Taco Bell Easy Chicken Quesadillas Recipe Recipe For Deviled

TACO BELL QUESADILLAS

Steps:

• Combine sauce ingredients and stir until smooth.
• Grill chicken in vegetable oil and cut into thin slices.
• Preheat skillet over medium heat.
• One at a time, lay tortilla into hot skillet and sprinkle with 1/4 cup of each shredded cheese and 1/2 cheese slice on one side of the tortilla.
• Arrange about 1/4 cup chicken slices over tortilla on the same half covered with cheese.
• On the empty side, spread about one tablespoon of sauce.
• Fold over, and press gently with spatula.
• Cook until cheese is melted and slice each into 4 pieces.

TACO QUESADILLAS

Steps:

• In a large skillet over medium-high heat, brown the ground beef, 5 to 8 minutes. Drain the excess fat. Add the tomato paste, chili powder, cumin, salt, cayenne and 1 cup water and stir to combine. Bring to a boil, lower to a simmer and simmer until thickened, 8 to 10 minutes. Keep warm.
• Heat a separate skillet over medium heat. Smear butter on the bottom and place a tortilla in the skillet. Top the tortilla with some of the cheese and a second tortilla and cook until the bottom side is brown and the cheese begins to melt, about 2 minutes. Flip and cook the other side another 1 to 2 minutes. Transfer to a plate and keep warm. Repeat with the remaining tortillas and cheese, adding additional butter as needed.
• Top each quesadilla with a generous helping of the beef mixture, then top with some lettuce and Pico de Gallo.
• Chop the tomatoes, jalapenos and onions into very small dice (leave the seeds in your jalapenos for a hotter pico, or remove for a milder pico). Next, chop up a nice-size bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir. Squeeze the juice of the lime half into the bowl. Add salt to taste and stir again.

EASY SHREDDED CHICKEN TACOS

Steps:

• Mix water and taco seasoning in a large bowl. Add tomato sauce, vinegar, garlic, oregano, cumin, and sugar; mix well.
• Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 5 minutes per side. Add tomato sauce mixture and bring to a boil. Reduce heat to medium-low, cover, and simmer until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken breasts from the pan and shred meat with 2 forks when cool enough to handle. Return shredded chicken to the pan with the tomato sauce. Cook and stir until chicken is coated with sauce and sauce reduces a bit, about 5 minutes.
• Transfer chicken and sauce to a serving bowl and spoon onto taco shells.