Chicken Quesadilla Sandwich Food

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 QUESADILLA SANDWICH

Steps:

• Spread half of tortilla with salsa.
• Top with chicken and Singles; fold in half.

CHICKEN QUESADILLAS

Steps:

• Add the olive oil to a 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. Add the Perfect Grilled Chicken to the skillet and heat over medium-high heat until warmed through. Dice into cubes 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 over it. 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.
• Mix together the olive oil, honey, mustard, salt, thyme, oregano and lemon juice in a large shallow container.
• Pound the chicken breasts to uniform thickness and add them to the marinade. Cover and marinate in the fridge for at least 8 hours.
• Heat a grill pan over medium-high heat. Grill the chicken in batches until golden brown on the first side, 4 to 5 minutes. Flip and cook until golden brown on the other side and cooked all the way through, another 4 to 5 minutes. Let the chicken cool.
• Transfer the chicken to freezer bags individually and in pairs, so it's easy to defrost the exact amount you need. Yield: 24 servings
• Slice 2 of the 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 jalapenos, cilantro, tomatoes and onions in 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.

CHICKEN QUESADILLAS

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.

BBQ CHICKEN QUESADILLA RECIPE BY TASTY

Steps:

• In a large skillet, add chicken breast and season both sides with salt and pepper.
• Cook 15-18 minutes, flipping halfway and adding the onions when you flip the chicken. (Cooking times may vary depending on thickness of the chicken breast).
• Remove the chicken from the pan and continue to stir onions.
• Shred the chicken while onions are cooking.
• Return the shredded chicken to the pan with the onions. Add the BBQ sauce and stir. Remove from the pan and set aside.
• Place a tortilla in a pan and add a layer monterey jack and cheddar cheese on half of the tortilla.
• Place cooked chicken and onions, and top with the rest of each cheese. Fold in half and cook 6 minutes, flipping halfway.
• Serve with extra BBQ sauce and garnish with fresh parsley.
• Enjoy!

CHICKEN QUESADILLAS

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.

CHICKEN QUESADILLAS

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.

CHICKEN QUESADILLAS

Steps:

• Spread 2 tbsp salsa onto each tortilla, then evenly top one of them with the beans, spring onion, chicken and cheddar. Scatter with coriander, if you have it. Sandwich with the other tortilla, then brush with oil.
• Heat a large non-stick frying pan, then cook the tortilla, oil-side down, for 4 mins. Carefully turn over with a palette knife (or by turning it out onto a plate, sliding it back into the pan), then cook for 2 mins on the other side until golden. Serve cut into wedges.

CHICKEN QUESADILLAS

Steps:

• Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Cook onion with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper in oil in a 10- to 12-inch skillet over moderate heat, stirring occasionally, until golden, about 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute, then transfer to a large bowl. Add chicken to onion mixture along with cheese.
• Put 1 tortilla on a cutting board and spread 1/2 cup chicken mixture over half of tortilla, then fold other half over to form a half-moon, pressing firmly on seam. Assemble 7 more quesadillas in same manner.
• Heat lightly oiled grill pan over high heat until it begins to smoke, then reduce heat to moderate and grill quesadillas, 2 at a time, turning over once, until cheese is melted and golden brown grill marks appear, about 4 minutes total per batch. Transfer with a spatula to cutting board and cut in half.

EASY CHICKEN QUESADILLAS

Steps:

• Brush one side of each tortilla with butter. Place two tortillas, buttered side down, on a griddle; sprinkle with cheese, onion, tomato and chicken. Top with remaining tortillas, buttered side up. Cook over medium heat for 3-4 minutes on each side or until lightly browned. Cut into wedges.

PANFRIED CHICKEN QUESADILLAS

Steps:

• Season chicken with 2 tablespoons of garlic and herb seasoning and salt.
• Cook chicken in large skillet (you may choose to use a bit of olive oil).
• Set chicken aside (you could make this ahead and refrigerate).
• In the same skillet, cook onions until tender.
• Add peppers and cook for additional 3 minutes.
• Add black beans, remaining garlic plus and fresh cilantro and mix with the chicken in a large mixing bowl.
• Assembling the quessadillas:.
• Heat a large, flat-bottom frying pan to medium high heat.
• Place a small amount of olive oil in the pan and spread it around and shake desired amount of season salt into the frying pan.
• Place one tortilla on the bottom of the pan, and add a large spoonful of chicken mixture onto one half of the tortilla.
• Spread the mixture so that it is flat and evenly distributed, and then top with a handful of cheese.
• Fold the tortilla in half.
• Place another tortilla on the other half of the pan (allowing half of it to lay on top of the first tortilla) and fill with chicken mixture and cheese and fold the tortilla in half.
• After a short while, you will need to flip the quesadillas carefully (hint, I place one on top of the other to help this process).
• If they are getting too dark, too fast, you will need to turn down the heat.
• Continue this process until all of your filling/tortillas are used up.
• You may want to put finished quesadillas in the oven to keep warm while you work.
• Serve with salsa, sour cream and guacamole.