Cheesy Chicken Chile Quesadillas Food

CHEESY CHICKEN-CHILE QUESADILLAS

Steps:

• Using the flat side of a meat mallet, flatten chicken between two pieces of plastic wrap until 1/2 inch thick. For rub, in a small bowl stir together cumin, salt, black pepper, and cayenne pepper. Sprinkle mixture over chicken; rub in with your fingers.
• Grill chile peppers, uncovered, over medium heat 15 minutes or until charred, turning occasionally. Remove from grill and wrap in foil. Grill chicken, covered, 8 to 11 minutes or until done (165°F), turning once.
• Cut chile peppers in half lengthwise; remove stems and seeds.* Peel off and discard skins. Cut peppers into 1-inch strips. Cut chicken into 1-inch pieces.
• In a large bowl combine chile peppers, chicken, and both cheeses. Spoon chicken mixture onto half of each tortilla. Fold tortilla in half; press firmly. Grill quesadillas, uncovered, over medium heat 4 minutes or until heated through and light brown, turning once.

CHEESY MEXICAN CHICKEN LASAGNA

Steps:

• Preheat the oven to 350 degrees F. Brush the inside of an 8-inch square baking dish with oil.
• Toss the chicken with 1/2 teaspoon salt in a medium bowl. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, undisturbed, until it begins to brown in spots, about 2 minutes. Add the poblanos, tomatoes and 1/2 teaspoon salt and cook, stirring frequently, until the chicken is cooked through, the peppers are crisp-tender and the tomatoes are saucy, 5 to 6 minutes. Remove the skillet from the heat and stir in the garlic. Transfer the chicken, vegetables and juices to a medium bowl to cool.
• Wipe out the skillet, add enough oil to just cover the bottom and heat over medium heat. Once the oil begins to shimmer, add 3 of the tortillas and fry until they are hot but still pale, about 10 seconds per side. Remove the tortillas to a baking sheet and sprinkle with salt. Fry the remaining tortillas in batches of 3, adding and heating oil as needed between batches.
• Cover the bottom of the prepared baking dish with 4 overlapping tortillas. Top with half the chicken-poblano mixture, sprinkle with 1 cup of the Mexican cheese blend and 1/4 cup of the Parmesan and dollop with 1/4 cup of the sour cream. Top with 4 more overlapping tortillas, the remaining chicken-poblano mixture, 1 cup of the remaining Mexican cheese blend and the remaining 1/4 cup each of Parmesan and sour cream. Top with the remaining tortillas and 1 1/2 cups Mexican cheese blend.
• Cover the dish loosely with foil and bake until the lasagna is hot and the cheese is melted, about 25 minutes. Remove the foil and bake for 5 minutes more. Let rest for a few minutes. Cut into 4 squares, place on 4 serving plates and divide the romaine and radishes among the plates.

CHICKEN CHILI SHEET PAN QUESADILLA

Steps:

• Preheat the oven to 450 degrees F. Brush a half sheet pan or rimmed cookie sheet with half of the butter.
• Arrange 2 tortillas along the longest side of the sheet pan with half hanging over the rim; repeat with the other long side of the pan. Place one tortilla, also half hanging over, at each end. Place 1 tortilla in the center so the whole bottom of the sheet pan is covered.
• Sprinkle evenly with half of the shredded cheese, all of the chicken, taco seasoning, chiles, corn and olives. Place spoonfuls of the salsa over the top and spread evenly. Top with the remaining cheese.
• Place 1 tortilla in the center of the pan, on top of the filling, and then fold up the overhanging tortillas so that the filling is completely covered. Brush with the remaining butter, top with another sheet pan and press down firmly.
• Bake until the tortillas are crispy and the inside is melted and hot, 20 to 25 minutes.
• Carefully remove the top sheet pan. Slice the quesadilla into squares and serve with avocado, sour cream, lime and cilantro.

CHICKEN, CHILI, AND CHEESE QUESADILLAS

Steps:

• Lay 6 tortillas on the work surface, and divide the cheese, jalapenos and chicken among the tortillas. (It's best to leave about an inch border on the edge of the tortilla uncovered to allow for the spread of the melting cheese.) Top with remaining tortillas and press gently to seal. Melt 1 tablespoon butter in a small skillet. Carefully place a quesadilla in the skillet and fry, turning once, until golden and little bubbles appear on both sides, 4 to 5 minutes in all. Repeat with the remaining quesadillas, wiping out the pan between batches if the butter burns.
• While the quesadillas cook, make the salsa: Halve the tomatoes and grate them on the largest holes of a box grater into a bowl, discarding the skins. Grate the onion into the tomato and stir in the cilantro, hot sauce and salt, to taste.
• Cut quesadillas into 4 wedges with a pizza wheel or knife and serve with the salsa and avocado.

CHEESY CHICKEN FAJITA QUESADILLAS

Steps:

• Spray large skillet with cooking spray.
• Add chicken and cook on medium-high heat 5 minutes, stirring frequently.
• #Add green pepper and onion and cook 4 to 5 minutes or until crisp-tender.
• Pour in salsa and cook an additional 3 minutes or until heated through.
• Place 1/4 cup of the chicken mixture and 1/4 cup of the cheese down center of each tortilla then fold tortilla over to enclose filling.
• Place on preheated griddle or skillet sprayed with cooking spray and cook 2 minutes on each side or until heated through.
• Fold over or cut-into wedges.
• Serve with sour cream if desired.
• You can also add 1/2 cup corn or black beans to the filling.
• Top with shredded romaine lettuce, diced tomatoes and cilantro.

EASY CHEESY BAKED CHICKEN QUESADILLAS

Steps:

• preheat oven to 350.
• cut chicken into small pieces.
• add chicken, onion & butter to fryingpan, sautee over medium heat until chicken is no longer pink.
• while chicken cooks: place 4 tortillas on cookie sheet and spread a thin layer of refried beans on each, then top with 1/4 cup cheese.
• once chicken is cooked, lower heat and add chili powder, paprika, and ground cumin, stir well.
• divide chicken and onions among tortillas, spread evenly on top of cheese, top with 1/4 cup cheese on each.
• top with another tortilla.
• bake for 10 minutes.
• Optional: melt 3 tbs. butter and brush on the top of each tortilla, broil until crispy and golden!

EASY CHEESY CHICKEN QUESADILLAS

Steps:

• Heat a frying pan or griddle to medium high heat.
• Set out chicken and cheese for quick access.
• Butter 1 side each of two tortillas.
• Place one tortilla buttered side down on the griddle and quickly sprinkle about 1/2 cup chopped chicken and 1/2 cup shredded cheese all over the tortilla.
• Place the second tortilla, buttered side up, over the filling.
• Fry for about a minute or until bottom tortilla begins to brown and cheese begins to melt and stick tortillas together.
• Using a wide spatula, quickly flip the quesadilla and continue frying until the bottom tortilla is toasted and the filling is hot and bubbily.
• Continue with each quesadilla. Cut quesadillas into wedges.
• Serve with sour cream and salsa.

CHEESY CHICKEN QUESADILLAS

Steps:

• Preheat oven to 425 degrees.
• Cook chicken in a non-stick skillet until almost done, then add the garlic.
• Add the soup and water and cook until heated through.
• Spoon about 1/3 cup of the chicken mixture on half of each tortilla. Sprinkle a couple of tablespoons of cheese on top. Then moisten the edge and fold over. Press to seal the edge.
• Place on baking sheets and cook for about five minutes. When you get them out of the oven, let them sit for a minute or two then cut into wedges.

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.

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.