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.
SPEEDY SALSA-CHICKEN QUESADILLAS
Make and share this Speedy Salsa-Chicken Quesadillas recipe from Food.com.
Provided by WI Cheesehead
Categories Lunch/Snacks
Time 20m
Yield 6 wedges, 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine salsa, dressing and chili powder; spread evenly onto bottom halves of tortillas.
- Top with chicken and cheese.
- Fold tortillas in half to enclose filling.
- Cook in skillet sprayed with cooking spray on medium heat 4 to 5 minutes on each side or until both sides are golden brown and cheese is melted.
- Cut each quesadilla into 3 wedges to serve.
- Makes 4 servings, 6 wedges each.
Nutrition Facts : Calories 488.6, Fat 17.6, SaturatedFat 8.2, Cholesterol 84, Sodium 1160.3, Carbohydrate 46.9, Fiber 3.2, Sugar 4.2, Protein 34.2
CHICKEN QUESADILLA MELT WITH SALSA
Steps:
- Fit the food processor with chopping blade and put the lid in place. Quarter and core the tomatoes, using your fingers, remove the seeds. Halve the lime, trim, quarter and peel the onion; then trim the garlic clove and smash it. Juice the lime with a citrus juicer, working over a small bowl. In the food processor with the machine on, add the garlic through the feed tube ( it will stick to the sides of the bowl.) Add the onion through the tube, processing until chopped. Turn off the machine and remove the lid. Add the tomato pieces and the lime juice; attach the lid and pulse with 1 second pulses until chopped but not soupy. Gisve your salsa a taste test. Then add just a little seasoning: 1/2 tsp. salt and 1/4 tsp. pepper. Pulse for 1 second to blend. Taste again! Add more salt if you wish. Transfer the salsa to a bowl. Discard the chicken skin. Using your fingers, shred the meat. Shred the cheese with a box grater, Preheat a large cast-iron skillet over med.-high heat. Meanwhile place a tortilla on a work surface and spread with 1 T. cream cheese. Sprinkle 1/3 C. shredded cheese on top. Sprinkle 1/3 C. chicken on half of the tortilla. and fold in half. Repeat the process with the remaining tortillas. Drizzle little EVOO in the hot skillet, add 1 or 2 quesadillas to the pan and cook, turning once or twice, until golden-brown and crisp on both sides, about 5 min. Repeat the remaining tortillas. Cut the quesadillas in half, stack on plates and serve warm with the salsa and yogurt.
CHICKEN QUESADILLAS WITH AVOCADO-CUCUMBER SALSA
There is one caveat when using leftover grilled meat. As the meat chills, the flavors recede, becoming quieter and mellower. For these quesadillas that I made out of Sunday's grilled chicken thighs, shredded and stuffed into a corn tortilla with a little cheese and quickly toasted, I stirred together a lime-zest-imbued cucumber and avocado salsa that added a welcome citrus edge.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, weeknight, appetizer, main course
Time 15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a bowl, mix together the avocado, cucumbers, red onion, cilantro, lime zest, lime juice, jalapeño, salt and pepper.
- Sandwich some of the chicken and cheese between two tortillas; repeat with the remaining chicken, cheese and tortillas. Brush the top and bottom of each quesadilla lightly with oil.
- Heat a large, nonstick skillet over high heat until very hot. Cook the quesadillas, in batches, if necessary, until the cheese melts and the tortillas are crisp and golden, 1 1/2 to 2 minutes per side.
- Cut into wedges and top with some of the salsa.
Nutrition Facts : @context http, Calories 422, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 24 grams, Fiber 6 grams, Protein 24 grams, SaturatedFat 9 grams, Sodium 378 milligrams, Sugar 3 grams
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