Chicken Cheddar Quesadillas With Tomato And Corn Salsa Food

MEXICAN CHICKEN QUESADILLAS WITH CORN

Steps:

• Preheat broiler. Spray large nonstick skillet with cooking spray. Heat on medium heat. Add chicken and chili powder; cook and stir 2 minutes. Add corn and 2 Tbsp. of the salsa; cook and stir 3 minutes or until chicken is cooked through and sauce is thickened.
• Spray tops of 4 of the tortillas with cooking spray. Place, sprayed sides down, on large foil-covered baking sheet. Sprinkle with half of the cheese; top with chicken mixture, remaining cheese and remaining tortillas. Spray tops of tortillas with cooking spray.
• Broil, 4 to 5 inches from heat, 3 minutes or until golden brown. Turn quesadillas over with large spatula; continue broiling an additional 3 minutes or until second side is golden brown and cheese is melted. Cut each into 4 wedges. Serve with the remaining salsa.

CHICKEN QUESADILLAS

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.

CHICKEN QUESADILLAS RECIPE

Steps:

• Gather the ingredients.
• Heat 1 teaspoon of the oil in a large frying pan over medium heat.
• While the pan is heating, assemble the quesadillas. Sprinkle 1/2 cup of chicken over half of each tortilla. Top with 1/2 cup of cheese .
• Fold in half and place 1 quesadilla at a time in the skillet . Let it cook for 2 minutes until golden brown on one side.
• Flip with tongs or a spatula and cook another 2 minutes until cheese is melted and the quesadilla is brown on the other side. Remove to a plate.
• Repeat with remaining quesadillas. Then serve immediately. Enjoy!

CHICKEN CHEDDAR QUESADILLAS WITH TOMATO AND CORN SALSA

Steps:

• 1. To make Tomato and Corn Salsa: Stir salsa, corn, 1/4 cup red onion, and 1/4 cup cilantro in small bowl to blend. Season salsa to taste with salt and pepper.
• 2. To Make Quesadilla Filling: Sprinkle chicken with chili powder, cumin, salt, and pepper.
• 3. Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
• 4. Add garlic and 3/4 cup red onion and sauté 1 minute.
• 5. Add chicken and sauté until chicken is just cooked through, about 5 minutes.
• 6. Sprinkle half of 1 tortilla with 1/4 cup cheese.
• 7. Place 1/6 chicken mixture on top of the cheese
• 8. Sprinkle with 1tablespoons cilantro and another 1/4 cup cheese.
• 9. Fold tortilla in half.
• 10. Repeat with remaining tortillas, cheese, chicken mixture, and cilantro.
• 11. Heat 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat.
• 12. Place 2 quesadillas in each skillet.
• 13. Cook quesadillas until brown and cheese melts, about 2 to 4 minutes per side.
• 14. Transfer quesadillas to work surface and cut into wedges
• 15. Arrange on platter; serve with the tomato and corn salsa, sour cream and guacamole.
• 16. Note: In a rush? To make this recipe take even less time substitute the chicken tenders with a pre-cooked chicken from the store following all of the above steps except just cooking the chicken long enough in the frying pan to warm it.

CHIPOTLE CHICKEN QUESADILLAS WITH SMASHED WHITE BEANS, CORN SALSA, TOMATO WATERMELON SALSA AND WATERMELON MINT DRINK

Steps:

• For the chipotle chicken: Heat the vegetable oil in a large cast-iron pan over medium heat. Add the onions and saute until golden brown, about 5 minutes. Stir in the garlic. Add the cider vinegar, adobo sauce, molasses, coriander and chipotle peppers and stir until incorporated. Stir in the chicken and thyme, season with salt and pepper, remove from the heat and set aside.
• For the smashed white beans: Heat the olive oil in a saute pan over medium heat. Add the garlic and onions and cook until tender and translucent, about 5 minutes. Add the sage, stir to incorporate and add the white beans. Cook together until the beans are warmed. Remove from the heat and smash with a potato masher or fork. Season with chipotle chili powder, salt and pepper and set aside.
• For the corn salsa: Preheat the grill to medium-high heat.
• Place the corn on the grill and cook until the corn is tender and charred, 8 to10 minutes. Cut the kernels off the cobs and place in a bowl. Add the olive oil, jalapeno, red peppers, cucumber, cilantro and red onion. Season with salt and pepper, toss and set aside.
• For the tomato watermelon salsa: Place the watermelon, cilantro, tomatoes, green onions, lime zest and lime juice in a bowl. Season with salt and pepper, toss and set aside.
• For the watermelon mint drink: Place 1/2 cup water and 1/2 cup sugar in a small pot, bring to a boil and remove from the heat. Add the mint to the pot, allow to sit and infuse syrup for about 15 minutes. Allow the syrup to cool. Strain and discard the mint. Place the mint syrup in the fridge until cold.
• Place half the watermelon in a blender with the lime juice and simple syrup. Puree and pour over a fine strainer into a large pitcher. Repeat with the remaining chopped watermelon and place in the fridge until chilled.
• Place the remaining 2 tablespoons sugar on a plate. Rim the tops of glasses with a lime wedge and press into the sugar to garnish. Place the ice cubes and watermelon mint drink in the glasses, garnish with lime quarters and enjoy!
• To assemble the chipotle chicken quesadillas: Heat the olive oil in a cast-iron pan or large saute pan over medium heat. Place desired combinations of smashed white beans, chipotle chicken and cheeses on half of a tortilla. Fold the tortilla over and place in the heated pan. Cook until crispy and golden, about 5 minutes, then flip and repeat on the other side. Remove from the pan and enjoy with tomato watermelon salsa, corn salsa and watermelon mint drink.

TOMATO AND CHEESE QUESADILLA

Steps:

• Place one tortilla on a plate.
• Spread the sliced tomato over the tortilla and then the shredded cheese. I usually leave 1 inch around the edges of the tortilla free as it tends to spread when being cooked and cut.
• Top with the remaining tortilla.
• Place onto a lightly cooking oil sprayed frypan or sandwich toaster. If using the frypan you will need to flip over the quesadilla after a couple of minutes.
• Once the filling has warmed and the tortillas lightly toasted-it's done.
• Wait a minute and then carefully slice through and enjoy.

CHICKEN CASSEROLE WITH BLACK BEANS, CORN, AND SALSA

Steps:

• Gather the ingredients.
• Heat oven to 350 F. Lightly grease a 2-quart casserole dish or spray it with cooking cooking spray.
• Season chicken with salt and pepper.
• Combine drained beans, corn, 1 cup of the salsa, chile peppers (if using), and half of the cilantro. Put mixture into prepared baking dish.
• Arrange chicken over bean and corn mixture, then spoon remaining salsa over chicken. Sprinkle with remaining cilantro and top evenly with cheese.
• Cover tightly with foil and bake for 30 minutes. Remove foil and continue baking for 10 minutes or until chicken is tender and juices run clear.

CHICKEN CHEDDAR QUESADILLAS WITH TOMATO AND CORN SALSA

Steps:

• Stir salsa, corn, 1/4 cup red onion, and 1/4 cup cilantro in small bowl to blend. Season salsa to taste with salt and pepper.
• Sprinkle chicken with chili powder, cumin, salt, and pepper. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic and remaining 3/4 cup onion and sauté 1 minute. Add chicken and sauté until chicken is just cooked through, about 5 minutes. Sprinkle half of 1 tortilla with 1/2 cup cheese. Place 1/3 chicken mixture atop cheese; sprinkle with 2 tablespoons cilantro and another 1/2 cup cheese. Fold tortilla in half. Repeat with remaining tortillas, cheese, chicken mixture, and cilantro. Heat 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat. Place 2 quesadillas in 1 skillet and third in second skillet. Cook quesadillas until brown and cheese melts, about 4 minutes per side. Transfer quesadillas to work surface and cut into wedges. Arrange on platter; serve with salsa.