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
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
CHICKEN QUESADILLAS
These easy, budget-friendly chicken quesadillas make a quick lunch for two or a simple party snack and are a great way to use up leftover roast chicken
Provided by Sara Buenfeld
Time 16m
Number Of Ingredients 8
Steps:
- Spread 2 tbsp salsa onto each tortilla, then evenly top one of them with the beans, spring onion, chicken and cheddar. Scatter with coriander, if you have it. Sandwich with the other tortilla, then brush with oil.
- Heat a large non-stick frying pan, then cook the tortilla, oil-side down, for 4 mins. Carefully turn over with a palette knife (or by turning it out onto a plate, sliding it back into the pan), then cook for 2 mins on the other side until golden. Serve cut into wedges.
Nutrition Facts : Calories 533 calories, Fat 29 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 27 grams protein, Sodium 3.18 milligram of sodium
FOREVERMAMA'S SPICY CHICKEN QUESADILLAS OR BURRITOS
Though this is a recipe for Quesadillas, I've turned them more often into burritos, following all the same ingredients, except rolling the tortilla's burrito-style. When made into quesadilla's, not only are they great for weeknight, weekend meals, appetizer, but they are also great for bringing them to a potluck. Just slice them like a pizza and place them on pretty serving platter and I'll guarantee that they'll be gone lickety split.
Provided by ForeverMama
Categories Chicken Breast
Time 2h15m
Yield 5-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine chicken and taco seasoning mix in a heavy duty zip-top bag; toss to coat. Refrigerate for 1 - 2 hours or overnight.
- Place chicken in a broiler pan or in a 15 x 10 x 11 inch jellyroll pan.
- Broil coated chicken 6 inches from heat (with electric oven door partially open) for 5 - 6 minutes. Remove from oven and cool.
- Cut chicken into bite-size pieces.
- In a bowl, combine chicken, cheese, picante sauce, and red peppers; stirring well. Set aside.
- Brush 1 side of each tortilla with melted butter; place 2 tortillas, buttered side down, on a cookie sheet. Top each tortilla with about 1 cup of chicken mixture, spreading to edges of tortilla. Top each with a tortilla, buttered side up.
- Bake at 375 degrees Fahrenheit for 10 minutes or until golden brown. Cut into wedges. Repeat with remaining tortillas and chicken mixture. Serve immediately.
- NOTE: If making these into burritos, mound chicken mixture 1/4 of the was down on tortilla's. Turn over short side of tortilla over chicken. Turn both right and left sides of tortilla about 1 inch inches Roll up cigar style, enveloping the chicken mixture tightly. Place on greased cookie sheet, seam-side down. Brush each burrito with melted butter. Bake until golden brown.
- Note # 2:If you can find Chi-Chi's taco seasoning mix, these will be To Die For. But unfortunately I can't find this seasoning anymore. They used to advertise right on the package that it didn't contain the "red stuff". I use other taco seasoning mixes, but none compare to the goodness that Chi-Chi's had. If you can find Chi-Chi's somewhere, use 2 pkg's because each pkg. was about 1 /2 - 3/4 ounces. If you do find it, let me know, because I'd love to know because I've been searching for a long time.
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