CHICKEN, MUSHROOM, AND GOAT CHEESE BURRITOS
Good-quality standbys -- rotisserie chicken, prepared salsa, and frozen corn -- are the timesaving secrets of these homemade burritos.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 25m
Number Of Ingredients 11
Steps:
- In a large skillet with a lid, heat oil over medium. Add onion and jalapeno; season with salt and pepper. Cook, stirring occasionally, until softened, 3 to 5 minutes.
- Add mushrooms; cover, and cook until they begin to release their liquid, 3 to 5 minutes. Uncover; cook, stirring occasionally, until mushrooms begin to brown and skillet is dry, about 5 minutes more.
- Add chicken, corn, and salsa. Cook, stirring, until heated through and mixture is saucy, 4 to 5 minutes.
- Meanwhile, heat tortillas according to package instructions. In center of each tortilla, layer spinach, chicken mixture, and goat cheese.
- Wrap burritos one at a time: Fold side of tortilla closest to you over filling. Fold right and left sides toward center, and roll up. Halve if desired; serve with additional salsa.
Nutrition Facts : Calories 584 g, Fat 23 g, Fiber 5 g, Protein 41 g
CHICKEN AND GOAT CHEESE QUESADILLAS
Provided by Food Network
Time 4h30m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- In a blender or food processor combine first 5 ingredients and blend until smooth. In a shallow nonreactive pan pour blender mixture over chicken breast half and set aside to marinate, covered and refrigerated, 4 hours. Preheat a grill or broiler. Grill or broil chicken and onions 2 to 3 minutes on each side, until chicken is just cooked through and onions are browned. Thinly slice chicken.
- Preheat oven to 400 degrees and butter an 8-inch round cake pan. In pan, layer one tortilla and sprinkle with half of chicken, onion, cheeses and basil. Top with a tortilla and sprinkle with remaining filling ingredients. Top with third tortilla and brush top with butter. Bake for 15 minutes, or until lightly browned and cheeses have melted. Let rest 5 minutes before cutting into quarters. Serve garnished sour cream and cilantro.
CHICKEN, SPINACH AND GOAT CHEESE QUESADILLAS
spinach and goat cheese-great combo
Provided by Amy Harding
Time 15m
Number Of Ingredients 8
Steps:
- 1. Heat the spinach with the garlic, salt, pepper, and cayenne pepper over medium-low heat in a pan until just wilted. Remove from heath and set aside.
- 2. Heat the grill pan (or regular pan) over medium-high heat. Spray with non-stick cooking spray or drizzle with olive oil. Toast the inside of the tortilla for about 30 seconds.
- 3. Take the tortilla off the grill pan and assemble as follows. Over half the quessadilla sprinkle about 2 tablespoons of monterey jack cheese, following by a few slices of chicken, then the spinach, then the crumbled goat cheese.
- 4. Add to the grill pan and cook for about 1 - 2 minutes. Carefully use a spatula to flip the empty half of the tortilla onto the loaded half. At this point I like to let the quesadilla cook for about 30 more seconds, then flip it over. Give it another 1 -2 minutes, then remove from the pan and enjoy!
CHICKEN AND GOAT CHEESE QUESADILLA
From Cooking Light. This is 4 servings if you are having rice and a vegetable, and are not very hungry, in my opinion. With no side dishes, a very hungry person could eat the whole thing!
Provided by little_wing
Categories Mexican
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine first 5 ingredients in blender or food processor until smooth.
- Place chicken in zip-loc bag and add broth mixture.
- Seal and refrigerate for 2 hrs turning bag occasionally.
- Preheat grill.
- Remove chicken from bag, discard marinade.
- Sprinkle chicken with salt and pepper.
- Place chicken and onion on grill rack coated with cooking spray.
- Grill onion 3 minutes on each side or until browned.
- Grill chicken 6 minutes per side or until done.
- Cool slightly and cut chicken in very thin slices.
- Preheat oven to 400.
- Place 1 tortilla on baking sheet coated with cooking spray.
- Sprinkle with 3 tablespoons of cheese,half of chicken, half of onion and 1 and a half tsp cilantro.
- Top with 1 tortilla.
- Sprinkle with remaining cheese, chicken, onion and cilantro.
- Top with last tortilla.
- Coat tortilla with cooking spray.
- Bake for 15 minutes or until lightly browned.
- Cut into 4 wedges and top each with 1 tsp of sour cream.
- Serve with lime wedges if desired.
Nutrition Facts : Calories 118.3, Fat 7.8, SaturatedFat 1.2, Cholesterol 19.4, Sodium 339.7, Carbohydrate 4.9, Fiber 0.8, Sugar 2, Protein 7.5
CHICKEN AND GREEN CHILE ENCHILADAS WITH GOAT CHEESE CREAM SAUCE
Make and share this Chicken and Green Chile Enchiladas With Goat Cheese Cream Sauce recipe from Food.com.
Provided by AzMama17
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix together 1 cup of sour cream, chicken, 1 tbsp of the goat cheese, green chilies, salt, and pepper.
- Place two corn tortillas in glass baking dish. Top with 1/3 of chicken filling, and then with some of the Monterey jack cheese. Repeat this process, ending with tortillas.
- Whisk together the remaining sour cream, half and half, and remaining goat cheese. Pour over top layer of tortillas and top with remaining Monterey jack.
- Cover with foil and bake at 350°F for 30 minutes.
Nutrition Facts : Calories 647.7, Fat 44.2, SaturatedFat 24, Cholesterol 147.1, Sodium 1055.3, Carbohydrate 29.4, Fiber 3.8, Sugar 3.9, Protein 34.5
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