CHICKEN QUESADILLAS FOR TODDLERS
Make and share this Chicken Quesadillas for Toddlers recipe from Food.com.
Provided by nora22000
Categories < 30 Mins
Time 30m
Yield 25 pieces, 20 serving(s)
Number Of Ingredients 4
Steps:
- Shred chicken.
- Mix chicken with salsa.
- Spread chicken on half the tortillas.
- Spread cheese on half the tortillas.
Nutrition Facts : Calories 74.5, Fat 1.7, SaturatedFat 0.5, Cholesterol 19.3, Sodium 126.2, Carbohydrate 6.2, Fiber 0.5, Sugar 0.4, Protein 8.1
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 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
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
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EASY CHICKEN QUESADILLAS (FAJITA STYLE) - MOMSDISH
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4.8/5 Total Time 30 minsCategory Main CourseCalories 372 per serving
- Preheat a skillet with oil on medium heat. Add in chicken and taco seasoning. Cook for 4 minutes.
- Add in bell pepper and onion, cook for another 5 minutes or until chicken and veggies gain color. Set aside.
- On a clean skillet, add a bit of butter and place a tortilla on top. On half of the tortilla add cheese, the chicken mixture, and cover with more cheese. Fold the tortilla over to close.
- Once the tortilla is golden, flip it over and cook for a few more minutes until that side is golden also. Make sure the cheese has melted. Repeat the same steps with the rest of quesadillas.
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