Chicken Quesadillas With Creamy Jalapeno Sauce Food

TACO BELL CHICKEN QUESADILLA

Steps:

• Place sour cream, mayonnaise, taco seasoning, chili powder, and green sauce in a bowl. Stir until thoroughly combined.
• Prepare chicken breasts by slicing in half horizontally. Place cut chicken breasts between two sheets of plastic wrap and gently pound to between 1/4 inch and 3/8 inch thick.
• Season chicken breasts on both sides with a small amount of salt and ground black pepper.
• Add two teaspoons of olive oil to a medium sized skillet. Heat the skillet to medium-high.
• Place chicken breasts into the pan, cook for 4 to 5 minutes, then flip the chicken over and cook for another 4 to 5 minutes or until the chicken is completely cooked through.
• Place chicken on a cutting board, let it rest for 5 minutes before slicing it into 1/4 inch slices.
• Wipeout the skillet with a paper towel. Add 1 10 inch tortilla so the skillet. Turn the temperature to medium-low.
• Drizzle about 1 1/2 tablespoons of the creamy jalapeno sauce over the tortilla.
• Add 1/3 cup of Monterey jack cheese, and add 1/3 cup of Cheddar cheese. Add enough pieces of chicken to cover the toritlla. Add the top tortilla.
• Cook for 2 to 3 minutes before flipping, then cook on the other side for an additional minute or two.
• Cut the quesadilla into thirds before serving.

CHICKEN QUESADILLAS WITH CREAMY JALAPEñO SAUCE

Steps:

• 1. First, make the sauce because it will need to chill for an hour for flavors to develope. Take a small bowl, add all sauce ingredients and stir well to combine. Cover and let chill for 1 hour, so the flavor of the spices can blend.
• 2. Cook chicken, you can fry it or even boil it. Chop and shred the chicken, and season it with seasoned salt or salt and pepper.
• 3. Take large skillet, pour oil in so the outside of burrito can get crunchy. Take burrito and spread your sauce on top, add cheese to one half of the burrito, and then top with chicken. Place in hot oil, fry, and flip one side over like an omlet, fry until crispy and light brown. Continue with other burritos.

TACO BELL CHICKEN QUESADILLAS (LIGHT VERSION)

Steps:

• Prepare creamy jalapeno sauce by combining all ingredients in a small bowl. Cover and chill so that flavors develop. Stir occasionally.
• Preheat your barbecue grill to medium heat Spray grill with low cal cooking spray.
• Salt and pepper each side of each chicken breast and the vegetables.
• Grill for 3-5 minutes per side.Lightly grill the vegetables until done. Cut zucchini in smaller slices. When chicken is done, slice it very thin.
• When you are ready to build your quesadillas, preheat a 12" skillet over medium low heat.
• When the pan is hot, lay one tortilla in the pan. Arrange about 1/4 cup of shredded cheddar cheese and 1/4 cup of shredded cheese on half of the tortilla.
• Arrange about 1/4 cup of sliced chicken and fourth of the vegetables over the cheese.
• Spread about 1 tbls of jalapeno sauce over the tortilla on the half with no ingredients on it.
• Fold the sauce-covered half of the tortilla onto the ingredients on the other half and press down with a spatula.
• Cook for about 1 minute, then turn the quesadilla over and cook for a couple more minutes or until the cheese inside is melted.
• Slice into 4 pieces and serve hot.
• Repeat with remaining ingredients.