Southwestchickenquesadillas Recipes

SOUTHWEST CHICKEN QUESADILLAS

Steps:

• Heat oven to 450°F Line 2 baking sheets with heavy-duty aluminum foil. Spray with CRISCO® No-Stick Cooking Spray.
• In a medium mixing bowl, combine chicken, salsa, salt, pepper, mayonnaise, chili powder and minced cilantro.
• Arrange 4 tortillas on baking sheet. Top with chicken mixture. Top with remaining 4 tortillas; press closed gently.
• Bake 5 minutes. Remove baking sheets from oven. Carefully turn quesadillas with spatula.
• Return to oven; bake 5 minutes more, or until browned. Let stand 2 minutes. Cut each in quarters.
• Serve immediately, with additional salsa and sour cream if desired.

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.

SOUTHWESTERN CHICKEN QUESADILLAS

Steps:

• Combine 2 Tbsp. oil, the chili powder, cumin and salt; mix well. Brush over both sides of chicken, bell peppers and onion slices. Grill* chicken and vegetables over medium coals 5 minutes per side or until chicken is cooked through and vegetables are tender; transfer to chopping board. Cut chicken and peppers into bite-sized chunks; separate onion slices into rings.
• Brush remaining 1 Tbsp. oil over one side of each tortilla. Place 4 tortillas, oiled sides down, on cookie sheet. Combine chicken, vegetables and cheese; divide mixture over tortillas. Top with remaining tortillas, oiled sides up.
• Bake in a preheated 450ºF oven for 6 minutes or until golden brown on bottom. Use a large spatula to turn quesadillas over. Continue baking until tops are golden brown, about 2 minutes. Cut into quarters.
• *Chicken may be broiled 3 to 4 inches from heat source for 5 minutes per side.

SOUTHWESTERN QUESADILLA

Steps:

• Arrange flour tortillas on a table. Six of the tortillas will be sandwich tops and 6 will be bottoms. Sprinkle the turkey sausage evenly on 6 bottom tortillas. Next, sprinkle 4 to 5 ounces of mozzarella cheese over the turkey sausage. (As the quesadillas cook, the cheese will melt and act as glue to hold the quesadilla together.) Add 5 or 6 strips of red bell pepper over the mozzarella and turkey sausage. Finally, spread a thin layer of basil pesto on each of the remaining 6 flour tortilla tops and press it firmly on top of the bottom tortilla section.
• Preheat your grill to low heat. Place the quesadillas on the grill and cook until grill marks are present and the quesadilla turns golden brown, about 5 minutes. The inside should be warm and the cheese should be melted. Once finished cooking, remove the quesadilla from the grill, cut into 6 wedges, and serve with your favorite salsa.
• Place the chicken broth and chipotle chiles with adobo sauce in a blender, and puree until smooth, about 1 minute. In a large skillet over medium high heat, begin cooking the turkey sausage. Then add in the chipotle chile mixture and cook until the meat is crumbly and well done, about 10 to 15 minutes. Toward the end of the cooking, add in your sage, oregano, cumin, salt, and pepper. Cool the sausage mixture before spooning it onto the tortillas.
• Put the basil and olive oil into a food processor and blend until smooth. Next, add the pecans, Parmesan, and salt. Continue to blend until smooth, adding more olive oil, if necessary, to achieve a smooth consistency.

SOUTHWEST CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F.
• Spray a 9- x 13-inch baking dish with vegetable oil cooking spray.
• In a medium bowl, combine chicken, chilies, sauce, cumin, garlic and jalapeno.
• Place 1 tablespoon cheese and 1/4 cup chicken mixture in center of each tortilla; roll up and place seam side down in baking dish.
• In a medium bowl, combine sour cream and chicken broth.
• Pour over enchiladas and top with remaining cheese.
• Bake uncovered 15-20 minutes.

SOUTHWEST STEAK QUESADILLAS

Steps:

• In a large nonstick skillet coated with cooking spray, cook and stir the peppers and onion over medium-high heat until tender. Transfer to a small bowl., Coat the same skillet with cooking spray; add one tortilla. Sprinkle 2 tablespoons cheese over half of tortilla. Top with a fourth of the steak, 1/3 cup pepper mixture, 1 tablespoon cilantro and 1-1/2 teaspoons jalapeno., Fold over and cook over low heat for 1-2 minutes on each side or until cheese is melted; remove. Repeat for remaining quesadillas, spraying pan as needed. Cut into wedges; serve with salsa, guacamole and sour cream if desired.

SOUTHWEST QUESADILLAS

Steps:

• Heat grill to medium heat.
• Grill steak 5 to 6 min. on each side or until medium doneness. Meanwhile, combine cheese, corn, onions and cilantro.
• Cut steak across the grain into thin strips; toss with A.1. Spoon onto 4 tortillas; top with cheese mixture and remaining tortillas.
• Grill 1 to 2 min. on each side or until cheese is melted and quesadillas are lightly browned on both sides.