Basic Chicken Quesadillas Recipes

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CHICKEN QUESADILLAS



Chicken Quesadillas image

This chicken quesadilla recipe has an impressive look and taste with little preparation. The leftover chicken gets Mexican flair from cumin in this fun main dish. -Linda Wetzel, Woodland Park, Colorado

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10

2-1/2 cups shredded cooked chicken
2/3 cup salsa
1/3 cup sliced green onions
3/4 to 1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano
6 flour tortillas (8 inches)
1/4 cup butter, melted
2 cups shredded Monterey Jack cheese
Sour cream and guacamole

Steps:

  • In a large skillet, combine the first 6 ingredients. Cook, uncovered, over medium heat until heated through, about 10 minutes, stirring occasionally. , Brush 1 side of tortillas with butter; place buttered side down on a lightly greased baking sheet. Spoon 1/3 cup chicken mixture over half of each tortilla; sprinkle with 1/3 cup cheese. , Fold plain side of tortilla over cheese. Bake at 375° until crisp and golden brown, 9-11 minutes. Cut into wedges; serve with sour cream and guacamole.

Nutrition Facts : Calories 477 calories, Fat 26g fat (13g saturated fat), Cholesterol 106mg cholesterol, Sodium 901mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 1g fiber), Protein 31g protein.

BASIC CHICKEN QUESADILLAS



Basic Chicken Quesadillas image

"Tender homemade tortillas make this savory snack extra-special," notes Linda Miller of Klamath Falls, Oregon.

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 14 quesadillas.

Number Of Ingredients 11

4 cups all-purpose flour
1-1/2 teaspoons salt
1/2 teaspoon baking powder
1 cup shortening
1-1/4 cups warm water
1 cup each shredded cheddar, part-skim mozzarella and pepper Jack cheese
2 cups diced cooked chicken
1 cup sliced green onions
1 cup sliced ripe olives
1 can (4 ounces) chopped green chilies, drained
Salsa and sour cream

Steps:

  • In a large bowl, combine the flour, salt and baking powder. Cut in shortening until crumbly. Add enough warm water, stirring until mixture forms a ball. Let stand for 10 minutes. Divide into 28 portions. , On a lightly floured surface, roll each portion into a 7-in. circle. Cook on a lightly greased griddle for 1-1/2 to 2 minutes on each side, breaking any bubbles with a toothpick if necessary. Keep warm., In a large bowl, combine cheeses. For each quesadilla, place a tortilla on the griddle; sprinkle with about 2 tablespoons cheese mixture, 2 tablespoons chicken, 1 tablespoon onions, 1 tablespoon olives and 1 teaspoon chilies. Top with 1 tablespoon cheese mixture and another tortilla. , Cook for 30-60 seconds; turn and cook 30 seconds longer or until cheese is melted. Cut into wedges. Serve with salsa and sour cream.

Nutrition Facts :

QUICK CHICKEN QUESADILLAS



Quick Chicken Quesadillas image

With a few simple shortcut ingredients, you can have warm and cheesy homemade quesadillas on the dinner table in less than half an hour. If you need to master the basic steps of how to make chicken quesadilla, this is the place to start.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 6

6 oz refrigerated cooked Southwest-flavor chicken breast strips (from 9- or 12-oz package)
1/2 cup Old El Paso™ Thick 'n Chunky salsa
1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 inch; 8 tortillas)
Cooking spray
2 cups finely shredded Colby-Monterey Jack cheese blend (8 oz)
1/4 cup sour cream

Steps:

  • Cut chicken into bite-size pieces. In small bowl, mix chicken and salsa.
  • Spray 1 side of 1 tortilla with cooking spray; place sprayed side down on work surface. Layer with one-fourth of the chicken mixture and 1/2 cup of the cheese. Top with another tortilla; spray top of tortilla with cooking spray.
  • Cook in 10-inch nonstick skillet over medium heat 4 to 6 minutes, carefully turning after 2 minutes, until golden brown. Repeat with remaining tortillas, chicken mixture and cheese. To serve, cut quesadillas into wedges. Serve with sour cream and, if desired, additional salsa.

Nutrition Facts : Calories 580, Carbohydrate 45 g, Cholesterol 85 mg, Fat 3, Fiber 0 g, Protein 29 g, SaturatedFat 16 g, ServingSize 1 Quesadilla, Sodium 1360 mg, Sugar 3 g, TransFat 2 1/2 g

EASY CHICKEN QUESADILLAS



Easy Chicken Quesadillas image

I came up with this recipe on a whim. I love quesadillas, but am picky about what goes in them. This was super easy to make and tasted really good. Serve as is or with salsa and sour cream.

Provided by Jenn79

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 8

Number Of Ingredients 12

2 tablespoons butter
6 chicken breast tenders
1 (.18 ounce) packet sazon seasoning
1 teaspoon garlic salt
1 cup instant rice
1 cup water
1 (14 ounce) can black beans, drained and rinsed
1 (.18 ounce) packet sazon seasoning
1 teaspoon garlic salt
8 extra-large flour tortillas
1 (16 ounce) package shredded Mexican cheese blend
1 tablespoon softened butter, or as needed

Steps:

  • Heat 2 tablespoons butter in a saucepan over medium heat; cook and stir chicken, 1 packet sazon seasoning, and 1 teaspoon garlic salt, shredding chicken as it cooks until no longer pink in the center and juices run clear, 8 to 10 minutes.
  • Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, and the liquid has been absorbed, 5 to 10 minutes.
  • Stir black beans, 1 packet sazon seasoning, and teaspoon garlic salt together in a microwave-safe bowl. Cook in microwave until heated through, about 2 minutes. Add black bean mixture to rice.
  • Place each tortilla on a work surface; layer half of each tortilla with bean-rice mixture, Mexican cheese, shredded chicken, and more Mexican cheese. Fold each tortilla in half. Spread a thin layer of softened butter atop each quesadilla.
  • Heat a large skillet over medium heat; cook each quesadilla, butter-side down, until cheese is melted and outside is crisp and brown, about 5 minutes per side. Cut into wedges.

Nutrition Facts : Calories 617.8 calories, Carbohydrate 57.3 g, Cholesterol 89.5 mg, Fat 28.6 g, Fiber 5.9 g, Protein 31.6 g, SaturatedFat 17.5 g, Sodium 1713.5 mg, Sugar 1.4 g

EASY CHICKEN QUESADILLAS



Easy Chicken Quesadillas image

For this effortless entree, I sandwiches cooked chicken, tomato, onion and cheese inside tortillas, then warms them on a griddle until the cheese is gooey. I garnish them with sour cream, your favorite salsa and refried beans.-Sacha K. Roach, Warsaw, Ohio

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 6

4 flour tortillas (8 inches)
2 teaspoons butter, melted
1 cup shredded cheddar cheese
1/3 cup finely chopped onion
1 medium tomato, diced
1 package (9 ounces) frozen diced cooked chicken, thawed and chopped

Steps:

  • Brush one side of each tortilla with butter. Place two tortillas, buttered side down, on a griddle; sprinkle with cheese, onion, tomato and chicken. Top with remaining tortillas, buttered side up. Cook over medium heat for 3-4 minutes on each side or until lightly browned. Cut into wedges.

Nutrition Facts : Calories 683 calories, Fat 29g fat (16g saturated fat), Cholesterol 147mg cholesterol, Sodium 1190mg sodium, Carbohydrate 59g carbohydrate (4g sugars, Fiber 1g fiber), Protein 48g protein.

SHREDDED CHICKEN QUESADILLAS



Shredded Chicken Quesadillas image

Make and share this Shredded Chicken Quesadillas recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

2 1/2 cups shredded cooked chicken
2/3 cup salsa
1/3 cup sliced green onion
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano
6 8-inch flour tortillas
1/4 cup butter or 1/4 cup margarine, melted
2 cups shredded monterey jack cheese
sour cream
guacamole

Steps:

  • In a skillet, combine the first 6 ingredients.
  • Over medium heat, cook uncovered, for 10 minutes or until heated through, stirring occasionally.
  • Brush one side of tortillas with butter.
  • Spoon 1/3 cup chicken mixture over half of unbuttered side of each tortilla.
  • Sprinkle with 1/3 cup of cheese; fold in half.
  • Place on a lightly greased baking sheet.
  • Bake at 475 degrees for 10 minutes or until crisp and golden brown.
  • Cut into wedges; serve with sour cream and guacamole.

BASIC QUESADILLAS



Basic Quesadillas image

Whip these up for picky eaters, or add one of our favorite fillings: Orange-Braised Pork or Chipotle Chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7

4 teaspoons canola oil
8 corn or flour tortillas
2 cups grated cheese, like queso blanco or Monterey Jack
1 cup filling, room temperature (optional)
Sour cream, for serving (optional)
Tomato Salsa, for serving (optional)
Chunky Guacamole, for serving (optional)

Steps:

  • Heat a skillet over medium heat, and add 1/2 teaspoon oil. When oil is hot, place 1 tortilla in pan; sprinkle with 1/4 cup grated cheese, 1/4 cup filling, if using, and another 1/4 cup grated cheese. Top with second tortilla, and cook until cheese is melting and the bottom of tortilla is golden brown. Flip, and cook until golden on both sides, the cheese is melted, and the filling hot.
  • To serve, cut quesadillas into wedges, and serve with sour cream, salsa, and guacamole on the side, if desired. Repeat with the remaining ingredients, serving each quesadilla hot from the pan.

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