CHEESY CHICKEN QUESADILLA
Whip up this Cheesy Chicken Quesadilla in just 30 minutes. With a Cheesy Chicken Quesadilla this tasty and simple, who even needs other recipes?
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Mix salsa, dressing and chili powder until blended; spread onto tortillas.
- Place chicken on half of each tortilla; top with cheese. Fold tortillas in half to enclose filling.
- Heat large heavy skillet sprayed with cooking spray on medium heat. Add quesadillas, 2 at a time; cook 4 to 5 min. on each side or until cheese is melted and quesadillas are lightly browned on both sides. Repeat with remaining quesadillas.
- Cut quesadillas into wedges to serve.
Nutrition Facts : Calories 450, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 75 mg, Sodium 1110 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 30 g
CHEESY CHICKEN QUESADILLAS
Tasty tortillas filled with chicken, spring onions and goats' cheese or, for a milder cheese flavouring, replace the tangy goats' cheese with ricotta cheese or any other soft cheese. Served with avocado and garlic dip, diced cucumber and tomatoes, these are ideal for a light meal or a supper snack. Tortillas have been a staple of the Mexican diet since the time of the Aztecs. I have adapted this recipe, from an International Masters '1001 recipes for pan or wok' recipe card, and posted it for the 2005 Zaar World Tour. 350g = 12 ounces; 175g = 6 ounces.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 492.7, Fat 22.5, SaturatedFat 11, Cholesterol 85.9, Sodium 728.3, Carbohydrate 35, Fiber 2.2, Sugar 2.7, Protein 36.1
CHEESY CHICKEN QUESADILLAS
These are yummy, quick, easy and CHEESY :) You only need 4 ingredients to make these delicious pockets and they can be served as a main dish or as appetizers.
Provided by Karen..
Categories Lunch/Snacks
Time 20m
Yield 10 quesadillas
Number Of Ingredients 5
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.
Nutrition Facts : Calories 255.8, Fat 7.2, SaturatedFat 2.7, Cholesterol 36.2, Sodium 658.5, Carbohydrate 31.4, Fiber 2.3, Sugar 1, Protein 15.6
CHEESY MEXICAN CHICKEN LASAGNA
Corn tortillas are layered with chicken, poblano chiles and cheese for a Mexican riff on lasagna.
Provided by Food Network Kitchen
Time 1h30m
Yield 4
Number Of Ingredients 12
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.
CHEESY CHICKEN QUESADILLAS
This recipe came from a can of Campbell's Pepper Jack Soup. It is a little too spicy for my very young children so I usually just make them one or two quesadillas with just the cooked chicken and cheese.
Provided by Margie99
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 650.7, Fat 25.7, SaturatedFat 11.7, Cholesterol 117.1, Sodium 1107.7, Carbohydrate 58.3, Fiber 3.5, Sugar 2.4, Protein 44
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.
EASY CHEESY CHICKEN QUESADILLAS
Steps:
- Place 3 of the tortillas on a work surface. Top the tortillas with half of the cheeses, then the chicken, then the remaining cheeses. Top the filling with the remaining tortillas. Spread outsides of the quesadillas with the butter.
- Heat a flat pan, large skillet, or griddle over medium heat. Add the quesadillas, one at a time, and cook, pressing down with a spatula, until bottoms are browned, about 2 to 4 minutes. Turn quesadillas and cook second side 2 to 3 minutes or until the tortillas are browned and crisp and the cheeses melt.
- Remove the quesadilla with a spatula to the work surface and cut into quarters. Repeat with remaining quesadillas. Serve immediately with salsa for dipping.
Nutrition Facts : Calories 1152 kcal, Carbohydrate 103 g, Cholesterol 193 mg, Fiber 7 g, Protein 61 g, SaturatedFat 23 g, Sodium 1845 mg, Sugar 3 g, Fat 54 g, ServingSize 6 quesadillas (3 to 4 servings), UnsaturatedFat 0 g
CHEESY CHICKEN FAJITA QUESADILLAS
Make and share this Cheesy Chicken Fajita Quesadillas recipe from Food.com.
Provided by Charlotte J
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 236.9, Fat 5.8, SaturatedFat 2.2, Cholesterol 27.9, Sodium 595.1, Carbohydrate 25.7, Fiber 2.2, Sugar 2.7, Protein 19.7
CHEESY CHICKEN LAYER QUESADILLA RECIPE BY TASTY
Here's what you need: shredded chicken, black beans, corn, salsa, shredded cheese blend, large flour tortillas, sour cream, guacamole, salsa
Provided by Alix Traeger
Categories Dinner
Yield 6 servings
Number Of Ingredients 9
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!
Nutrition Facts : Calories 330 calories, Carbohydrate 29 grams, Fat 12 grams, Fiber 3 grams, Protein 24 grams, Sugar 3 grams
CHEESY QUESADILLAS
We serve these quesadillas as chili dippers or load them up with salsa and sour cream for a super starter. -Terri Keeney, Greeley, Colorado
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 6 servings.
Number Of Ingredients 3
Steps:
- Place the tortillas on a greased baking sheet. Combine the cheese and salsa; spread over half of each tortilla. Fold over. , Broil 4 in. from the heat for 3 minutes on each side or until golden brown. Cut into wedges.
Nutrition Facts : Calories 223 calories, Fat 11g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 406mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.
EASY CHEESY CHICKEN QUESADILLAS
Our quick week-night dinner solution. Use a rotisserie chicken or leftover cooked chicken. Add different ingredients or spices as desired for each family member.
Provided by MommyMakes
Categories Lunch/Snacks
Time 11m
Yield 4 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 514.9, Fat 26.4, SaturatedFat 13.2, Cholesterol 102.8, Sodium 736.9, Carbohydrate 31.2, Fiber 1.9, Sugar 1.4, Protein 36.3
CHICKEN QUESADILLAS
This is a great recipe for parties. I freeze the leftovers; they reheat quite well. The zesty chicken and cooked peppers are a succulent delight when mixed with the melted cheeses. Cut the quesadillas into wedges and serve with sour cream and salsa.
Provided by Heather
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 20
Number Of Ingredients 10
Steps:
- Preheat the broiler. Grease a baking sheet.
- Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes.
- Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.
- Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.
Nutrition Facts : Calories 244.2 calories, Carbohydrate 21.8 g, Cholesterol 34.9 mg, Fat 11.3 g, Fiber 1.7 g, Protein 13.7 g, SaturatedFat 5.5 g, Sodium 504.3 mg, Sugar 1.8 g
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