Open Faced Chicken And Cheese Quesadillas Recipes

CRISPY OPEN-FACED QUESADILLAS

Crispy Open-Faced Quesadillas image

Provided by Melissa d'Arabian : Food Network

Time 20m

Yield 16 wedges

Number Of Ingredients 8

Ingredients

2 large (10-inch) flour tortillas
2 tablespoons vegetable oil
Kosher salt
1/4 cup sour cream
1 lime, zested and juiced
1/2 teaspoon ground cumin
Freshly ground black pepper
1 1/2 cups shredded Cheddar

Steps:

1 tablespoon chopped fresh cilantro or parsley leaves (or 1 teaspoon dried parsley)
Preheat the broiler.
Brush the tortillas on both sides with vegetable oil and lightly salt. Heat a large saute pan over medium heat and cook the tortillas, 1 at a time, until slightly golden on both sides. Meanwhile, in a small bowl, mix together the sour cream, lime zest and juice, cumin, and salt and pepper, to taste, until smooth. Pour into a plastic squeeze bottle or sturdy resealable plastic bag and cut small tip in corner.
Arrange the browned tortillas on a baking sheet and sprinkle evenly with cheese. (You may need to do this in batches if both tortillas don't fit on 1 tray.) Broil until the cheese bubbles and begins to brown, about for 1 to 2 minutes, (be careful not to burn). Slice each quesadilla into 8 wedges and drizzle sour cream decoratively over the top. Sprinkle with cilantro and serve.

OPEN-FACE CHILE-CHEESE QUESADILLAS

Open-Face Chile-Cheese Quesadillas image

Bake Old El Paso® flour tortillas topped with bell pepper-olive mixture to give you cheesy chile quesadillas - Mexican dinner that's ready in just 30 minutes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 5

Number Of Ingredients 8

Ingredients

5 Old El Paso™ flour tortillas for burritos (8 inch; from 11.5-oz package)
Olive oil
2 cups shredded pepper Jack or Monterey Jack cheese (8 oz)
1/2 cup roasted red bell peppers (from 7-oz jar), drained, finely chopped
1/2 cup pitted ripe olives, drained, chopped
1 to 2 chipotle chiles in adobo sauce (from 7-oz can), chopped
1 teaspoon adobo sauce (from can of chipotle chiles)
1/4 cup finely chopped fresh cilantro

Steps:

Heat oven to 400°F. Place tortillas on 2 large cookie sheets. Brush tortillas lightly with oil; prick tortillas several times with fork. Bake 6 minutes or until lightly browned and puffed. Cool.
Meanwhile, in medium bowl, mix remaining ingredients. Sprinkle cheese mixture evenly over tortillas. Bake 6 to 8 minutes or until cheese is melted. Cut each tortilla into 6 wedges; serve warm.

Nutrition Facts : Calories 390, Carbohydrate 27 g, Fat 3 1/2, Fiber 2 g, Protein 14 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1102 mg

OPEN-FACED CHICKEN AND CHEESE QUESADILLAS

Open-Faced Chicken and Cheese Quesadillas image

Number Of Ingredients 9

Ingredients

1/4 cup vegetable oil
2 (7-inch) flour tortillas
1 boneless skinless chicken breast half
1/8 teaspoon salt, or to taste
salt and freshly ground pepper, to taste
1 cup shredded Monterey Jack cheese
1/4 cup fresh salsa, purchased or homemade
1/4 cup sour cream
sprig of cilantro

Steps:

1. Preheat the broiler. Heat the oil in a medium skillet until hot and shimmering. Fry the tortillas, 1 at a time, until crisp and lightly browned on both sides. Drain on paper towels. Add additional oil, if needed. In the same skillet, cook the chicken breast until browned on both sides and opaque in the center, about 8 minutes total. Season with salt and pepper. Cut the chicken crosswise into thin strips. Reserve. 2. Put the tortillas on a large baking sheet and divide the cheese evenly on top. Run under the hot broiler until the cheese is melted, about 45 seconds. Remove from the oven. Arrange half of the chicken in the center of each tortilla. Top with salsa and sour cream. Garnish with a sprig of cilantro. Serve at once. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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