Flat Bread Chicken Quesadilla Recipes

CHICKEN QUESADILLAS

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.

SHREDDED CHICKEN QUESADILLAS

Steps:

• In a skillet, combine the first 6 ingredients.
• Over medium heat, cook uncovered, for 10 minutes or until heated through, stirring occasionally.
• Brush one side of tortillas with butter.
• Spoon 1/3 cup chicken mixture over half of unbuttered side of each tortilla.
• Sprinkle with 1/3 cup of cheese; fold in half.
• Place on a lightly greased baking sheet.
• Bake at 475 degrees for 10 minutes or until crisp and golden brown.
• Cut into wedges; serve with sour cream and guacamole.

FLAT BREAD CHICKEN QUESADILLA

Steps:

• Saute chicken in a little olive oil until no longer pink inside.
• Add peppers, onion and fajita seasoning to chicken and saute until veggies are tender.
• Spray both sides of flatbread with cooking spray.
• On one rounded half of the flatbread, spread the quesadilla mixture.
• Fold over.
• Cook each side for 2-3 minutes in a saute pan.
• Remove from pan and serve with sour cream, salsa or ranch dressing.

BENNIGAN'S CHICKEN QUESADILLA

Steps:

• Fry chicken in a pan coated with cooking spray or olive oil.
• After chicken is cooked, add water and seasoning to the pan.
• Sauce will thicken slightly after a few minutes.
• Set the chicken and sauce aside while preparing the other ingredients.
• Butter one side of all the tortillas and set aside.
• Dice the tomato and the onion, mix and also set aside.
• Place a tortilla, buttered side down, on hot pan or griddle.
• Layer ingredient in the following order on the tortilla: cheese, chicken and sauce, tomato/onion mixture, cheese, salsa.
• Top with another tortilla, buttered side up.
• Once the cheese starts to bubble from the sides of the quesadilla it typically is time to flip it.
• Be careful to keep everything together while flipping.
• I used a spatula underneath (in one hand) and some tongs to hold the quesadilla together (in the other hand) and flipped quickly.
• Shell should be crunchy and a golden color.
• If you find that the quesadilla is semi plump in the center, simply press down with spatula once you have flipped it.
• Let stand for a few moments and then cut into quarters, serve with your choice of sour cream, guacamole or salsa for dipping.