Seared Chicken With Squash Quesadilla Recipes

SEARED CHICKEN WITH SQUASH QUESADILLA

Steps:

• Heat oven to 375 degrees. Drizzle 1 1/2 tablespoons olive oil in the bottom of a 9-by-13-inch baking dish. Place the squash pieces on top. Season with salt and pepper to taste and a pinch of red-pepper flakes. Roast in the oven until fork-tender, about 40 minutes. Remove from oven, and let cool.
• Meanwhile, prepare chicken: Season each breast with salt and pepper. Place 1/4 teaspoon garlic and 2 slices of lime under the tender of each breast. (The tender is the natural pocket on the underside of the breast.) In a large cast-iron skillet over medium heat, melt butter and 1 teaspoon olive oil. Place chicken breasts in the skillet, tender side up. Add the remaining 1 tablespoon minced garlic, cumin, and half the lime juice to the pan. Cook until firm and golden brown, about 6 minutes per side; after the first 6 minutes, pour the remaining lime juice over the chicken, and turn chicken.
• In a large nonstick skillet over medium heat, cook jalapeno slices for 4 minutes on each side. Remove, and set aside. Prepare the two quesadillas: Crumble 4 ounces goat cheese on 2 flour tortillas. Place about 10 cilantro leaves, 8 pieces roasted squash, and 4 jalapeno slices on each tortilla. Cover with another tortilla.
• Reheat the skillet with 1 teaspoon olive oil over medium-high heat. Cook quesadilla until golden in color on the bottom, about 1 1/2 minutes. Slide quesadilla onto a dinner plate; turn over, and return quesadilla to the pan, uncooked side down. Cook until golden on the bottom. Remove from heat, and cut quesadilla into quarters with kitchen scissors or a knife. Repeat with the remaining quesadillas, adding more oil as necessary.
• Serve one breast, cut in half, with 2 quesadilla quarters. Garnish with any leftover squash pieces and a few sprigs cilantro.

CHICKEN QUESADILLAS

Steps:

• Heat 1 tablespoon of the olive oil in a skillet over high heat. Sprinkle the chicken with salt, pepper and taco seasoning. Add the chicken to the skillet and saute over medium-high heat until done, about 4 minute per side. Remove from the skillet and dice into cubes. Set aside.
• Add the remaining 1 tablespoon olive oil to the skillet over high heat. Throw in the onions and peppers and cook until the peppers have a few dark brown/black areas, 3 to 4 minutes. Remove and set aside.
• Sizzle 1/2 tablespoon of the butter in a separate skillet or griddle over medium heat and lay a flour tortilla in the skillet. Then build the quesadillas by laying grated cheese on the bottom tortilla, and then arranging the chicken and cooked peppers. Top with a little more grated cheese and top with a second tortilla.
• When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, adding another 1/2 tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden. Repeat with the remaining tortillas and fillings.
• Cut each quesadilla into wedges and serve with Pico de Gallo.
• Dice up equal quantities of tomatoes and onions. Roughly chop the cilantro.
• Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the four ingredients into a bowl.
• Slice the lime in half and squeeze the juice from half the lime into the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.

ROASTED SQUASH, RED PEPPER, AND JACK CHEESE QUESADILLAS WITH CHIPOTLE LIME SOUR CREAM DIP

Steps:

• To make the quesadillas:
• Preheat oven to 400°F.
• In a shallow baking pan arrange squash, onion, and garlic in one layer and drizzle with oil, tossing to coat. Roast mixture in middle of oven 15 minutes, or until garlic is tender and transfer garlic to a work surface. Roast squash and onion until tender, about 15 minutes more. Discard peels from squash, onion, and garlic.
• In a food processor purée squash, onion and garlic with salt and pepper to taste until smooth. Squash purée may be made 2 days ahead and chilled, covered.
• Spread about one fourth squash purée on each of 4 tortillas and sprinkle each with about one fourth bell pepper and about one fourth cheese. Top each quesadilla with a plain tortilla, pressing gently together. Spread each side of quesadillas with 1/2 tablespoon butter.
• Heat a griddle or 7-inch non-stick skillet over moderately high heat until hot and cook quesadillas, 1 at a time, until golden, about 3 minutes on each side, transferring to a cutting board.
• Cut each quesadilla into 6 to 8 wedges and serve warm with chipotle dip.
• To make the dip:
• In a small bowl stir chili and lime juice into sour cram until combined well. Dip may be made 2 days ahead and chilled, covered. Makes about 1 cup.

CHICKEN AND SQUASH QUESADILLAS

Steps:

• In medium bowl, mix cheese, chicken, 1/3 cup salsa and the squash purée.
• Spray 1 side of 1 tortilla with cooking spray; place sprayed side down in 10-inch skillet. Spread with one-fourth of the chicken mixture. Top with another tortilla; spray top of tortilla with cooking spray.
• Cook over medium heat about 2 minutes or until golden brown. Carefully turn quesadilla over; cook 1 to 2 minutes or until golden brown. Repeat with remaining tortillas and chicken mixture. To serve, cut quesadillas into wedges. Serve with sour cream and additional salsa.

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.

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.

CHEESY CHICKEN LAYER QUESADILLA RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a large pan over medium heat, cook the chicken, beans, corn, and salsa.
• In a springform pan, lay down one tortilla, then top with chicken mixture and cheese.
• Layer another tortilla on top and continue to stack until pan is full.
• Top with more cheese.
• Bake for 30 minutes or until cheese is melted.
• Top with sour cream, guacamole, and salsa.
• Enjoy!

SQUASH QUESADILLAS

Steps:

• Heat oven to 200C/180C fan/gas 6. Boil the squash for 10 mins or until tender, drain and cool.
• Divide the squash, feta and half the salad leaves over the tortillas and season well. Fold each tortilla into quarters, place on a baking tray and drizzle with a little olive oil. Put another baking tray on top and push down. Bake with the tray on top for 5 mins, take the tray off and bake for a further 5 mins until golden. Serve with remaining salad leaves.

SMOKY DELICATA SQUASH & BLACK BEAN BAKED QUESADILLAS

Steps:

• Preheat oven to 375 degrees Fahrenheit. Set out two rimmed baking sheets.
• Drizzle 1 tablespoon olive oil into a large saute pan over medium-high heat. When hot, add the onions. Saute, stirring occasionally, until tender and browned here and there, about 5 minutes. Remove onions from pan and return pan to the burner. Reduce heat to medium and immediately add the remaining 1 tablespoon olive oil and the squash. Cook, stirring occasionally, until most of the squash pieces have been seared golden brown on at least one side and are beginning to soften, about 5 minutes. Reduce heat to medium-low and add water, brown sugar, cumin, smoked paprika, chili powder, salt, and pepper. Stir gently to distribute water and spices and continue to saute, stirring occasionally, until the water cooks off, about 3 minutes. Remove from heat.
• Place a flour tortilla on your prep surface and add 1/6 of the toppings to the bottom half of the tortilla, in a single layer. Start with the squash, then scatter about 3 tablespoons of black beans, then add some onions and finally 3-4 slices of the pepper jack cheese. Fold the tortilla over to form a half-moon shape and carefully transfer to a baking sheet. Repeat with remaining tortillas. Make sure the quesadillas sit in a single layer on the baking sheets - I fit three to a sheet. Note: you can brush the quesadillas with a little olive oil at this point to help them bake up a little more crisp and golden. I usually do this, but I forgot this time and I really didn't miss the extra oil, so I left it out of the recipe.
• Bake until the cheese has melted and the tortilla is golden brown and crisp in spots. Using a pizza cutter, cut each quesadilla into thirds. Transfer to plates and serve with assorted toppings, if desired.