Grilled Chicken And Rice Corn Quesadilla Recipes

GRILLED CHICKEN QUESADILLAS

Steps:

• 1.Prepare grill for medium heat. 2.Spread each tortilla evenly with cream cheese. 3.In small bowl, combine chicken, chilies, shredded cheese, bell pepper and onion; mix well. Spoon evenly over each tortilla. Fold each tortilla in half, pressing to seal. 4.Brush both sides of each quesadilla with oil. Grill 2 minutes on each side or until golden brown. 5.Cut quesadillas into wedges; serve with favorite Mexican toppings such as sour cream, guacamole and salsa.

GRILLED CHICKEN AND RICE CORN QUESADILLA

Steps:

• This is the rice recipe I used, minus the butter and pecans, and added some smoke paprika and cumin. I used about 1 tbl. of olive oil instead of the butter. https://www.justapinch.com/recipes/side/rice-side/long-grain-and-wild-rice.html?p=8 NOTE: for added flavor cook in chicken or beef stock. Use homemade stock to keep the sodium low.
• This was the leftover chicken I used. https://www.justapinch.com/recipes/main-course/chicken/the-ultimate-grilled-chicken.html?p=1
• And this is the red salsa that I used. https://www.justapinch.com/recipes/sauce-spread/dip/low-sodium-salsas.html?p=1
• Heat rice, chicken and salsa together in pan. Remove, spray one side of corn tortilla with spray oil, place that side down. Sprinkle with a little cheese, then add the chicken mixture, then a little more cheese. Spray one more tortilla with spray oil, and place that side UP. Heat for about 1-2 min. depending on heat your cooking on, flip and heat other side. Cheese will melt and tortilla will brown a little.

GRILLED CHICKEN QUESADILLAS

Steps:

• Place the chicken on a plate, and sprinkle with adobo seasoning on both sides. Let it marinate for 15 minutes.
• Heat grill for medium-high heat.
• Lightly oil the grill grate. Place chicken on grill, and cook for 10 minutes per side, or until juices run clear. Remove chicken from grill, and cut into bite-size pieces.
• Place one or two tortillas on the grill, and sprinkle with a thin layer of cheese, chicken, onion, olives, and chiles. Top with another tortilla, and grill until brown and crispy on both sides, about 3 minutes per side. Repeat with remaining ingredients. Cut into wedges to serve.

CHICKEN, BLACK BEAN & CORN GRILLED QUESADILLAS

Steps:

• Filling -- In a large saute pan, add the garlic, jalapeno and cook 2 minutes, then add the beans, corn, chicken, cilantro, cumin, chili powder and mix well and heat up. That is it.
• Stuff the Quesadilla -- Top one side of the quesadilla with the filling, top with cheese and fold in half (to form a half circle).
• Grill -- This can be done on a inside grill pan or outside grill, saute pan, or a 400 degree oven. Just make sure to brush the quesadilla with some oil oil to get a nice crispy golden brown quesadilla. Just a couple of minutes per side is all it takes on the grill or grill pan. Just make sure the cheese melts and the quesadilla gets golden brown. Medium heat is all you need. Each grill inside or out or saute pan is different so just cook until golden brown is all.
• Serve -- Cut the quesadilla in 2-3 slices. I just use a pizza cutter or a knife works fine. For me -- I serve over a bed of lettuce or Mexican rice, then add maybe some sour cream, salsa and always avocado slices (just my favorite). Use your favorite toppings. Fresh diced tomatoes or black olives are also very good. ENJOY!

GRILLED CHIPOTLE-CHICKEN QUESADILLAS

Steps:

• Brush chicken breasts with olive oil and sprinkle with salt and pepper. Lay chicken on a grill over medium heat (you can hold you hand 1 or 2 inches above grill level only 4 to 5 seconds) or put chicken in a grill pan over medium heat. Cook chicken 4 to 5 minutes per side, or until cooked through (cut to check). Slice cooked chicken breasts into 1/4 in.-thick slices. Keep grill or grill pan hot.
• In a small bowl, whisk together chipotle chile, sour cream, mayonnaise, lime juice, and cilantro.
• Spread 1 tablespoon chipotle-lime sauce on each of the tortillas. Top 4 of the tortillas each with 1/2 cup cheese and a quarter of the chicken slices, then cover with the remaining tortillas (sauce side down). Put each quesadilla on a dinner plate.
• Slide quesadillas off the plates onto the grill over medium heat, or slide into a grill pan over medium heat (you may need to grill the tortillas in batches). Grill uncovered turning once, until cheese is melted and both sides are golden, about 2 minutes each side (use a large spatula and tongs to flip the quesadillas). If grilling in batches, keep finished quesadillas warm in a 200 degree oven until ready to serve.
• Slice each quesadilla into wedges and serve with salsa on the side.

GRILLED CHICKEN AND BLACK BEAN QUESADILLAS

Steps:

• Saute green peppers and onions in vegetable oil until softened.
• Combine cooked peppers and onion with beans, corn, cheeses, and seasoning.
• Spread some mixture over one half of a tortilla. Fold tortilla over to form a half moon and press around the edges.
• Lightly spray or brush a skillet with vegetable oil.
• Grill the quesadilla on medium to medium high heat. Each side takes about 3 minutes.
• Do the same for the reaming mixture and tortillas.
• It's easiest to use a pizza cutter to cut them into wedges.
• Serve with sour cream and salsa.