bell pepper, green, red, or yellow peppers, julienned
½ cup white onion, julienned
2 large flour tortillas
1 cup shredded cheddar cheese, double for 2 quesadillas
1 cup shredded monterey jack cheese, double for 2 quesadillas
fresh cilantro
guacamole
sour cream
pico de gallo, or salsa

Steps:

  • In a large skillet, coat chicken with salt, pepper, chili powder, cumin, cayenne, and garlic powder. Cook 5-7 minutes.
  • Add the peppers and onions and cook for 5-7 minutes, or until they are soft. Remove chicken, onions and peppers from the pan and set aside.
  • Place the tortilla in the skillet and add a layer of cheese on half of the tortilla.
  • Add cooked chicken, peppers and onions. Top with more cheese and fold the tortilla in half.
  • Cook for 6 minutes over medium heat, flipping half way.
  • Garnish with fresh cilantro and serve with pico de gallo, guacamole, and sour cream on the side.
  • Enjoy!

Nutrition Facts : Calories 827 calories, Carbohydrate 35 grams, Fat 45 grams, Fiber 2 grams, Protein 66 grams, Sugar 6 grams

CREAMY GARLIC CHICKEN QUESADILLA



Creamy garlic chicken quesadilla image

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

50g watercress
½ small bunch of chives
½ lemon , zested
5 tbsp garlic soft cheese
2 roasted chicken breasts, skin removed and reserved
2 large flour tortillas
30g mature cheddar , grated
30g mozzarella , grated

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

BEK'S CREAMY CHICKEN QUESADILLAS



Bek's Creamy Chicken Quesadillas image

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

3 tablespoons olive oil, divided
1/2 cup onion, diced (about 1/2 a medium onion)
1/4 cup green onion, sliced (about 4 green onions, greens and whites)
1/4 cup green pepper, diced (about 1/2 a medium pepper)
1 tablespoon garlic, minced (about 2 cloves)
3 -4 tablespoons fresh cilantro, chopped (use a coffee mug and a pair of scissors)
2 tablespoons fresh lime juice
2 cups chicken, diced
1/4 teaspoon salt (to taste)
1/8 teaspoon fresh ground black pepper (to taste)
1 cup cottage cheese
1 cup colby-monterey jack cheese, grated (use your favorite blend)
8 (10 inch) flour tortillas
sour cream
guacamole
salsa
pico de gallo
lime wedge
avocado, slices
cilantro

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

CREAMY GARLIC CHICKEN



Creamy garlic chicken image

Serve up creamy garlic chicken with fluffy mashed potato and spinach for a comforting family dinner. This simple and satisfying recipe is the perfect midweek meal

Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com

Time 50m

Number Of Ingredients 10

1kg floury potatoes , peeled and chopped
50g Flora Buttery, plus 2 tbsp
1 onion, finely chopped
3-4 garlic cloves, crushed
4 skinless chicken breasts , cut into strips
150ml white wine
300ml crème fraîche
½ small bunch parsley , finely chopped
200g baby spinach
½ lemon, juiced

Steps:

  • Cook the potatoes in boiling salted water for 20-25 mins until tender when pierced with a knife. Meanwhile, heat the 2 tbsp Flora Buttery in a frying pan over a medium heat until melted, then fry the onion for 10 mins until softened. Stir in the garlic, fry for a minute more, then add the chicken and fry for 5 mins until lightly golden.
  • Pour in the wine, bring to a simmer and reduce until halved. Stir in 250ml of the crème fraîche. Cook for 5 mins until the chicken is cooked through, and the sauce has thickened slightly.
  • Drain the potatoes, leave to steam dry for 1 min, then mash with the 50g Flora Buttery, remaining crème fraîche and some seasoning, until smooth. Stir the herbs and spinach through the chicken and cook for a minute or so until the spinach wilts. Add the lemon juice and some seasoning. Serve spooned over the creamy mash.

Nutrition Facts : Calories 821 calories, Fat 52 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 36 grams protein, Sodium 0.53 milligram of sodium

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