Spicy Chicken And Egg Breakfast Quesadillas Recipes

SPICY CHICKEN QUESADILLAS

Steps:

• Heat a tablespoon of oil in a frying pan then saute the onion, bell peppers, garlic and jalapeno for 2-3 minutes until the onion starts to soften.
• Add the seasonings and cook for another minute.
• Add the shredded chicken and stir to coat the chicken in all the aromatics. Remove from the heat and allow to cool to room temperature. (The filling can be made up to 2 days in advance and kept in a sealed container in the fridge.)
• Once cooled, add the cheese and cilantro/coriander and stir well to combine.
• Heat a large frying pan over medium heat. Place one tortilla in the pan, add filling to half of the tortilla then fold over the rest. I like to cook two quesadillas, side-by-side to make cooking time a little quicker.
• Cover with a lid and cook for 1-2 minutes per side until golden brown on both sides with the cheese completely melted.
• Remove from the pan, allow to cool for a minute then slice into wedges.
• Serve the quesadillas with sour cream, salsa and guacamole for dipping.

SPICY CHICKEN AND EGG BREAKFAST QUESADILLAS

Steps:

• Melt 1 tablespoon butter in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
• Add chicken, chicken stock, and taco seasoning; bring to a simmer. Cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes. Remove from the heat and drain, being careful to remove as much liquid as possible, while keeping onions and garlic. Transfer chicken mixture to a plate.
• Melt remaining butter in the same skillet over medium heat. Whisk eggs in a small bowl with salt and pepper. Pour into the skillet and add chicken mixture, diced tomatoes and chiles, and cilantro; scramble until eggs are set, about 5 minutes. Add an additional beaten egg, if desired. Remove from the heat and add 1/4 cup cheese, stirring until cheese is melted.
• Place 2 tortillas in a separate, large skillet over low heat. Sprinkle part of the remaining cheese on top and let melt. Spoon 1/2 of the chicken-egg mixture onto each tortilla, sprinkle with remaining cheese, and top with remaining tortillas. Flip carefully and cook on the other side for about 1 minute.
• Remove from the skillet and place each tortilla on a plate. Slice, garnish with sour cream, guacamole, and hot sauce, and serve.

SPICY CHICKEN, EGGPLANT, AND CARAMELIZED ONION QUESADILLA, SERVED WITH MIXED TOMATO RELISH

Steps:

• In a blender, combine the marinade ingredients and blend until smooth. Place the chicken in a medium bowl, pour the marinade over it, cover, and refrigerate for 4 hours.
• Heat oil in a medium saucepan over medium-high heat. Add the onions and cook until soft and caramelized, about 20 to 25 minutes. Add the balsamic vinegar and cilantro and cook for 5 minutes. Season with salt and pepper, to taste. Set aside.
• Preheat grill pan. Brush eggplant with oil on both sides and season with salt and pepper to taste. Grill for 2 minutes on each side. Remove and coarsely chop.
• Preheat grill pan over high heat. Remove chicken from marinade and season with salt and pepper to taste. Grill for 4 to 5 minutes on each side until cooked through. Let rest for 5 minutes and slice thinly on the bias. Set aside.
• Preheat oven to 450 degrees F.
• Place 6 tortillas on a large un-greased baking sheet. Divide the cheese, chicken, onions, and eggplant among the 6 tortillas and season with salt and pepper, to taste.
• Stack the tortillas to make three 2 layer tortillas and top with the remaining 3 tortillas. Brush the tops with olive oil and sprinkle with ancho chile powder. Bake for 8 to 12 minutes, or until the tortillas are slightly crisp and the cheese has melted. Cut into quarters and garnish with the Mixed Tomato Salsa.
• Combine all ingredients in a medium bowl and season with salt and pepper, to taste.
• Yield: 8 servings

CHICKEN AND SAUSAGE QUESADILLAS

Steps:

• Place a large skillet over high heat.
• Add oil and tip pan to coat.
• Add chicken, sausage, pepper, and onion; cook until chicken is cooked through and vegetables soften, about 8 minute.
• Add the garlic, green chiles, and jalapeno; cook for 2 minute.
• Add the chili powder, cumin and salt; stir to combine.
• Transfer to a bowl and cool.
• Lay a tortilla down and spread 1/4 of the chicken mixture (about 1 cup) evenly over the tortilla.
• Top with 1/4 of the cheese and another tortilla. Repeat with remaining tortillas.
• Cook each quesadilla in a large skillet over medium high heat for 3 min on each side, or until golden and cheese has melted.

SPICY BREAKFAST QUESADILLAS

Steps:

• Spray a skillet with cooking spray and heat over medium-low heat. Add sausages and cook, turning often, until cooked through and browned, 12 to 16 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Remove sausages from the skillet and chop when cool enough to handle.
• Beat eggs in a small bowl with milk.
• Spray a small skillet with cooking spray and set over low heat. Add the beaten eggs, green onions, salt, and pepper; cook until edges are set, then gently turn with a spatula until scrambled, 3 to 5 minutes. Remove eggs to a plate and wipe out the skillet with a paper towel.
• Place 1 tortilla in the skillet over low heat. Top with 1/2 of the nacho cheese sauce, 1/2 of the chopped sausage, and 1/2 of the scrambled eggs. Top with another tortilla and cook, carefully turning once, just until lightly browned on both sides, about 5 minutes. Remove to a plate and repeat to cook remaining quesadilla.

SPICY CHICKEN AND EGG BREAKFAST SCRAMBLE

Steps:

• Toss the shredded chicken in a large bowl with Tapatio and about a quarter teaspoon of fresh pepper, set aside.
• In a large skillet, melt butter and saute green bell pepper and onion on medium heat for 2 or 3 minutes.
• Transfer chicken to the skillet.
• In a medium bowl, lightly whisk eggs and milk. Pour into skillet and stir. Add salsa.
• Allow eggs to cook, stirring occasionally. Before they completely firm up, sprinkle in garlic powder, oregano, cayenne pepper, and a dash of fresh ground pepper.
• Add cheese to the skillet and allow to melt into the scramble.
• Serve with warm tortillas and refried beans.

BREAKFAST QUESADILLAS

Steps:

• In a small bowl, whisk the eggs. Coat a large skillet with cooking spray. Add eggs; cook and stir over medium heat until completely set., Place tortillas on a griddle. Spoon eggs over half of each tortilla; sprinkle with cheese, bacon and onion. Fold over and cook over low heat until cheese is melted, 1-2 minutes on each side. Serve with sour cream and salsa.

SPICY CHICKEN, EGGPLANT AND RED ONION QUESADILLAS

Steps:

• Combine 1/4 cup water, cilantro, sliced jalapeño, lime juice and olive oil in blender. Blend until smooth. Season with salt and pepper. Season to taste with salt and pepper. Place chicken in shallow baking dish. Pour marinade over, coating completely. Cover and refrigerate 4 hours.
• Preheat broiler. Remove chicken from marinade; discard marinade. Broil chicken until cooked through, about 3 minutes per side. Set chicken aside. Lightly brush both sides of onion and eggplant slices with vegetable oil. Sprinkle both sides with salt and pepper. Broil vegetables until tender and golden, about 2 minutes per side.
• Preheat oven to 450°F. Lightly brush 4 tortillas with vegetable oil. Place tortillas, oil side down, on baking sheet. Combine grated Monterey Jack and cheddar cheeses in small bowl. Sprinkle 1/4 cup cheese mixture over each tortilla. Place chicken atop cheese, dividing equally. Place 1 onion slice and 1 eggplant slice atop each. Top each eggplant slice with 1 tortilla. Lightly brush tops of tortillas with oil. (Can be prepared 6 hours ahead. Cover and refrigerate.)
• Bake quesadillas until tortillas are slightly crisp and cheese melts, about 10 minutes. Cut quesadillas into quarters. Serve with sour cream.