Crunchygooeychickenquesadillas Recipes

Steps:

• Lay 6 tortillas on the work surface, and divide the cheese, jalapenos and chicken among the tortillas. (It's best to leave about an inch border on the edge of the tortilla uncovered to allow for the spread of the melting cheese.) Top with remaining tortillas and press gently to seal. Melt 1 tablespoon butter in a small skillet. Carefully place a quesadilla in the skillet and fry, turning once, until golden and little bubbles appear on both sides, 4 to 5 minutes in all. Repeat with the remaining quesadillas, wiping out the pan between batches if the butter burns.
• While the quesadillas cook, make the salsa: Halve the tomatoes and grate them on the largest holes of a box grater into a bowl, discarding the skins. Grate the onion into the tomato and stir in the cilantro, hot sauce and salt, to taste.
• Cut quesadillas into 4 wedges with a pizza wheel or knife and serve with the salsa and avocado.

Steps:

• Add the olive oil to a 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. Add the Perfect Grilled Chicken to the skillet and heat over medium-high heat until warmed through. Dice into cubes 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 over it. 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.
• Mix together the olive oil, honey, mustard, salt, thyme, oregano and lemon juice in a large shallow container.
• Pound the chicken breasts to uniform thickness and add them to the marinade. Cover and marinate in the fridge for at least 8 hours.
• Heat a grill pan over medium-high heat. Grill the chicken in batches until golden brown on the first side, 4 to 5 minutes. Flip and cook until golden brown on the other side and cooked all the way through, another 4 to 5 minutes. Let the chicken cool.
• Transfer the chicken to freezer bags individually and in pairs, so it's easy to defrost the exact amount you need. Yield: 24 servings
• Slice 2 of the 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 jalapenos, cilantro, tomatoes and onions in 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:

• 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:

• 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:

• 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:

• Melt butter in large skillet over medium-high heat. Add chili powder, garlic and oregano. Sauté until fragrant, about 1 minute. Add shiitake and button mushrooms and sauté until tender, about 10 minutes. Remove from heat. Mix in chicken, onion and cilantro. Cool 10 minutes. Mix in cheese. Season with salt and pepper. (Can be made 8 hours ahead. Cover and chill.)
• Prepare barbecue (medium heat). Lightly brush oil on 1 side of 8 tortillas. Place tortillas, oil side down, on large baking sheet. Divide chicken mixture among tortillas, spreading to even thickness. Top with remaining 8 tortillas; press, then brush with oil. Grill quesadillas until heated through and golden brown, about 3 minutes per side. Cut into wedges.

Steps:

• Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Cook onion with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper in oil in a 10- to 12-inch skillet over moderate heat, stirring occasionally, until golden, about 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute, then transfer to a large bowl. Add chicken to onion mixture along with cheese.
• Put 1 tortilla on a cutting board and spread 1/2 cup chicken mixture over half of tortilla, then fold other half over to form a half-moon, pressing firmly on seam. Assemble 7 more quesadillas in same manner.
• Heat lightly oiled grill pan over high heat until it begins to smoke, then reduce heat to moderate and grill quesadillas, 2 at a time, turning over once, until cheese is melted and golden brown grill marks appear, about 4 minutes total per batch. Transfer with a spatula to cutting board and cut in half.

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:

• 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:

• 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:

• In a large skillet, combine chicken, salsa, green onions and 2 tablespoons Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker. 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 3/4 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. , Meanwhile, stir together sour cream and remaining 1 tablespoon Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker. Cut quesadilla into wedges; serve with ranch sour cream.

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:

• Combine chicken, salsa, corn, and taco seasoning in a crock pot. Cook on low for 6-8 hours. Before serving, shred chicken with a fork.
• Spray a skillet with cooking spray and add a tortilla. On half, add chicken mixture. Top with cheese. Fold tortilla over and let brown. After 1 minute, flip to other side.

Steps:

• Heat a frying pan or griddle to medium high heat.
• Set out chicken and cheese for quick access.
• Butter 1 side each of two tortillas.
• Place one tortilla buttered side down on the griddle and quickly sprinkle about 1/2 cup chopped chicken and 1/2 cup shredded cheese all over the tortilla.
• Place the second tortilla, buttered side up, over the filling.
• Fry for about a minute or until bottom tortilla begins to brown and cheese begins to melt and stick tortillas together.
• Using a wide spatula, quickly flip the quesadilla and continue frying until the bottom tortilla is toasted and the filling is hot and bubbily.
• Continue with each quesadilla. Cut quesadillas into wedges.
• Serve with sour cream and salsa.

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:

• 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:

• Start to heat up a skillet on the stove because this won't take long.
• Take flour tortilla and sprinkle half of it with cheese and 1/4 of cooked chicken.
• Add bacon bits and a little bit of crushed pineapple (no juice) if desired. Pour a little bit of BBQ sauce on top. Don't be too generous with the sauce or it will seep out of the quesadilla.
• Spray the pan with cooking spray. Fold the tortilla in half and place in pan. It only takes a few short minutes to brown one side and then flip over to brown the other side.
• When done, cut into wedges and serve with added BBQ sauce if you like to dip.

Steps:

• Heat a pan and lightly coat it with oil. Once the oil is heated, add garlic, salt and pepper and cook until garlic is lightly golden. Add the chicken and cook until done. Pour in tomatoes and reduce until there is no liquid and it has a paste consistency. Add in the green onions. Spoon the chicken mixture into a tortilla. Sprinkle with cheese and wrap. Place in a 500 degree F oven and cook until the cheese is melted and the tortilla is lightly golden.

Steps:

• Gently shape beef into 4 balls, shaping just enough to keep together (do not compact). In a large skillet, heat oil over medium heat. Working in batches, add beef. With a heavy metal spatula, flatten to 1/4- to 1/2-in. thickness. Cook until edges start to brown, about 1-1/2 minutes. Turn burgers; cook until well browned and a thermometer reads at least 160°, about 1 minute. Repeat with remaining beef. Remove from skillet; wipe skillet clean., Combine mayonnaise and salsa; reserve half for serving. Spread remaining mixture over tortillas. On the center of each tortilla, place 1 slice cheese, 1 burger and 1 tostada shell. Fold sides of tortilla over burger; fold top and bottom to close, pleating as you go., In batches, place wraps in skillet, seam side down. Cook on medium heat 1-2 minutes on each side or until golden brown. Serve with remaining sauce.