Blender Chicken Quesadillas Recipes

CHICKEN QUESADILLAS

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.

BBQ CHICKEN QUESADILLAS

Steps:

• Combine the peanut oil, ginger, garlic, cilantro, green onion, and red pepper. Add the chicken and marinate in the refrigerator overnight. Remove the chicken from the marinade and season with salt and pepper.
• Preheat the oven to 350 degrees F.
• Heat a large ovenproof saute pan over medium-high heat. When the pan is hot, add enough peanut oil to coat the bottom of the pan. Add the chicken and sear on both sides. Place the pan in the oven and roast until cooked through, about 10 to 15 minutes. Remove from the oven, cool slightly, and dice into 1/2-inch pieces.
• Preheat a grill or grill pan. Drizzle the onion slices with oil and place on the grill. Cook until the onions are soft, about 4 minutes per side. Remove from the grill.
• Place the chicken into a bowl and add barbecue sauce, to taste. Place 4 tortillas on a flat surface. In a separate bowl, mix the fontina and mozzarella cheese. Place some of the cheese mixture on each tortilla. Top with some of the chicken and grilled onions. Top each with another tortilla.
• Heat a large saute pan over medium-high heat. Add 1 tablespoon of the butter and cook until it is foamy. Add 1 quesadilla and cook until golden brown on both sides, about 3 minutes per side. Repeat with the remaining quesadillas, adding more butter as necessary.
• Cut each quesadilla into 6 pieces. Top with Mexican Cream and Tomato Salsa.
• Combine all of the ingredients. Refrigerate until needed.
• Over a hot grill, roast the tomatoes until blackened. Transfer to a bowl and add the chipotles. Cover and allow to cool for 15 minutes. Add the basil, garlic and lime juice and marinate for 10 minutes. Transfer to a blender or food processor and pulse until chunky. Transfer to a bowl and add the vinegar, sugar, salt and pepper. Slowly whisk in 1 cup of olive oil. Reserve.

QUICK AND EASY CHICKEN QUESADILLAS

Steps:

• Drain water from canned chicken and canned tomatoes and chiles.
• flake chicken and mix with tomatoes and chiles, and shredded cheese in a bowl.
• Spead mixture over one side of tortillas as thin
• or as thick as you like.
• Fold tortilla and place in electric skillet on 325 degrees or on stove at medium high heat.
• Brown tortilla on one until side crispy then flip and do the same on other side.
• Place tortillas on plate to cool.
• Serve with LIPTON Spanish Rice mix for complete meal if desired.

EASY CHICKEN QUESADILLAS

Steps:

• Season chicken with chili powder and black pepper to taste.
• Grill chicken breast on an indoor grill such as a George Foreman.
• After chicken is cooked put it in a food processor and chop it till fine.
• Spread cheese on one half of a tortilla and sprinkle with chopped chicken.
• Fold tortilla over and place in a skillet on low-medium heat, brown lightly then flip.
• Cut into triangles and add a dulop of Sour Cream.

PERFECT CHICKEN QUESADILLAS

Steps:

• Season chicken with adobo. Coat pan with E.V.O.O and start frying up chicken. Once it is halfway through, add seasoned salt. Once cooked through, put to side so it can cool off. Once it is cool later, shred the chicken into small pieces.
• Slice peppers and onions into thin strips. Put a pat of butter and 1 tbsp of E.V.O.O and let heat up. Add peppers and Onions to pan and saute till peppers are slightly tender and onions are browned.
• In a seperate and large flat pan heat up 1 pat of butter over medium heat. Make sure to cover pan. Place 1 flour tortilla in pan and twist in center with palm of to soak up remaining butter (quickly so you don't get burned). Add 1/2 cup of cheese (depending on preference), then half of peppers and onions, and the half of the pieces of chicken. Fold Tortilla in half to close. It should look like a half moon. Crimp edges with spatula to keep contents inside.
• Raise heat up to med-high. Using a spatula Press Tortilla into pan. Cook till browned. About 1-2 minutes. Flip. Cook till toasty ( light to medium brown) on outside and melty on inside.
• Repeat with remaining ingredients. The servings you will get depends on how many of each ingredient you use. It is really up to you. I prefer a balance of cheese to meat, but many people enjoy a little more cheese.
• Once complete, use pizza cutter to cut into four wedges. Top wedges with any homemade or store bought salsa. You can also sour cream, black olives or mild green onions for added flavor.
• ENJOY!

CHICKEN QUESADILLAS

Steps:

• Place one tortilla in fry pan sprayed with cooking spray.
• Scoop one tablespoon of salsa onto tortilla and spread over to cover it (not too much).
• Layer 1/2 each of the cheese, chicken and green onion.
• Place another tortilla on top, spray tortilla with cooking spray.
• Heat until golden brown, then turn over and brown other side.
• Repeat with remaining tortillas and ingredients.
• Slice in pie wedges.
• Serve with salsa.