Chicken And Jalapeno Quesadillas Nuwave Oven Recipes

Steps:

• Place a large nonstick skillet over medium heat. Add the bacon and cook, turning as needed, until crisp, about 8 minutes. Remove to a paper towel-lined plate, reserving a couple of tablespoons of bacon fat.
• While the bacon is frying, mix together the pepper jack, cream cheese, cayenne pepper and cumin in a bowl. Spread onto one of the tortillas and set aside.
• Wipe out the skillet and return it to the heat. Heat the butter and reserved bacon fat until the butter is melted, then place the prepared tortilla in the skillet, cheese-side up. Top with the chicken and jalapenos. Crumble over the bacon and top with the second tortilla. Cook until golden on both sides, 2 to 3 minutes per side. Transfer to a cutting board, slice and sprinkle over the cilantro before serving.

Steps:

• Brush 2 tortillas with oil.
• Place tortillas, oil side down, on baking sheet.
• Sprinkle each with 1/4 of cheese, half of chicken, half of cilantro, and 1/4 of cheese, leaving 3/4-inch border.
• Top each with 1 tortilla, pressing to adhere; brush top with oil.
• Bake quesadillas until filling is heated through and edges begin to crisp, about 2~3 minutes.
• Using large metal spatula, turn each over and bake until bottom is crisp, about 1~2 minutes.
• Transfer quesadillas to plates. Cut into wedges and serve.

Steps:

• Preheat oven to 375°F. Brush 2 tortillas with oil. Place tortillas, oil side down, on baking sheet. Sprinkle each with 1/4 of cheese, half of chicken, half of cilantro, and 1/4 of cheese, leaving 3/4-inch border. Top each with 1 tortilla, pressing to adhere; brush top with oil.
• Bake quesadillas until filling is heated through and edges begin to crisp, about 10 minutes. Using large metal spatula, turn each over and bake until bottom is crisp, about 5 minutes.
• Transfer quesadillas to plates. Cut into wedges and serve.

Steps:

• Preheat oven to 400°. Place half of the tortillas on two greased baking sheets. Spread with cream cheese; sprinkle with bacon, jalapeno and cheese. Top with remaining tortillas., Bake 8-10 minutes or until golden brown and cheese is melted.

Steps:

• Melt butter in a large skillet over medium-low heat; cook and stir onion until softened and lightly browned, about 10 minutes. Add jalapeno peppers to onion; cook and stir until onion is browned, about 10 minutes more. Transfer onion mixture to a plate.
• Heat about 1 tablespoon olive oil in the same skillet and add 1 tortilla. Top tortilla with 1/4 cup Mexican cheese blend, 1/2 of the onion mixture, and 1/4 cup Mexican cheese blend, respectively; top with 1 tortilla. Cook quesadilla until browned and cheese is melted, 1 to 2 minutes per side. Repeat with remaining oil, tortillas, cheese, and onion mixture.

Steps:

• In a baking pan: place chicken & add slice of cheese to each breast.
• In seperate bowl combine chicken soup and 1/4 water. Place soup mixture on top of chicken and cheese.
• Then crunch up stuffing into small bits, add to chicken.
• The last step is to add the butter over the top (drizzle). This way the stuffing gets moist and crunchy. (cover with foil for the first 15-20 minutes. Remove the last 10 - 15 minutes so top will cook.
• Bake on HI for 30-35 minutes.

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Arrange jalapeno peppers, cut-side down, on the prepared baking sheet.
• Broil jalapeno peppers in the preheated oven until skins are bubbling and blackened, 10 to 15 minutes. Immediately place peppers in a resealable plastic bag; seal. Allow peppers to steam in bag to help loosen skins, about 20 minutes. Carefully open bag, pull skins off peppers, and chop peppers.
• Spread half the butter onto 1 side of each tortilla. Spread half the cream cheese onto the other side of each tortilla. Sprinkle half the jalapeno peppers, half the Mexican cheese blend, and half the tortilla chips over the cream cheese-side of each tortilla. Fold each tortilla in half over the fillings with butter-side on the outside.
• Heat a skillet over medium-low heat; cook 1 quesadilla in the hot skillet until golden brown, 2 to 3 minutes per side. Repeat with second quesadilla.