Little Luis Chicken Quesadillas Recipes

TEXAS CHICKEN QUESADILLAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large, deep skillet, heat 1 tablespoon oil over medium high heat.
• Slowly cook and stir onion until translucent.
• Mix in honey.
• Stir until onion is golden brown, about 5 minutes.
• Remove from skillet and set aside.
• Place remaining oil and chicken in the skillet over medium high heat.
• Cook until chicken is no longer pink.
• Stir in barbeque sauce and evenly coat chicken.
• Layer 4 tortillas individually with chicken, onions, Cheddar cheese and Monterey Jack cheese.
• Top with remaining tortillas.
• One or two at a time, place layered tortillas on a large baking sheet.
• Bake uncovered in the preheated oven 20 minutes, or until cheese is melted.
• Cut into wedges to serve.

ABSOLUTE BEST CHICKEN QUESADILLAS

Steps:

• Butter one side of each tortilla. Place one tortilla (buttered side down) into a nonstick skillet.
• Evenly sprinkle chicken, bacon, tomatoes, onion. Drizzle bar-b-que sauce over all. Sprinkle cheese over and top with remaining tortilla (buttered side up).
• On medium heat, cook approximately 3 minutes, watching underside of tortilla for browning. Press with spatula while cooking. Carefully flip entire tortilla over using spatula. Cook approximately 3 minutes until light brown and cheese is melted.
• Remove to a plate and cut into 6 triangle pieces. Serve with picante sauce and sour cream.

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.

EASY CHICKEN QUESADILLAS

Steps:

• Brush one side of each tortilla with butter. Place two tortillas, buttered side down, on a griddle; sprinkle with cheese, onion, tomato and chicken. Top with remaining tortillas, buttered side up. Cook over medium heat for 3-4 minutes on each side or until lightly browned. Cut into wedges.

CHICKEN CLUB QUESADILLAS

Steps:

• Spread mayonnaise on each tortilla (if using mayo).
• Layer the chicken, ham, cheese, bacon, and other toppings on half of each tortilla.
• Fold the tortilla over and press down when you are finished putting toppings on it.
• Heat a skillet over medium heat. Lightly brush melted butter (or olive oil) on both sides of the tortilla.
• Cook filled tortillas for 3-4 minutes each, until they are golden brown, turning over once.

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 QUESADILLAS

Steps:

• Heat a pan and lightly coat it with oil. Once the oil is heated, add garlic, salt and pepper and cook until garlic is lightly golden. Add the chicken and cook until done. Pour in tomatoes and reduce until there is no liquid and it has a paste consistency. Add in the green onions. Spoon the chicken mixture into a tortilla. Sprinkle with cheese and wrap. Place in a 500 degree F oven and cook until the cheese is melted and the tortilla is lightly golden.

EASY CHICKEN QUESADILLAS

Steps:

• Heat 2 tablespoons butter in a saucepan over medium heat; cook and stir chicken, 1 packet sazon seasoning, and 1 teaspoon garlic salt, shredding chicken as it cooks until no longer pink in the center and juices run clear, 8 to 10 minutes.
• Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, and the liquid has been absorbed, 5 to 10 minutes.
• Stir black beans, 1 packet sazon seasoning, and teaspoon garlic salt together in a microwave-safe bowl. Cook in microwave until heated through, about 2 minutes. Add black bean mixture to rice.
• Place each tortilla on a work surface; layer half of each tortilla with bean-rice mixture, Mexican cheese, shredded chicken, and more Mexican cheese. Fold each tortilla in half. Spread a thin layer of softened butter atop each quesadilla.
• Heat a large skillet over medium heat; cook each quesadilla, butter-side down, until cheese is melted and outside is crisp and brown, about 5 minutes per side. Cut into wedges.