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.
CHICKEN FAJITA QUESADILLAS RECIPE BY TASTY
Here's what you need: chicken breast, taco seasoning, vegetable oil, onion, garlic cloves, bell peppers, lime, tortillas, butter, shredded cheese
Provided by Tasty
Categories Appetizers
Yield 4 servings
Number Of Ingredients 10
Steps:
- Slice the chicken breasts into strips, about an inch apart, and coat with taco seasoning. In a large skillet, heat 1 Tbsp. vegetable oil and cook chicken until no longer pink and slightly charred. Remove cooked chicken from the skillet.
- Heat another Tbsp. oil, add onion and garlic and cook for a couple minutes until it's slightly translucent. Add the peppers, and cook slightly, then mix in the cooked chicken. Remove from heat and set aside.
- In a clean pan, melt a bit of butter. Add a tortilla and move it around until it's buttery. Add cheese, then fajita mixture, then more cheese, then top with another tortilla and pat it down.
- Flip the quesadilla over and cook the other side until it's golden. Remove from pan and cut into quarters. Repeat these steps with the remaining tortillas.
- Enjoy!
Nutrition Facts : Calories 863 calories, Carbohydrate 66 grams, Fat 40 grams, Fiber 5 grams, Protein 57 grams, Sugar 11 grams
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 AND FIESTA RICE
A spicy, creamy chicken mixture fills crispy-baked tortillas, cut into wedges and served with Mexican-flavored rice.
Provided by Allrecipes Member
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F.
- Cook chicken in nonstick skillet until done and juices evaporate, stirring often. Add soup and salsa and heat through.
- Spread about 1/3 cup soup mixture on half of each tortilla to within 1/2-inch of edge. Moisten edge with water. Fold over and seal. Place on 2 baking sheets.
- Bake 5 minutes or until hot. Serve with Fiesta Rice.
- For Fiesta Rice: Heat Campbell's® Condensed Chicken Broth, 1/2 cup water and 1/2 cup Pace® Chunky Salsa in saucepan to a boil. Stir in 2 cups uncooked instant white rice. Cover and remove from heat. Let stand 5 min. Fluff with fork.
- Serve with Pace® salsa. For dessert serve orange wedges.
Nutrition Facts : Calories 764.1 calories, Carbohydrate 113.1 g, Cholesterol 72 mg, Fat 13 g, Fiber 3.5 g, Protein 42.7 g, SaturatedFat 2.5 g, Sodium 2169.5 mg, Sugar 5.9 g
CHICKEN QUESADILLAS
These easy, budget-friendly chicken quesadillas make a quick lunch for two or a simple party snack and are a great way to use up leftover roast chicken
Provided by Sara Buenfeld
Time 16m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 533 calories, Fat 29 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 27 grams protein, Sodium 3.18 milligram of sodium
CHICKEN QUESADILLAS & FIESTA RICE
Here's an easy way to make family-favorite, cheesy quesadillas that are just as tasty as those served in restaurants.
Provided by ElizabethKnicely
Categories Chicken Breast
Time 35m
Yield 8 quesadillas, 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oven to 425°F.
- Cook the chicken in a 10-inch nonstick skillet over medium-high heat until well browned and cooked through, stirring often. Stir in the soup and 1/2 cup picante sauce. Cook until the mixture is hot and bubbling.
- Spread about 1/3 cup chicken mixture onto half of each tortilla to within 1/2 inch of the edge. Brush the edges with water. Fold the tortillas over the filling and press to seal. Place the filled tortillas on 2 baking sheets.
- Bake for 5 minutes or until the quesadillas are hot. Cut each quesadilla in half.
- Heat the broth, water and remaining picante sauce in a 1-quart saucepan over medium-high heat to a boil. Stir in the rice. Cover the saucepan and remove from the heat. Let stand for 5 minutes. Serve the rice with the quesadillas.
- RECIPE TIPS:.
- Serving Suggestion: Serve with chocolate chip cookies for dessert.
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.
CAMPBELL'S CHICKEN QUESADILLAS & FIESTA RICE
Make and share this Campbell's Chicken Quesadillas & Fiesta Rice recipe from Food.com.
Provided by RecipeNut
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F.
- In medium nonstick skillet over medium-heat, cook chicken 5 minutes or until no longer pink and juices evaporate, stirring often.
- Add soup and salsa.
- Heat to a boil, stirring occasionally.
- Place tortillas on 2 baking sheets.
- Top half of each tortilla with about 1/3 cup soup mixture.
- Spread to within 1/2 inch of edge.
- Moisten edges of tortilla with water.
- Fold over and press edges together.
- Bake 5 min.
- or until hot.
- Serve with Fiesta Rice.
- Fiesta Rice: In saucepan heat broth, water and salsa to a boil.
- Stir in rice.
- Cover and remove from heat.
- Let stand 5 min.
- Fluff with fork.
Nutrition Facts : Calories 909.4, Fat 26.9, SaturatedFat 9.5, Cholesterol 91.3, Sodium 2110.9, Carbohydrate 118.2, Fiber 6.6, Sugar 2.7, Protein 45.7
CHICKEN QUESADILLAS & FIESTA RICE
I really enjoyed this, as did my hubby John, but would double the meat next time!
Provided by Megan Stewart
Categories Chicken
Number Of Ingredients 8
Steps:
- 1. Oven to 425 degrees. Cook chicken until done and juices evaporate, I shredded it down a little. Add cheese soup and 1/2 c salsa and heat through. Spread about 1/3 c onto half of each tortilla to about 1/2" of edge. Moisten with water and fold over and seal. Put on 2 baking sheets, bake 5 min. Serve with rice.
- 2. Fiesta Rice: Heat chicken broth, water and salsa to boil. Stir in rice, cover and remove from heat. Let stand 5 min, fluff with fork.
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