Chicken And Jalapeño Quesadillas Recipes

JALAPENO POPPER CHICKEN QUESADILLA

Steps:

• Dice rotisserie chicken, grate cheese, and dice jalapeno peppers. (You can choose to discard jalapeno seeds or leave them in to make it spicier.) Combine chicken, cheese and jalapenos in a mixing bowl and mix until evenly mixed throughout.
• Preheat a cooking pan over medium heat and grease it lightly with some cooking spray.
• Place 1 tortilla in the cooking pan and spread a third of the filling all over the tortilla. Cover with another tortilla and and spray the top with some cooking spray.
• Cook until cheese starts to melt and bottom tortilla is browned. Flip on the other side and cook until that side is browned as well.
• Repeat with remaining tortillas and filling.
• Note: if available, you can cook more than one quesadilla at a time on a griddle.Note: you can keep cooked tortillas warm in the oven heated to 200°.

THE BEST CHICKEN QUESADILLAS WITH EASY JALAPEñO MAYO - HUNGRY SIX

Steps:

• Make the jalapeno mayo by whisking all of the ingredients together until well combined. Set aside.
• Heat a large skillet over medium heat. Season the chicken with the salt, pepper and garlic powder. Add the oil and the chicken to the pan and cook until the chicken is cooked through.
• Move the chicken to a cutting board and slice into very thin slices.
• Clean out the skillet and then place it back on the stove over medium heat. Place one tortilla in the skillet. Spread 1/4 of the jalapeno mayo over half of the tortilla. Top with 1/4 of the chicken and 1/4 of each cheese. Fold the tortilla in half to close it. Cook for approximately 2 minutes on each side, or until the cheese is melted and the tortilla is beginning to brown slightly. Repeat the same process for the rest of the quesadillas.
• Slice and serve with sour cream, salsa, hot sauce, pico de gallo or guacamole.

CARAMELIZED ONION AND JALAPENO QUESADILLAS

Steps:

• Melt butter in a large skillet over medium-low heat; cook and stir onion until softened and lightly browned, about 10 minutes. Add jalapeno peppers to onion; cook and stir until onion is browned, about 10 minutes more. Transfer onion mixture to a plate.
• Heat about 1 tablespoon olive oil in the same skillet and add 1 tortilla. Top tortilla with 1/4 cup Mexican cheese blend, 1/2 of the onion mixture, and 1/4 cup Mexican cheese blend, respectively; top with 1 tortilla. Cook quesadilla until browned and cheese is melted, 1 to 2 minutes per side. Repeat with remaining oil, tortillas, cheese, and onion mixture.

CHICKEN QUESADILLAS WITH CREAMY JALAPEñO SAUCE

Steps:

• 1. First, make the sauce because it will need to chill for an hour for flavors to develope. Take a small bowl, add all sauce ingredients and stir well to combine. Cover and let chill for 1 hour, so the flavor of the spices can blend.
• 2. Cook chicken, you can fry it or even boil it. Chop and shred the chicken, and season it with seasoned salt or salt and pepper.
• 3. Take large skillet, pour oil in so the outside of burrito can get crunchy. Take burrito and spread your sauce on top, add cheese to one half of the burrito, and then top with chicken. Place in hot oil, fry, and flip one side over like an omlet, fry until crispy and light brown. Continue with other burritos.

CHICKEN AND JALAPEñO QUESADILLAS

Steps:

• Preheat oven to 375°F. Brush 2 tortillas with oil. Place tortillas, oil side down, on baking sheet. Sprinkle each with 1/4 of cheese, half of chicken, half of cilantro, and 1/4 of cheese, leaving 3/4-inch border. Top each with 1 tortilla, pressing to adhere; brush top with oil.
• Bake quesadillas until filling is heated through and edges begin to crisp, about 10 minutes. Using large metal spatula, turn each over and bake until bottom is crisp, about 5 minutes.
• Transfer quesadillas to plates. Cut into wedges and serve.

CHICKEN AND JALAPENO QUESADILLAS - NUWAVE OVEN/FLAVORWAVE

Steps:

• Brush 2 tortillas with oil.
• Place tortillas, oil side down, on baking sheet.
• Sprinkle each with 1/4 of cheese, half of chicken, half of cilantro, and 1/4 of cheese, leaving 3/4-inch border.
• Top each with 1 tortilla, pressing to adhere; brush top with oil.
• Bake quesadillas until filling is heated through and edges begin to crisp, about 2~3 minutes.
• Using large metal spatula, turn each over and bake until bottom is crisp, about 1~2 minutes.
• Transfer quesadillas to plates. Cut into wedges and serve.

JALAPENO POPPER QUESADILLAS

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Arrange jalapeno peppers, cut-side down, on the prepared baking sheet.
• Broil jalapeno peppers in the preheated oven until skins are bubbling and blackened, 10 to 15 minutes. Immediately place peppers in a resealable plastic bag; seal. Allow peppers to steam in bag to help loosen skins, about 20 minutes. Carefully open bag, pull skins off peppers, and chop peppers.
• Spread half the butter onto 1 side of each tortilla. Spread half the cream cheese onto the other side of each tortilla. Sprinkle half the jalapeno peppers, half the Mexican cheese blend, and half the tortilla chips over the cream cheese-side of each tortilla. Fold each tortilla in half over the fillings with butter-side on the outside.
• Heat a skillet over medium-low heat; cook 1 quesadilla in the hot skillet until golden brown, 2 to 3 minutes per side. Repeat with second quesadilla.

JALAPENO POPPER QUESADILLAS

Steps:

• Preheat oven to 400°. Place half of the tortillas on two greased baking sheets. Spread with cream cheese; sprinkle with bacon, jalapeno and cheese. Top with remaining tortillas., Bake 8-10 minutes or until golden brown and cheese is melted.