Chicken Quesadilla Pie Recipes

Steps:

• 1. Spray large skillet with cooking spray; heat over medium heat. Add chicken and undrained tomatoes; cook 10 minutes or until chicken pieces are no longer pink in centers and liquid has evaporated, stirring frequently.
• 2. Spread chicken mixture evenly onto bottom half of each tortilla to within 1 inch of edge. Sprinkle 1/2 cup cheese over chicken mixture on each tortilla. Fold each tortilla in half to cover filling.
• 3. Clean skillet. Spray with additional cooking spray; heat over medium-high heat. Cook quesadillas 3 minutes on each side or until golden brown on both sides. Cut into wedges to serve.

Steps:

• Preheat the oven to 350 degrees F. Brush the inside of an 8-inch square baking dish with oil.
• Toss the chicken with 1/2 teaspoon salt in a medium bowl. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, undisturbed, until it begins to brown in spots, about 2 minutes. Add the poblanos, tomatoes and 1/2 teaspoon salt and cook, stirring frequently, until the chicken is cooked through, the peppers are crisp-tender and the tomatoes are saucy, 5 to 6 minutes. Remove the skillet from the heat and stir in the garlic. Transfer the chicken, vegetables and juices to a medium bowl to cool.
• Wipe out the skillet, add enough oil to just cover the bottom and heat over medium heat. Once the oil begins to shimmer, add 3 of the tortillas and fry until they are hot but still pale, about 10 seconds per side. Remove the tortillas to a baking sheet and sprinkle with salt. Fry the remaining tortillas in batches of 3, adding and heating oil as needed between batches.
• Cover the bottom of the prepared baking dish with 4 overlapping tortillas. Top with half the chicken-poblano mixture, sprinkle with 1 cup of the Mexican cheese blend and 1/4 cup of the Parmesan and dollop with 1/4 cup of the sour cream. Top with 4 more overlapping tortillas, the remaining chicken-poblano mixture, 1 cup of the remaining Mexican cheese blend and the remaining 1/4 cup each of Parmesan and sour cream. Top with the remaining tortillas and 1 1/2 cups Mexican cheese blend.
• Cover the dish loosely with foil and bake until the lasagna is hot and the cheese is melted, about 25 minutes. Remove the foil and bake for 5 minutes more. Let rest for a few minutes. Cut into 4 squares, place on 4 serving plates and divide the romaine and radishes among the plates.

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In medium bowl, mix chiles, beans, onions, tomato, 1/2 cup of the enchilada sauce, the pepper Jack cheese, 1/4 cup of the cilantro and 1/2 cup of the Cheddar cheese; set aside.
• Spoon 1/4 cup enchilada sauce into pie plate. Top with 1 tortilla and 1/3 of the bean mixture. Repeat twice to make 3 layers. Top with remaining tortilla. Cover loosely with foil.
• Bake 30 minutes. Uncover; sprinkle with remaining Cheddar cheese. Bake 5 to 7 minutes longer or until cheese is melted. Sprinkle with remaining 1/4 cup cilantro. Serve with salsa if desired.

Steps:

• Preheat oven to 350°F (180°C).
• In a large pan over medium heat, cook the chicken, beans, corn, and salsa.
• In a springform pan, lay down one tortilla, then top with chicken mixture and cheese.
• Layer another tortilla on top and continue to stack until pan is full.
• Top with more cheese.
• Bake for 30 minutes or until cheese is melted.
• Top with sour cream, guacamole, and salsa.
• Enjoy!

Steps:

• Heat oven to 375°F. Remove pie crust dough from box. Let stand to bring crusts to room temperature, about 30 minutes.
• Meanwhile, in large bowl, toss chicken, chili powder and cumin; set aside.
• In 12-inch skillet, melt butter over medium-high heat. Stir in onions, garlic and chile. Cook and stir about 3 minutes or until tender. Reduce heat to medium.
• Stir flour and salt into onion mixture until distributed. Add broth and milk. Cook and stir until thickened and bubbly. Remove from heat. Add cheese; stir until melted. Stir in chicken, tomato and corn.
• Unwrap pie crusts. Gently unroll one crust in ungreased 9-inch glass pie plate. Gently press against side and bottom of plate. Spoon chicken mixture into crust-lined plate. Moisten edge of bottom crust with water. Top with second crust; seal edges, and flute. Cut slits in several places in top crust.
• Bake 20 minutes. Cover edge of crust with strips of foil to prevent excessive browning. Bake 15 to 18 minutes longer or until golden brown. Let stand 15 minutes before serving.

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:

• Adjust oven rack to middle position and heat oven to 450 degrees.
• Grease 9" pie plate. Press tortilla into prepared pan and spray lightly with cooking spray.
• Toss chicken, cilantro, jalapenos, 1 cup cheese, 1/2 teaspoon salt and a sprinkling of pepper in large bowl till combined. Spoon over tortilla.
• Whisk eggs, milk, flour, baking powder and 1/2 tsp salt in bowl until smooth. Slowly pour over filling, then sprinkle with remaining cheese. Bake until surface is golden brown, about 20 minutes Let cool 5 minutes Cut into wedges and serve with sour cream and salsa.

Steps:

• Heat oven to 425°F.
• Spray 9-inch pie plate with cooking spray; line with tortilla. Spray lightly with additional cooking spray.
• Place chicken in tortilla crust; top with 1 cup cheese, peppers and cilantro. Whisk eggs, milk, flour, baking powder and garlic powder until blended; pour over ingredients in crust. Top with remaining cheese.
• Bake 25 min. or until toothpick inserted in center comes out clean.

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:

• Heat oven to 350 degrees.
• Drizzle the chicken with olive oil and season with salt and pepper. Bake for 15-20 minutes or until cooked through. Let cool and finely chop.
• In a small bowl, mix the sauce and cream.
• Spoon 1/4 of the sauce mix on the bottom of the casserole dish. Tear up the tortilla and spread along the bottom on top of the sauce.
• Cover with a third each of the cheese, chicken, onion and black beans. Repeat twice-There should be three layers.
• Top with the remaining tortilla, sauce mix and cheese.
• Cover tightly with foil and put it in the freezer if you want to or skip to cooking instructions.
• Thaw.
• Preheat oven to 400 degrees.
• Baked covered for 20 minutes, uncover and bake 10 minutes more.