QUESADILLA WITH GOAT CHEESE, ASPARAGUS, MUSHROOMS AND ROASTED TOMATILLO SALSA
Provided by Martita Jara, Food Network Star Season 12 Finalist
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat a large skillet over medium heat and add 2 tablespoons olive oil. Saute the asparagus, mushrooms and onions, about 4 minutes. Add the wine and some salt and pepper. Reduce the heat to low and simmer, about 5 minutes. Remove from the heat.
- Wrap the tomatillos and chiles in aluminum foil and place over an open flame for about 5 minutes on each side. Transfer to a blender with the garlic clove and 1/3 cup water. Blend until smooth. Taste and season with salt and pepper.
- Wrap the tortillas in a clean, damp dishcloth and place in the microwave for 2 minutes.
- Fill each tortilla with a little jack cheese and about 1 tablespoon asparagus filling. Fold in half like a taco.
- Heat a large saute pan over medium-high heat and add the remaining 2 tablespoons olive oil. Pan-fry the folded quesadillas in batches until golden and crispy, about 3 minutes on each side. Set aside on paper towels to drain any oil.
- Serve each quesadilla with some goat cheese crumbled on top and garnish with fresh cilantro.
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
CHICKEN BREASTS WITH TOMATILLO SALSA
I had a jar of tomatillo salsa in the pantry and decided to create an easy week night dish full of flavor. This sure fit the bill. DH asked me to write it down before I forgot what I did so I could duplicate it again. I'm watching fat, so I didn't add cheese or sour cream to my portion, but it was still delicious. Cleanup is a breeze -just throw the foil away!
Provided by PanNan
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Line baking tray with aluminum foil.
- Place chicken breasts on foil.
- Sprinkle with garlic powder, salt, and pepper to taste.
- Sprinkle with cumin seed.
- Place 1/4 of onion slices on each chicken breast half.
- Cover all with tomatillo salsa.
- Place another sheet of aluminum foil on top of chicken breasts and fold all four sides until sealed very tight.
- Bake foil packet on tray in 375 oven for 30 minutes.
- Remove from oven and carefully remove top foil sheet.
- Place a slice of pepper jack cheese on each chicken breast half.
- Sprinkle all with chopped cilantro.
- Return to the oven uncovered.
- Remove from the oven when cheese has melted.
- Meanwhile heat tortillas.
- Serve one chicken breast per person.
- Place a tbsp of sour cream on top of each chicken breast half.
- Serve with hot tortillas and refried or borracho beans.
CHICKEN CHEDDAR QUESADILLAS WITH TOMATO AND CORN SALSA
Provided by Sabrina Henderson
Categories Chicken Onion Tomato Appetizer Sauté Quick & Easy Cheddar Corn Summer Cilantro Tortillas Bon Appétit California Sugar Conscious
Yield Makes 6 appetizer servings
Number Of Ingredients 11
Steps:
- Stir salsa, corn, 1/4 cup red onion, and 1/4 cup cilantro in small bowl to blend. Season salsa to taste with salt and pepper.
- Sprinkle chicken with chili powder, cumin, salt, and pepper. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic and remaining 3/4 cup onion and sauté 1 minute. Add chicken and sauté until chicken is just cooked through, about 5 minutes. Sprinkle half of 1 tortilla with 1/2 cup cheese. Place 1/3 chicken mixture atop cheese; sprinkle with 2 tablespoons cilantro and another 1/2 cup cheese. Fold tortilla in half. Repeat with remaining tortillas, cheese, chicken mixture, and cilantro. Heat 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat. Place 2 quesadillas in 1 skillet and third in second skillet. Cook quesadillas until brown and cheese melts, about 4 minutes per side. Transfer quesadillas to work surface and cut into wedges. Arrange on platter; serve with salsa.
More about "chicken quesadillas with roasted tomatillo salsa recipes"
THE ULTIMATE ROTISSERIE CHICKEN QUESADILLAS
From thefoodiephysician.com
5/5 (14)Total Time 30 minsCategory Appetizer, Entree, Main CourseCalories 413 per serving
- Heat a large skillet over medium high heat and add the olive oil. Add the onion and pepper and cook, stirring occasionally, until softened and lightly charred, about 7-8 minutes. Stir in the chicken, chili powder, cumin, garlic, and salt.
- Lay the tortillas out on a cutting board. Sprinkle some shredded cheese on half of each tortilla. Spoon some of the chicken mixture on top. Place a few slices of avocado on top of the chicken and top with some more shredded cheese. Fold the tortillas in half over the filling and press down to flatten slightly.
- Spray a large skillet with cooking spray and place two quesadillas in the skillet. Cook a few minutes on each side until the tortillas are toasted and cheese is melted. Remove to a plate and cook the remaining two quesadillas. Cut each quesadilla into three pieces and serve with desired toppings.
TOMATILLO CHICKEN QUESADILLAS RECIPE - SERIOUS EATS
From seriouseats.com
Cuisine MexicanCategory MainsServings 4Total Time 30 mins
TOMATILLO CHICKEN QUESADILLAS - TEN POUND CAKE …
From tenpoundcakecompany.com
5/5 (1)Calories 684 per serving
EASY CHILE CHICKEN QUESADILLAS - INSPIRED TASTE
From inspiredtaste.net
Reviews 6Calories 444 per servingCategory Main
CHICKEN QUESADILLAS WITH TOMATILLO SALSA RECIPE - LOS ANGELES TIMES
From latimes.com
Servings 4Total Time 30 minsEstimated Reading Time 2 mins
SALSA QUEMADA (ROASTED TOMATO AND TOMATILLO SALSA)
From mission-food.com
5-INGREDIENT SALSA VERDE TOMATILLO CHICKEN - THE …
From theseasonedmom.com
HOW TO MAKE ROASTED TOMATILLO-CHIPOTLE SALSA - MUY BUENO
From muybuenoblog.com
5 EASY VEGAN QUESADILLA RECIPES - FORKS OVER KNIVES
From forksoverknives.com
TOMATILLO SALSA RECIPE - DELICIOUS TABLE
From delicioustable.com
CHICKEN QUESADILLAS WITH ROASTED TOMATILLO SALSA RECIPE
From recipeofhealth.com
CHICKEN QUESADILLAS WITH ROASTED TOMATILLO SALSA - LUNCHLEE
From lunchlee.com
CHICKEN QUESADILLAS WITH ROASTED TOMATILLO SALSA – RECIPE WISE
From recipewise.net
CHICKEN QUESADILLAS - ONCE UPON A CHEF
From onceuponachef.com
CHEESE QUESADILLA RECIPE WITH TOMATILLO SALSA VERDE
From theforkbite.com
OVEN BAKED CHICKEN QUESADILLAS | RECIPETIN EATS
From recipetineats.com
ROASTED TOMATILLO SALSA RECIPE - MAEBELLS
From maebells.com
CHEESY CHICKEN QUESADILLAS WITH SALSA - SPICE AND SUGAR MAMA
From spiceandsugarmama.com
GRILLED QUESO PANELA WITH ROASTED TOMATILLO AND POBLANO SALSA …
From seriouseats.com
CHICKEN QUESADILLAS WITH ROASTED TOMATILLO SALSA RECIPE
From recipenode.com
SALSA RECIPES TO ADD A LITTLE SPICE TO DINNER - PINKWHEN
From pinkwhen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love