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.
BARBECUE CHICKEN QUESADILLAS
I've been making these for years. I love it when I have leftover chicken, so I get to make these! I've also made them with leftover turkey. Ingredient amounts are approximate. Feel free to adjust to your liking!
Provided by Charmie777
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Saute onions and bell peppers (if using) in pan with butter. Remove from pan and set aside.
- In another pan heat through shredded chicken with bbq sauce.
- Lightly butter one side of a tortilla.
- Place butter side down in saute pan.
- Quickly add some of the cheese, chicken and onions (peppers and cilantro, if using) to one half of tortilla. Then quickly fold in half forming a semi-circle.
- Continue to cook until bottom side is golden brown, then carefully flip quesadilla over.
- Brown other side and remove from pan.
- Repeat with remaining ingredients.
- Cut quesadilla into wedges and serve with additional barbecue sauce.
Nutrition Facts : Calories 628.3, Fat 25.6, SaturatedFat 11.8, Cholesterol 66.7, Sodium 1219.2, Carbohydrate 72.6, Fiber 4.2, Sugar 11.6, Protein 25.5
GRILLED CHICKEN QUESADILLAS
This delicious recipe is prepared by using adobo seasoned grilled boneless chicken thighs, layering tortillas with a combination of the chicken, cheese, and onion, and heating directly on the grill. Serve with salsa and sour cream.
Provided by Thuy Ortiz
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 6
Number Of Ingredients 7
Steps:
- Place the chicken on a plate, and sprinkle with adobo seasoning on both sides. Let it marinate for 15 minutes.
- Heat grill for medium-high heat.
- Lightly oil the grill grate. Place chicken on grill, and cook for 10 minutes per side, or until juices run clear. Remove chicken from grill, and cut into bite-size pieces.
- Place one or two tortillas on the grill, and sprinkle with a thin layer of cheese, chicken, onion, olives, and chiles. Top with another tortilla, and grill until brown and crispy on both sides, about 3 minutes per side. Repeat with remaining ingredients. Cut into wedges to serve.
Nutrition Facts : Calories 850.7 calories, Carbohydrate 86.5 g, Cholesterol 125.7 mg, Fat 24.6 g, Fiber 6.5 g, Protein 46.4 g, SaturatedFat 10.9 g, Sodium 1665.2 mg, Sugar 1.8 g
BARBECUED CHICKEN AND CHICKPEA QUESADILLAS
Provided by Sara Foster
Categories Cheese Chicken Poultry Appetizer Super Bowl Kid-Friendly Graduation Backyard BBQ Lunch Legume Chickpea Summer Monterey Jack Peanut Free Tree Nut Free Soy Free Small Plates
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 200°F.
- Combine the chicken and barbecue sauce in a medium bowl, season to taste with salt and pepper, and toss gently to coat.
- In a separate medium bowl, combine the chickpeas and the reserved liquid, garlic, and scallions and mash the ingredients together with a potato masher, leaving the mixture slightly chunky. Season to taste with salt and pepper and stir to combine.
- To assemble the quesadillas, lay the tortillas on a flat work surface and spread the chickpea mixture over half of each tortilla, dividing it evenly. Top with the chicken and sprinkle each with a few cilantro leaves and the cheeses. Fold the tortillas in half to form half-moons.
- Lightly grease a grill pan or cast-iron skillet with olive oil and heat it over medium-high heat until it's hot. Place two of the quesadillas in the skillet to grill for about 2 minutes per side, turning once, until the cheese is melted and the tortillas are golden brown. Transfer the quesadillas to a baking sheet and place them in the oven to keep them warm. Repeat the process with the remaining quesadillas, adding more oil to the pan if it's dry. Cut the quesadillas into wedges and serve warm.
BARBECUE CHICKEN QUESADILLAS
When my kids were small, I'd stuff leftover chicken into these oven-baked quesadillas. I often grab rotisserie chicken instead. -Pam Martin, Canandaigua, New York
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 450°. In a large bowl, combine the first 5 ingredients; toss to combine., Divide four tortillas between two baking sheets; spread with chicken mixture. Sprinkle with cheese and top with remaining tortillas., Bake 6-8 minutes or until lightly browned and cheese is melted. Cut each quesadilla into six wedges. If desired, serve with sour cream and additional salsa.
Nutrition Facts :
ABSOLUTE BEST CHICKEN QUESADILLAS
An attempt to copy Rock Ola Grille's fabulous chicken quesadillas! After having many quesadillas in several restaurants this is absolutely the best! The flavor just can't be beat. Melt in your mouth! Easy!
Provided by Seasoned Cook
Categories One Dish Meal
Time 25m
Yield 1 quesadillas
Number Of Ingredients 10
Steps:
- Butter one side of each tortilla. Place one tortilla (buttered side down) into a nonstick skillet.
- Evenly sprinkle chicken, bacon, tomatoes, onion. Drizzle bar-b-que sauce over all. Sprinkle cheese over and top with remaining tortilla (buttered side up).
- On medium heat, cook approximately 3 minutes, watching underside of tortilla for browning. Press with spatula while cooking. Carefully flip entire tortilla over using spatula. Cook approximately 3 minutes until light brown and cheese is melted.
- Remove to a plate and cut into 6 triangle pieces. Serve with picante sauce and sour cream.
Nutrition Facts : Calories 1484.2, Fat 92.8, SaturatedFat 47.8, Cholesterol 372.4, Sodium 2696.3, Carbohydrate 59.9, Fiber 3.6, Sugar 20.6, Protein 98.7
BBQ CHICKEN QUESADILLA RECIPE BY TASTY
Here's what you need: chicken breast, salt, pepper, BBQ sauce, flour tortillas, red onion, monterey jack cheese, cheddar cheese, fresh parsley, BBQ sauce
Provided by Claire Nolan
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large skillet, add chicken breast and season both sides with salt and pepper.
- Cook 15-18 minutes, flipping halfway and adding the onions when you flip the chicken. (Cooking times may vary depending on thickness of the chicken breast).
- Remove the chicken from the pan and continue to stir onions.
- Shred the chicken while onions are cooking.
- Return the shredded chicken to the pan with the onions. Add the BBQ sauce and stir. Remove from the pan and set aside.
- Place a tortilla in a pan and add a layer monterey jack and cheddar cheese on half of the tortilla.
- Place cooked chicken and onions, and top with the rest of each cheese. Fold in half and cook 6 minutes, flipping halfway.
- Serve with extra BBQ sauce and garnish with fresh parsley.
- Enjoy!
Nutrition Facts : Calories 385 calories, Carbohydrate 28 grams, Fat 16 grams, Fiber 0 grams, Protein 30 grams, Sugar 12 grams
BBQ CHICKEN QUESADILLA
Provided by Food Network
Categories appetizer
Time 55m
Yield 4 to 8 hors d'oeuvre servings
Number Of Ingredients 14
Steps:
- Lay out 2 of the flour tortillas on a flat surface. Top with 1/4 cup of the Cheddar, and the queso blanco spreading evenly over the tortillas. Divide the chicken among the tortillas and sprinkle with the desired amount of red onion. Top with barbecue sauce and remaining 1/4 cup of Cheddar. Top with remaining tortillas and press to seal.
- Heat a large saute pan over high heat. Add enough oil to coat the bottom of the pan and lower the heat to medium. Cook until golden brown on both sides, about 3 minutes per side. Repeat with the other quesadilla.
- Let cool for 5 minutes. Slice into 8 or 10 pieces. Garnish with Tropical Fruit Salsa and cilantro sprigs.
- Combine all ingredients and mix well. Let sit for 30 minutes before serving.
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- Mix the shredded chicken with the BBQ sauce. Grate the cheese and have the corn, beans, red pepper, and onion ready to use.
- Heat a nonstick pan over medium-low heat. Drizzle a little oil (about ½ teaspoon) on one side of a tortilla. Use your hands to spread it over both sides of the tortilla. Put the tortilla into the pan and let it cook for 10 seconds. Remove the pan from the heat and flip the tortilla over.
- Spread ¼ cup of the cheese over half of the tortilla. Top with ½ cup of the chicken and 1 tablespoon each of the corn, black beans, and red pepper. Fold the empty half of the tortilla over the filling and press the edges together. Put the pan back on the heat and let the quesadilla cook for 2 minutes. Flip it over and let it cook for 2 minutes more.
- Remove the quesadilla from the pan. Cut it in half then cut both pieces in half again so that you have 4 triangle slices. Repeat with the remaining tortillas and fillings.
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