STEWED CHICKEN, MUSHROOM AND MOZZARELLA QUESADILLAS
Provided by Food Network
Time 1h5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the tomatoes, chili powder, garlic and 1/2 teaspoon salt with 2/3 cup water in a small saucepan. Bring to a simmer and cook 10 minutes, breaking up the tomatoes with a spoon. Add the chicken and cook, flipping once, until cooked through, 8 to 9 minutes per side. Transfer the chicken to a plate, shred it and return it to the sauce. Add salt and pepper to taste.
- Heat 1 tablespoon of the butter in a 10-inch skillet over medium heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the mushrooms are dry, about 4 minutes. Transfer the mushrooms to a small bowl.
- Lay 1 tortilla on a work surface and top evenly with 1/2 cup mozzarella. Add a quarter of the shredded chicken and sauce, and a quarter of the mushrooms. Fold the tortilla in half to enclose the filling. Repeat with the remaining tortillas and ingredients.
- Melt 1/2 tablespoon of the butter in a large nonstick or cast-iron skillet over medium heat. Cook one of the quesadillas, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Remove to a plate and repeat with the remaining quesadillas.
- Sprinkle the quesadillas with chopped scallions and serve with guacamole, sour cream and salsa if using.
CHICKEN QUESADILLAS
This is a great recipe for parties. I freeze the leftovers; they reheat quite well. The zesty chicken and cooked peppers are a succulent delight when mixed with the melted cheeses. Cut the quesadillas into wedges and serve with sour cream and salsa.
Provided by Heather
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 20
Number Of Ingredients 10
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.
Nutrition Facts : Calories 244.2 calories, Carbohydrate 21.8 g, Cholesterol 34.9 mg, Fat 11.3 g, Fiber 1.7 g, Protein 13.7 g, SaturatedFat 5.5 g, Sodium 504.3 mg, Sugar 1.8 g
CHEESY CHICKEN-PEPPER QUESADILLAS
How do you build the tastiest chicken quesadillas? Put shredded cheese both on the top and the bottom of chicken and veggies-then bake until delicious.
Provided by My Food and Family
Categories Home
Time 50m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Heat dressing in large skillet on medium-high heat. Add onions and garlic; cook and stir 2 to 3 min. or until onions are crisp-tender. Add peppers and mushrooms; cook 8 to 10 min or until peppers are crisp-tender, stirring occasionally. Stir in chicken.
- Place 2 tortillas on foil-covered baking sheet. Sprinkle tortillas with half the cheese. Top with chicken mixture and remaining cheese; cover with remaining tortillas.
- Bake 20 to 25 min. or until golden brown. Cut each quesadilla in half to serve.
Nutrition Facts : Calories 520, Fat 21 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 85 mg, Sodium 900 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 33 g
TEXAS CHICKEN QUESADILLAS
These are quesadillas filled with chicken cooked in barbeque sauce, caramelized onions, Cheddar and Monterey Jack. Serve with plenty of guacamole, sour cream and chunky salsa!
Provided by MICHELLE
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large, deep skillet, heat 1 tablespoon oil over medium high heat. Slowly cook and stir onion until translucent. Mix in honey. Stir until onion is golden brown, about 5 minutes. Remove from skillet and set aside.
- Place remaining oil and chicken in the skillet over medium high heat. Cook until chicken is no longer pink. Stir in barbeque sauce and evenly coat chicken.
- Layer 4 tortillas individually with chicken, onions, Cheddar cheese and Monterey Jack cheese. Top with remaining tortillas.
- One or two at a time, place layered tortillas on a large baking sheet. Bake uncovered in the preheated oven 20 minutes, or until cheese is melted. Do not let tortillas become too crisp. Remove from heat. Cut into quarters to serve.
Nutrition Facts : Calories 411.4 calories, Carbohydrate 46.2 g, Cholesterol 47.9 mg, Fat 14.3 g, Fiber 2.6 g, Protein 23.2 g, SaturatedFat 4.9 g, Sodium 753.5 mg, Sugar 8.3 g
BELL PEPPER AND CREAM CHEESE QUESADILLAS (VEGETARIAN)
This recipe has no meat in it, but you may definately add in some cooked chicken or beef slices if you wish. You can mix up the cream cheese mixture up to a day in advance and refrigerate. Serving size is estimated, depending on how large you slice the quesadillas.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 45m
Yield 24 serving(s)
Number Of Ingredients 17
Steps:
- In a large skillet melt butter, add in the sliced bell peppers, garlic, onions and cumin; saute the veggies until soft, season with salt and pepper.
- Drain the bell pepper mixture over a colinder to release any excess juices; set aside.
- In a small bowl combine the green chilies with a little of their juice, cream cheese and 1 teaspoon fresh garlic (if using) mix well to combine, then add in the cheddar cheese, mix to combine.
- Assemble the quesadillas as follows.
- Spread about 3-4 tablespoons of the cheese mixture on 1/2 of each tortilla.
- Top with sauteed pepper mixture; fold over.
- Lightly butter the tortilla and then sprinkle with cumin or chili powder (and a little salt if desired).
- Place the tortilla halves on a lightly greased baking sheet.
- Set oven to 400 degrees,.
- Bake for about 10-15 minutes or until bubbly and lightly browned.
- Cut the tortillas into thirds or fourths.
- In a small bowl mix the sour cream with salsa, and serve as a dip with the sliced quesadillas.
- Delicious!
Nutrition Facts : Calories 185.9, Fat 12.2, SaturatedFat 7, Cholesterol 29.8, Sodium 258.1, Carbohydrate 14.1, Fiber 1.1, Sugar 1.4, Protein 5.6
BBQ CHICKEN AND CHEDDAR QUESADILLAS
Quick, easy and oh so satisfying! We like these for a quick snack. Doubled it makes an easy dinner for 4. I will pick up a rotisserie chicken and a bag of salad mix on the way home from work and dinner is half made before I get home. With a little extra effort you can saute up some crispy bacon and sliced mushrooms. Makes them even better!
Provided by Alskann
Categories Tex Mex
Time 18m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 450°F.
- Place 1 tortilla on large baking sheet.
- Spread with 1 tablespoon chiles.
- Top with one-quarter of chicken, cheese and taco sauce.
- Place another tortilla on top.
- Repeat with remaining tortillas, chiles, chicken, cheese and sauce, for a total of 4 separate quesadillas.
- Bake in 450F oven 8 minutes, until crispy and cheese melted.
- Remove from oven; let stand for 5 minutes.
- Cut into quarters.
- Garnish with cilantro, salsa and sour cream.
Nutrition Facts : Calories 1301.8, Fat 53.9, SaturatedFat 20.3, Cholesterol 170.5, Sodium 3626.1, Carbohydrate 132.9, Fiber 10.1, Sugar 14.2, Protein 69.3
FIESTA CHICKEN QUESADILLAS
Make an entree for two in 20 minutes! Fast-to-fix quesadillas are bursting with chicken, peppers and cheese.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Heat oven to 450°F. Line 15x10x1-inch pan with foil. Spray both sides of each tortilla lightly with cooking spray. Place 2 tortillas on foil-lined pan. Sprinkle each with half of the chicken, bell pepper strips, cheese and green onion. Top with remaining 2 tortillas.
- Bake 3 to 5 minutes or until light brown and crisp. Cut into wedges; serve with salsa.
Nutrition Facts : Calories 550, Carbohydrate 73 g, Cholesterol 65 mg, Fiber 7 g, Protein 37 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1710 mg, Sugar 4 g, TransFat 0 g
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