Pepperjackchickenandpeachquesadillas Recipes

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.

PEPPER JACK, CHICKEN AND PEACH QUESADILLAS

Steps:

• Combine honey and lime juice in a small bowl, stirring well with a whisk. Stir sour cream into honey mixture; cover and chill until ready to serve.
• Place tortillas flat on a work surface. Sprinkle 2 tablespoons cheese over half of each tortilla; top each tortilla with 1/4 cup chicken, 1/4 cup peaches, 1 teaspoon cilantro and 1 more tablespoon of cheese. Fold tortillas in half.
• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in the pan, and top quesadillas with a cast-iron or other heavy skillet. Cook 1 1/2 minutes on each side or until tortillas are crisp and lightly browned (leave cast-iron skillet on quesadillas as they cook). Remove quesadillas from pan; set aside, and keep warm. Repeat procedure with the remaining quesadillas. Cut each quesadilla into wedges. Serve with sauce.

GRILLED STEAK, CHIPOTLE AND PEPPER JACK QUESADILLAS

Steps:

• Preheat an outdoor grill over medium.
• Whisk the garlic, cumin, lime and oranges juices and 1/2 teaspoon salt together in a medium bowl. Add the steak, coat well in the mixture and let marinade for 10 minutes.
• Lightly oil the grill grates. Grill the steak, flipping once, until medium rare, 2 to 6 minutes per side depending on the thickness. Remove to a cutting board and let rest 5 minutes. Slice the steak against the grain and reserve.
• Lay a tortilla on a work surface and top evenly with 1/2 cup pepper-jack cheese. Add 1/4 of the steak and some chopped chipotle in adobo and sauce. Fold the tortilla in half to enclose fillings. Repeat with remaining tortillas and ingredients.
• Melt 1/2 tablespoon butter in a large nonstick or cast-iron skillet over medium heat. Cook the quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Remove to a cutting board and repeat with the remaining quesadillas.
• Cut into triangles and serve with guacamole, salsa, scallions and sour cream.

CHICKEN AND PEPPER JACK QUESADILLAS WITH CILANTRO SLAW

Steps:

• Toss the coleslaw mix with 1/2 teaspoon salt in a large bowl and set aside. Whisk the lime juice, garlic, cilantro, vegetable oil, 1/4 teaspoon salt and a few grinds of pepper in a small bowl.
• Lay out the tortillas and sprinkle the cheese on half of each. Season the chicken with salt and pepper and layer on top of the cheese. Fold the tortillas in half. Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Add 2 quesadillas and cook, turning once, until browned and crisp and the cheese is melted, 5 to 7 minutes. Transfer to a cutting board and repeat with the remaining butter and quesadillas.
• Cut the quesadillas into wedges and divide among plates. Add the lettuce and lime dressing to the coleslaw mix, toss to combine and season with salt and pepper. Add to the plates and drizzle the quesadillas with the crema.

PEPPER QUESADILLAS

Steps:

• Place a quarter of the Monterey Jack cheese on half of a flour tortilla. Top with 5 to 6 strips of red and jalapeno peppers. Place a quarter of the crumbled goat cheese on top of peppers, and fold tortilla in half. Press lightly to seal tortilla closed. Repeat process with remaining 3 tortillas, and set aside.
• Place a folded tortilla in a medium saute pan over medium heat, or on a grill over indirect heat, and cook 1 to 2 minutes on each side, until cheese is melted. Repeat with remaining tortillas.

PEPPER JACK CHICKEN

Steps:

• Brush chicken with oil; sprinkle with seasoned pepper and garlic powder. Grill on an indoor grill coated with cooking spray for 4-5 minutes on each side or until juices run clear. , Transfer chicken to serving plates; top with cheese and salsa. Serve with noodles if desired.

EASY PEPPER JACK CHEESE QUESADILLAS

Steps:

• To assemble quesadilla, place one tortilla on a dinner plate. Arrange sliced cheese atop tortilla, leaving at least 1/2 inch space from the edge of the tortilla. Arrange sliced tomatoes atop cheese layer followed by another layer of cheese (remaining). Top with remaining tortilla.
• While assembling the quesadillas, preheat an electric griddle to 350 F (or grill to medium-high heat). I use a griddle (rather than a grill) to cook quesadillas, as it is easier to turn them without losing their insides.
• Brush 1 tbs. olive oil onto the griddle, covering the surface. Brush the remaining 1 tbs. olive oil onto the top exposed tortilla. Gently slide the quesadilla from the dinner plate onto the griddle (olive oil-less side down).
• Cook for 5-7 minutes or until bottom tortilla begins to brown. With a large spatula, gently but swiftly turn quesadilla to brown other side. Cook for 5-7 minutes or until bottom tortilla begins to brown. Remove to a cutting board and allow to cool for 5 minutes.
• Slice into quarters and serve immediately with garnish of your preference. I like to use sour cream, salsa or guacamole. For this particular recipe, I served it with my Easy Tex-Mex Tomato Soup.