BBQ CHICKEN QUESADILLA
This recipe has everything that makes quesadillas a Tex-Mex favorite, plus the goodness of UNCLE BEN'S® Whole Grain Brown Rice.
Provided by Uncle Ben's
Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Cook rice according to package instructions.
- In a large saute pan heat chicken and beans with BBQ sauce.
- When rice is cooked, add to chicken and bean mixture. Mix well and add more barbecue sauce if desired.
- Assemble quesadillas by sprinkling Cheddar cheese onto 3 tortillas.
- Top cheese with chicken mixture. Spread out evenly and finish each with additional cheddar cheese.
- Top each quesadilla with another tortilla. Set aside.
- Toast quesadillas one at a time in a large non-stick pan over medium heat.
- Cook until tortillas are browned on both sides and cheese has melted, being careful when flipping.
- Serve one half quesadilla per person.
Nutrition Facts : Calories 657.1 calories, Carbohydrate 73.1 g, Cholesterol 111.8 mg, Fat 25.9 g, Fiber 7.7 g, Protein 43.3 g, SaturatedFat 13.6 g, Sodium 1396.6 mg, Sugar 12.3 g
BARBECUED CHICKEN QUESADILLAS
A great quesadilla recipe that tastes like its been made with slow-cooked barbecued chicken!
Provided by belizza
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a medium saucepan lightly salted water to a boil; add chicken breasts and reduce heat to medium-low. Cover and gently simmer until chicken is no longer pink in the center, 15 minutes. Drain.
- Let chicken cool until it can be easily handled. Shred chicken with your hands; return to empty sauce pan. Stir barbeque sauce, parsley, and garlic into chicken.
- Lay 4 tortillas on a baking sheet. Evening spread chicken mixture among the 4 tortillas, leaving a 1-inch border around the outer edge. Top each tortilla with 1/4 tomatoes and 1/4 Cheddar cheese. Place another tortilla atop each filled tortilla.
- Bake quesadillas in the preheated oven until cheese is melted, 5 to 7 minutes. Cut into wedges to serve.
Nutrition Facts : Calories 802.7 calories, Carbohydrate 73.8 g, Cholesterol 141.5 mg, Fat 29.7 g, Fiber 4.5 g, Protein 57 g, SaturatedFat 14.6 g, Sodium 1535.6 mg, Sugar 11.9 g
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
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
YUM...A TASTY BARBECUE CHICKEN QUESADILLA
I created this version of a quesadilla after searching recipezaar for a barbecue chicken quesadilla. When I didn't find one, I ended up making this relatively simple quesadilla that is quick, easy, and a kid pleaser.
Provided by Babycat
Categories Lunch/Snacks
Time 10m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in frying pan.
- Add onions and sautee.
- Add mushrooms and sautee until desired doneness.
- Add garlic and stir.
- Add chicken to heat it up (if it's already warm you can skip this step).
- Take mixutre and place in a small bowl.
- Add the barbecue sauce and mix until everything is coated.
- Meanwhile, place about 1/2 the cheese on 1/2 of the two flour tortillas.
- Place mixture on top of the cheese and spread out.
- Sprinkle remaining cheese evenly over mixture.
- Fold the tortillas in 1/2 being careful that the ingredients don't fall out.
- Heat oil in frying pan.
- Place quesadillas in frying pan, and fry for about 1 1/2 minutes per side. The tortilla should become crispy.
- Take out of the frying pan, cut into slices and serve with sourcream if desired.
Nutrition Facts : Calories 509.3, Fat 41, SaturatedFat 16.4, Cholesterol 67.1, Sodium 795.2, Carbohydrate 24.7, Fiber 1.5, Sugar 6.5, Protein 11.3
ULTIMATE BBQ CHICKEN QUESADILLAS
These Ultimate BBQ Chicken Quesadillas are packed with colorful ingredients and deliciously tangy BBQ sauce!
Provided by Beth - Budget Bytes
Time 25m
Number Of Ingredients 11
Steps:
- Add the chopped chicken and drained black beans to a large bowl. Finely dice the red onion. Remove the seeds from the jalapeño, then finely dice. Pull the cilantro leaves from their stems and roughly chop. Add the onion, jalapeño, cilantro, shredded cheddar, chili powder, smoked paprika, salt, and BBQ sauce to the bowl with the chicken and beans. Stir until everything is evenly combined.
- Place about 1/3 cup of the BBQ chicken mixture on each tortilla and spread it evenly over one half of the surface. Fold the tortilla closed. Cook the filled and folded tortillas in a dry skillet over medium-low heat, until the outside is brown and crispy, the filling has heated through, and the cheese has melted. Cut each quesadilla in half and serve.
Nutrition Facts : ServingSize 1 Serving, Calories 528.48 kcal, Carbohydrate 47.6 g, Protein 33.52 g, Fat 21.58 g, Fiber 10.4 g, Sodium 1922.42 mg
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.
BBQ CHICKEN QUESADILLAS
Provided by Food Network
Categories main-dish
Time 10h40m
Yield 4 to 6 servings
Number Of Ingredients 32
Steps:
- Combine the peanut oil, ginger, garlic, cilantro, green onion, and red pepper. Add the chicken and marinate in the refrigerator overnight. Remove the chicken from the marinade and season with salt and pepper.
- Preheat the oven to 350 degrees F.
- Heat a large ovenproof saute pan over medium-high heat. When the pan is hot, add enough peanut oil to coat the bottom of the pan. Add the chicken and sear on both sides. Place the pan in the oven and roast until cooked through, about 10 to 15 minutes. Remove from the oven, cool slightly, and dice into 1/2-inch pieces.
- Preheat a grill or grill pan. Drizzle the onion slices with oil and place on the grill. Cook until the onions are soft, about 4 minutes per side. Remove from the grill.
- Place the chicken into a bowl and add barbecue sauce, to taste. Place 4 tortillas on a flat surface. In a separate bowl, mix the fontina and mozzarella cheese. Place some of the cheese mixture on each tortilla. Top with some of the chicken and grilled onions. Top each with another tortilla.
- Heat a large saute pan over medium-high heat. Add 1 tablespoon of the butter and cook until it is foamy. Add 1 quesadilla and cook until golden brown on both sides, about 3 minutes per side. Repeat with the remaining quesadillas, adding more butter as necessary.
- Cut each quesadilla into 6 pieces. Top with Mexican Cream and Tomato Salsa.
- Combine all of the ingredients. Refrigerate until needed.
- Over a hot grill, roast the tomatoes until blackened. Transfer to a bowl and add the chipotles. Cover and allow to cool for 15 minutes. Add the basil, garlic and lime juice and marinate for 10 minutes. Transfer to a blender or food processor and pulse until chunky. Transfer to a bowl and add the vinegar, sugar, salt and pepper. Slowly whisk in 1 cup of olive oil. Reserve.
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- Dice the chicken into smaller pieces. Stir together the chicken and the barbecue sauce into the chicken is thoroughly coated with the sauce.
- Heat a large skillet or griddle over medium high heat. Place down one flour tortilla. Place the chicken mixture, green onions and each of the two types of cheese on one side of the flour tortilla. Fold the tortilla over to make a half moon shape.
- Cook for 2-4 minutes on each side until the tortillas are browned slightly. Continue doing this process until all of the quesadillas are made.
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- Place one tortilla in middle of pan. Top with ¼ cup shredded cheese. Spread chicken in an even layer on top of cheese, leaving about a ½ inch border around the tortilla.
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- Place the tortilla on a cutting board and use a pizza cutter or large knife to cut halfway into the tortilla once.
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4.2/5 (6)Total Time 10 minsCategory AppetizerCalories 818 per serving
- Lay down one tortilla in the skillet and sprinkle with 1/2 cup mozzarella cheese. Top the mozzarella with a layer of 1/2 cup chicken, 1/4 cup red onion, and 2 tablespoons cilantro. Sprinkle 1/4 cup cheddar cheese on the chicken and drizzle with 1/4 cup BBQ sauce.
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Reviews 55Category Main CourseCuisine American, MexicanTotal Time 35 mins
- Bring a small pot of salted water to a boil, and cook the chicken breast until no longer pink inside, about 10-15 minutes. Set aside.
- Preheat you broiler to HIGH, and adjust your oven rack to the 2nd from the top placement. Spray a baking sheet with Avocado Oil. Set aside.
- Spray a small pan with Avocado Oil and heat to High heat. Once hot, turn down the heat to low and slowly pour in 1/2 cup of the egg whites. Cover and cook until the top of the egg whites appear just set, about 5 minutes. Slide the egg "tortilla" onto the prepared baking sheet, and repeat with the remaining egg whites, until you have 4 "tortillas". Place all tortillas onto the prepared baking sheet and spray the top of them with Avocado Oil.
- Using two forks, shred the chicken and place into a bowl. Add in the BBQ sauce and mix until the chicken is well coated.
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5/5 (2)User Interaction Count 40Servings 4Estimated Reading Time 4 mins
- Heat a large, 12" skillet over medium heat then spray with nonstick spray. Place one tortilla in the bottom of the skillet then sprinkle on a thin layer of shredded cheese. Add 1/4 of the shredded BBQ chicken then add another thin layer of shredded cheese on top, followed by another tortilla. Saute until bottom tortilla is golden brown then flip and saute until golden brown on the second side. Carefully transfer quesadilla to a cooling rack to cool slightly while you cook the remaining quesadillas with remaining ingredients.
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- Place one tortilla in the skillet and spread it with half the barbecue sauce. Distribute half the chicken over the barbecue sauce and then sprinkle half the cheese over it. Cover with another tortilla.
- Cook until the cheese begins to melt and bottom of the tortilla is golden, about 2 minutes. Carefully flip the quesadilla and cook the other side until golden, 2 to 3 minutes more.
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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.
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- 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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- At home (up to two days in advance), thinly slice the red onion and place it in a resealable container. Add salt and the juice of two limes, shake, and refrigerate.
- At camp, heat the cooking oil in a cast-iron skillet. Pat the chicken thighs dry and salt them on both sides. Add the thighs to the heated skillet and pan-fry until brown on one side, 6-8 minutes. Flip and continue cooking on the other side until done, 2-4 minutes, and the middle registers 165F.
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5/5 (7)Servings 2Cuisine American/Comfort FoodTotal Time 15 mins
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