CHICKEN AND SQUASH QUESADILLAS
Kids will never know there are veggies in these chicken quesadillas. Get them on the table in less than 30 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- In medium bowl, mix cheese, chicken, 1/3 cup salsa and the squash purée.
- Spray 1 side of 1 tortilla with cooking spray; place sprayed side down in 10-inch skillet. Spread with one-fourth of the chicken mixture. Top with another tortilla; spray top of tortilla with cooking spray.
- Cook over medium heat about 2 minutes or until golden brown. Carefully turn quesadilla over; cook 1 to 2 minutes or until golden brown. Repeat with remaining tortillas and chicken mixture. To serve, cut quesadillas into wedges. Serve with sour cream and additional salsa.
Nutrition Facts : Calories 500, Carbohydrate 44 g, Cholesterol 75 mg, Fat 3, Fiber 0 g, Protein 27 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1100 mg, Sugar 2 g, TransFat 2 1/2 g
CHICKEN QUESADILLAS
I have found that it works great to make the "filling" up a head of time. Just prep and put in the refrigerator until needed. This is one of our favorite meals. NOTE: The friend who gave me this recipe uses canned cooked chicken. I'm sure the other precooked chicken tenders they sell now would also work.
Provided by Marg CaymanDesigns
Categories Chicken Breast
Time 20m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Broil the chicken for about 5 minutes on each side, or until no longer pink inside. Cool and then shred or cube the chicken. (I have found the slicer in my salad shooter works great for this!).
- Mix chicken, salsa and cheese in a bowl.
- Place 1/10th of the mixture on half of the tortilla, fold over and press down slightly to "seal". You can moisten the edges with water to help the edges seal but I usually don't. I've found pressing firmly so that the tortilla sticks to the mixtures works fine.
- Bake at 400°F for about 5 minutes or until tortillas start to brown.
- Serve with additional salsa, sour cream, or guacamole for dipping.
- Goes well with refried beans and/or Spanish Rice.
Nutrition Facts : Calories 356.6, Fat 16.1, SaturatedFat 7.1, Cholesterol 52.9, Sodium 798, Carbohydrate 31.9, Fiber 2.5, Sugar 2.6, Protein 20.5
CHICKEN QUESADILLAS
Incredible Chicken Quesadillas are packed with juicy chicken, peppers, onions, garlic, and lots of melty cheese. They are an easy and healthy idea that is perfect for those hectic weeknights.
Provided by Layla
Categories Main Course
Time 20m
Number Of Ingredients 9
Steps:
- Cut chicken breasts into small bite size pieces. Heat oil over medium-high heat in a large heavy duty pan. Add the chicken breasts and taco seasoning to the pan. Sautee 4-5 minutes then add the bell pepper, onion, and garlic, sautee another 5 minutes or until the chicken is cooked through. Remove mixture from the pan and set aside.
- To the same pan, add ½ teaspoon oil and a tortilla, top with a handful of shredded cheese, and 1/4th the chicken mixture, then with more cheese. Fold the tortilla and cook on both sides until crispy and golden. Remove from the pan and repeat with remaining tortillas.
- To serve: Slice tortillas in half or thirds and serve with sour-cream, salsa, guacamole or your favorite dipping sauce.
Nutrition Facts : Calories 437 kcal, Carbohydrate 21 g, Protein 39 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 117 mg, Sodium 741 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
CHICKEN AND VEGETABLE QUESADILLAS
I came up with this recipe one random day when I craving a light southwest meal. It is simple and healthy! Mix and match vegetables to optimize to your taste. It is quite easy to overfill the quesadillas, making them a disaster to flip. Fill according to tortilla size and flip carefully or use a quesadilla maker.
Provided by Nicki
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 2
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Saute garlic in hot oil until fragrant, about 1 minute. Add yellow squash; cook and stir until slightly softened, 1 to 2 minutes. Stir chicken and bell pepper into squash mixture; cook and stir until heated through, about 2 minutes more. Season chicken mixture with salt and transfer to a bowl.
- Spray one tortilla with olive oil cooking spray and place in the hot skillet. Place 1 slice Cheddar cheese on the tortilla and spread 1/2 the chicken-vegetable mixture on top. Spoon 1/2 the black beans over chicken-vegetable mixture and 1/2 the avocado over the black beans. Sprinkle 1/2 the cilantro over the avocado. Spray another tortilla with cooking spray and place on top. Continue to cook until bottom tortilla is crispy, 2 to 3 minutes; gently flip quesadilla over and cook until cheese is melted and bottom tortilla is crispy, about 4 minutes more. Repeat with remaining ingredients to make second quesadilla.
Nutrition Facts : Calories 640.7 calories, Carbohydrate 71.9 g, Cholesterol 70.7 mg, Fat 31.8 g, Fiber 14.1 g, Protein 33.3 g, SaturatedFat 10.1 g, Sodium 898.5 mg, Sugar 1.7 g
QUESADILLA (BEEF, VEGETABLE OR CHICKEN)
Recipe video above. Choose ONE Filling! The spice mix adds terrific flavour - great with vegetable, chicken, beef, pork and turkey. Freezer friendly!
Provided by Nagi
Categories Main
Time 25m
Number Of Ingredients 28
Steps:
- Place tortilla on work surface. Sprinkle one side with a bit of cheese, top with Filling of Choice. Sprinkle with corn*, coriander and top with cheese. Fold in half.
- Preheat non stick skillet over medium low heat (no oil, if pan is not non-stick use 2 tsp oil).
- Place quesadilla in skillet, press down lightly, cover with lid. Cook for 3 minutes until underside is super golden brown and crispy.
- Carefully flip over the folded edge (see video). Press down lightly. Cook for 3 minutes until crispy (no lid).
- Transfer to cutting board, cut in half. Serve immediately!
- Dipping Sauce options: Sour cream, salsa, Avocado Sauce (pictured)
- Mix ingredients in a small bowl. Use for one of the Fillings Options below.
- Heat oil in a skillet over high heat. Add onion and garlic, cook for 2 minutes.
- Add beef and cook, breaking it up as you go. Once it changes from pink to brown, add capsicum. Cook for 1 minute.
- Add tomato paste, water and Spice Mix. Cook for 2 minutes. Transfer to bowl, cool.
- Drizzle chicken with 1 tbsp oil, toss to coat. Sprinkle over Spice Mix, toss well to coat.
- Heat 1 tbsp oil in a large skillet over high heat. Add onion and garlic, cook for 2 minutes. Add capsicum and cook for 1 minute. Transfer to bowl, cool.
- Return pan to stove, reduce to medium heat. Add remaining 1/2 tbsp oil. Add chicken and cook for 3 minutes until deep golden. Turn and cook for 3 minutes until cooked through.
- Transfer chicken to cutting board, rest for 2 minutes then dice and cool. Combine with capsicum mixture.
- Heat oil in a skillet over high heat. Add onion and garlic, cook for 2 minutes. Add capsicum, cook for 1 minute.
- Add beans, corn, tomato paste, water and Spice Mix. Cook for 2 minutes. Transfer to bowl, cool.
Nutrition Facts : Calories 418 kcal, Fat 21 g, SaturatedFat 8.2 g, Carbohydrate 33 g, Protein 26 g, Cholesterol 94 mg, Sodium 795 mg, Fiber 2.3 g, Sugar 1.4 g, UnsaturatedFat 11.8 g, ServingSize 1 serving
CHICKEN QUESADILLAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Heat 1 tablespoon of the olive oil in a skillet over high heat. Sprinkle the chicken with salt, pepper and taco seasoning. Add the chicken to the skillet and saute over medium-high heat until done, about 4 minute per side. Remove from the skillet and dice into cubes. Set aside.
- Add the remaining 1 tablespoon olive oil to the skillet over high heat. Throw in the onions and peppers and cook until the peppers have a few dark brown/black areas, 3 to 4 minutes. Remove and set aside.
- Sizzle 1/2 tablespoon of the butter in a separate skillet or griddle over medium heat and lay a flour tortilla in the skillet. Then build the quesadillas by laying grated cheese on the bottom tortilla, and then arranging the chicken and cooked peppers. Top with a little more grated cheese and top with a second tortilla.
- When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, adding another 1/2 tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden. Repeat with the remaining tortillas and fillings.
- Cut each quesadilla into wedges and serve with Pico de Gallo.
- Dice up equal quantities of tomatoes and onions. Roughly chop the cilantro.
- Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the four ingredients into a bowl.
- Slice the lime in half and squeeze the juice from half the lime into the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.
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.
ZUCCHINI QUESADILLAS
A quesadilla is a tortilla typically filled with beans and shredded cheese then folded before being toasted or fried. Our version features cheese and cooked vegetables. Sour cream, shredded lettuce, sliced avocado, and bottled salsa make great accompaniments to quesadillas, so serve them on the side.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a large skillet, heat 3 tablespoons oil over medium heat. Add onion and 1 teaspoon salt; cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garlic; cook 1 minute more.
- Add zucchini and frozen corn kernels; cook, stirring occasionally, until zucchini is soft and corn is tender, about 6 minutes. Remove from heat; stir in cilantro, if using.
- Brush one side of all tortillas with remaining tablespoon oil; lay 2 tortillas, oiled side down, on a baking sheet. Place half of the filling on each, and sprinkle with half the cheese. Place remaining 2 tortillas on top, oiled side up; press down gently with a spatula to seal.
- Bake until cheese has melted and tortillas are golden brown, turning once, about 10 minutes. Remove from oven; let cool slightly. To serve, slice each quesadilla into wedges.
CORN 'N' SQUASH QUESADILLAS
Grilled vegetables give these quesadillas their distinctive flair, while cumin and jalapeno peppers add a little zip. -Mildred Sherrer, Fort Worth, Texas
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Grill corn, covered, over medium heat for 10 minutes; turn. Place the squash, onion and jalapenos on grill; cover and cook for 5-6 minutes on each side. When vegetables are cool enough to handle, remove corn from the cobs, chop the squash and onion, and seed and chop the jalapenos. Place in a large bowl., Stir in the basil, oregano, garlic, salt and cumin. Place 1/2 cup filling on 1 side of each tortilla; sprinkle with cheese. Fold tortillas over filling. In a large cast-iron skillet or griddle, cook quesadillas in oil over medium heat until heated through, 1-2 minutes on each side. Cut into wedges.
Nutrition Facts : Calories 301 calories, Fat 12g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 454mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 3g fiber), Protein 11g protein. Diabetic Exchanges
SQUASH QUESADILLAS
Use just four ingredients to make our vegetarian quesadillas: butternut squash, feta, salad leaves and tortillas. Great for lunch or a quick midweek meal
Provided by Miriam Nice
Categories Dinner, Lunch, Supper
Time 35m
Number Of Ingredients 4
Steps:
- Heat oven to 200C/180C fan/gas 6. Boil the squash for 10 mins or until tender, drain and cool.
- Divide the squash, feta and half the salad leaves over the tortillas and season well. Fold each tortilla into quarters, place on a baking tray and drizzle with a little olive oil. Put another baking tray on top and push down. Bake with the tray on top for 5 mins, take the tray off and bake for a further 5 mins until golden. Serve with remaining salad leaves.
Nutrition Facts : Calories 362 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 13 grams protein, Sodium 1.9 milligram of sodium
BUTTERNUT SQUASH & KALE QUESADILLAS
I am a passionate lover of butternut squash.
Categories main dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon butter and olive oil in a large skillet over high heat. Add squash and sprinkle with salt, pepper, and chili powder. Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender (but not falling apart.) Remove to a plate and set aside. In the same skillet, melt 1 tablespoon of butter over medium-high heat and add in the kale. Toss it around with tongs and cook it for 3 to 4 minutes. Add in the cooked squash and gently toss together. Set aside. In a separate skillet, melt additional butter and lightly brown both sides of the 8 tortillas. Build the quesadillas one by one by adding a layer of cheese topped with a layer of the squash/kale mixture, topped with a second tortilla. You'll have four quesadillas when you're done.Brown each quesadilla on both sides, adding more butter to the pan to make sure tortillas are nice and golden and yummy.When the cheese is melted, remove each quesadilla from the skillet and cut it into four wedges. Serve with sour cream, cilantro, pico de gallo, salsa, avocado...or any sides you'd like! (Note: The butternut squash/kale mixture is also great tossed with a little pasta and olive oil, and topped with Parmesan shavings!)
SEARED CHICKEN WITH SQUASH QUESADILLA
Butternut is a particularly versatile squash, adapting itself to other ingredients without ever losing its identity. In fact, it's almost as adaptable as chicken, so it makes sense that the two should work so well together.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 13
Steps:
- Heat oven to 375 degrees. Drizzle 1 1/2 tablespoons olive oil in the bottom of a 9-by-13-inch baking dish. Place the squash pieces on top. Season with salt and pepper to taste and a pinch of red-pepper flakes. Roast in the oven until fork-tender, about 40 minutes. Remove from oven, and let cool.
- Meanwhile, prepare chicken: Season each breast with salt and pepper. Place 1/4 teaspoon garlic and 2 slices of lime under the tender of each breast. (The tender is the natural pocket on the underside of the breast.) In a large cast-iron skillet over medium heat, melt butter and 1 teaspoon olive oil. Place chicken breasts in the skillet, tender side up. Add the remaining 1 tablespoon minced garlic, cumin, and half the lime juice to the pan. Cook until firm and golden brown, about 6 minutes per side; after the first 6 minutes, pour the remaining lime juice over the chicken, and turn chicken.
- In a large nonstick skillet over medium heat, cook jalapeno slices for 4 minutes on each side. Remove, and set aside. Prepare the two quesadillas: Crumble 4 ounces goat cheese on 2 flour tortillas. Place about 10 cilantro leaves, 8 pieces roasted squash, and 4 jalapeno slices on each tortilla. Cover with another tortilla.
- Reheat the skillet with 1 teaspoon olive oil over medium-high heat. Cook quesadilla until golden in color on the bottom, about 1 1/2 minutes. Slide quesadilla onto a dinner plate; turn over, and return quesadilla to the pan, uncooked side down. Cook until golden on the bottom. Remove from heat, and cut quesadilla into quarters with kitchen scissors or a knife. Repeat with the remaining quesadillas, adding more oil as necessary.
- Serve one breast, cut in half, with 2 quesadilla quarters. Garnish with any leftover squash pieces and a few sprigs cilantro.
More about "chicken and squash quesadillas food"
BUTTERNUT SQUASH QUESADILLAS WITH CHICKEN AND KALE - …
From aheadofthyme.com
5/5 (4)Total Time 45 minsCategory AppetizersCalories 459 per serving
- Preheat oven to 425 F. Place cubed butternut squash on a lined baking sheet and drizzle with 1 tablespoon olive oil. Add garlic powder, onion powder, cinnamon, 1 teaspoon salt, and pepper, then toss to combine. Roast until squash is tender and lightly browned, about 15-20 minutes, then remove from pan and set aside.
- On the same baking sheet, add kale, remaining tablespoon olive oil and remaining teaspoon salt. Toss to combine, then roast for 7-9 minutes, or until kale is crispy.
- To prepare the quesadillas, lay tortillas out on a large cutting board. Spread 1 oz. of goat cheese (about 1.5 tablespoons) on half of each tortilla. Layer the cooked butternut squash, kale, and cooked shredded chicken on top, dividing equally amongst the tortillas. Top with 1 oz. mozzarella cheese on each tortilla, then fold the tortilla over to seal.
- Heat a large griddle or skillet over medium-high heat. Coat with nonstick spray then cook quesadillas until cheese has melted and tortillas are lightly browned, about 3 minutes per side. Cut into wedges, garnish with herbs if desired, and serve immediately.
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Cuisine Mexican,Tex-MexCategory Dinner,LunchServings 4Total Time 22 mins
- Place 4 tortillas on a flat surface and spread each one with 2 tablespoons of bean dip. Top each with about 1/3 cup of chicken and then sprinkle each with 2 tablespoons of cheese; divide scallions over top. Cover with remaining tortillas and gently press down on each one.
- Coat a very large nonstick skillet with cooking spray; place over medium heat. Cook quesadillas in a single layer until golden brown on bottom, about 2 minutes. Flip quesadillas and press down on them with a spatula; cook until golden brown on second side, about 2 to 3 minutes more. Remove to a serving plate and cover to keep warm (or place in oven); repeat with remaining quesadillas.
- Slice each quesadilla into 4 pieces; serve with salsa and sour cream. Yields 1 quesadilla, 2 tablespoons of salsa and 1 tablespoon of sour cream per serving.
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5/5 (27)Total Time 30 minsCategory Chicken, Main CourseCalories 346 per serving
- Heat 1 tablespoon olive oil over medium-high heat. Cook onions 2-3 minutes or until softened. Add bell peppers and cook an additional 2-3 minutes.
- Stir in chicken, seasoning and ¼ cup water. Simmer 3-4 minutes or until most of the liquid has evaporated.
- Lay out the tortillas and sprinkle with ½ cup cheese on one half of the tortilla. Add ¼ of the chicken mixture. Fold half of the tortilla over the filling. Brush the outside of each tortilla with olive oil.
- Heat a non-stick pan over medium-low heat (or a griddle). Lightly brown each quesadillas 3-4 minutes per side or until golden and cheese is melted.
9 EASY, CHEESY QUESADILLA RECIPES - THE SPRUCE EATS
From thespruceeats.com
Author Cathy JacobsPublished 2019-05-01Estimated Reading Time 4 mins
- Easy Cheesy Chicken Quesadillas. With only a handful of ingredients, including packaged cooked diced chicken, these easy, cheesy chicken quesadillas are budget-friendly, and simple enough for kids to assemble themselves.
- Vegetarian Oven-Baked Cheese and Bell Pepper Quesadillas. Give vegetarian kids something to smile about when you serve up these sneakily healthy, colorful, oven-baked veggie quesadillas for lunch, dinner, or a hearty snack.
- Baked Ham and Cheese Quesadilla. Tired of the same-old ham and cheese sandwich? Upgrade your brown bag lunch, or create more inspired school lunches, with an easy baked ham and cheese quesadilla.
- Make-Ahead Frozen Breakfast Quesadillas. Make these meatless egg and cheese quesadillas for your freezer, for an easy, tummy-warming breakfast treat that you can warm in the microwave, and eat on-the-go.
- Barbecue Chicken Quesadilla. Tangy, saucy, and satisfying, barbecue chicken quesadillas are sure to be a hit with both kids and grown-ups. Follow the included recipe for marinated chicken, or save time with a rotisserie bird from the grocery store.
- Masala Chicken Quesadillas. If you're a fan of fusion foods, you'll get a kick out of these awesome Mexican-meets-Indian style quesadillas that are made with classic ingredients from East Indian cuisine.
- Traditional Fried Mexican Quesadillas. In Mexico, fried quesadillas are a popular, crunchy, cheesy street food snack that are cooked to order. Fry up a batch of these tasty treats in your kitchen, with our recipe for homemade corn tortillas, filled with fresh Mexican cheese, and fried until golden brown, melting, and crispy.
- Grilled Chicken and Eggplant Quesadillas. Grilled chicken quesadillas are always a popular appetizer at summer cookout parties. Smokey grilled eggplant and onions make a tasty complement to chicken cubes infused with the tastes of cilantro, lime, and jalapeno peppers that are added to grilled tortillas, along with gooey, melted cheese.
- Leftover Chicken Quesadillas. Here's a tasty way to use up leftover meat from a roast chicken dinner, or you can use a rotisserie bird. Super easy chicken quesadillas with cheddar cheese take only 5 minutes on your stove top, to warm the filling and melt the cheese.
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5/5 (1)Total Time 50 minsCategory Main CourseCalories 290 per serving
- Toss butternut squash with 1/2 tablespoon of olive oil. Season to taste with salt and pepper. Transfer to the prepared baking sheet and bake for 30 minutes.
- Meanwhile, heat the remaining oil in a large skillet Add onion and cook for 10 minutes. Add garlic and sage and cook for another two minutes, stirring often.
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