Crunchy Gooey Chicken Quesadillas Recipes

Steps:

• In a large skillet, coat chicken with salt, pepper, chili powder, cumin, cayenne, and garlic powder. Cook 5-7 minutes.
• Add the peppers and onions and cook for 5-7 minutes, or until they are soft. Remove chicken, onions and peppers from the pan and set aside.
• Place the tortilla in the skillet and add a layer of cheese on half of the tortilla.
• Add cooked chicken, peppers and onions. Top with more cheese and fold the tortilla in half.
• Cook for 6 minutes over medium heat, flipping half way.
• Garnish with fresh cilantro and serve with pico de gallo, guacamole, and sour cream on the side.
• Enjoy!

Steps:

• Boil the chicken breasts until they are fully cooked and remove from heat.
• Once the chicken has cooled for a bit, use a fork and shred the chicken into a mixing bowl. (It should be a bit stringy).
• Add the 1 cup of Salsa, and mix the chicken and salsa until the salsa is thoroughly covering the chicken.
• Heat up a frying pan or skillet to a medium to medium high heat.
• Take a flour tortilla and spoon out some of the chicken and salsa mix onto one half of it. ADD ENOUGH GRATED CHEESE TO YOUR DESIRED TASTE.
• Fold the filled tortilla in half and place on the greased (Pam Cooking Spray) fry pan or skillet.
• Cook until golden brown and then flip and cook the other side.
• Spray the frying pan between quesadillas to prevent sticking.
• *Optional: You can cut the quesadillas into thirds to make it easier to eat.
• *Optional: Enjoy these with guacamole and salsa, refried beans and tortilla chips!

Steps:

• Preheat grill or grill pan.
• Place tortillas on a cutting board. On half of each tortilla place the cheese, apple, onion, and chicken. Fold the top half of the tortilla over and place on the grill. Grill for 2 to 3 minutes on each side until the cheese has melted and the filling is warm. Cut each quesadilla into 4 triangles. Garnish with Peanut Sauce and sour cream.
• In a mixing bowl, whisk together all ingredients until smooth. Store leftover peanut sauce in an airtight container in the refrigerator for up to 1 week.

Steps:

• preheat oven to 350.
• cut chicken into small pieces.
• add chicken, onion & butter to fryingpan, sautee over medium heat until chicken is no longer pink.
• while chicken cooks: place 4 tortillas on cookie sheet and spread a thin layer of refried beans on each, then top with 1/4 cup cheese.
• once chicken is cooked, lower heat and add chili powder, paprika, and ground cumin, stir well.
• divide chicken and onions among tortillas, spread evenly on top of cheese, top with 1/4 cup cheese on each.
• top with another tortilla.
• bake for 10 minutes.
• Optional: melt 3 tbs. butter and brush on the top of each tortilla, broil until crispy and golden!

Steps:

• Season chicken with chili powder and black pepper to taste.
• Grill chicken breast on an indoor grill such as a George Foreman.
• After chicken is cooked put it in a food processor and chop it till fine.
• Spread cheese on one half of a tortilla and sprinkle with chopped chicken.
• Fold tortilla over and place in a skillet on low-medium heat, brown lightly then flip.
• Cut into triangles and add a dulop of Sour Cream.

Steps:

• Cut chicken into bite-size pieces. Saute chicken with taco seasoning.
• Preheat oven to 350*.
• Heat oil in saucepan over medium heat. Mix in seasoned chicken, bell peppers, and onion. Cook until vegetables are tender.
• Layer cheese, chicken, bacon, and cheese on tortilla. Top with another tortilla. Brush top with oil.
• Bake about 10 minutes on cookie sheet.
• Cut each quesadilla into fourths.

Steps:

• Cut chicken into pieces, skin if desired. Season with salt and pepper. Put in a casserole dish and put in oven at 350°F Bake for 30 minutes, then pour off liquid and fat.
• Combine french dressing, cranberry sauce, and soup mix in a small sauce pan. Heat till sauce melts, stirring often. Pour sauce over chicken pieces, cook for another 30 minutes or till done.
• Very good served over rice.

Steps:

• In a saucepan cook the margarine, honey, mustard and curry together.
• Simmer for a couple of minutes.
• Place the chicken in a baking pan and pour the sauce over the chicken pieces.
• Cook at 350 degrees Fahrenheit for two hours- the longer it cooks the thicker, darker, gooier and delicious the chicken gets.
• Baste every thirty minutes.
• Reheat covered.