EASY CHICKEN QUESADILLAS
For this effortless entree, I sandwiches cooked chicken, tomato, onion and cheese inside tortillas, then warms them on a griddle until the cheese is gooey. I garnish them with sour cream, your favorite salsa and refried beans.-Sacha K. Roach, Warsaw, Ohio
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Brush one side of each tortilla with butter. Place two tortillas, buttered side down, on a griddle; sprinkle with cheese, onion, tomato and chicken. Top with remaining tortillas, buttered side up. Cook over medium heat for 3-4 minutes on each side or until lightly browned. Cut into wedges.
Nutrition Facts : Calories 683 calories, Fat 29g fat (16g saturated fat), Cholesterol 147mg cholesterol, Sodium 1190mg sodium, Carbohydrate 59g carbohydrate (4g sugars, Fiber 1g fiber), Protein 48g protein.
CHICKEN QUESADILLAS
This is a great recipe for parties. I freeze the leftovers; they reheat quite well. The zesty chicken and cooked peppers are a succulent delight when mixed with the melted cheeses. Cut the quesadillas into wedges and serve with sour cream and salsa.
Provided by Heather
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 20
Number Of Ingredients 10
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.
Nutrition Facts : Calories 244.2 calories, Carbohydrate 21.8 g, Cholesterol 34.9 mg, Fat 11.3 g, Fiber 1.7 g, Protein 13.7 g, SaturatedFat 5.5 g, Sodium 504.3 mg, Sugar 1.8 g
SPICY CHICKEN QUESADILLAS - MY GOOF TURNED GOOD
Simple, spicy and quick! Let me explain the title: I had bought ingredients for 2 different recipes and was making the quesadillas. As I dumped the second can of tomatoes with chiles into the mix, I realized they were for the other recipe! Ooops! Well, guess what? It turned out pretty good! :) As most of my recipes, don't make this if your family doesn't care for spicy food.
Provided by Valina
Categories Chicken Breast
Time 15m
Yield 4 quesadillas, 4-8 serving(s)
Number Of Ingredients 5
Steps:
- Strain the tomatoes using a strainer. Make sure all liquid is out.
- Mix shredded chicken, tomatoes, cheese, and onions.
- Lay out 4 of the tortillas. Spread a thin even layer of the mix over the tortillas - making sure to cover the entire tortilla. Cover each with extra tortilla.
- Using non-stick pan, lightly brown on both sides, making sure cheese melts.
- Slice into 4-6 pieces and serve with sour cream, salsa, pico de gallo, salad --
- We use this as a meal, but if you want to use it as appetizers, substitute the burrito-sized tortillas with 16 taco-sized. Spread the mixture over 8 of them and top with the other 8. Slice into 4 pieces.
Nutrition Facts : Calories 543.1, Fat 28.4, SaturatedFat 13.8, Cholesterol 95.7, Sodium 1298.3, Carbohydrate 36.8, Fiber 2, Sugar 1.6, Protein 34.7
OVEN CHICKEN QUESADILLAS
I've always loved going out for quesadillas. Then one day I came up with a recipe for making them in my oven. They cook in about 10 minutes.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a bowl, combine chicken, onion, mozzarella and cheddar; set aside. Spray one side of each tortilla with cooking spray. Place tortilla greased side down on hot griddle. Place chicken on half of each tortilla. Fold over and cook over low for 1-2 minutes on each side of until tortilla is golden brown. Cut into wedges. Serve with dressing.
Nutrition Facts : Calories 473 calories, Fat 22g fat (11g saturated fat), Cholesterol 114mg cholesterol, Sodium 585mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 1g fiber), Protein 37g protein.
SPICY CHICKEN AND EGG BREAKFAST QUESADILLAS
Perfect for a brunch for two, this lively breakfast quesadilla recipe combines the comforts of scrambled eggs and cheese with the classic flavors of Mexico. Serve with a side of fresh fruit.
Provided by Cate J
Categories Breakfast and Brunch Eggs Breakfast Sandwich Recipes
Time 45m
Yield 2
Number Of Ingredients 15
Steps:
- Melt 1 tablespoon butter in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
- Add chicken, chicken stock, and taco seasoning; bring to a simmer. Cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes. Remove from the heat and drain, being careful to remove as much liquid as possible, while keeping onions and garlic. Transfer chicken mixture to a plate.
- Melt remaining butter in the same skillet over medium heat. Whisk eggs in a small bowl with salt and pepper. Pour into the skillet and add chicken mixture, diced tomatoes and chiles, and cilantro; scramble until eggs are set, about 5 minutes. Add an additional beaten egg, if desired. Remove from the heat and add 1/4 cup cheese, stirring until cheese is melted.
- Place 2 tortillas in a separate, large skillet over low heat. Sprinkle part of the remaining cheese on top and let melt. Spoon 1/2 of the chicken-egg mixture onto each tortilla, sprinkle with remaining cheese, and top with remaining tortillas. Flip carefully and cook on the other side for about 1 minute.
- Remove from the skillet and place each tortilla on a plate. Slice, garnish with sour cream, guacamole, and hot sauce, and serve.
Nutrition Facts : Calories 699.3 calories, Carbohydrate 39.3 g, Cholesterol 498 mg, Fat 39.4 g, Fiber 5.9 g, Protein 47.7 g, SaturatedFat 19.5 g, Sodium 1600.8 mg, Sugar 4 g
EASY SPICY CHICKEN QUESADILLAS
I know there are several recipes out there for this item, but my family swears by this one (we even served at Christmas Eve one year and it was a crowd pleaser). To make this recipe even faster, you can use the rotisserie chicken's from the grocery store, or in a pinch, poach the chicken breasts in salted water for 10-15 minutes.
Provided by SuzanneThePainter
Categories One Dish Meal
Time 30m
Yield 4 Quesadillas, 4-6 serving(s)
Number Of Ingredients 20
Steps:
- In a bowl, mix the shredded chicken and spices (cumin, paprika, red pepper, salt) and set aside.
- Into a medium frying pan at medium/medium-high heat add your oil, green bell pepper, white onion, jalapeno, garlic, and black beans. Cook until the black beans soften slightly and the garlic is fragrant (about 3-5 minutes). Add tomatoes, whites of the green onions, cilantro, cumin, and paprika. Stir to combine and take off the heat.
- To assemble, spray a large frying pan with non-stick spray (grill pan or griddle will work well) set to medium/medium-high heat and place a single tortilla in the middle.
- Sprinkle a thin layer of cheese (about 3 tablespoons) over the surface, add a layer of the vegetable mix (about 3 tablespoons) to half the tortilla, and the same amount of your shredded chicken to the same half, finally sprinkle over about a teaspoon of your reserved un-cooked green onions. Apply another 3 tablespoons of cheese to the top, cover and allow to melt for about 2-3 minutes.
- Using a spatula, flip the un-topped half over the topped half, pressing lightly, cover and cook another 2-3 minutes so all the cheese has melted and the tortilla is crispy.
- Continue until all your veggie and chicken mixes are used up. Setting your finished quesadillas on a cooling rack in the oven set to low. When ready to serve, cut with a pizza cutter into slices and enjoy! These are great with a side of sour cream and/or guacamole.
Nutrition Facts : Calories 578.9, Fat 20.1, SaturatedFat 10.1, Cholesterol 70.4, Sodium 877.4, Carbohydrate 60.6, Fiber 13, Sugar 3.5, Protein 39.6
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