CHICKEN QUESADILLAS RECIPE
Steps:
- Gather the ingredients.
- Heat 1 teaspoon of the oil in a large frying pan over medium heat.
- While the pan is heating, assemble the quesadillas. Sprinkle 1/2 cup of chicken over half of each tortilla. Top with 1/2 cup of cheese .
- Fold in half and place 1 quesadilla at a time in the skillet . Let it cook for 2 minutes until golden brown on one side.
- Flip with tongs or a spatula and cook another 2 minutes until cheese is melted and the quesadilla is brown on the other side. Remove to a plate.
- Repeat with remaining quesadillas. Then serve immediately. Enjoy!
Nutrition Facts : Calories 1047 kcal, Carbohydrate 97 g, Cholesterol 195 mg, Fiber 6 g, Protein 57 g, SaturatedFat 17 g, Sodium 1630 mg, Sugar 0 g, Fat 47 g, ServingSize 2-4 portions (2-4 servings), UnsaturatedFat 0 g
LEFTOVER CHICKEN & VEGETABLE QUESADILLAS
This is a great way to use leftover chicken and get the family to love vegetables. Cauliflower is a nice extra to add. Vary the vegetables to suit your taste . Zucchini is a nice addition as long as you don't cook it too long. Salsa and sour cream are important additions to give that extra flavor. I used whole wheat tortillas but there are so many to chose from - pick your favorite. Instead of sour cream try whipped Cottage cheese with a pinch of sugar added. I used mixed Cumin Gouda & Cheddar cheeses - use your favorite cheese. The recipe may be doubled. Serve with a green salad
Provided by Bergy
Categories Lunch/Snacks
Time 45m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Prepare all the vegetables and cheese ahead of time. Keeping the carrots, garlic, cilantro and onions together in one bowl,.
- The broccoli, jalapenos and sweet peppers In another bowl and the chicken in a third bowl.
- Place a skillet over medium heat, add 1 tbsp oil - add carrots, onions, garlic & cilantro, Stir fry for apprx 5 minutes.
- Add the broccoli and peppers, continue cooking for another 2 minutes.
- Add chicken and continue cooking until everything is hot through. The veggies will be cooked but still have some texture.
- If you have two large skillets wipe them with the remaining tbsp of oil. If you only have one large skillet cook one quesadilla keep it warm & then cook the second one. Use medium low heat.
- Place a tortilla in the skillet top with half the vegetable mixture, then half the cheese, cover with the second tortilla.
- While cooking press down lightly on the top tortilla,.
- When the cheese starts to melt (apprx) 4 minutes)and the underside is golden brown, gently flip the quesadilla, be careful this may be tricky.
- Continue to brown the second side (apprx 4 minutes).
- Remove from pan and cut into wedges - A pizza cutter does this nicely.
- Serve immediately with Salsa & Sour cream.
Nutrition Facts : Calories 1494.9, Fat 86.5, SaturatedFat 40, Cholesterol 243.5, Sodium 2273, Carbohydrate 99.1, Fiber 10, Sugar 13.8, Protein 81.2
QUESADILLAS WITH CHICKEN SAUSAGE AND ROASTED VEGETABLES
You may substitute an equal amount of just about any cooked meat for the sausage in this recipe. Try leftover roasted chicken or pork loin.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Divide the vegetables evenly over half of each tortilla; layer with sausage slices, and sprinkle with cheese. Fold and press to seal edges. Brush with olive oil; transfer to two rimmed baking sheets.
- Bake, rotating sheets halfway through, until cheese has melted and tortillas are golden brown, about 15 minutes. Slice into wedges, and serve topped with sour cream, and, if desired, salsa.
CHICKEN AND VEGETABLE QUESADILLA
Provided by Sheila Lukins
Categories Chicken Appetizer Super Bowl Kid-Friendly Quick & Easy Oscars Father's Day Dinner Lunch Poker/Game Night Jalapeño Tortillas Monterey Jack Parade Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- 1. Prepare the salsa. Gently fold together all the salsa ingredients in a bowl. Refrigerate, covered, until ready to use, up to 4 hours.
- 2. Sprinkle 2 tortillas evenly with half of the cheese. Scatter the chicken, mushrooms, scallions, and basil equally over the cheese. Dot both with sour cream. Sprinkle with the remaining cheese.
- 3. Place a second tortilla over each, creating a sandwich, or quesadilla.
- 4. Heat a nonstick dry skillet over medium heat. Place a quesadilla in the skillet and cook, turning once, until tortilla browns slightly, 3 to 4 minutes per side. Remove to a low oven to keep warm. Repeat.
- 5. Cut each quesadilla into quarters. Top with salsa.
CHICKEN QUESADILLAS
These easy, budget-friendly chicken quesadillas make a quick lunch for two or a simple party snack and are a great way to use up leftover roast chicken
Provided by Sara Buenfeld
Time 16m
Number Of Ingredients 8
Steps:
- Spread 2 tbsp salsa onto each tortilla, then evenly top one of them with the beans, spring onion, chicken and cheddar. Scatter with coriander, if you have it. Sandwich with the other tortilla, then brush with oil.
- Heat a large non-stick frying pan, then cook the tortilla, oil-side down, for 4 mins. Carefully turn over with a palette knife (or by turning it out onto a plate, sliding it back into the pan), then cook for 2 mins on the other side until golden. Serve cut into wedges.
Nutrition Facts : Calories 533 calories, Fat 29 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 27 grams protein, Sodium 3.18 milligram of sodium
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.
CHICKEN AND VEGETABLE QUESADILLAS
These quesadillas will feed two for a light lunch. Serve with chips and salsa or a salad on the side.
Provided by drtaboada0625
Categories Lunch/Snacks
Time 30m
Yield 2 quesadillas, 2 serving(s)
Number Of Ingredients 13
Steps:
- In a medium skillet, place 2 tbsp olive oil and chicken breast. Sprinkle chicken with a thin layer of taco seasoning, turn, and sprinkle the other side. Cook chicken completely through. Set aside.
- Meanwhile, in a large skillet, saute peppers and onion in 2 tbsp olive oil until onions are golden and peppers are soft, about 15-20 minutes. (Optional: sprinkle vegetables with taco seasoning powder.) Remove vegetables from skillet and wipe down the skillet.
- Shred the chicken in small pieces. Reheat the chicken in the medium skillet, adding taco sauce and stirring to mix thoroughly.
- Spray the large skillet with non-stick cooking spray. Place 1 flour tortilla in skillet for 1-2 minutes until it is just beginning to brown. Set aside. Place another tortilla in the skillet. Layer shredded cheese, chicken in sauce, peppers and onions, and baby spinach leaves. Top with additional cheese and replace the first (toasted) tortilla on top.
- Cook the quesadilla, pressing down with a spatula, until bottom tortilla is a bit brown and crispy and cheese is melted.
- Repeat the previous two steps to make a second quesadilla.
- Cut each quesadilla into quarters and serve with sour cream, salsa, or guacamole on the side.
Nutrition Facts : Calories 645.5, Fat 42.5, SaturatedFat 11.4, Cholesterol 68.9, Sodium 807.5, Carbohydrate 39.6, Fiber 3.8, Sugar 6.2, Protein 26.9
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
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