CHICKEN CHILI SHEET PAN QUESADILLA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F. Brush a half sheet pan or rimmed cookie sheet with half of the butter.
- Arrange 2 tortillas along the longest side of the sheet pan with half hanging over the rim; repeat with the other long side of the pan. Place one tortilla, also half hanging over, at each end. Place 1 tortilla in the center so the whole bottom of the sheet pan is covered.
- Sprinkle evenly with half of the shredded cheese, all of the chicken, taco seasoning, chiles, corn and olives. Place spoonfuls of the salsa over the top and spread evenly. Top with the remaining cheese.
- Place 1 tortilla in the center of the pan, on top of the filling, and then fold up the overhanging tortillas so that the filling is completely covered. Brush with the remaining butter, top with another sheet pan and press down firmly.
- Bake until the tortillas are crispy and the inside is melted and hot, 20 to 25 minutes.
- Carefully remove the top sheet pan. Slice the quesadilla into squares and serve with avocado, sour cream, lime and cilantro.
CHICKEN QUESADILLAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 18
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.
SHEET-PAN CHICKEN QUESADILLA
Make yourself a tasty quesadilla with this Sheet-Pan Chicken Quesadilla recipe. Made with shredded chicken, corn, pinto beans, tomatoes and more, this Sheet-Pan Chicken Quesadilla will please every palate.
Provided by My Food and Family
Categories Spring 2020
Time 40m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425°F.
- Place 6 tortillas around sides of 15x10x1-inch pan, with edges of tortillas overlapping as necessary and outer halves of tortillas extending over sides of pan. Cover opening in center of pan with 1 of the remaining tortillas.
- Sprinkle half the cheese over tortillas on bottom of pan; top with chicken, beans, corn, tomatoes and onions. Sprinkle with remaining cheese.
- Place remaining tortilla over quesadilla filling in center of pan. Fold extended edges of bottom layer of tortillas over remaining filling to completely cover filling. Place another baking sheet over quesadilla; press top baking sheet gently into quesadilla to flatten slightly.
- Bake 20 to 25 min. or until heated through. Remove top baking sheet. Serve quesadilla topped with sour cream and aioli.
Nutrition Facts : Calories 420, Fat 23 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 50 mg, Sodium 850 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 16 g
CHICKEN TINGA SHEET PAN QUESADILLA RECIPE BY TASTY
Here's what you need: olive oil, medium white onion, garlic, shredded rotisserie chicken, Pace® Picante Sauce, adobo sauce, kosher salt, nonstick cooking spray, flour tortillas, refried beans, shredded mexican cheese blend, melted unsalted butter, Pace® Chunky Salsa, sour cream, fresh cilantro
Provided by Campbell's
Categories Appetizers
Yield 12 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425°F (220°C). Line a baking sheet with foil and grease with nonstick spray.
- Make the chicken tinga: Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 4 minutes, or until the onion is translucent and starting to brown. Add the shredded chicken, 1¾ cups (415 G) Pace® Medium Picante Sauce, the adobo sauce, and salt, and stir to combine. Bring to a simmer and cook for 5 minutes, stirring often, until the chicken is heated through. Remove the pan from the heat.
- Assemble the quesadilla: Place 8 tortillas around the edges of the prepared baking sheet so about half of each tortilla hangs over the side of the pan. Place another 2 tortillas in the center to cover the pan completely.
- Spread the refried beans on top of the tortillas inside the baking sheet, making sure to spread all the way to the corners. Sprinkle 1½ cups Mexican cheese over the beans and drizzle with the remaining cup of Pace® Medium Picante Sauce. Spread the chicken tinga evenly on top, then cover with the remaining 1½ cups Mexican cheese.
- Place the remaining 2 tortillas, over the filling at the center of the baking sheet, overlapping slightly. Carefully fold the overhanging tortillas around sides of the pan over the center tortillas to cover the filling completely, tucking in the corners.
- Brush the top of the tortillas with the melted butter, then place another baking sheet over the tortillas to keep in place.
- Bake for 20 minutes, then remove the top baking sheet and bake for another 15 minutes, or until the tortillas are browned. Remove from the oven and let rest in the pan for 10 minutes.
- Use the foil to lift the quesadilla onto a cutting board, then remove the foil.
- Drizzle the quesadilla with the Pace® Chunky Salsa and sour cream, then top with the cilantro. Slice into 12 rectangles and serve.
- Enjoy!
Nutrition Facts : Calories 471 calories, Carbohydrate 33 grams, Fat 25 grams, Fiber 2 grams, Protein 27 grams, Sugar 4 grams
SHEET PAN PARTY QUESADILLA 4 WAYS RECIPE BY TASTY
Here's what you need: olive oil, medium yellow onion, garlic, medium tomato, cremini mushroom, chili powder, smoked paprika, ground cumin, pepper, salt, lime, fresh cilantro, olive oil, medium yellow onion, red bell pepper, green bell pepper, lime, paprika, cumin, salt, pepper, olive oil, medium yellow onion, garlic, red bell pepper, tofu, smoked paprika, chili powder, ground cumin, soy sauce, lime, fresh cilantro, olive oil, medium yellow onion, garlic, tomato, corn, black beans, paprika, chili powder, ground cumin, salt, pepper, nonstick cooking spray, large flour tortillas, shredded cheddar cheese, shredded monterey jack cheese, sour cream, salsa
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 14 servings
Number Of Ingredients 49
Steps:
- Make the mushroom filling: Heat the olive oil in a medium pan over medium heat. Add the onion and garlic and cook, stirring occasionally, until caramelized, about 3 minutes.
- Add the tomato and mushrooms and stir. Add the chili powder, smoked paprika, cumin, pepper, and salt and stir thoroughly. Cook until the vegetables are tender, about 10 minutes.
- Add the lime juice and cilantro and stir to combine. Transfer to a medium bowl, cover with plastic wrap, and refrigerate until ready to use.
- Make the onion and pepper filling: Heat the olive oil in a medium pan over medium heat. Add the onion, red bell pepper, and green bell pepper and cook until softened, about 8 minutes.
- Add the lime juice, paprika, cumin, salt, and pepper, and mix thoroughly. Continue cooking until the vegetables are tender, about 5 minutes. Transfer to a medium bowl, cover with plastic wrap, and refrigerate until ready to use.
- Make the tofu filling: Heat the olive oil in a medium pan over medium heat. Add the onion, garlic and red bell pepper and cook until caramelized, about 5 minutes.
- Add the tofu, smoked paprika, chili powder, cumin, soy sauce, lime juice and cilantro and mix thoroughly. Cook until the red bell pepper is tender, about 8 minutes. Transfer to a medium bowl, cover with plastic wrap, and refrigerate until ready to use.
- Make the black bean and corn filling: Heat the olive oil in a medium pan over medium heat. Add the onion and garlic and cook until caramelized, about 3 minutes.
- Add the tomato, corn, black beans, paprika, chili powder, cumin, salt, and pepper and mix thoroughly. Cook until the vegetables are tender, about 8 minutes. Transfer to a medium bowl, cover with plastic wrap, and refrigerate until ready to use.
- Preheat the oven to 375˚F (190˚C).
- Generously grease a baking sheet with nonstick spray.
- Place 6 tortillas around the sides of the pan so half of the tortilla is hanging over the edge Place 2 tortillas in the middle, covering the exposed pan.
- Sprinkle half of the cheddar cheese and half of the Monterey Jack cheese over the tortillas.
- Scoop the black bean and corn filling onto the tortillas in the upper-left corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray.
- Scoop the onion and pepper filling over the tortillas in the upper-right corner of the tray. Spread the mixture so that it fills another ¼ of the sheet tray.
- Scoop the mushroom filling over the tortillas in the lower-left corner of the tray. Spread the mixture so that it fills another ¼ of the sheet tray.
- Scoop the tofu mixture over the tortillas in the lower-right corner of the tray. Spread the mixture so that it fills the remaining ¼ of the sheet tray.
- Sprinkle the rest of the cheese over the fillings.
- Place the remaining 2 tortillas over the cheese in the center of the pan.
- Fold the overhanging tortillas onto the pan so they cover the fillings and touch the center tortillas.
- Place another baking sheet on top. Place an oven-proof weight, such as a cast-iron skillet, on top of the sheet tray.
- Bake for 20 minutes. Remove the weight and top baking sheet. Bake for another 15 minutes, until the tortillas are golden and crisp.
- Flip the quesadilla onto a cutting board.
- Slice and serve with salsa and sour cream.
- Enjoy!
Nutrition Facts : Calories 439 calories, Carbohydrate 38 grams, Fat 23 grams, Fiber 6 grams, Protein 21 grams, Sugar 7 grams
More about "sheet pan chicken quesadilla recipes"
BEST SHEET PAN QUESADILLA RECIPE - HOW TO MAKE SHEET …
From delish.com
5/5 (7)Category Dinner
- Remove from skillet and set aside. Add ground beef to skillet and cook, breaking up meat with a wooden spoon, until beef is no longer pink, about 5 minutes.
SHEET PAN CHICKEN QUESADILLAS | 12 TOMATOES
From 12tomatoes.com
4.7/5 (16)Servings 8Cuisine MexicanCategory Dinner
- Arrange six of the tortillas around the edges of the baking sheet so that half is on the baking sheet and half hangs over the edge. Place two tortillas in the middle of the baking sheet so you have no gaps.
- Sprinkle the tortillas on the baking sheet with half of the cheese (don't put cheese on parts of tortilla hanging off edge). Top evenly with shredded chicken, salsa verde, black beans, green onion, and finally remaining cheese.
CHICKEN SHEET PAN QUESADILLA - GIMME SOME OVEN
From gimmesomeoven.com
4.8/5 (12)Total Time 50 minsServings 12
- Cook the bacon in a large sauté pan over medium-low heat until it reaches your desired level of crispiness. Transfer the cooked bacon to a paper-towel-lined plate, leaving about 1 tablespoon of bacon grease remaining in the sauté pan (discard any excess).
- Increase heat to medium-high and add the white parts of the scallions, bell pepper, and jalapeño. Sauté for 5 minutes, stirring occasionally, until softened. Add garlic, chili powder, cumin, a generous pinch of salt and black pepper and sauté for 2 minutes, stirring frequently.
- Transfer the sautéed veggie mixture to a large mixing bowl. Add cooked bacon, chicken, beans, sour cream, cilantro, the green parts of the scallions, and toss the mixture until evenly combined. Taste and season with extra salt and pepper, if needed.
- Heat oven to 425°F. Lightly brush the bottom of a 13 x 18-inch sheet pan evenly with melted butter.
SHEET PAN BUFFALO CHICKEN QUESADILLAS - HINT OF HEALTHY
From hintofhealthy.com
SHEET PAN BREAKFAST QUESADILLAS RECIPE | PRACTICALLY HOMEMADE
From practicallyhomemade.com
SPICE UP DINNER WITH OUR EASY SHEET PAN QUESADILLA RECIPE!
From mommalew.com
EASY SHEET PAN QUESADILLAS RECIPE – DELICIOUS FAMILY DINNER!
From thriftyjinxy.com
SHEET PAN QUESADILLAS | OLIVE & MANGO
From oliveandmango.com
SHEET PAN GROUND BEEF QUESADILLAS RECIPE (EASY)
From sixsistersstuff.com
SHEET PAN BBQ CHICKEN QUESADILLAS - SPRINKLES & SEA SALT
From sprinklesandseasalt.com
SHEET PAN CHICKEN QUESADILLAS TO SERVE A CROWD | HEARTH …
From hearthandvine.com
SHEET PAN QUESADILLA - JO COOKS
From jocooks.com
SHEET PAN CHICKEN QUESADILLAS - NUTMEG NANNY
From nutmegnanny.com
CHICKEN QUESADILLA RECIPE FOR A CROWD (SHEET PAN CHICKEN …
From thecookierookie.com
THE GOOD DISH ROTISSERIE CHICKEN QUESADILLAS ON A SHEET PAN
From gooddishtv.com
BAKED CHICKEN QUESADILLAS- AN EASY SHEET PAN MEAL!
From houseofyumm.com
SHEET PAN QUESADILLA WITH JALAPEñO RANCH - THE MODERN PROPER
From themodernproper.com
EASY OVEN BAKED SHEET PAN QUESADILLAS - MIDWEST FOODIE
From midwestfoodieblog.com
SHEET PAN QUESADILLAS – US FOOD NETWORK
From usfoodnetwork.com
SHEET PAN CHICKEN QUESADILLAS — LET'S DISH RECIPES
From letsdishrecipes.com
SHEET PAN CHICKEN QUESADILLAS - RECIPES FOR HOLIDAYS
From recipesforholidays.com
CHICKEN SHEET PAN QUESADILLAS – THAT'S WHAT {CHE} SAID...
From thatswhatchesaid.net
SHEET-PAN CHICKEN QUESADILLA - QUICK DINNER RECIPE
From bestfriendsforfrosting.com
EASY SHEET PAN QUESADILLA - SPOONFUL OF FLAVOR
From spoonfulofflavor.com
CHICKEN SHEET PAN QUESADILLA - THIS SILLY GIRL'S KITCHEN
From thissillygirlskitchen.com
SHEET PAN BUFFALO CHICKEN QUESADILLAS - LYNN'S WAY OF LIFE
From lynnswayoflife.com
SHEET PAN CHICKEN QUESADILLAS - EASY SIDE DISH RECIPES
From saltysidedish.com
SHEET PAN QUESADILLAS - TO SIMPLY INSPIRE
From tosimplyinspire.com
REE DRUMMOND’S SHEET-PAN CHICKEN QUESADILLA BAKE
From diyjoy.com
EASY SHEET PAN BUFFALO CHICKEN QUESADILLA – BEST APPETIZERS – …
From createyum.com
SHEET PAN CHICKEN QUESADILLA - ELDA'S KITCHEN
From eldaskitchen.com
SHEET PAN LOADED QUESADILLAS – JULIA PACHECO
From juliapacheco.com
SHEET PAN CHICKEN QUESADILLAS - SIMPLE AND SEASONAL
From simpleandseasonal.com
SHEET PAN SHRIMP & VEGGIES & VEGGIES – A COUPLE COOKS
From acouplecooks.com
SHEET PAN CHICKEN QUESADILLAS - THE COUNTRY COOK
From thecountrycook.net
SHEET PAN QUESADILLAS - 4 SONS 'R' US
From 4sonrus.com
SHEET PAN SHREDDED CHICKEN QUESADILLA MELT | IT IS A KEEPER
From itisakeeper.com
SHEET PAN CHICKEN FAJITA QUESADILLA - CATHERINE'S PLATES
From catherinesplates.com
SHEET PAN BUFFALO CHICKEN QUESADILLAS - TASTES OF HOMEMADE
From tastesofhomemade.com
SHEET PAN CHICKEN QUESADILLA RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
THE BEST SHEET PAN QUESADILLAS (EASY MEXICAN RECIPE FOR A FAMILY)
From emilyenchanted.com
SHEET PAN CHICKEN QUESADILLAS | COOKING PROFESSIONALLY
From cookingprofessionally.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love