EASY CHICKEN-MUSHROOM QUESADILLAS
Steps:
- Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.
- Lay 1 tortilla on a flat work surface and sprinkle with 1/4 cup shredded cheese. Spoon 1/2 chicken and vegetable mixture on top of cheese, then top with an additional 1/4 cup cheese. Top with another flour tortilla. Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in pan and cook 3 minutes. Using a large spatula, gently flip quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla. Slice each quesadilla into quarters. Place 2 quarters on a plate with 1 tablespoon sour cream and 2 tablespoons salsa.
Nutrition Facts : Calories 441 calorie, Fat 16 grams, SaturatedFat 7 grams, Cholesterol 51 milligrams, Sodium 1157 milligrams, Carbohydrate 46 grams, Fiber 8 grams, Protein 23 grams, Sugar 8 grams
CHICKEN AND PEPPER JACK QUESADILLAS WITH CILANTRO SLAW
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Toss the coleslaw mix with 1/2 teaspoon salt in a large bowl and set aside. Whisk the lime juice, garlic, cilantro, vegetable oil, 1/4 teaspoon salt and a few grinds of pepper in a small bowl.
- Lay out the tortillas and sprinkle the cheese on half of each. Season the chicken with salt and pepper and layer on top of the cheese. Fold the tortillas in half. Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Add 2 quesadillas and cook, turning once, until browned and crisp and the cheese is melted, 5 to 7 minutes. Transfer to a cutting board and repeat with the remaining butter and quesadillas.
- Cut the quesadillas into wedges and divide among plates. Add the lettuce and lime dressing to the coleslaw mix, toss to combine and season with salt and pepper. Add to the plates and drizzle the quesadillas with the crema.
CHICKEN AND MUSHROOM QUESADILLAS WITH CARROT AND MANGO SLAW
These delicious quesadillas are packed with flavor thanks to lightly spiced chicken, mushrooms, spinach, and Monterey Jack cheese. A tangy mix of cilantro, yogurt, and lime juice makes the perfect dipping sauce, and pretty carrot and mango ribbons combine for a refreshing slaw.
Provided by Katherine Sacks
Categories Back to School Dinner Kid-Friendly Tortillas Yogurt Mushroom Chicken Mango Spinach Monterey Jack Small Plates
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 425°F. Stir cumin, 3 Tbsp. oil, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl. Add chicken and mushrooms and toss to coat. Spread on a rimmed baking sheet and roast until an instant-read thermometer inserted into thickest part of thigh registers 165°F, 15-17 minutes.
- Meanwhile, juice limes to yield 6 Tbsp. juice. Blend yogurt, 3 Tbsp. lime juice, and 3 Tbsp. cilantro in a blender until smooth.
- Shave carrots with a vegetable peeler lengthwise into ribbons (or use the large holes of a box grater). Whisk 1 Tbsp. oil and remaining 3 Tbsp. lime juice, 1/4 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add carrots and mango; toss gently to coat.
- Remove baking sheet from oven, arrange spinach over chicken, and continue to roast until spinach is wilted, about 2 minutes. Transfer chicken to a cutting board, leaving spinach on sheet, and thinly slice.
- Arrange tortillas on a work surface. Dividing evenly, layer cheese, chicken, mushrooms, and spinach on one side of each tortilla. Fold tortillas in half to create half-moons.
- Heat 1 1/2 tsp. oil in a large heavy skillet over medium-low until hot. Cook 2 quesadillas, turning once, until cheese is melted and tortillas are browned, 1-2 minutes per side. Transfer quesadillas to serving plates, then cook remaining quesadillas with remaining 1 1/2 tsp. oil.
- Sprinkle quesadillas with cilantro leaves and serve with yogurt sauce and carrot-mango slaw alongside.
- Do Ahead
- Chicken and mushrooms can be cooked and yogurt sauce can be made 4 days ahead; cover and chill.
OVEN BAKED CHICKEN QUESADILLAS
This is how to make multiple Quesadillas in one batch, rather than making them one by one on the stove! They are crispy and stuffed with Fajita flavoured chicken, onion, capsicum/bell peppers and of course cheese. Use this technique to make quesadillas with anything you want - just ensure you cool the filling. See recipe VIDEO below the recipe to see how crispy these are!
Provided by Nagi | RecipeTin Eats
Categories Dinner
Time 31m
Number Of Ingredients 15
Steps:
- Place Chicken ingredients in a bowl and mix to coat chicken.
- Heat oil in skillet over high heat. Add onion and garlic, cook for 1 minute. Then add capsicum and cook for 2 minutes until starting to soften. Transfer into bowl.
- Return skillet to the stove. Add chicken and cook until browned. Add to same bowl. Set aside until the filling cools (to speed it up, cover and refrigerate, and/or spread out on plate).
- Preheat oven to 220C / 430F (standard) or 200C/390F (fan / convection).
- Spray baking tray lightly with olive oil. Heat in the oven while you assemble the quesadillas.
- Divide the filling between the tortillas, covering half the surface. Top with cheese. Fold in half and press down gently but firmly.
- Remove baking tray from oven. Transfer quesadillas onto tray (you should hear a soft sizzle).
- Bake for 8 minutes. Then turn the quesadillas (over the folded edge) then press down with the egg flip. Bake for a further 8 minutes or until the surface is crispy.
- Remove from oven and serve immediately!
Nutrition Facts : ServingSize 233 g, Calories 448 kcal, Carbohydrate 22.8 g, Protein 35 g, Fat 24.3 g, SaturatedFat 8.9 g, Cholesterol 105 mg, Sodium 561 mg, Fiber 3.4 g, Sugar 4.1 g, UnsaturatedFat 15.2 g
SPINACH AND MUSHROOM SMOTHERED CHICKEN
Chicken breasts stay nice and moist tucked under a blanket of melted cheese. It's extra special to serve but is not tricky to make. -Katrina Wagner, Grain Valley, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat grill or broiler. In a large skillet, heat oil over medium-high heat; saute mushrooms and green onions until tender. Stir in spinach and pecans until spinach is wilted. Remove from heat; keep warm., Sprinkle chicken with seasoning. Grill, covered, on an oiled grill rack over medium heat or broil 4 in. from heat on a greased broiler pan until a thermometer reads 165°, 4-5 minutes per side. Top with cheese; grill or broil until cheese is melted. To serve, top with mushroom mixture.
Nutrition Facts : Calories 203 calories, Fat 9g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 210mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
CHICKEN & MUSHROOM QUESADILLAS
Provided by Food Network Kitchen
Time 45m
Number Of Ingredients 13
Steps:
- Season chicken breast with salt and pepper to taste. Heat a 10-inch skillet over medium heat; add 1 tablespoon oil or lard. Cook chicken until browned on both sides and firm when gently pressed with fingertip, about 10 minutes total. Cool slightly; tear chicken into bite-size pieces.
- Melt 1 tablespoon butter in skillet over medium heat. Add mushrooms, 1/2 teaspoon salt, cumin, and black pepper, to taste. Cook, stirring occasionally, until mushroom's moisture releases and evaporates, about 4 minutes. Transfer to a small bowl.
- Add remaining 3 tablespoons oil or lard to skillet. Add onion, garlic, jalapeno and jar juices, and remaining 1/2 teaspoon salt. Cook until onion is translucent, about 5 minutes. Add beans and mash until almost smooth. Set aside.
- Place tortillas on work surface and spread 1/4 of bean mixture on one side of each tortilla (reserve leftover bean mixture for later use). Top with 1/4 of cheese, half of chicken, and half of mushrooms. Sprinkle with remaining cheese. Fold tortillas over to encase filling.
- Heat remaining 1 tablespoon butter in a skillet, fry each quesadilla until golden on both sides, about 4 minutes. Cut into wedges with a pizza wheel or serrated knife. Serve with guacamole and salsa.
CHICKEN, MUSHROOM AND CHEESE QUESADILLAS
In my opinion, you can't get a better flavor combination than chicken, mushrooms and onions sauteed together. Mmmmm! This recipe is adapted from Cooking Light magazine.
Provided by Dine Dish
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil in a large nonstick skillet over medium-high heat.
- Combine ground cumin, 1/8 teaspoon salt, and 1/8 teaspoon black pepper; sprinkle over chicken.
- Add chicken to pan, and sauté 5 minutes or until browned. Remove chicken from pan; set aside.
- Add onion, mushrooms, garlic, 1/8 teaspoon salt, and 1/8 teaspoon black pepper to pan; sauté 5 minutes.
- Remove from pan; let stand 5 minutes. Wipe pan with paper towels.
- Heat pan over medium heat. Sprinkle each tortilla with about 1/3 cup cheese.
- Arrange 1/2 cup mushroom mixture over one-half of each tortilla.
- Arrange chicken evenly over mushroom mixture.
- Carefully fold each tortilla in half. Add 2 quesadillas to pan; cook 2 minutes on each side or until lightly browned and cheese melts.
- Repeat procedure with remaining quesadillas. Serve immediately.
Nutrition Facts : Calories 477.5, Fat 20.9, SaturatedFat 10.5, Cholesterol 93.8, Sodium 824.8, Carbohydrate 34.8, Fiber 2.8, Sugar 3.5, Protein 37
CHICKEN MANGO QUESADILLAS
Chicken Mango Quesadillas made with honey lime chicken, homemade fresh mango salsa, pepper jack cheese, and an optional jalapeno cream cheese all melted inside a buttery tortilla. A popular Mexican dinner made in less than 30 minutes.
Provided by Melissa Stadler, Modern Honey
Categories Dinner
Time 35m
Number Of Ingredients 15
Steps:
- In a large skillet, saute chicken until cooked through and lightly golden brown -- about 5-6 minutes. Add honey, lime juice and salt and pepper and coat. Cook for another 1-2 minutes. Set aside.
- To make salsa -- add all ingredients in small bowl and stir together. If mangoes aren't ripe enough, may add a drizzle of honey.
- To make optional jalapeno cream cheese -- mix softened cream cheese and jalapenos in a small bowl.
- To assemble chicken mango quesadillas -- spread jalapeno cream cheese over half of the tortilla. Top with honey lime chicken and pepper jack cheese.
- Heat skillet over medium heat. Add butter to the pan. Place tortilla on top of butter. Cook until cheese starts to melt. Watch it carefully and lower temperature if the outside is getting too done and the cheese isn't melting yet. Open and add mango salsa. Cook for 1 minute longer.
- Cut into slices and serve warm. Great for leftovers too!
CHICKEN MUSHROOM QUESADILLA
This is always requested when all "the boys" come over for a game. You can make the filling ahead of time and just warm up before putting it in the tortillas. I serve this with sour cream, salsa and Zaar posted "Wholly Guacomole". Hope you enjoy!
Provided by TGIF Girl Friday
Categories Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Add a tad of butter to a fry pan and add onions and mushrooms.
- When all the water that was released from the mushrooms has evaporated, add the cooked chicken, salsa, green chiles and drained and rinsed beans. In case you are wondering, why rinse the beans? There is so much flavor packed into those little guys from soaking in the soup broth and you don't want a soggy tortilla. Anyhow, simmer for about 5 minutes.
- Lightly butter one side of the tortilla and place in frypan (medium-low), add just enough cheese for the filling to stick to. Add the warm filling and top with more cheese. Top with another tortilla that has been lightly buttered on the side facing up. When cheese has melted on the bottom, carefully flip.
- Remove to plate when the other side has melted. I use a pizza roller to cut into 4 wedges.
Nutrition Facts : Calories 636.9, Fat 23.8, SaturatedFat 10.3, Cholesterol 55.2, Sodium 1941.4, Carbohydrate 77.8, Fiber 9.5, Sugar 6.8, Protein 28.4
WHITE WINE & MUSHROOM CHICKEN
Chicken with a creamy white wine & button mushroom sauce
Provided by conal001
Time 50m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Preheat 1 tbsp oil in a high sided pan. Cook the shallots and garlic over a medium heat until they have become soft but not brown.
- Add the mushrooms and cook until lightly browned.
- Add the lemon and white wine and turn up the heat. Simmer until the white wine has reduced by half.
- Turn down the heat and stir in the cream fraiche and thyme.
- Add the remaining oil to a shallow pan on a high heat. Score the chicken breasts and cook until browned on each side.
- Transfer chicken to a baking tray and pour over the mushroom sauce. Cook for approximately 30mins at 200C/ fan 180C or until chicken is cooked through.
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Servings 4Total Time 45 mins
- In a large pot, cover the chicken breasts with water. Bring to a gentle simmer and cook for 15 to 20 minutes, or until cooked through. Remove the chicken from the water and let cool. Cut the chicken into bite-size pieces, season with salt and pepper and set aside.
- Spread half of the cheese on top of 4 tortillas. Top with the chicken and mushrooms. Add a final layer of cheese and gently spread the filling evenly around each tortilla. Top with the remaining tortillas.
- Heat a large skillet or griddle over medium-high heat. Place a filled tortilla on the pan, and cook the tortilla for about 3 minutes or until the bottom is golden. Carefully flip the quesadilla and cook for another 2 to 3 minutes until the second side is golden and the cheese is completely melted.
- Remove from the pan and repeat with the remaining quesadillas. Allow each to cool for a few minutes before cutting into 4 to 6 pieces.
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- Chicken and Mushroom Quesadillas with Carrot and Mango Slaw. For night two, slice that roast chicken and mix it with the roast mushrooms for quick-and-delicious quesadillas.
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- BA's Best Carrot Cake. Thanks to this luscious, rum-soaked cake and tangy, buttery cream cheese frosting, you'll never need another carrot cake recipe again.
- Spiced Chicken Stew with Carrots. Crispy chicken skin and the juices from the thigh provide the contrast to the tender slow-cooked carrots in this Moroccan-inspired dish.
- Pan-Seared Carrot Steaks. You know those gargantuan winter carrots at the farmers market? Don't pass them by. Applying a classic steak cooking technique to carrots turns them into a buttery, satisfying vegetarian main.
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- Vadouvan Carrot Yogurt. Vadouvan, a French interpretation of the cumin- and fenugreek laced Indian spice blend, provides savory depth to this blended dip of carrots and yogurt.
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- Carrot Pancakes with Salted Yogurt. This bright carrot fritter texture falls somewhere between a latke and a pancake, with a scoop of salted yogurt on top providing creaminess and acidity.
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