The Best Chicken Quesadillas With Easy Jalapeño Mayo Hungry Six Recipes
ABSOLUTE BEST CHICKEN QUESADILLAS
An attempt to copy Rock Ola Grille's fabulous chicken quesadillas! After having many quesadillas in several restaurants this is absolutely the best! The flavor just can't be beat. Melt in your mouth! Easy!
Provided by Seasoned Cook
Categories One Dish Meal
Time 25m
Yield 1 quesadillas
Number Of Ingredients 10
Steps:
- Butter one side of each tortilla. Place one tortilla (buttered side down) into a nonstick skillet.
- Evenly sprinkle chicken, bacon, tomatoes, onion. Drizzle bar-b-que sauce over all. Sprinkle cheese over and top with remaining tortilla (buttered side up).
- On medium heat, cook approximately 3 minutes, watching underside of tortilla for browning. Press with spatula while cooking. Carefully flip entire tortilla over using spatula. Cook approximately 3 minutes until light brown and cheese is melted.
- Remove to a plate and cut into 6 triangle pieces. Serve with picante sauce and sour cream.
Nutrition Facts : Calories 1484.2, Fat 92.8, SaturatedFat 47.8, Cholesterol 372.4, Sodium 2696.3, Carbohydrate 59.9, Fiber 3.6, Sugar 20.6, Protein 98.7
EASY SPICY CHICKEN QUESADILLAS
I know there are several recipes out there for this item, but my family swears by this one (we even served at Christmas Eve one year and it was a crowd pleaser). To make this recipe even faster, you can use the rotisserie chicken's from the grocery store, or in a pinch, poach the chicken breasts in salted water for 10-15 minutes.
Provided by SuzanneThePainter
Categories One Dish Meal
Time 30m
Yield 4 Quesadillas, 4-6 serving(s)
Number Of Ingredients 20
Steps:
- In a bowl, mix the shredded chicken and spices (cumin, paprika, red pepper, salt) and set aside.
- Into a medium frying pan at medium/medium-high heat add your oil, green bell pepper, white onion, jalapeno, garlic, and black beans. Cook until the black beans soften slightly and the garlic is fragrant (about 3-5 minutes). Add tomatoes, whites of the green onions, cilantro, cumin, and paprika. Stir to combine and take off the heat.
- To assemble, spray a large frying pan with non-stick spray (grill pan or griddle will work well) set to medium/medium-high heat and place a single tortilla in the middle.
- Sprinkle a thin layer of cheese (about 3 tablespoons) over the surface, add a layer of the vegetable mix (about 3 tablespoons) to half the tortilla, and the same amount of your shredded chicken to the same half, finally sprinkle over about a teaspoon of your reserved un-cooked green onions. Apply another 3 tablespoons of cheese to the top, cover and allow to melt for about 2-3 minutes.
- Using a spatula, flip the un-topped half over the topped half, pressing lightly, cover and cook another 2-3 minutes so all the cheese has melted and the tortilla is crispy.
- Continue until all your veggie and chicken mixes are used up. Setting your finished quesadillas on a cooling rack in the oven set to low. When ready to serve, cut with a pizza cutter into slices and enjoy! These are great with a side of sour cream and/or guacamole.
Nutrition Facts : Calories 578.9, Fat 20.1, SaturatedFat 10.1, Cholesterol 70.4, Sodium 877.4, Carbohydrate 60.6, Fiber 13, Sugar 3.5, Protein 39.6
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