SOUTHWEST CHICKEN TORTILLA PINWHEELS
The classic party appetizer with a Southwest twist. These pretty Southwest Chicken Tortilla Pinwheels are made ahead and are waiting for you in the refrigerator to slice and serve at party time. A great addition to your appetizer menu at any time of year.
Provided by Valerie Brunmeier
Time 1h10m
Number Of Ingredients 12
Steps:
- Use a mixer to combine cream cheese, sour cream, diced tomatoes, garlic, and seasonings. Use a spoon to stir in cheese, green onion, olives, jalapeno (if using), and shredded chicken.
- Divide mixture between the tortillas, spreading out evenly leaving about a ½-inch border at the edge. Roll up tightly. Wrap rollups tightly in plastic wrap and transfer to the refrigerator to chill for at least an hour or until ready to serve.
- Remove from refrigerator and use a sharp knife to slice into 2-inch pieces.
Nutrition Facts : Calories 140 kcal, Carbohydrate 8 g, Protein 10 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 34 mg, Sodium 373 mg, 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.
CHICKEN QUESADILLA PINWHEELS
Chicken Quesadilla Pinwheels
Provided by The Rachael Ray Staff
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium heat
- Add a flour tortilla, blister it on one side then turn it over
- Scatter cheese on top and cook 1 minute
- Remove to cutting board
- Top the tortilla with 1/4 cup salsa, spreading it gently with the back of a spoon back to edges
- Top with 1/2 cup chicken then roll tortilla into a log
- Let stand a minute before cutting
- Repeat with remaining ingredients
- Cut pinwheels into 1/2-inch slices and arrange on platter
- Serve with Rach's Garden Salad with Smoked Almond-Cilantro Dressing alongside
CHICKEN QUESADILLA PINWHEELS
These chicken quesadilla pinwheels make a fun and tasty snack that kids will love.
Provided by Rachael Ray
Categories appetizer,cheese,chicken,snack
Time 18m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat a large skillet over medium heat. Add a flour tortilla, blister it on 1 side then turn it over. Scatter cheese on top and cook 1 minute. Remove to cutting board. Top the tortilla with 1/4 cup salsa, spreading it gently with the back of a spoon back to edges. Top with 1/2 cup chicken, then roll tortilla into a log. Let stand a minute before cutting. Repeat with remaining ingredients. Cut pinwheels into 1/2-inch slices and arrange on platter.
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
CHICKEN QUESADILLAS
This chicken quesadilla recipe has an impressive look and taste with little preparation. The leftover chicken gets Mexican flair from cumin in this fun main dish. -Linda Wetzel, Woodland Park, Colorado
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, combine the first 6 ingredients. Cook, uncovered, over medium heat until heated through, about 10 minutes, stirring occasionally. , Brush 1 side of tortillas with butter; place buttered side down on a lightly greased baking sheet. Spoon 1/3 cup chicken mixture over half of each tortilla; sprinkle with 1/3 cup cheese. , Fold plain side of tortilla over cheese. Bake at 375° until crisp and golden brown, 9-11 minutes. Cut into wedges; serve with sour cream and guacamole.
Nutrition Facts : Calories 477 calories, Fat 26g fat (13g saturated fat), Cholesterol 106mg cholesterol, Sodium 901mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 1g fiber), Protein 31g protein.
CHICKEN QUESADILLAS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat a pan and lightly coat it with oil. Once the oil is heated, add garlic, salt and pepper and cook until garlic is lightly golden. Add the chicken and cook until done. Pour in tomatoes and reduce until there is no liquid and it has a paste consistency. Add in the green onions. Spoon the chicken mixture into a tortilla. Sprinkle with cheese and wrap. Place in a 500 degree F oven and cook until the cheese is melted and the tortilla is lightly golden.
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