Quick Easy Dinner Quesadillas Recipes

QUICK CHICKEN QUESADILLAS

Quick Chicken Quesadillas image

With a few simple shortcut ingredients, you can have warm and cheesy homemade quesadillas on the dinner table in less than half an hour. If you need to master the basic steps of how to make chicken quesadilla, this is the place to start.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

6 oz refrigerated cooked Southwest-flavor chicken breast strips (from 9- or 12-oz package)
1/2 cup Old El Paso™ Thick 'n Chunky salsa
1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 inch; 8 tortillas)
Cooking spray
2 cups finely shredded Colby-Monterey Jack cheese blend (8 oz)
1/4 cup sour cream

Steps:

Cut chicken into bite-size pieces. In small bowl, mix chicken and salsa.
Spray 1 side of 1 tortilla with cooking spray; place sprayed side down on work surface. Layer with one-fourth of the chicken mixture and 1/2 cup of the cheese. Top with another tortilla; spray top of tortilla with cooking spray.
Cook in 10-inch nonstick skillet over medium heat 4 to 6 minutes, carefully turning after 2 minutes, until golden brown. Repeat with remaining tortillas, chicken mixture and cheese. To serve, cut quesadillas into wedges. Serve with sour cream and, if desired, additional salsa.

Nutrition Facts : Calories 580, Carbohydrate 45 g, Cholesterol 85 mg, Fat 3, Fiber 0 g, Protein 29 g, SaturatedFat 16 g, ServingSize 1 Quesadilla, Sodium 1360 mg, Sugar 3 g, TransFat 2 1/2 g

QUICK & EASY DINNER: QUESADILLAS

Quick & Easy Dinner: Quesadillas image

Perfect for the mixed-diet household, quesadillas are easy to customize (just add meat for the carnivores), quick to make, and satisfying. Flour tortillas are stuffed with onions, peppers, and other fixings, topped with cheese, and cooked until the tortilla is golden-brown and the cheese melts to perfection. This recipe is just a guideline; feel free to play with the ingredients and make it your own! This recipe makes four quesadillas.

Provided by Kare for Kitchen Treaty

Time 25m

Number Of Ingredients 6

Ingredients

1 - 1 1/2 cups veggies cut into strips like bell peppers (onions, zucchini, sliced portobello mushrooms, and/or summer squash)
4 8- or 10-inch flour tortillas
1 1/2 - 2 cups shredded cheese like cheddar (monterey jack, or pepper jack)
A handful of black beans (rinsed and drained)
Sliced cooked chicken breast or strips of cooked beef
Salsa (pico de gallo, sour cream, avocado, and or guacamole to top)

Steps:

In a large bowl, toss the vegetables with a little olive oil and sprinkle with salt and pepper. Grill on medium-high for about 8 minutes, until tender. Or in a large saute pan with a little olive or vegetable oil over medium-high heat, saute vegetables until tender. Set aside.
Lay the tortilla flat, and on the bottom half only, evenly lay 1/4 of the veggies, a sprinkle of beans if using, and four or five strips of meat. Sprinkle 1/4 of the cheese (approx. 1/3 cup) over the filling ingredients.
Carefully fold the top half over so the quesadilla is a half-moon shape.
Place the quesadilla in a panini press and cook until cheese is melted and outside is golden-crisp, or cook in a saute pan drizzled with vegetable, canola, or olive oil over medium-high heat, carefully flipping occasionally, until the cheese is melted and both sides are golden-brown.
Serve with salsa, pico de gallo, sour cream, avocado, and or guacamole as condiments.

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