Crispy Chicken Cheesy Gringa Recipe Is Like A Quesadilla But Better

CRUNCHY-GOOEY CHICKEN QUESADILLAS

Crunchy-Gooey Chicken Quesadillas image

This may be just about the easiest dinner you'll fix your family! It is low on ingredients and high in flavor. These make a great appetizer too. I have even served these at parties!

Provided by Gabby Abby

Categories One Dish Meal

Time 30m

Yield 12 Quesadillas, 10-12 serving(s)

Number Of Ingredients 6

Ingredients

5 large frozen chicken breasts
1 cup salsa (you choose the heat)
10 (12 inch) flour tortillas
2 cups grated monterey jack cheese or 2 cups colby-monterey jack cheese
cheese
Pam cooking spray

Steps:

Boil the chicken breasts until they are fully cooked and remove from heat.
Once the chicken has cooled for a bit, use a fork and shred the chicken into a mixing bowl. (It should be a bit stringy).
Add the 1 cup of Salsa, and mix the chicken and salsa until the salsa is thoroughly covering the chicken.
Heat up a frying pan or skillet to a medium to medium high heat.
Take a flour tortilla and spoon out some of the chicken and salsa mix onto one half of it. ADD ENOUGH GRATED CHEESE TO YOUR DESIRED TASTE.
Fold the filled tortilla in half and place on the greased (Pam Cooking Spray) fry pan or skillet.
Cook until golden brown and then flip and cook the other side.
Spray the frying pan between quesadillas to prevent sticking.
*Optional: You can cut the quesadillas into thirds to make it easier to eat.
*Optional: Enjoy these with guacamole and salsa, refried beans and tortilla chips!

Nutrition Facts : Calories 478.1, Fat 20.1, SaturatedFat 7.8, Cholesterol 66.5, Sodium 856.5, Carbohydrate 44.9, Fiber 3, Sugar 2.5, Protein 28

CRISPY-EDGED QUESADILLA

Crispy-Edged Quesadilla image

This straightforward quesadilla has an unexpected twist: a border of salty, crispy cheese surrounding the tortilla. Achieving it couldn't be easier; just press down on the folded tortilla as it heats up in the pan so the cheese spills out and turns golden. A nonstick pan is key here, otherwise the melted cheese will glue itself onto the cooking surface. Medium heat is just the right temperature for a quesadilla: It's hot enough to crisp up the cheese but low enough to prevent the cheese from burning.

Provided by Melissa Clark

Categories dinner, easy, lunch, quick, snack, weeknight, finger foods, appetizer, main course

Time 10m

Yield 1 quesadilla

Number Of Ingredients 3

Ingredients

2 teaspoons oil (such as olive, grapeseed or sunflower oil)
1 (8-inch) flour tortilla
2/3 cup shredded cheese (such as Cheddar, Monterey Jack or Mexican cheese blend)

Steps:

Place a medium nonstick skillet over medium heat, then add the oil. Let oil heat up for 20 seconds, swirling the pan around so the oil coats the bottom.
Place the tortilla in the skillet and sprinkle the cheese evenly over the top. Once the cheese begins to melt, 30 seconds to 1 minute, use a spatula to fold the tortilla in half. Using the spatula, press down firmly on the top of the tortilla until some of the cheese runs out into the pan. Let the quesadilla cook until the cheese that's leaked out solidifies and turns brown, 2 to 3 minutes.
Flip the quesadilla over and let cook on the other side for another 1 to 2 minutes, until the cheese is crisp and golden. Slide quesadilla onto a plate and serve immediately.

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