Forevermamas Spicy Chicken Quesadillas Or Burritos Recipes

SPICY CHICKEN QUESADILLAS

Steps:

• Heat a tablespoon of oil in a frying pan then saute the onion, bell peppers, garlic and jalapeno for 2-3 minutes until the onion starts to soften.
• Add the seasonings and cook for another minute.
• Add the shredded chicken and stir to coat the chicken in all the aromatics. Remove from the heat and allow to cool to room temperature. (The filling can be made up to 2 days in advance and kept in a sealed container in the fridge.)
• Once cooled, add the cheese and cilantro/coriander and stir well to combine.
• Heat a large frying pan over medium heat. Place one tortilla in the pan, add filling to half of the tortilla then fold over the rest. I like to cook two quesadillas, side-by-side to make cooking time a little quicker.
• Cover with a lid and cook for 1-2 minutes per side until golden brown on both sides with the cheese completely melted.
• Remove from the pan, allow to cool for a minute then slice into wedges.
• Serve the quesadillas with sour cream, salsa and guacamole for dipping.

FOREVERMAMA'S SPICY CHICKEN QUESADILLAS OR BURRITOS

Steps:

• Combine chicken and taco seasoning mix in a heavy duty zip-top bag; toss to coat. Refrigerate for 1 - 2 hours or overnight.
• Place chicken in a broiler pan or in a 15 x 10 x 11 inch jellyroll pan.
• Broil coated chicken 6 inches from heat (with electric oven door partially open) for 5 - 6 minutes. Remove from oven and cool.
• Cut chicken into bite-size pieces.
• In a bowl, combine chicken, cheese, picante sauce, and red peppers; stirring well. Set aside.
• Brush 1 side of each tortilla with melted butter; place 2 tortillas, buttered side down, on a cookie sheet. Top each tortilla with about 1 cup of chicken mixture, spreading to edges of tortilla. Top each with a tortilla, buttered side up.
• Bake at 375 degrees Fahrenheit for 10 minutes or until golden brown. Cut into wedges. Repeat with remaining tortillas and chicken mixture. Serve immediately.
• NOTE: If making these into burritos, mound chicken mixture 1/4 of the was down on tortilla's. Turn over short side of tortilla over chicken. Turn both right and left sides of tortilla about 1 inch inches Roll up cigar style, enveloping the chicken mixture tightly. Place on greased cookie sheet, seam-side down. Brush each burrito with melted butter. Bake until golden brown.
• Note # 2:If you can find Chi-Chi's taco seasoning mix, these will be To Die For. But unfortunately I can't find this seasoning anymore. They used to advertise right on the package that it didn't contain the "red stuff". I use other taco seasoning mixes, but none compare to the goodness that Chi-Chi's had. If you can find Chi-Chi's somewhere, use 2 pkg's because each pkg. was about 1 /2 - 3/4 ounces. If you do find it, let me know, because I'd love to know because I've been searching for a long time.

SPICY CHICKEN BURRITOS

Steps:

• Fry bacon in pan and set aside.
• Use same bacon pan and fry chicken in the bacon grease to add more flavor.
• Heat up your Mexican melting cheese.
• Mix ranch and sriracha sauce to add the spicy part!
• Clean and cut up lettuce.
• Make burritos!

SPICY CHICKEN QUESADILLAS

Steps:

• cube chicken in to medium sized pieces. slice jalapeno in to thin rings. Place skillet over medium heat, add olive oil to pan. place chicken and jalapeno to the pan. stir fry chicken for about 10-12 minutes or until. Be sure to constantly stir chicken to keep it from burning. While chicken in frying cut bell pepper in to thin strips then in half add to pan. squeeze lime juice in to pan with cajun seasoning and salt and pepper. once chicken is almost fully cooked turn heat down to simmer. at this time shred habanero cheese over the chicken. at this time place medium skillet over low heat and place one tortilla with pepper jack cheese slices on top of it in the pan, let melt. Remove chicken from heat. Then place healthy serving of chicken filling on tortilla shell and place another slice of cheese and then another tortilla. use spatula to press on Quesadillas to slightly flatten them. repeat with three more and your meal is ready to eat.
• If this is your first time cooking these you may want to use to spatulas to lift them out of the pan. it will make it much easier.
• This can be served with refried beans as a side dish.

SPICY CHICKEN QUESADILLAS - MY GOOF TURNED GOOD

Steps:

• Strain the tomatoes using a strainer. Make sure all liquid is out.
• Mix shredded chicken, tomatoes, cheese, and onions.
• Lay out 4 of the tortillas. Spread a thin even layer of the mix over the tortillas - making sure to cover the entire tortilla. Cover each with extra tortilla.
• Using non-stick pan, lightly brown on both sides, making sure cheese melts.
• Slice into 4-6 pieces and serve with sour cream, salsa, pico de gallo, salad --
• We use this as a meal, but if you want to use it as appetizers, substitute the burrito-sized tortillas with 16 taco-sized. Spread the mixture over 8 of them and top with the other 8. Slice into 4 pieces.

SPICY QUESADILLA

Steps:

• In a large skillet heat oil.
• Cook peppers, onions, garlic, jalapeno, chili powder, cumin and cayenne, stirring often until peppers and onions are limp, about 5 minutes.
• Remove from heat and add olives.
• Arrange 3 tortillas in single layer on baking sheets.
• Divide onion and pepper mixture evenly over tortillas, spread to 1/2 inch off edges.
• Top with shredded cheese, spread evenly between 3 tortillas.
• Place remaining 3 tortillas on top, press down lightly.
• Bake at 450 degrees until tortillas are lightly browned.
• 8 to 10 minutes.
• Cut into 4 to 6 wedges.
• Arrange on platter and serve with sour cream, if desired.