Chicken And Shrimp Quesadilla Recipes

CHICKEN AND SAUSAGE QUESADILLAS

Steps:

• Place a large skillet over high heat.
• Add oil and tip pan to coat.
• Add chicken, sausage, pepper, and onion; cook until chicken is cooked through and vegetables soften, about 8 minute.
• Add the garlic, green chiles, and jalapeno; cook for 2 minute.
• Add the chili powder, cumin and salt; stir to combine.
• Transfer to a bowl and cool.
• Lay a tortilla down and spread 1/4 of the chicken mixture (about 1 cup) evenly over the tortilla.
• Top with 1/4 of the cheese and another tortilla. Repeat with remaining tortillas.
• Cook each quesadilla in a large skillet over medium high heat for 3 min on each side, or until golden and cheese has melted.

CHICKEN QUESADILLAS

Steps:

• Preheat the broiler. Grease a baking sheet.
• Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes.
• Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.
• Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.

SHRIMP QUESADILLAS

Steps:

• Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook and stir onion, red bell pepper, and green bell pepper in the hot oil, stirring frequently, until onion is translucent and peppers are soft, 6 to 8 minutes.
• Stir salt, cumin, and chili powder into onion and bell peppers.
• Stir shrimp into onion and bell peppers and cook until shrimp are opaque and no longer pink in the center, 3 to 5 minutes.
• Remove skillet from heat; stir jalapeno pepper and lime juice into shrimp mixture.
• Heat a skillet over medium heat and brush with about 1 teaspoon vegetable oil.
• Place a tortilla in the hot oil. Spoon about 1/6 shrimp filling and 1/2 cup Mexican cheese blend on one side of tortilla. Fold tortilla in half.
• Cook until bottom of tortilla is lightly browned, about 5 minutes; flip and cook other side until lightly browned, 3 to 5 minutes. Repeat with remaining tortillas and filling.

SHRIMP QUESADILLAS

Steps:

• Heat 10-inch nonstick skillet over medium-high heat. Place 1 tortilla in skillet. Sprinkle with 1/4 cup of the cheese, 1/4 cup of the tomato, 2 tablespoons of the bacon and 1/4 of the shrimp. Sprinkle with additional 1/4 cup of the cheese. Top with another tortilla.
• Cook 1 to 2 minutes or until bottom is golden brown; turn. Cook 1 to 2 minutes longer or until bottom is golden brown.
• Repeat 3 more times with remaining ingredients. Cut each quesadilla into wedges.

SHRIMP QUESADILLAS

Steps:

• For salsa, place the first nine ingredients in a blender; cover and process until finely chopped. Transfer to a large bowl; set aside., Sprinkle the cheese, chilies, tomato, onions and shrimp over half of each tortilla; fold over. , In a large skillet over medium heat, cook quesadillas in butter for 1-2 minutes on each side or until cheese is melted. Cut into wedges. Serve with salsa. Refrigerate leftover salsa.