Cumin Crusted Chicken Cheddar Quesadillas W Recipes

CHICKEN FAJITA QUESADILLA RECIPE BY TASTY

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!

CHICKEN QUESADILLAS

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.

CUMIN CRUSTED CHICKEN

Steps:

• Whisk together the whole cumin, lemon juice, 1/2 cup olive oil, honey, and pepper in a medium baking dish. Add the chicken and turn to coat. Cover, and marinate for 1 hour in the refrigerator.
• Preheat oven to 400 degrees F.
• Heat a large ovenproof saute pan over medium-high heat. Remove chicken from marinade and wipe off any excess. Combine the ground cumin, cotija, salt, and pepper in a small bowl. Dust the chicken on the skin side with the mixture.
• Heat 3 tablespoons olive oil in a large skillet. Place the chicken, skin side down, in the pan and cook until golden brown, about 3 to 4 minutes. Turn over and place in the oven. Bake for 8 to 10 minutes, or until just cooked through.

STEWED CHICKEN, BELL PEPPER AND CHEDDAR QUESADILLAS

Steps:

• Put the tomatoes, chili powder, garlic, 1/2 teaspoon salt and 2/3 cup water in a small saucepan and bring to a simmer. Cook 10 minutes, breaking up the tomatoes with a spoon. Add the chicken and cook, flipping once, until cooked through, 8 to 9 minutes per side. Transfer the chicken to a plate, shred it, then return it to the sauce. Add salt and black pepper to taste.
• Meanwhile, heat the oil in a large skillet over medium-high heat. Add the bell peppers and cook until tender and slightly charred, 8 to 10 minutes. Season with salt and black pepper.
• Lay a tortilla on a work surface and top evenly with 1/2 cup of the Cheddar. Add one-quarter of the shredded chicken and sauce and one-quarter of the bell peppers. Fold the tortilla in half to enclose the fillings. Repeat with the remaining tortillas and ingredients.
• Melt 1/2 tablespoon of the butter in a large nonstick or cast-iron skillet over medium heat. Cook a quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Transfer to a cutting board and repeat with the remaining butter and quesadillas.
• Cut into triangles and serve topped with sour cream, chopped scallions, guacamole and salsa.

OVEN CHICKEN QUESADILLAS

Steps:

• In a bowl, combine chicken, onion, mozzarella and cheddar; set aside. Spray one side of each tortilla with cooking spray. Place tortilla greased side down on hot griddle. Place chicken on half of each tortilla. Fold over and cook over low for 1-2 minutes on each side of until tortilla is golden brown. Cut into wedges. Serve with dressing.

CHICKEN QUESADILLAS

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.

CHICKEN CHEDDAR QUESADILLAS WITH TOMATO AND CORN SALSA

Steps:

• Stir salsa, corn, 1/4 cup red onion, and 1/4 cup cilantro in small bowl to blend. Season salsa to taste with salt and pepper.
• Sprinkle chicken with chili powder, cumin, salt, and pepper. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic and remaining 3/4 cup onion and sauté 1 minute. Add chicken and sauté until chicken is just cooked through, about 5 minutes. Sprinkle half of 1 tortilla with 1/2 cup cheese. Place 1/3 chicken mixture atop cheese; sprinkle with 2 tablespoons cilantro and another 1/2 cup cheese. Fold tortilla in half. Repeat with remaining tortillas, cheese, chicken mixture, and cilantro. Heat 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat. Place 2 quesadillas in 1 skillet and third in second skillet. Cook quesadillas until brown and cheese melts, about 4 minutes per side. Transfer quesadillas to work surface and cut into wedges. Arrange on platter; serve with salsa.

CUMIN-CRUSTED CHICKEN CHEDDAR QUESADILLAS W/ BASIL SOUR CREAM

Steps:

• For chicken: In a small bowl, combine cumin, salt, pepper and cayenne. Rub chicken breasts with spice mixture. Grill chicken 6 minutes on each side or until tender. Remove from heat and thinly slice; set aside.
• For sautéed mushrooms: Heat butter in a sauté pan over medium heat. Add sliced mushrooms and onions. Season to taste with salt and pepper. Cook until mushrooms are soft. Remove from heat and set aside.
• For basil sour cream: Combine basil, garlic, salt and pepper in a food processor. Process until pureed. Mix into sour cream. Set aside.
• To assemble quesadillas: Pre-heat grill or griddle to 375 degrees Fahrenheit. Place tortillas on a flat surface. Generously sprinkle cheese onto one half of each tortilla. Combine chicken and mushrooms; divide evenly on top of the cheese. Sprinkle cheese on top of the chicken and mushroom mixture. Season to taste with salt and pepper.
• Fold each tortilla in half (creating a half circle shaped quesadilla). Cook each quesadilla about 4-6 minutes, until cheese is melted and the tortilla begins to brown and crisp. Flip tortilla and repeat about 4-6 minutes. Remove quesadilla from heat and cool about 30 seconds before cutting into 3 triangle slices. Serve with basil sour cream.