Kickin Bbq Chicken Quesadilla Recipes

BBQ CHICKEN QUESADILLA RECIPE BY TASTY

BBQ Chicken Quesadilla Recipe by Tasty image

Here's what you need: chicken breast, salt, pepper, BBQ sauce, flour tortillas, red onion, monterey jack cheese, cheddar cheese, fresh parsley, BBQ sauce

Provided by Claire Nolan

Categories Dinner

Yield 4 servings

Number Of Ingredients 10

Ingredients

½ lb chicken breast, cut into strips
salt, to taste
pepper, to taste
½ cup BBQ sauce
2 flour tortillas
¼ cup red onion, julienned
½ cup monterey jack cheese, double for 2 quesadillas
½ cup cheddar cheese, double for 2 quesadillas
fresh parsley
BBQ sauce

Steps:

In a large skillet, add chicken breast and season both sides with salt and pepper.
Cook 15-18 minutes, flipping halfway and adding the onions when you flip the chicken. (Cooking times may vary depending on thickness of the chicken breast).
Remove the chicken from the pan and continue to stir onions.
Shred the chicken while onions are cooking.
Return the shredded chicken to the pan with the onions. Add the BBQ sauce and stir. Remove from the pan and set aside.
Place a tortilla in a pan and add a layer monterey jack and cheddar cheese on half of the tortilla.
Place cooked chicken and onions, and top with the rest of each cheese. Fold in half and cook 6 minutes, flipping halfway.
Serve with extra BBQ sauce and garnish with fresh parsley.
Enjoy!

Nutrition Facts : Calories 385 calories, Carbohydrate 28 grams, Fat 16 grams, Fiber 0 grams, Protein 30 grams, Sugar 12 grams

GUY'S KICKIN' QUESADILLA

Guy's Kickin' Quesadilla image

Provided by Guy Fieri

Time 45m

Yield 2 servings

Number Of Ingredients 12

Ingredients

2 whole wheat tortillas
1 cup shredded Cheddar, jack or a cheddar-jack mix, divided
1/4 cup cubed, grilled skinless chicken
1/4 cup cubed, peeled pre-cooked potatoes
1/4 cup cubed roasted bell peppers
1/4 cup cooked and strained black beans
1/4 cup chopped artichoke hearts
1/4 cup chopped broccoli
1/4 cup cooked corn kernels
1/4 cup chopped black olives
1/4 cup shredded carrots
Serving suggestions: pico de gallo, salsa, guacamole, sour cream

Steps:

Preheat a griddle or nonstick pan over medium heat. Place 1 tortilla on the griddle and when it starts to smoke, flip it over and top with 1/2 cup cheese. Sprinkle the chicken evenly over the cheese. Using a spoon, evenly spread the potatoes over the chicken. Top the potatoes with the red peppers and black beans, spreading evenly to the edges if possible. Continue by adding the artichoke hearts, broccoli, corn, olives, and carrots. Sprinkle the remaining 1/2 cup cheese, and top with the remaining tortilla.
Cook until the cheese is melted and bubbling, about 10 minutes. Then, using a spatula, quickly flip the quesadilla and cook another 5 minutes. Remove from the griddle. Cut in half and serve with desired toppings.

FIRE-GRILLED CHICKEN QUESADILLA

Fire-Grilled Chicken Quesadilla image

Provided by Robert Irvine : Food Network

Categories appetizer

Time 40m

Yield 1 serving

Number Of Ingredients 15

Ingredients

3 ounces boneless, skinless chicken breast
Kosher salt and freshly ground black pepper
1/3 onion, sliced
1/3 green bell pepper, sliced
1 tablespoon grapeseed oil
Two 6-inch flour tortillas
2 ounces shredded Monterey Jack
2 ounces shredded Cheddar
1/3 onion, diced
1/3 tomato, diced
1/2 lime, juiced
1/3 bunch fresh cilantro, chopped
Kosher salt and freshly ground black pepper
2 teaspoons butter
1 ounce sour cream

Steps:

For the quesadilla: Prepare a grill for medium-high heat.
Sprinkle the chicken with salt and pepper. Grill until cooked through, 12 to 15 minutes, depending on size. Let cool and then shred the chicken into a bowl.
Heat the grapeseed oil in a saute pan over medium-high heat. Add the onions and peppers, and cook until caramelized, 8 minutes. Add to the shredded chicken and season with salt and pepper.
Lay out the tortillas on a work surface. To one, add the Monterey Jack, followed by the chicken mixture. Top with the Cheddar and cover with the second tortilla.
For the salsa: In a bowl, mix together the onions, tomatoes, lime juice and cilantro. Season with salt and pepper.
Heat up the butter in a skillet. Add the pre-made quesadilla and pan-fry until golden. Flip and cook on the reverse side until golden and the cheese is melted. Remove from the pan, cut into 4 wedges and garnish with salsa and sour cream.

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