CHICKEN QUESADILLAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 18
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.
TEXAS CHICKEN QUESADILLAS
Make and share this Texas Chicken Quesadillas recipe from Food.com.
Provided by PugsAndKisses
Categories Lunch/Snacks
Time 35m
Yield 4 quesadillas
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large, deep skillet, heat 1 tablespoon oil over medium high heat.
- Slowly cook and stir onion until translucent.
- Mix in honey.
- Stir until onion is golden brown, about 5 minutes.
- Remove from skillet and set aside.
- Place remaining oil and chicken in the skillet over medium high heat.
- Cook until chicken is no longer pink.
- Stir in barbeque sauce and evenly coat chicken.
- Layer 4 tortillas individually with chicken, onions, Cheddar cheese and Monterey Jack cheese.
- Top with remaining tortillas.
- One or two at a time, place layered tortillas on a large baking sheet.
- Bake uncovered in the preheated oven 20 minutes, or until cheese is melted.
- Cut into wedges to serve.
Nutrition Facts : Calories 747.6, Fat 28.2, SaturatedFat 9.5, Cholesterol 65.2, Sodium 1388.3, Carbohydrate 90.4, Fiber 5, Sugar 16.4, Protein 31.4
CHICKEN QUESADILLAS
This chicken quesadilla recipe has an impressive look and taste with little preparation. The leftover chicken gets Mexican flair from cumin in this fun main dish. -Linda Wetzel, Woodland Park, Colorado
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 477 calories, Fat 26g fat (13g saturated fat), Cholesterol 106mg cholesterol, Sodium 901mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 1g fiber), Protein 31g 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
ULTIMATE CHICKEN QUESADILLA
Cheesy quesadillas filled with a mixture of tender chicken and spicy tomatoes
Provided by Food Network
Time 30m
Yield 4 servings (1 quesadilla each)
Number Of Ingredients 5
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.
CHICKEN QUESADILLAS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 9h50m
Yield 6 servings
Number Of Ingredients 24
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.
TEXAS CHICKEN QUESADILLAS
These are quesadillas filled with chicken cooked in barbeque sauce, caramelized onions, Cheddar and Monterey Jack. Serve with plenty of guacamole, sour cream and chunky salsa!
Provided by MICHELLE
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large, deep skillet, heat 1 tablespoon oil over medium high heat. Slowly cook and stir onion until translucent. Mix in honey. Stir until onion is golden brown, about 5 minutes. Remove from skillet and set aside.
- Place remaining oil and chicken in the skillet over medium high heat. Cook until chicken is no longer pink. Stir in barbeque sauce and evenly coat chicken.
- Layer 4 tortillas individually with chicken, onions, Cheddar cheese and Monterey Jack cheese. Top with remaining tortillas.
- One or two at a time, place layered tortillas on a large baking sheet. Bake uncovered in the preheated oven 20 minutes, or until cheese is melted. Do not let tortillas become too crisp. Remove from heat. Cut into quarters to serve.
Nutrition Facts : Calories 411.4 calories, Carbohydrate 46.2 g, Cholesterol 47.9 mg, Fat 14.3 g, Fiber 2.6 g, Protein 23.2 g, SaturatedFat 4.9 g, Sodium 753.5 mg, Sugar 8.3 g
AUTHENTIC STYLE CHICKEN QUESADILLA
Chunks of chicken simmered in a Mexican seasoned tomato sauce, pan fried in flour tortillas with white American cheese. My fiance says it is the closest to the flavor of our local Mexican restaurant. These are awesome and quick!
Provided by Tara_hearts
Categories Chicken Breast
Time 25m
Yield 5-6 serving(s)
Number Of Ingredients 11
Steps:
- Add tomatoes, broth, salsa, jalapeños, cumin, garlic, and salt to a medium size sauce pan and bring to a boil.
- Chop chicken into small bite size pieces and add to boiling sauce. Turn heat immediately down to low- medium and simmer until chicken is cooked through. You can simmer for longer if you want more flavor infused into the meat.
- Heat 1/2 tablespoon of butter (or spray cooking spray) into a pan on medium low heat. Place cheese slice into center of flour tortilla. With a slotted spoon pick up chicken pieces and allow the juice to drain out. Place in center of tortilla and fold close. Cook tortillas about a minute on each side until golden brown and serve. Goes well with a guacamole salad.
CHICKEN FAJITA QUESADILLAS RECIPE BY TASTY
Here's what you need: chicken breast, taco seasoning, vegetable oil, onion, garlic cloves, bell peppers, lime, tortillas, butter, shredded cheese
Provided by Tasty
Categories Appetizers
Yield 4 servings
Number Of Ingredients 10
Steps:
- Slice the chicken breasts into strips, about an inch apart, and coat with taco seasoning. In a large skillet, heat 1 Tbsp. vegetable oil and cook chicken until no longer pink and slightly charred. Remove cooked chicken from the skillet.
- Heat another Tbsp. oil, add onion and garlic and cook for a couple minutes until it's slightly translucent. Add the peppers, and cook slightly, then mix in the cooked chicken. Remove from heat and set aside.
- In a clean pan, melt a bit of butter. Add a tortilla and move it around until it's buttery. Add cheese, then fajita mixture, then more cheese, then top with another tortilla and pat it down.
- Flip the quesadilla over and cook the other side until it's golden. Remove from pan and cut into quarters. Repeat these steps with the remaining tortillas.
- Enjoy!
Nutrition Facts : Calories 863 calories, Carbohydrate 66 grams, Fat 40 grams, Fiber 5 grams, Protein 57 grams, Sugar 11 grams
SHREDDED CHICKEN QUESADILLAS
Make and share this Shredded Chicken Quesadillas recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet, combine the first 6 ingredients.
- Over medium heat, cook uncovered, for 10 minutes or until heated through, stirring occasionally.
- Brush one side of tortillas with butter.
- Spoon 1/3 cup chicken mixture over half of unbuttered side of each tortilla.
- Sprinkle with 1/3 cup of cheese; fold in half.
- Place on a lightly greased baking sheet.
- Bake at 475 degrees for 10 minutes or until crisp and golden brown.
- Cut into wedges; serve with sour cream and guacamole.
TEX-MEX CHICKEN "QUESADILLAS"
A cheesy blend of chicken, corn and black beans is folded into warm corn tortillas to make these quick and easy Tex-Mex quesadillas.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Cook bacon in medium skillet on medium-high heat 2 min. Add chicken; cook and stir 5 min. or until evenly browned. Stir in corn, beans and salsa; cook on medium heat 5 min. or until juices have almost evaporated. Remove from heat.
- Top tortillas with chicken mixture and cheese; fold in half.
- Heat large nonstick skillet on medium-high heat. Add quesadillas, in batches; cook 2 min. on each side or until each is browned on both sides and cheese is melted.
Nutrition Facts : Calories 300, Fat 17 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 55 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 17 g
CHICKEN QUESADILLAS
I have found that it works great to make the "filling" up a head of time. Just prep and put in the refrigerator until needed. This is one of our favorite meals. NOTE: The friend who gave me this recipe uses canned cooked chicken. I'm sure the other precooked chicken tenders they sell now would also work.
Provided by Marg CaymanDesigns
Categories Chicken Breast
Time 20m
Yield 10 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 356.6, Fat 16.1, SaturatedFat 7.1, Cholesterol 52.9, Sodium 798, Carbohydrate 31.9, Fiber 2.5, Sugar 2.6, Protein 20.5
CHICKEN QUESADILLAS
Categories Cheese Chicken Poultry Appetizer Cocktail Party Summer Grill/Barbecue Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 8 hors d'oeuvre or 4 main-course servings
Number Of Ingredients 12
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.
TEQUILA CHICKEN QUESADILLAS
Steps:
- Preheat oven to 375 degrees F.
- Make the soy flour flat bread: In a medium bowl, whisk together the soy flour, sugar substitute, salt, eggs, heavy cream, and club soda to make a smooth, thick, pancake-like batter. Spray pizza pans generously with the vegetable oil spray. Using a rubber spatula, spread the batter as thinly and evenly as possible over the 2 pans. Bake for about 12 to 15 minutes, or until lightly golden brown and firm to touch.
- In a large saute pan or wok, heat oil over high heat. Season the chicken with salt, pepper, cayenne, cumin, and garlic, and add to the hot oil. Next add the peppers and onions, and remove pan from the heat and add tequila. Cook for about 5 minutes, or until chicken is cooked thoroughly. Keep warm.
- Cut 1 flat bread into 4 pieces. On 2 pieces, layer cheese, cooked chicken mixture, and more cheese, and cover with the other 2 pieces. (Wrap the other flatbread and freeze for another use).
- Lastly, melt butter until very hot in a saute pan over medium-high heat. Add quesadillas and cook for about 2 minutes on each side until toasty and the cheese is melted. Cut quesadillas into 3 pieces each and serve. Garnish with cilantro and scallions, and serve with salsa picante, guacamole, and sour cream, if desired.
Nutrition Facts : Calories 707 calorie, Fat 50 grams, SaturatedFat 23 grams, Carbohydrate 15 grams, Fiber 5 grams
TEXAS CHICKEN QUESADILLAS
These are quesadillas filled with chicken cooked in barbeque sauce, caramelized onions, Cheddar and Monterey Jack. Serve with plenty of guacamole, sour cream and chunky salsa!
Provided by MICHELLE
Categories Mexican Recipes
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large, deep skillet, heat 1 tablespoon oil over medium high heat. Slowly cook and stir onion until translucent. Mix in honey. Stir until onion is golden brown, about 5 minutes. Remove from skillet and set aside.
- Place remaining oil and chicken in the skillet over medium high heat. Cook until chicken is no longer pink. Stir in barbeque sauce and evenly coat chicken.
- Layer 4 tortillas individually with chicken, onions, Cheddar cheese and Monterey Jack cheese. Top with remaining tortillas.
- One or two at a time, place layered tortillas on a large baking sheet. Bake uncovered in the preheated oven 20 minutes, or until cheese is melted. Do not let tortillas become too crisp. Remove from heat. Cut into quarters to serve.
Nutrition Facts : Calories 411.4 calories, Carbohydrate 46.2 g, Cholesterol 47.9 mg, Fat 14.3 g, Fiber 2.6 g, Protein 23.2 g, SaturatedFat 4.9 g, Sodium 753.5 mg, Sugar 8.3 g
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
More about "texas chicken quesadillas recipes"
10 BEST MEXICAN CHICKEN QUESADILLAS RECIPES - YUMMLY
From yummly.com
EASY CHICKEN QUESADILLA RECIPE - HOW TO MAKE CHICKEN …
From delish.com
SKILLET CHICKEN QUESADILLAS – TEXAS FARM BUREAU – …
From tabletop.texasfarmbureau.org
EASY, CHEESY CHICKEN QUESADILLA RECIPES | ALLRECIPES
From allrecipes.com
TEX-MEX CHICKEN QUESADILLAS RECIPE - GOOD …
From goodhousekeeping.com
EASY CHICKEN QUESADILLA RECIPE, THE STAPLE OF TEX MEX …
From cookingnook.com
CHICKEN QUESADILLAS {EASY SHEET PAN RECIPE}
From tamingtwins.com
AUTHENTIC CHICKEN QUESADILLAS - HISPANIC FOOD NETWORK
From hispanicfoodnetwork.com
QUICK MEAL: SIMPLE SOUTHWEST-STYLE QUESADILLAS | TEXAS …
From texashomesteader.com
TEXAS CHICKEN QUESADILLAS RECIPE - FOOD.COM
From pinterest.ca
COWBOY QUESADILLAS - HOUSE OF YUMM
From houseofyumm.com
TEXAS CHICKEN QUESADILLAS - RECIPES A TO Z
From recipesaz.com
THE GOOD DISH ROTISSERIE CHICKEN QUESADILLAS ON A SHEET PAN
From gooddishtv.com
CHEESY TACO CHICKEN QUESADILLAS | A WICKED WHISK
From awickedwhisk.com
TEXAS CHICKEN QUESADILLAS | RECIPE | RECIPES, CHICKEN QUESADILLAS ...
From pinterest.ca
TEXAS CHICKEN QUESADILLAS - MEXICAN RECIPES
From fooddiez.com
CHICKEN QUESADILLAS | GIMME DELICIOUS
From gimmedelicious.com
TEXAS BBQ CHICKEN QUESADILLAS - MACARONI AND CHEESECAKE
From macaroniandcheesecake.com
A QUESADILLA BY ANY OTHER NAME - TEXAS COOKING
From texascooking.com
TEXAS CHICKEN QUESADILLAS - MEXICAN RECIPES
From fooddiez.com
TEXAS CHICKEN QUESADILLAS - REVIEW BY TAYL5286 - ALLRECIPES.COM
CHICKEN QUESADILLAS - GREATIST
From greatist.com
EASY CHICKEN RECIPE FOR TACOS, QUESADILLAS, BURRITOS
From mexicanplease.com
RESTAURANT QUESADILLAS RECIPE (WITH STEP-BY-STEP PHOTOS)
From alyonascooking.com
THE BEST CHICKEN QUESADILLAS - MEL'S KITCHEN CAFE
From melskitchencafe.com
SOUTHWESTERN CHICKEN QUESADILLAS - FOOD NETWORK CANADA
From foodnetwork.ca
TEX-MEX CHICKEN QUESADILLAS RECIPE | YEPRECIPES
From yeprecipes.com
CHICKEN QUESADILLAS - THE PIONEER WOMAN
From thepioneerwoman.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #lunch #poultry #american #southwestern-united-states #oven #chicken #spicy #sandwiches #meat #taste-mood #equipment #number-of-servings
You'll also love