Chicken Goat Cheese Quesadillas Recipes

CHICKEN AND GOAT CHEESE QUESADILLAS

Steps:

• In a blender or food processor combine first 5 ingredients and blend until smooth. In a shallow nonreactive pan pour blender mixture over chicken breast half and set aside to marinate, covered and refrigerated, 4 hours. Preheat a grill or broiler. Grill or broil chicken and onions 2 to 3 minutes on each side, until chicken is just cooked through and onions are browned. Thinly slice chicken.
• Preheat oven to 400 degrees and butter an 8-inch round cake pan. In pan, layer one tortilla and sprinkle with half of chicken, onion, cheeses and basil. Top with a tortilla and sprinkle with remaining filling ingredients. Top with third tortilla and brush top with butter. Bake for 15 minutes, or until lightly browned and cheeses have melted. Let rest 5 minutes before cutting into quarters. Serve garnished sour cream and cilantro.

CHICKEN, SPINACH AND GOAT CHEESE QUESADILLAS

Steps:

• 1. Heat the spinach with the garlic, salt, pepper, and cayenne pepper over medium-low heat in a pan until just wilted. Remove from heath and set aside.
• 2. Heat the grill pan (or regular pan) over medium-high heat. Spray with non-stick cooking spray or drizzle with olive oil. Toast the inside of the tortilla for about 30 seconds.
• 3. Take the tortilla off the grill pan and assemble as follows. Over half the quessadilla sprinkle about 2 tablespoons of monterey jack cheese, following by a few slices of chicken, then the spinach, then the crumbled goat cheese.
• 4. Add to the grill pan and cook for about 1 - 2 minutes. Carefully use a spatula to flip the empty half of the tortilla onto the loaded half. At this point I like to let the quesadilla cook for about 30 more seconds, then flip it over. Give it another 1 -2 minutes, then remove from the pan and enjoy!

CHICKEN AND GOAT CHEESE QUESADILLA

Steps:

• Combine first 5 ingredients in blender or food processor until smooth.
• Place chicken in zip-loc bag and add broth mixture.
• Seal and refrigerate for 2 hrs turning bag occasionally.
• Preheat grill.
• Remove chicken from bag, discard marinade.
• Sprinkle chicken with salt and pepper.
• Place chicken and onion on grill rack coated with cooking spray.
• Grill onion 3 minutes on each side or until browned.
• Grill chicken 6 minutes per side or until done.
• Cool slightly and cut chicken in very thin slices.
• Preheat oven to 400.
• Place 1 tortilla on baking sheet coated with cooking spray.
• Sprinkle with 3 tablespoons of cheese,half of chicken, half of onion and 1 and a half tsp cilantro.
• Top with 1 tortilla.
• Sprinkle with remaining cheese, chicken, onion and cilantro.
• Top with last tortilla.
• Coat tortilla with cooking spray.
• Bake for 15 minutes or until lightly browned.
• Cut into 4 wedges and top each with 1 tsp of sour cream.
• Serve with lime wedges if desired.