Bennigans Chicken Quesadilla Recipes

BENNIGAN'S CHICKEN QUESADILLA

Steps:

• Fry chicken in a pan coated with cooking spray or olive oil.
• After chicken is cooked, add water and seasoning to the pan.
• Sauce will thicken slightly after a few minutes.
• Set the chicken and sauce aside while preparing the other ingredients.
• Butter one side of all the tortillas and set aside.
• Dice the tomato and the onion, mix and also set aside.
• Place a tortilla, buttered side down, on hot pan or griddle.
• Layer ingredient in the following order on the tortilla: cheese, chicken and sauce, tomato/onion mixture, cheese, salsa.
• Top with another tortilla, buttered side up.
• Once the cheese starts to bubble from the sides of the quesadilla it typically is time to flip it.
• Be careful to keep everything together while flipping.
• I used a spatula underneath (in one hand) and some tongs to hold the quesadilla together (in the other hand) and flipped quickly.
• Shell should be crunchy and a golden color.
• If you find that the quesadilla is semi plump in the center, simply press down with spatula once you have flipped it.
• Let stand for a few moments and then cut into quarters, serve with your choice of sour cream, guacamole or salsa for dipping.

SHREDDED CHICKEN QUESADILLAS

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.