Chicken Quesadilla Stack Recipes

CHICKEN QUESADILLAS

Chicken Quesadillas image

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

Ingredients

1 pound skinless, boneless chicken breast, diced
1 (1.27 ounce) packet fajita seasoning
1 tablespoon vegetable oil
2 green bell peppers, chopped
2 red bell peppers, chopped
1 onion, chopped
10 (10 inch) flour tortillas
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
1 (8 ounce) package shredded Monterey Jack cheese

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

CHICKEN QUESADILLA STACK

Chicken Quesadilla Stack image

Make and share this Chicken Quesadilla Stack recipe from Food.com.

Provided by Derf2440

Categories Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

4 flour tortillas (98% fat free - 8 inch)
3/4 cup fat-free refried beans
1 1/2 cups chopped, cooked boneless skinless chicken breasts
1 (4 1/2 ounce) can chopped green chilies, , drained
1/4 cup chopped fresh cilantro
3/4 cup shredded low-fat Mexican cheese blend
1/4 cup low-fat sour cream
1/4 cup salsa (hot-sweet, no tomato salsa posted in 'zaar, goes very well.)

Steps:

Preheat oven to 425 degrees.
Lightly coat baking sheet with veggie spray.
Place one tortilla on baking sheet and spread 1/4 cup refried beans on top.
Sprinkle with 1/2 cup chicken, 2 1/2 tablespoons chiles, 1 tablespoon cilantro, and 3 tablespoons cheese.
Repeat layering two times.
Top with remaining tortilla, pressing down slightly to help hold layers together.
Cover top tortilla loosely with foil and bake stack until heated through, about 15 minutes.
Remove foil, sprinkle with remaining cheese, and bake until cheese melts, about 5 minutes longer.
Meanwhile, combine sour cream and remaining cilantro in a small bowl.
Cut quesadilla into 6 wedges, but do not separate them.
Spread cilantro sour cream over top and spoon salsa in centre.

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