FOUR CHEESE CHICKEN MAC QUESADILLA
Here's our version of two family favorites-mac and cheese and chicken quesadillas-in one sure-to-please dish.
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Cook Macaroni in large saucepan as directed on package; drain. Return macaroni to saucepan.
- Squeeze Cheese Sauce over hot macaroni. Add chicken, cheddar cheese and tomatoes and chiles; mix lightly.
- Top half of each tortilla with about 3/4 cup macaroni mixture; fold in half to enclose filling. Heat large nonstick skillet on medium-high heat. Add quesadillas, 2 at a time; cook 3 to 5 min on each side or until lightly browned on both sides. Repeat with remaining quesadillas.
Nutrition Facts : Calories 450, Fat 14 g, SaturatedFat 5 g, TransFat 0.5 g, Cholesterol 40 mg, Sodium 1190 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 21 g
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.
BASIC CHICKEN QUESADILLAS
"Tender homemade tortillas make this savory snack extra-special," notes Linda Miller of Klamath Falls, Oregon.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 14 quesadillas.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, salt and baking powder. Cut in shortening until crumbly. Add enough warm water, stirring until mixture forms a ball. Let stand for 10 minutes. Divide into 28 portions. , On a lightly floured surface, roll each portion into a 7-in. circle. Cook on a lightly greased griddle for 1-1/2 to 2 minutes on each side, breaking any bubbles with a toothpick if necessary. Keep warm., In a large bowl, combine cheeses. For each quesadilla, place a tortilla on the griddle; sprinkle with about 2 tablespoons cheese mixture, 2 tablespoons chicken, 1 tablespoon onions, 1 tablespoon olives and 1 teaspoon chilies. Top with 1 tablespoon cheese mixture and another tortilla. , Cook for 30-60 seconds; turn and cook 30 seconds longer or until cheese is melted. Cut into wedges. Serve with salsa and sour cream.
Nutrition Facts :
MAC AND CHEESE QUESADILLAS
This is a kid-friendly snack I make with the 3 year old I watch. It is really good and she loves to make it. It can be made from leftovers or fresh--whatever you have on hand.
Provided by ntoxiktednxcited
Categories Lunch/Snacks
Time 6m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Microwave Directions:.
- Place 1 of the tortilla shells on a microwave plate.
- Place the Mac and Cheese (and the sliced cheese if desired) on top of the shell.
- Place the 2nd shell over the Mac and Cheese.
- Cook for 1 minute and 45 seconds or until cheese is melted.
- Cut into quarters and let cool for about 1 minute.
- Yum Yum Eat It Up.
- Stove Top Directions.
- Place Mac and Cheese (and extra cheese desired put it closer to the bottom) on 1 of the shells.
- Place Mac and Cheese covered shell in warm pan over medium heat.
- Cook about 3 minutes, or until the cheese gets gooey.
- Place 2nd shell on top of the Mac and Cheese.
- Flip over and cook for another 2 to 3 minutes.
Nutrition Facts : Calories 218.4, Fat 5.4, SaturatedFat 1.3, Sodium 445.2, Carbohydrate 36, Fiber 2.2, Sugar 1.3, Protein 5.8
MEXICAN CHICKEN QUESADILLA RECIPE
Turn Sunday's leftovers into a Mexican Chicken Quesadilla Recipe full of cheese, chicken and veggies. You'll love the Mexican Chicken Quesadilla Recipe.
Provided by My Food and Family
Categories Onions
Time 35m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Layer first 6 ingredients evenly on half of each tortilla; fold in half to enclose filling.
- Heat large nonstick skillet on medium-high heat. Add 2 quesadillas; cook 3 min. on each side or until cheese is melted and quesadillas are evenly browned on both sides.
- Repeat with remaining quesadillas.
Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 35 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 10 g, Sugar 0 g, Protein 15 g
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