CHICKEN QUESADILLAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Heat 1 tablespoon of the olive oil in a skillet over high heat. Sprinkle the chicken with salt, pepper and taco seasoning. Add the chicken to the skillet and saute over medium-high heat until done, about 4 minute per side. Remove from the skillet and dice into cubes. Set aside.
- Add the remaining 1 tablespoon olive oil to the skillet over high heat. Throw in the onions and peppers and cook until the peppers have a few dark brown/black areas, 3 to 4 minutes. Remove and set aside.
- Sizzle 1/2 tablespoon of the butter in a separate skillet or griddle over medium heat and lay a flour tortilla in the skillet. Then build the quesadillas by laying grated cheese on the bottom tortilla, and then arranging the chicken and cooked peppers. Top with a little more grated cheese and top with a second tortilla.
- When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, adding another 1/2 tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden. Repeat with the remaining tortillas and fillings.
- Cut each quesadilla into wedges and serve with Pico de Gallo.
- Dice up equal quantities of tomatoes and onions. Roughly chop the cilantro.
- Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the four ingredients into a bowl.
- Slice the lime in half and squeeze the juice from half the lime into the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.
ULTIMATE CHICKEN QUESADILLA
Cheesy quesadillas filled with a mixture of tender chicken and spicy tomatoes
Provided by Food Network
Time 30m
Yield 4 servings (1 quesadilla each)
Number Of Ingredients 5
Steps:
- 1. Spray large skillet with cooking spray; heat over medium heat. Add chicken and undrained tomatoes; cook 10 minutes or until chicken pieces are no longer pink in centers and liquid has evaporated, stirring frequently.
- 2. Spread chicken mixture evenly onto bottom half of each tortilla to within 1 inch of edge. Sprinkle 1/2 cup cheese over chicken mixture on each tortilla. Fold each tortilla in half to cover filling.
- 3. Clean skillet. Spray with additional cooking spray; heat over medium-high heat. Cook quesadillas 3 minutes on each side or until golden brown on both sides. Cut into wedges to serve.
CHICKEN QUESADILLAS
This is a great recipe for parties. I freeze the leftovers; they reheat quite well. The zesty chicken and cooked peppers are a succulent delight when mixed with the melted cheeses. Cut the quesadillas into wedges and serve with sour cream and salsa.
Provided by Heather
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 20
Number Of Ingredients 10
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.
Nutrition Facts : Calories 244.2 calories, Carbohydrate 21.8 g, Cholesterol 34.9 mg, Fat 11.3 g, Fiber 1.7 g, Protein 13.7 g, SaturatedFat 5.5 g, Sodium 504.3 mg, Sugar 1.8 g
EASY CHICKEN QUESADILLAS
For this effortless entree, I sandwiches cooked chicken, tomato, onion and cheese inside tortillas, then warms them on a griddle until the cheese is gooey. I garnish them with sour cream, your favorite salsa and refried beans.-Sacha K. Roach, Warsaw, Ohio
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Brush one side of each tortilla with butter. Place two tortillas, buttered side down, on a griddle; sprinkle with cheese, onion, tomato and chicken. Top with remaining tortillas, buttered side up. Cook over medium heat for 3-4 minutes on each side or until lightly browned. Cut into wedges.
Nutrition Facts : Calories 683 calories, Fat 29g fat (16g saturated fat), Cholesterol 147mg cholesterol, Sodium 1190mg sodium, Carbohydrate 59g carbohydrate (4g sugars, Fiber 1g fiber), Protein 48g protein.
CHICKEN QUESADILLA BASE
simple base you can add minced onions, jalpenos, tomatoes sour cream what ever you like but this will help give the chicken some flavor while cooking
Provided by For_Starters
Categories Chicken Breast
Time 24m
Yield 8 wedges, 2-4 serving(s)
Number Of Ingredients 9
Steps:
- put cubed chicken in heated frying pan sprayed with pam ( i usely do med - low heat ).
- sprinkle with all of the seasons
- let cook all the way through before flipping.
- pour lime juice over and cover turning off heat
- meanwhile heat up clean pan on med low.
- lightly butter one side of tortilla cook till brown and crispy.
- repeat with second.
- on third put chicken on tortilla while browning add cheese
- place already brown tortilla on top set aside on plate.
- repeat.
- use a pizza cutter to cut each into four wedges
- again this is just a base you can add what ever ingredients you like.
Nutrition Facts : Calories 478.7, Fat 26.5, SaturatedFat 12.7, Cholesterol 91.3, Sodium 799.1, Carbohydrate 31.6, Fiber 1.9, Sugar 1.3, Protein 27.3
CHICKEN QUESADILLAS
This chicken quesadilla recipe has an impressive look and taste with little preparation. The leftover chicken gets Mexican flair from cumin in this fun main dish. -Linda Wetzel, Woodland Park, Colorado
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 477 calories, Fat 26g fat (13g saturated fat), Cholesterol 106mg cholesterol, Sodium 901mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 1g fiber), Protein 31g protein.
CHICKEN QUESADILLAS
These easy, budget-friendly chicken quesadillas make a quick lunch for two or a simple party snack and are a great way to use up leftover roast chicken
Provided by Sara Buenfeld
Time 16m
Number Of Ingredients 8
Steps:
- Spread 2 tbsp salsa onto each tortilla, then evenly top one of them with the beans, spring onion, chicken and cheddar. Scatter with coriander, if you have it. Sandwich with the other tortilla, then brush with oil.
- Heat a large non-stick frying pan, then cook the tortilla, oil-side down, for 4 mins. Carefully turn over with a palette knife (or by turning it out onto a plate, sliding it back into the pan), then cook for 2 mins on the other side until golden. Serve cut into wedges.
Nutrition Facts : Calories 533 calories, Fat 29 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 27 grams protein, Sodium 3.18 milligram of sodium
BASIC QUESADILLAS
Whip these up for picky eaters, or add one of our favorite fillings: Orange-Braised Pork or Chipotle Chicken.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Heat a skillet over medium heat, and add 1/2 teaspoon oil. When oil is hot, place 1 tortilla in pan; sprinkle with 1/4 cup grated cheese, 1/4 cup filling, if using, and another 1/4 cup grated cheese. Top with second tortilla, and cook until cheese is melting and the bottom of tortilla is golden brown. Flip, and cook until golden on both sides, the cheese is melted, and the filling hot.
- To serve, cut quesadillas into wedges, and serve with sour cream, salsa, and guacamole on the side, if desired. Repeat with the remaining ingredients, serving each quesadilla hot from the pan.
BAKED CHICKEN QUESADILLAS
I love to order quesadillas when eating out, and so I came up with this recipe to use at home. These are delicious as an appetizer or light meal.
Provided by Mommy Fawns
Categories Lunch/Snacks
Time 35m
Yield 8 slices, 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut chicken into bite-size pieces. Saute chicken with taco seasoning.
- Preheat oven to 350*.
- Heat oil in saucepan over medium heat. Mix in seasoned chicken, bell peppers, and onion. Cook until vegetables are tender.
- Layer cheese, chicken, bacon, and cheese on tortilla. Top with another tortilla. Brush top with oil.
- Bake about 10 minutes on cookie sheet.
- Cut each quesadilla into fourths.
Nutrition Facts : Calories 318.9, Fat 16.2, SaturatedFat 4, Cholesterol 72.6, Sodium 262.3, Carbohydrate 15.4, Fiber 0.9, Sugar 0.6, Protein 26.1
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