Chicken And Scallion Quesadilla Recipes

Steps:

• Heat 1 tablespoon of the olive oil in a skillet over high heat. Sprinkle the chicken with salt, pepper and taco seasoning. Add the chicken to the skillet and saute over medium-high heat until done, about 4 minute per side. Remove from the skillet and dice into cubes. Set aside.
• Add the remaining 1 tablespoon olive oil to the skillet over high heat. Throw in the onions and peppers and cook until the peppers have a few dark brown/black areas, 3 to 4 minutes. Remove and set aside.
• Sizzle 1/2 tablespoon of the butter in a separate skillet or griddle over medium heat and lay a flour tortilla in the skillet. Then build the quesadillas by laying grated cheese on the bottom tortilla, and then arranging the chicken and cooked peppers. Top with a little more grated cheese and top with a second tortilla.
• When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, adding another 1/2 tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden. Repeat with the remaining tortillas and fillings.
• Cut each quesadilla into wedges and serve with Pico de Gallo.
• Dice up equal quantities of tomatoes and onions. Roughly chop the cilantro.
• Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the four ingredients into a bowl.
• Slice the lime in half and squeeze the juice from half the lime into the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.

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.

Steps:

• In a medium-heavy skillet, saute the onions, garlic and peppers until soft in the 2 tablespoons chicken broth.
• Add the chili peppers and tomatoes and simmer for a few minutes more until the liquid has evaporated.
• Add the chicken and stir well to combine.
• Spray a cold skillet with the nonstick spray and heat over medium heat.
• Place a tortilla in the pan and sprinkle with 1/8 cup cheese.
• Add about a quarter of the chicken mixture and top with another 1/8 cup cheese.
• Cover with another tortilla and cook for two to three minutes or until golden brown.
• Flip the quesadilla over and cook for an additional two minutes.
• Remove from the heat and cut into edges.
• Keep warm while frying the remaining quesadillas.
• Serve with salsa, scallions, and fat-free sour cream.

Steps:

• Broil the chicken for about 5 minutes on each side, or until no longer pink inside. Cool and then shred or cube the chicken. (I have found the slicer in my salad shooter works great for this!).
• Mix chicken, salsa and cheese in a bowl.
• Place 1/10th of the mixture on half of the tortilla, fold over and press down slightly to "seal". You can moisten the edges with water to help the edges seal but I usually don't. I've found pressing firmly so that the tortilla sticks to the mixtures works fine.
• Bake at 400°F for about 5 minutes or until tortillas start to brown.
• Serve with additional salsa, sour cream, or guacamole for dipping.
• Goes well with refried beans and/or Spanish Rice.

Steps:

• Using a butter knife, spread the cream cheese in an even layer over the tortilla.
• In a small bowl, mix together the chicken and buffalo sauce.
• Add the chicken to the top half of the tortilla. Sprinkle with scallions.
• Fold the tortilla in half from the bottom, then fold in the sides, being careful not to tear the tortilla.
• Toast on medium-high, until golden brown. Watch to make sure it doesn't burn. Let cool for 1-2 minutes before removing from the toaster.
• Serve with ranch, if desired.
• Enjoy!

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large, deep skillet, heat 1 tablespoon oil over medium high heat. Slowly cook and stir onion until translucent. Mix in honey. Stir until onion is golden brown, about 5 minutes. Remove from skillet and set aside.
• Place remaining oil and chicken in the skillet over medium high heat. Cook until chicken is no longer pink. Stir in barbeque sauce and evenly coat chicken.
• Layer 4 tortillas individually with chicken, onions, Cheddar cheese and Monterey Jack cheese. Top with remaining tortillas.
• One or two at a time, place layered tortillas on a large baking sheet. Bake uncovered in the preheated oven 20 minutes, or until cheese is melted. Do not let tortillas become too crisp. Remove from heat. Cut into quarters to serve.

Steps:

• Lay out 2 of the flour tortillas on a flat surface. Top with 1/4 cup of the Cheddar, and the queso blanco spreading evenly over the tortillas. Divide the chicken among the tortillas and sprinkle with the desired amount of red onion. Top with barbecue sauce and remaining 1/4 cup of Cheddar. Top with remaining tortillas and press to seal.
• Heat a large saute pan over high heat. Add enough oil to coat the bottom of the pan and lower the heat to medium. Cook until golden brown on both sides, about 3 minutes per side. Repeat with the other quesadilla.
• Let cool for 5 minutes. Slice into 8 or 10 pieces. Garnish with Tropical Fruit Salsa and cilantro sprigs.
• Combine all ingredients and mix well. Let sit for 30 minutes before serving.

Steps:

• Put the tomatoes, chili powder, garlic, 1/2 teaspoon salt and 2/3 cup water in a small saucepan and bring to a simmer. Cook 10 minutes, breaking up the tomatoes with a spoon. Add the chicken and cook, flipping once, until cooked through, 8 to 9 minutes per side. Transfer the chicken to a plate, shred it, then return it to the sauce. Add salt and black pepper to taste.
• Meanwhile, heat the oil in a large skillet over medium-high heat. Add the bell peppers and cook until tender and slightly charred, 8 to 10 minutes. Season with salt and black pepper.
• Lay a tortilla on a work surface and top evenly with 1/2 cup of the Cheddar. Add one-quarter of the shredded chicken and sauce and one-quarter of the bell peppers. Fold the tortilla in half to enclose the fillings. Repeat with the remaining tortillas and ingredients.
• Melt 1/2 tablespoon of the butter in a large nonstick or cast-iron skillet over medium heat. Cook a quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Transfer to a cutting board and repeat with the remaining butter and quesadillas.
• Cut into triangles and serve topped with sour cream, chopped scallions, guacamole and salsa.

Steps:

• Preheat oven to 375 degrees F.
• Make the soy flour flat bread: In a medium bowl, whisk together the soy flour, sugar substitute, salt, eggs, heavy cream, and club soda to make a smooth, thick, pancake-like batter. Spray pizza pans generously with the vegetable oil spray. Using a rubber spatula, spread the batter as thinly and evenly as possible over the 2 pans. Bake for about 12 to 15 minutes, or until lightly golden brown and firm to touch.
• In a large saute pan or wok, heat oil over high heat. Season the chicken with salt, pepper, cayenne, cumin, and garlic, and add to the hot oil. Next add the peppers and onions, and remove pan from the heat and add tequila. Cook for about 5 minutes, or until chicken is cooked thoroughly. Keep warm.
• Cut 1 flat bread into 4 pieces. On 2 pieces, layer cheese, cooked chicken mixture, and more cheese, and cover with the other 2 pieces. (Wrap the other flatbread and freeze for another use).
• Lastly, melt butter until very hot in a saute pan over medium-high heat. Add quesadillas and cook for about 2 minutes on each side until toasty and the cheese is melted. Cut quesadillas into 3 pieces each and serve. Garnish with cilantro and scallions, and serve with salsa picante, guacamole, and sour cream, if desired.

Steps:

• Slice bacon and fry until bacon starts to turn crisp but not hard and brittle.
• Remove from pan, drain bacon and set aside.
• Spread butter lightly on one side of the flour tortilla shell.
• Place buttered side of shell down, into a non-stick fry pan that has been preheated on medium heat.
• Sprinkle 2 tablespoons of bacon over entire shell, then add 1 tablespoon Pico de gallo, and 1/4 cup shredded Colby/Monterey Jack cheese over the bacon.
• Add pieces of the cooked chicken.
• Place the second flour shell on top of fixings, buttered side up.
• Cook for about one- two minutes just long enough to heat the inside ingredients and then carefully flip the quesadilla on the other side and finish cooking.
• The quesadilla should be heated through but not browned.
• Remove quesadilla and place on a serving dish and cut into individual triangle serving pieces.
• Serve quesadillas with your favorite guacamole sour cream, and picante sauce.

Steps:

• Fry chicken in a pan coated with cooking spray or olive oil.
• After chicken is cooked, add water and seasoning to the pan.
• Sauce will thicken slightly after a few minutes.
• Set the chicken and sauce aside while preparing the other ingredients.
• Butter one side of all the tortillas and set aside.
• Dice the tomato and the onion, mix and also set aside.
• Place a tortilla, buttered side down, on hot pan or griddle.
• Layer ingredient in the following order on the tortilla: cheese, chicken and sauce, tomato/onion mixture, cheese, salsa.
• Top with another tortilla, buttered side up.
• Once the cheese starts to bubble from the sides of the quesadilla it typically is time to flip it.
• Be careful to keep everything together while flipping.
• I used a spatula underneath (in one hand) and some tongs to hold the quesadilla together (in the other hand) and flipped quickly.
• Shell should be crunchy and a golden color.
• If you find that the quesadilla is semi plump in the center, simply press down with spatula once you have flipped it.
• Let stand for a few moments and then cut into quarters, serve with your choice of sour cream, guacamole or salsa for dipping.

Steps:

• Heat oven to 425°F.
• Place 6 tortillas around sides of 15x10x1-inch pan, with edges of tortillas overlapping as necessary and outer halves of tortillas extending over sides of pan. Cover opening in center of pan with 1 of the remaining tortillas.
• Sprinkle half the cheese over tortillas on bottom of pan; top with chicken, beans, corn, tomatoes and onions. Sprinkle with remaining cheese.
• Place remaining tortilla over quesadilla filling in center of pan. Fold extended edges of bottom layer of tortillas over remaining filling to completely cover filling. Place another baking sheet over quesadilla; press top baking sheet gently into quesadilla to flatten slightly.
• Bake 20 to 25 min. or until heated through. Remove top baking sheet. Serve quesadilla topped with sour cream and aioli.

Steps:

• fire grill chicken -- and tortillas.
• slice chicken.
• add: cheese.
• chicken.
• scallions.
• cilantro.
• fire grill quesadilla on both sides until cheese is melted and golden brown.
• *serve with island salsa.

Steps:

• Spread 2 tbsp salsa onto each tortilla, then evenly top one of them with the beans, spring onion, chicken and cheddar. Scatter with coriander, if you have it. Sandwich with the other tortilla, then brush with oil.
• Heat a large non-stick frying pan, then cook the tortilla, oil-side down, for 4 mins. Carefully turn over with a palette knife (or by turning it out onto a plate, sliding it back into the pan), then cook for 2 mins on the other side until golden. Serve cut into wedges.

Steps:

• 1. Prepare the salsa. Gently fold together all the salsa ingredients in a bowl. Refrigerate, covered, until ready to use, up to 4 hours.
• 2. Sprinkle 2 tortillas evenly with half of the cheese. Scatter the chicken, mushrooms, scallions, and basil equally over the cheese. Dot both with sour cream. Sprinkle with the remaining cheese.
• 3. Place a second tortilla over each, creating a sandwich, or quesadilla.
• 4. Heat a nonstick dry skillet over medium heat. Place a quesadilla in the skillet and cook, turning once, until tortilla browns slightly, 3 to 4 minutes per side. Remove to a low oven to keep warm. Repeat.
• 5. Cut each quesadilla into quarters. Top with salsa.