BBQ CHICKEN AND CHEDDAR QUESADILLAS
Quick, easy and oh so satisfying! We like these for a quick snack. Doubled it makes an easy dinner for 4. I will pick up a rotisserie chicken and a bag of salad mix on the way home from work and dinner is half made before I get home. With a little extra effort you can saute up some crispy bacon and sliced mushrooms. Makes them even better!
Provided by Alskann
Categories Tex Mex
Time 18m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 450°F.
- Place 1 tortilla on large baking sheet.
- Spread with 1 tablespoon chiles.
- Top with one-quarter of chicken, cheese and taco sauce.
- Place another tortilla on top.
- Repeat with remaining tortillas, chiles, chicken, cheese and sauce, for a total of 4 separate quesadillas.
- Bake in 450F oven 8 minutes, until crispy and cheese melted.
- Remove from oven; let stand for 5 minutes.
- Cut into quarters.
- Garnish with cilantro, salsa and sour cream.
Nutrition Facts : Calories 1301.8, Fat 53.9, SaturatedFat 20.3, Cholesterol 170.5, Sodium 3626.1, Carbohydrate 132.9, Fiber 10.1, Sugar 14.2, Protein 69.3
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.
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
BARBECUE CHICKEN-CHEDDAR QUESADILLAS
This is an easy, delicious quesadilla recipe that is not only sure to please the kiddos but the adults as well. I prefer the fold-in-half method of quesadilla assembly for ease of turning in the skillet with less risk of the innards spilling out. This recipe calls for whole wheat tortillas, but corn or another variety of tortilla could be substituted. Also, I prefer to bake the chicken cutlets in barbecue sauce, but they could also be marinated and grilled (just be sure to have extra barbecue sauce on hand for quesadilla assembly!). My kiddos want ga-ga over these quesadillas, and I hope you enjoy them too. :)
Provided by MarthaStewartWanabe
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F.
- Place chicken cutlets in a baking pan. Drizzle 1/4 cup BBQ sauce over one side, flip and coat the opposite side of the cutlets with the remaining sauce. Roast uncovered in the oven for 20 minutes. When cooked through, remove from oven and set aside to cool for 5 minutes. (Note: If preferred, you may grill the cutlets after marinating, but be sure to have extra barbecue sauce on hand for quesadilla assembly.).
- Remove chicken from pan to a cutting board, reserving the barbecue sauce in the pan (DO NOT DISCARD SAUCE). Slice chicken into thin strips (about 1/2 inch thickness) and return to baking dish, tossing the strips in the reserved barbecue sauce.
- To assemble quesadillas, arrange tortillas on a clean work surface. Sprinkle 2 tbs cheese onto one half of the tortilla, leaving the other half bare. Arrange chicken strips atop cheese and top with 2 tbs. cheese. Fold the other half of the tortilla onto the stuffed side. Repeat until all quesadillas are assembled.
- Preheat a large non-stick skillet over medium to slightly over medium heat. Once pan is hot, drizzle 1 - 1 1/2 tbs. olive oil into the pan and evenly coat the bottom of the pan. Carefully place two quesadillas in the pan and cook until lightly browned (2-5 minutes). Carefully turn onto the opposite side and brown. Repeat with remaining two quesadillas.
- Allow quesadillas to cool for 2-5 minutes before slicing (or else all that delicious, melted cheese will ooze out, and no one wants that to happen). With a pizza cutter, slice each quesadilla into quarters and serve immediately.
Nutrition Facts : Calories 438.7, Fat 25.2, SaturatedFat 9.4, Cholesterol 76.1, Sodium 676.7, Carbohydrate 27.1, Fiber 1.1, Sugar 8.9, Protein 24.6
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