Cheesy Chicken Bacon Quesadillas Food

CHEESY CHICKEN WITH BACON AND AVOCADO QUESADILLAS

Steps:

• First thing first, cook the bacon, drain it well and crumble it. To reduce some of the fat, place it on paper towels. Don't discard all of the bacon drippings, keep about a tsp of it and add the diced green onions to it and cook about 3 minutes until softened.
• Add the chicken, make sure it's cut into bite size pieces and keep sauteing for about 5 min until chicken is thoroughly cooked, turning over the chicken pieces, to make sure all sides are cooked. Add the salt and pepper and stir.
• Remove the chicken mixture from the pan into a plate.
• In a clean skillet, add a bit of the butter and melt. Add a tortilla and move it around until it's buttery. Now the fun stuff begins. Add a little bit of the chicken and onion mixture to half of the tortilla, a bit of bacon, a bit of avocado and a bit or lots of cheese, depending on how you like it.
• Now flip the other side of the tortilla over and pat it down. Now flip it over and cook on the other side until the other side is nice and golden. It looks amazing. Cut this into two pieces using a pizza cutter. Repeat these steps with the remaining tortillas. Serve this with some sour cream on the side and squeeze some limes over the quesadillas and you've got yourself an awesome meal.

CHEESY CHICKEN & BACON QUESADILLAS

Steps:

• Spray a non-stick skillet with cooking spray and heat over medium-low heat.
• On one side of the burrito sized tortillas, sprinkle cheese.
• Layer the chopped chicken and the chopped bacon.
• Spread Pico de Gallo evenly and then top with more cheese.
• Fold over tortilla and place in skillet.
• Heat until cheese is melted, flipping once the tortilla has browned and has become crispy.

CHICKEN BACON RANCH QUESADILLAS

Steps:

• Place 1 tortilla on the cutting board and add a half cup of shredded cheddar. Top with half of the chicken, half of the bacon bacon, half of the scallion and a drizzle (about 2 tbsp) of ranch dressing. Add another half cup of cheddar then place another tortilla on top.
• In a large fry pan, turn the heat to medium and add oil. Swirl the oil around to coat the pan and add the quesadilla.
• Cook for 2-5 minutes on one side until crispy and golden and the cheese has started to melt. Carefully flip the quesadilla and cook for another 2-3 minutes or until all the cheese has melted and the tortilla is crispy and golden.
• Remove from heat and sprinkle with a little bit of salt while it's still hot.
• Repeat the process for the remaining ingredients.
• Serve with more ranch, salsa, and pickled jalapenos if desired.

CHICEKN & BACON QUESADILLAS

Steps:

• Slice bacon and fry until bacon starts to turn crisp but not hard and brittle.
• Remove from pan, drain bacon and set aside.
• Spread butter lightly on one side of the flour tortilla shell.
• Place buttered side of shell down, into a non-stick fry pan that has been preheated on medium heat.
• Sprinkle 2 tablespoons of bacon over entire shell, then add 1 tablespoon Pico de gallo, and 1/4 cup shredded Colby/Monterey Jack cheese over the bacon.
• Add pieces of the cooked chicken.
• Place the second flour shell on top of fixings, buttered side up.
• Cook for about one- two minutes just long enough to heat the inside ingredients and then carefully flip the quesadilla on the other side and finish cooking.
• The quesadilla should be heated through but not browned.
• Remove quesadilla and place on a serving dish and cut into individual triangle serving pieces.
• Serve quesadillas with your favorite guacamole sour cream, and picante sauce.

CHEESY BACON-BEAN QUESADILLAS

Steps:

• Top half of each tortilla with beans, cheese, bacon and scallions. Fold tortilla over filling; press down with back of pancake turner. Lightly brush melted butter on both sides of each filled tortilla.
• Heat 12-inch nonstick skillet over medium heat. Cook 2 filled tortillas at a time 3 to 4 minutes, turning once, until golden brown and heated through. Cut into wedges. Serve with sour cream and salsa.

CHEESY CHICKEN LAYER QUESADILLA RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a large pan over medium heat, cook the chicken, beans, corn, and salsa.
• In a springform pan, lay down one tortilla, then top with chicken mixture and cheese.
• Layer another tortilla on top and continue to stack until pan is full.
• Top with more cheese.
• Bake for 30 minutes or until cheese is melted.
• Top with sour cream, guacamole, and salsa.
• Enjoy!

CHEESY CHICKEN QUESADILLAS

Steps:

• Preheat oven to 425*.
• Sprinkle chicken with salt and pepper and cook in lightly greased skillet until cooked through and juices evaporate, stirring often.
• Add soup and salsa and heat through.
• Spread about 1/3 cup of mixture on half of each tortilla, leaving a 1/2 inch edge.
• Moisten edges with water, fold tortillas over and press edges to seal.
• Place on baking sheets.
• Bake 5 minutes.

CHICKEN BACON RANCH QUESADILLAS

Steps:

• Spread 2 tbsp ranch dressing on 2 tortillas.
• Put cheese, chicken, and bacon on top of the ranch. Sprinkle red pepper flakes on each one (optional). Top with remaining tortilla.
• Heat pan. Spray with Pam. Place quesadilla in pan. Cook each side 1-2 minutes until cheese melts and tortilla in slightly browned.

CHEESY CHICKEN QUESADILLAS

Steps:

• Beat the egg white, trim and slice the spring onions, peel and crush the garlic, shred the chicken, crumble the cheese into a bowl; add the spring onions, garlic, coriander, chicken, chilli sauce and lime juice and toss together.
• Spoon equal quantities of chicken mixture onto the tortillas, brush the edges of each tortilla with egg white, fold in half and press to seal.
• Brush a large non-stick pan with half the oil and gently fry half the tortillas for 5 minutes on each side, until browned. Keep warm and repeat with the remaining oil and tortillas. Garnish the quesadillas with coriander and lime wedges and serve.