Hot And Spicy Chicken Quesadillas 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.

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.

SPICY CHICKEN AND EGG BREAKFAST QUESADILLAS

Steps:

• Melt 1 tablespoon butter in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
• Add chicken, chicken stock, and taco seasoning; bring to a simmer. Cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes. Remove from the heat and drain, being careful to remove as much liquid as possible, while keeping onions and garlic. Transfer chicken mixture to a plate.
• Melt remaining butter in the same skillet over medium heat. Whisk eggs in a small bowl with salt and pepper. Pour into the skillet and add chicken mixture, diced tomatoes and chiles, and cilantro; scramble until eggs are set, about 5 minutes. Add an additional beaten egg, if desired. Remove from the heat and add 1/4 cup cheese, stirring until cheese is melted.
• Place 2 tortillas in a separate, large skillet over low heat. Sprinkle part of the remaining cheese on top and let melt. Spoon 1/2 of the chicken-egg mixture onto each tortilla, sprinkle with remaining cheese, and top with remaining tortillas. Flip carefully and cook on the other side for about 1 minute.
• Remove from the skillet and place each tortilla on a plate. Slice, garnish with sour cream, guacamole, and hot sauce, and serve.

EASY SPICY CHICKEN QUESADILLAS

Steps:

• In a bowl, mix the shredded chicken and spices (cumin, paprika, red pepper, salt) and set aside.
• Into a medium frying pan at medium/medium-high heat add your oil, green bell pepper, white onion, jalapeno, garlic, and black beans. Cook until the black beans soften slightly and the garlic is fragrant (about 3-5 minutes). Add tomatoes, whites of the green onions, cilantro, cumin, and paprika. Stir to combine and take off the heat.
• To assemble, spray a large frying pan with non-stick spray (grill pan or griddle will work well) set to medium/medium-high heat and place a single tortilla in the middle.
• Sprinkle a thin layer of cheese (about 3 tablespoons) over the surface, add a layer of the vegetable mix (about 3 tablespoons) to half the tortilla, and the same amount of your shredded chicken to the same half, finally sprinkle over about a teaspoon of your reserved un-cooked green onions. Apply another 3 tablespoons of cheese to the top, cover and allow to melt for about 2-3 minutes.
• Using a spatula, flip the un-topped half over the topped half, pressing lightly, cover and cook another 2-3 minutes so all the cheese has melted and the tortilla is crispy.
• Continue until all your veggie and chicken mixes are used up. Setting your finished quesadillas on a cooling rack in the oven set to low. When ready to serve, cut with a pizza cutter into slices and enjoy! These are great with a side of sour cream and/or guacamole.

CHICKEN QUESADILLAS

Steps:

• In a large skillet, combine the first 6 ingredients. Cook, uncovered, over medium heat until heated through, about 10 minutes, stirring occasionally. , Brush 1 side of tortillas with butter; place buttered side down on a lightly greased baking sheet. Spoon 1/3 cup chicken mixture over half of each tortilla; sprinkle with 1/3 cup cheese. , Fold plain side of tortilla over cheese. Bake at 375° until crisp and golden brown, 9-11 minutes. Cut into wedges; serve with sour cream and guacamole.