Chicken Quesadillas With Creamy Jalapeño Sauce Recipes

CHICKEN QUESADILLAS WITH CREAMY JALAPEñO SAUCE

Steps:

• 1. First, make the sauce because it will need to chill for an hour for flavors to develope. Take a small bowl, add all sauce ingredients and stir well to combine. Cover and let chill for 1 hour, so the flavor of the spices can blend.
• 2. Cook chicken, you can fry it or even boil it. Chop and shred the chicken, and season it with seasoned salt or salt and pepper.
• 3. Take large skillet, pour oil in so the outside of burrito can get crunchy. Take burrito and spread your sauce on top, add cheese to one half of the burrito, and then top with chicken. Place in hot oil, fry, and flip one side over like an omlet, fry until crispy and light brown. Continue with other burritos.

CHICKEN WITH CREAMY JALAPENO SAUCE

Steps:

• Sprinkle chicken with salt. In a large nonstick skillet over medium-high heat, brown chicken in oil on both sides. , Add the onions, broth, jalapenos and cumin. Bring to a boil. Reduce heat; cover and simmer until a thermometer reads 165°, 5-7 minutes. Remove chicken and keep warm., Stir cream cheese and sour cream into onion mixture until blended. Stir in tomatoes; heat through. Serve with chicken and rice.

CHICKEN AND JALAPEñO QUESADILLAS

Steps:

• Preheat oven to 375°F. Brush 2 tortillas with oil. Place tortillas, oil side down, on baking sheet. Sprinkle each with 1/4 of cheese, half of chicken, half of cilantro, and 1/4 of cheese, leaving 3/4-inch border. Top each with 1 tortilla, pressing to adhere; brush top with oil.
• Bake quesadillas until filling is heated through and edges begin to crisp, about 10 minutes. Using large metal spatula, turn each over and bake until bottom is crisp, about 5 minutes.
• Transfer quesadillas to plates. Cut into wedges and serve.

CHICKEN JALAPENO POPPER QUESADILLA

Steps:

• Place a large nonstick skillet over medium heat. Add the bacon and cook, turning as needed, until crisp, about 8 minutes. Remove to a paper towel-lined plate, reserving a couple of tablespoons of bacon fat.
• While the bacon is frying, mix together the pepper jack, cream cheese, cayenne pepper and cumin in a bowl. Spread onto one of the tortillas and set aside.
• Wipe out the skillet and return it to the heat. Heat the butter and reserved bacon fat until the butter is melted, then place the prepared tortilla in the skillet, cheese-side up. Top with the chicken and jalapenos. Crumble over the bacon and top with the second tortilla. Cook until golden on both sides, 2 to 3 minutes per side. Transfer to a cutting board, slice and sprinkle over the cilantro before serving.