Chicken Jalapeno Popper Quesadilla Recipes

JALAPENO POPPER CHICKEN QUESADILLAS

Steps:

• Cook the bacon in a large skillet over medium heat until crispy. Remove to paper towels to drain.
• Season the chicken with salt, pepper, garlic powder, cumin and chile powder. Add to the same skillet you used for the bacon and cook until both sides are browned and the chicken is cooked through. Remove the chicken from the pan and let it rest for a couple of minutes, then cut into thin strips.
• Mix together the cream cheese and the jalapenos. Spread the mixture evenly over the flour tortillas. Top half of each tortilla with a strip of bacon, 1/4 cup cheddar cheese and some of the chicken. Fold the top of the tortilla over the filling and press together gently.
• Cook the quesadillas in batches in a skillet coated with cooking spray until both sides are browned. Cut into triangles and serve.

CHICKEN JALAPENO POPPER CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• Place the chicken breasts on one half of a baking sheet, drizzle with 2 tablespoons of the olive oil and season with the chili powder, cumin and some salt and pepper. Place the jalapeno peppers on the other half of the same baking sheet. Drizzle them with the remaining 2 tablespoons olive oil.
• On a second baking sheet, lay the bacon slices out in a single layer. Put both baking sheets into the oven and bake until the chicken is cooked through and the bacon is crispy, about 25 minutes.
• Meanwhile, mix the cream cheese, Cheddar, sour cream, chicken stock and paprika together in a mixing bowl.
• Transfer the bacon and chicken to a cutting board. Dice the chicken and chop the bacon. Add all of the diced chicken to the cream cheese mixture along with half of the chopped bacon. Stir together until well mixed.
• Transfer half of the chicken mixture to an 8-inch square casserole dish. Arrange half of the roasted jalapenos on top of the chicken mixture. Top with the remaining chicken mixture followed by the rest of the roasted jalapenos.
• In a separate bowl, mix together the fried jalapenos, breadcrumbs and the remaining bacon. Toss with the melted butter until evenly mixed. Sprinkle the top of the casserole with the breadcrumb mixture. Bake until bubbly and golden, 25 to 27 minutes.

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°.

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.

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.

CHICKEN JALAPEñO POPPER MELT

Steps:

• Preheat the oven to 425 degrees F.
• Toss the jalapeño halves on a baking sheet with the olive oil and season with salt and pepper. Roast until charred and softened, about 15 minutes. Set aside.
• Heat a griddle or nonstick skillet over medium heat.
• On each of 4 bottom slices of bread, layer about 2 tablespoons shredded cheese, then 4 jalapeño halves, then about 4 chips, then 1/2 cup of the chicken and then the remaining cheese. Top each with another slice of bread.
• Spread both sides of the sandwiches with the butter. Cook the sandwiches, doming them with a metal bowl to help melt the middles, until the first side is golden brown, 2 to 3 minutes. Flip and repeat with the second side, until the bottoms are golden brown and the sandwiches are gooey in the middle, another 2 to 3 minutes. Cut in half and serve.

PAULA DEEN'S CHICKEN QUESADILLA STUFFED JALAPENOS

Steps:

• Preheat oven to 400 degrees.
• Lightly grease baking sheets.
• Cut jalapeños in half lengthwise.
• Remove and discard seeds and membranes; Set aside.
• In a medium bowl, combine chicken and remaining ingredients.
• Spoon mixture evenly into jalapeños.
• Place on baking sheets.
• Bake 20 minutes.