CHEESY CHICKEN LAYER QUESADILLA RECIPE BY TASTY
Here's what you need: shredded chicken, black beans, corn, salsa, shredded cheese blend, large flour tortillas, sour cream, guacamole, salsa
Provided by Alix Traeger
Categories Dinner
Yield 6 servings
Number Of Ingredients 9
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!
Nutrition Facts : Calories 330 calories, Carbohydrate 29 grams, Fat 12 grams, Fiber 3 grams, Protein 24 grams, Sugar 3 grams
STACKED CHICKEN QUESADILLAS
This is a really easy recipe that you change up any way you want it. If the pieces were cut small, this would also be great for tailgating or parties. I found that a really sharp knife cuts through the layers better than a pizza cutter. I make mine a little different than the recipe states -- I cooked my chicken using recipe #234465, then I put the cut-up chicken and the can of tomatoes and chilies in a saucepan and just let it simmer on low heat for a bit. It worked really well. I also used shredded taco cheese instead of the cheddar and American cheese. I place the tortillas side-by-side on a cookie sheet. After baking, I stuck them under the broiler for a minute or two to crisp up the top. I really think these make more than 4 servings -- more like 6 or so.
Provided by Lvs2Cook
Categories Lunch/Snacks
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325º.
- Arrange chicken in baking dish and top with tomatoes and chilies.
- Bake for 1 hour.
- Chop chicken and return to tomato mixture and set aside.
- Increase oven temperature to 350º.
- Mix cheeses in bowl.
- Spray 2 pie plates with nonstick cooking spray.
- Layer 1 tortilla, 2 tbsps. chicken mixture, 1 tablespoons jalapenos, 1 tablespoons green onions, 1 tablespoons olives, and 1/3 cup cheese mixture.
- Repeat layers to make 4 layers in each plate.
- Top with a tortilla and brush top with butter.
- Bake for 20 to 25 minutes or until heated through.
- Cut into wedges and serve with sour cream, salsa, or guacamole.
GUY'S KICKIN' QUESADILLA
Provided by Guy Fieri
Time 45m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Preheat a griddle or nonstick pan over medium heat. Place 1 tortilla on the griddle and when it starts to smoke, flip it over and top with 1/2 cup cheese. Sprinkle the chicken evenly over the cheese. Using a spoon, evenly spread the potatoes over the chicken. Top the potatoes with the red peppers and black beans, spreading evenly to the edges if possible. Continue by adding the artichoke hearts, broccoli, corn, olives, and carrots. Sprinkle the remaining 1/2 cup cheese, and top with the remaining tortilla.
- Cook until the cheese is melted and bubbling, about 10 minutes. Then, using a spatula, quickly flip the quesadilla and cook another 5 minutes. Remove from the griddle. Cut in half and serve with desired toppings.
STACKED VEGGIE QUESADILLA
For some added kick, garnish with pickled jalapeño slices.
Provided by The Bon Appétit Test Kitchen
Time 30m
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Preheat broiler. Put tortillas in single layer on baking sheet. Brush with oil. Broil until toasted, about 3 minutes. Turn; set aside.
- Place squash in microwave-safe bowl. Sprinkle water over, cover with plastic wrap, and microwave until just tender, about 3 minutes; drain. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add onion and sauté until beginning to brown, about 3 minutes. Add squash; stir 1 minute. Season with salt and freshly ground black pepper. Spread out squash in even layer over 1 tortilla. Add 1 tablespoon oil to skillet. Add beans, 1/4 cup salsa, garlic, and chili powder. Using potato masher, crush until beans are coarsely mashed; season with salt and pepper. Stir in 1/4 cup salsa. Spread over second tortilla. Sprinkle cheese over third tortilla. Leave fourth tortilla plain.
- Broil tortillas until cheese melts and vegetables are browned in spots, about 3 minutes, watching to prevent burning. Transfer black bean tortilla to plate; sprinkle 1/4 cup chopped cilantro over. Top with cheese tortilla, squash tortilla, then plain tortilla. Cut into 4 wedges. Garnish with sour cream, salsa, and cilantro sprigs.
CHICKEN QUESADILLA STACK
Make and share this Chicken Quesadilla Stack recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.
- Lightly coat baking sheet with veggie spray.
- Place one tortilla on baking sheet and spread 1/4 cup refried beans on top.
- Sprinkle with 1/2 cup chicken, 2 1/2 tablespoons chiles, 1 tablespoon cilantro, and 3 tablespoons cheese.
- Repeat layering two times.
- Top with remaining tortilla, pressing down slightly to help hold layers together.
- Cover top tortilla loosely with foil and bake stack until heated through, about 15 minutes.
- Remove foil, sprinkle with remaining cheese, and bake until cheese melts, about 5 minutes longer.
- Meanwhile, combine sour cream and remaining cilantro in a small bowl.
- Cut quesadilla into 6 wedges, but do not separate them.
- Spread cilantro sour cream over top and spoon salsa in centre.
STACKED TURKEY QUESADILLAS WITH CHEESE SAUCE
These double-flavored sincronizadas are cheesy inside with an easy cheesy sauce spooned over the tops.
Provided by My Food and Family
Categories Home
Time 23m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cook 6 Singles, Neufchatel and milk in small saucepan on low heat 5 min. or until Singles are melted, stirring constantly. Whisk until completely smooth. Keep warm.
- Fill tortillas with turkey and remaining Singles to make 6 quesadillas. Cook, in batches, in skillet on medium heat 4 min. on each side or until both sides are lightly browned. Cut into quarters.
- Serve topped with cheese sauce and remaining ingredients.
Nutrition Facts : Calories 320, Fat 13 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 1040 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 19 g
More about "stacked quesadillas recipes"
CRUNCHY QUESADILLA STACK | READY SET EAT
From readyseteat.com
Cuisine MexicanTotal Time 20 minsCategory Appetizer/Snack, Main Dish, Sandwich/WrapCalories 503 per serving
- Combine drained tomatoes, cheese, avocado, green onions and garlic salt in medium bowl; blend well.
- Spread 1/3 cup refried beans over entire surface of 5 flour tortillas; top each with tostada shell. Spoon tomato mixture evenly over shells; top each with a remaining flour tortilla to make 5 quesadillas stacks.
- Spray large skillet with cooking spray; heat over medium heat until hot. Brown both sides of each quesadilla stack in skillet until golden brown. Cut each into 4 wedges to serve.
STACKED VEGGIE QUESADILLA RECIPE | BON APPéTIT
From bonappetit.com
2.9/5 (10)Estimated Reading Time 2 minsServings 4Total Time 30 mins
- Preheat broiler. Put tortillas in single layer on baking sheet. Brush with oil. Broil until toasted, about 3 minutes. Turn; set aside.
- Place squash in microwave-safe bowl. Sprinkle water over, cover with plastic wrap, and microwave until just tender, about 3 minutes; drain. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add onion and sauté until beginning to brown, about 3 minutes. Add squash; stir 1 minute. Season with salt and freshly ground black pepper. Spread out squash in even layer over 1 tortilla. Add 1 tablespoon oil to skillet. Add beans, 1/4 cup salsa, garlic, and chili powder. Using potato masher, crush until beans are coarsely mashed; season with salt and pepper. Stir in 1/4 cup salsa. Spread over second tortilla. Sprinkle cheese over third tortilla. Leave fourth tortilla plain.
- Broil tortillas until cheese melts and vegetables are browned in spots, about 3 minutes, watching to prevent burning. Transfer black bean tortilla to plate; sprinkle 1/4 cup chopped cilantro over. Top with cheese tortilla, squash tortilla, then plain tortilla. Cut into 4 wedges. Garnish with sour cream, salsa, and cilantro sprigs.
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