Chicken Quesadillas With Creamy Jalapeño Sauce Food

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CHICKEN QUESADILLAS WITH CREAMY JALAPENO SAUCE



Chicken Quesadillas with Creamy Jalapeno Sauce image

These Grain-Free Chicken Quesadillas with Creamy Jalapeno Sauce are a tasty upgrade from the traditional fast-casual dish. They come together with limited fuss and make for a delicious dinner or midnight snack >> (don't tell me you weren't thinking the same thing).

Provided by Whip & Wander

Categories     Mains

Time 1h14m

Number Of Ingredients 15

1/2 cup sour cream (I like Green Valley Organics Lactose-Free Sour Cream but you can use regular)
1/2 cup mayo
3 tbsp jalapeno, seeded and chopped
2 tbsp green onion, chopped
2 tbsp garlic oil (may sub 2 tbs olive or avocado oil + 2 cloves garlic)
1 tbsp paprika
1/2 tsp sea salt
1/2 tsp cumin
1/2 tsp apple cider vinegar
1/4 tsp cayenne pepper (reduce by half if you'd like a milder sauce)
1 1/2 tsp avocado oil
2 Siete Cashew Flour Tortillas
1/4 cup shredded chicken (I like to use leftover rotisserie chicken)
1/4 cup sharp cheddar cheese, shredded
2 tsp pickled mild jalapenos, chopped

Steps:

  • Blend all ingredients in a food processor until well blended and creamy.
  • Refrigerate for one hour prior to use for a creamier consistency.
  • Heat avocado oil in a frying pan over medium heat.
  • Add 1 tortilla to the pan and place the chicken, cheese, pickled jalapenos, and 1 1/2 tbsp of the creamy jalapeno sauce on top. Cover the mixture with the second tortilla.
  • Cook until the bottom side is lightly brown. Flip the quesadilla and allow the second side to brown lightly as well.
  • Remove quesadillas from pan and cut into 4 quarters.

Nutrition Facts : ServingSize 1 quesadilla, Calories 493 calories, Sugar 1 g, Sodium 609 mg, Fat 37 g, SaturatedFat 12 g, Carbohydrate 25 g, Fiber 2 g, Protein 19 g, Cholesterol 58 mg

CHICKEN JALAPENO POPPER QUESADILLA



Chicken Jalapeno Popper Quesadilla image

Provided by Ree Drummond Bio & Top Recipes

Time 16m

Yield 2 servings

Number Of Ingredients 10

4 slices thin-cut bacon
2/3 cup grated pepper jack cheese
2 ounces cream cheese, softened
1 teaspoon cayenne pepper
1/2 teaspoon ground cumin
2 burrito-size tortillas
1 tablespoon salted butter
1 cup shredded rotisserie chicken
2 jalapenos, stemmed, quartered and seeded
1 tablespoon chopped fresh cilantro

Steps:

  • Place a large nonstick skillet over medium heat. Add the bacon and cook, turning as needed, until crisp, about 8 minutes. Remove to a paper towel-lined plate, reserving a couple of tablespoons of bacon fat.
  • While the bacon is frying, mix together the pepper jack, cream cheese, cayenne pepper and cumin in a bowl. Spread onto one of the tortillas and set aside.
  • Wipe out the skillet and return it to the heat. Heat the butter and reserved bacon fat until the butter is melted, then place the prepared tortilla in the skillet, cheese-side up. Top with the chicken and jalapenos. Crumble over the bacon and top with the second tortilla. Cook until golden on both sides, 2 to 3 minutes per side. Transfer to a cutting board, slice and sprinkle over the cilantro before serving.

CHICKEN WITH CREAMY JALAPENO SAUCE



Chicken with Creamy Jalapeno Sauce image

My sister Amy came up with this recipe that makes standard chicken breasts a lot more exciting. My husband and I just love the wonderful sauce. -Molly Cappone, Lewis Center, Ohio

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings (2 cups sauce).

Number Of Ingredients 11

4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon salt
1 tablespoon canola oil
2 medium onions, chopped
1/2 cup reduced-sodium chicken broth
2 jalapeno peppers, seeded and minced
2 teaspoons ground cumin
3 ounces reduced-fat cream cheese, cubed
1/4 cup reduced-fat sour cream
3 plum tomatoes, seeded and chopped
2 cups hot cooked rice

Steps:

  • Sprinkle chicken with salt. In a large nonstick skillet over medium-high heat, brown chicken in oil on both sides. , Add the onions, broth, jalapenos and cumin. Bring to a boil. Reduce heat; cover and simmer until a thermometer reads 165°, 5-7 minutes. Remove chicken and keep warm., Stir cream cheese and sour cream into onion mixture until blended. Stir in tomatoes; heat through. Serve with chicken and rice.

Nutrition Facts : Calories 376 calories, Fat 13g fat (5g saturated fat), Cholesterol 83mg cholesterol, Sodium 389mg sodium, Carbohydrate 34g carbohydrate (8g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges

QUESADILLA JALAPENO SPREAD



Quesadilla Jalapeno Spread image

This is a delicious creamy jalapeno spread to use on quesadillas, tacos, or whatever you want. It tastes just like the one on Taco Bell's quesadillas.

Provided by ALLJER

Categories     Appetizers and Snacks     Spicy

Time 15m

Yield 6

Number Of Ingredients 9

¼ cup mayonnaise
2 teaspoons diced canned jalapeno peppers
2 teaspoons juice from canned jalapeno peppers
½ teaspoon ground cumin
¾ teaspoon sugar
½ teaspoon paprika
⅛ teaspoon cayenne pepper
⅛ teaspoon garlic powder
dash salt

Steps:

  • In a blender or food processor, mix together the mayonnaise, diced jalapenos, jalapeno juice, cumin, sugar, paprika, cayenne pepper, and garlic powder. Blend until smooth and jalapeno is completely pureed, about 1 minute. Season to taste with salt, as needed.

Nutrition Facts : Calories 69.9 calories, Carbohydrate 1.1 g, Cholesterol 3.5 mg, Fat 7.4 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 1.1 g, Sodium 148.9 mg, Sugar 0.7 g

CHICKEN WITH SWEET JALAPENO SAUCE



Chicken with Sweet Jalapeno Sauce image

This family favorite is not too hot and not too sweet. You can use any type of hot pepper jelly you like. -Jaye-Lynn Baublitz, Bradenton, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

4 boneless skinless chicken breast halves (5 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
1 small onion, thinly sliced
1 celery rib, thinly sliced
1/2 cup chicken broth
3 tablespoons orange juice
1/4 teaspoon dried thyme
1/2 cup jalapeno pepper jelly
2 tablespoons butter
1 tablespoon minced fresh parsley

Steps:

  • Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. Cook chicken in batches in oil in a large skillet over medium heat for 2-3 minutes on each side or until meat is no longer pink. Remove and keep warm., Saute onion and celery in the same pan until crisp-tender. Add the chicken broth, orange juice and thyme. Bring to a boil; cook until liquid is reduced by half. Stir in pepper jelly until melted. Remove from heat; stir in butter and parsley. Serve with chicken.

Nutrition Facts :

BEK'S CREAMY CHICKEN QUESADILLAS



Bek's Creamy Chicken Quesadillas image

This is a Gatorbek original - I don't know if I've ever seen a quesadilla recipe that uses cottage cheese, but my whole family loves this one! Just watch how much you spoon in to the tortillas, because you don't want it running out the sides if you can help it. You may have some filling left over, but if I remember, it usually comes out about right. If you want to spice it up, feel free to add some diced jalapeno or habenero - I usually just let the sauce add the zip because of the kids. This is great as an appetizer or a main dish. Serve with Recipe #289407, maybe some guac and a dollop of sour cream. **As with many of my recipes, the amounts are approximate - I just chop and dump in the pan. If the directions are in any way unclear, please z-mail me... I hesitated to post this one because it exists in my recipe box as a jot list of ingredients and nothing more. Hope it made it out of my head clearly!

Provided by Gatorbek

Categories     Chicken

Time 30m

Yield 8 quesadillas, 6-8 serving(s)

Number Of Ingredients 20

3 tablespoons olive oil, divided
1/2 cup onion, diced (about 1/2 a medium onion)
1/4 cup green onion, sliced (about 4 green onions, greens and whites)
1/4 cup green pepper, diced (about 1/2 a medium pepper)
1 tablespoon garlic, minced (about 2 cloves)
3 -4 tablespoons fresh cilantro, chopped (use a coffee mug and a pair of scissors)
2 tablespoons fresh lime juice
2 cups chicken, diced
1/4 teaspoon salt (to taste)
1/8 teaspoon fresh ground black pepper (to taste)
1 cup cottage cheese
1 cup colby-monterey jack cheese, grated (use your favorite blend)
8 (10 inch) flour tortillas
sour cream
guacamole
salsa
pico de gallo
lime wedge
avocado, slices
cilantro

Steps:

  • In a large skillet, heat 1 tablespoon of olive oil over medium heat. Slowly sauté the onion, green onion, and green pepper until just soft. Add garlic, cilantro, and lime juice and sauté 1 minute more. Remove from pan into a large mixing bowl.
  • Add the chicken, salt, and pepper to the skillet and increase heat to medium high. Sauté until nicely browned and juices run clear. Add vegetables back in, toss to mix, then pour all of it back into the large mixing bowl. Be sure to scrape any yummy bits out as well.
  • Add the cottage cheese and grated cheese to the chicken and vegetable mixture. Gently fold in until combined.
  • Stove top directions: On a clean, cast iron griddle or skillet, heat additional oil over medium heat. Place each tortilla on griddle as space allows. Spoon filling onto one half of the tortilla, leaving an inch from the edges to prevent it seeping out. Fold in half, the press down with a spatula. Wait until cheese begins to melt (you can lift the top to check it), then carefully flip it and brown the other side. If your tortillas are getting too dark before the cheese melts, turn down the heat. Transfer to a warm platter and continue until they are all done.
  • Oven directions: Preheat oven to 500°F Brush one side of the tortillas with olive oil and place on a shallow baking pan, oil side down. Fill as directed above and fold in half, pressing closed. Bake until crisp and golden, about 5-7 minutes.
  • When ready to serve, use a pizza cutter to cut each quesadilla into four slices. Serve immediately with the garnishes of your choice.

Nutrition Facts : Calories 468.9, Fat 21.3, SaturatedFat 7.3, Cholesterol 22, Sodium 935.2, Carbohydrate 51.9, Fiber 3.4, Sugar 2.9, Protein 17.1

EASY WEEKNIGHT CHICKEN QUESADILLAS



Easy Weeknight Chicken Quesadillas image

The jalapeno cream cheese adds the special kick to this recipe...I've made it without and it's good, but definately use it if you can find it!! Sometimes I will double the recipe for a light dinner, or make as below for a snack or appetizer. NOTE: Sadly, I don't think they make jalapeno cream cheese anymore, so I usually just use regular cream cheese and chopped jalapenos...use as many or as little jalapenos you want for your desired heat level.

Provided by Troop Angel

Categories     Lunch/Snacks

Time 27m

Yield 8 serving(s)

Number Of Ingredients 4

8 (10 inch) flour tortillas
1 cup jalapeno flavored cream cheese
1 (10 ounce) can white chicken meat packed in water, drained and flaked
1 cup shredded monterey jack and cheddar cheese blend

Steps:

  • In a small bowl, mix chicken, cheese and cream cheese.
  • Evenly divide chicken mixture over each of 4 tortillas.
  • Top with remaining 4 tortillas.
  • Lightly spray each side of quesadilla with nonstick cooking spray.
  • Place quesdillas on baking sheets.
  • Bake at 400 degrees F for 12 minutes or until golden brown, turning once halfway through heating.
  • Cut into wedges.

Nutrition Facts : Calories 336.3, Fat 12.6, SaturatedFat 4.8, Cholesterol 30.3, Sodium 568.8, Carbohydrate 36.3, Fiber 2.2, Sugar 1.4, Protein 18.2

CHICKEN AND JALAPEñO QUESADILLAS



Chicken and Jalapeño Quesadillas image

Categories     Cheese     Chicken     Bake     Quick & Easy     Jalapeño     Bon Appétit

Yield Serves 2; can be doubled

Number Of Ingredients 5

4 9-inch-diameter (burrito size) jalapeño- or other chili-flavored flour tortillas
Vegetable oil
1 1/2 cups (packed) shredded Mexican-blend cheeses
1 1/2 cups (packed) shredded Mexican-seasoned or other purchased roasted chicken
1/4 cup chopped fresh cilantro

Steps:

  • Preheat oven to 375°F. Brush 2 tortillas with oil. Place tortillas, oil side down, on baking sheet. Sprinkle each with 1/4 of cheese, half of chicken, half of cilantro, and 1/4 of cheese, leaving 3/4-inch border. Top each with 1 tortilla, pressing to adhere; brush top with oil.
  • Bake quesadillas until filling is heated through and edges begin to crisp, about 10 minutes. Using large metal spatula, turn each over and bake until bottom is crisp, about 5 minutes.
  • Transfer quesadillas to plates. Cut into wedges and serve.

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