CHICKEN AVOCADO QUESADILLAS
Provided by Layla
Time 25m
Number Of Ingredients 15
Steps:
- Heat a large heavy duty pan to high heat. Season the chicken breasts with salt and pepper. Place 1 tablespoon olive oil in pan. Add chicken breasts and cook for 5-6 minutes per side or until coked through. Remove from pan and set aside to rest.
- In the same pan, add 1 tablespoon olive oil, the diced onion, bell pepper and garlic. Cook for 2-3 minutes or until softened. Add the tomatoes and fajita seasoning. Cook for 2 minutes or until tomatoes are softened. Dice the cooked chicken and return to the pan. Stir until mixture if fully combined.
- To assemble:Add 1 teaspoon oil to a hot pan. Lay 2 tortillas on pan. Spread 1 teaspoon sour-cream over one side of each tortilla, top with cheese, avocado, chicken mixture and squeeze of lime and sprinkle of minced cilantro. Fold the tortillas over to cover the fillings and form a half-moon shape. Cook until the tortillas are crisp and golden and the cheese has melted, about 2-3 minutes on each side. Repeat to make 2 more quesadillas.
- Cut the quesadillas into wedges. Serve with lime wedges, sour-cream, salsa or guacamole and enjoy immediately.
CHICKEN QUESADILLAS WITH FRUIT SALSA AND AVOCADO CREAM
From Cooking Light July 1998. Goes with recipe #398851 and recipe #398849. These are a quick quesadilla to throw together. All of my family enjoys these. I usually skip the fruit salsa and avocado cream unless I am serving them to guests. I prefer serving it with sliced avocado.
Provided by GibbyLou
Categories Chicken Breast
Time 30m
Yield 24 wedges, 6 serving(s)
Number Of Ingredients 6
Steps:
- Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add shredded carrot and onions; saute 5 minutes or until tender.
- Sprinkle 2 tablespoons shredded cheese over each of 4 tortillas, and divide carrot mixture evenly over tortillas.
- Top each tortilla with 1/2 cup chicken, 2 tablespoons cilantro leaves, and 2 tablespoons cheese, and top with a tortilla.
- Place skillet coated with cooking spray over medium heat until hot. Add 1 quesadilla, and cook 2 minutes on each side or until quesadilla is browned. Repeat with the remaining quesadillas.
- Cut each quesadilla into 6 wedges. Arrange 4 quesadilla wedges on each of 6 plates. Top each serving with 2/3 cup Fruit Salsa and about 3 tablespoons Avocado Cream.
Nutrition Facts : Calories 297.3, Fat 10.9, SaturatedFat 4.8, Cholesterol 65.3, Sodium 463.8, Carbohydrate 24.3, Fiber 2.4, Sugar 2.4, Protein 24.6
CHICKEN AND ROASTED POBLANO QUESADILLA WITH AVOCADO CREAM
Charred poblano chiles and chicken are sandwiched between warm tortillas loaded with cheese--perfect for dipping in a refreshing avocado-and-lime cream.
Provided by Food Network Kitchen
Time 1h15m
Yield 4
Number Of Ingredients 13
Steps:
- Prick the chicken all over with a fork and put in a medium bowl. Rub the cumin and 3/4 teaspoon salt into the chicken. Add 1/4 cup of the sour cream and half the lime zest and juice and mix until the chicken is coated. Let sit at room temperature for 15 minutes.
- Blend the avocado, remaining 1/4 cup sour cream, remaining lime zest and juice, 3 tablespoons water and 1/2 teaspoon salt in a blender until very smooth; refrigerate until ready to use.
- Meanwhile, preheat the broiler. Line a rimmed baking sheet with foil.
- Put the poblanos skin-side up on the prepared baking sheet and broil until the skin is wrinkled and charred in spots, 2 to 3 minutes. Transfer the poblanos to a medium bowl, cover with plastic wrap and let steam for 5 minutes. Run the poblanos under cold water and remove and discard the skin. Cut the poblanos into small bite-size pieces and return them to the bowl.
- Transfer the chicken to the baking sheet and broil, turning once, until browned in spots and cooked through, 4 to 5 minutes per side. Let cool for a few minutes. Cut it into small bite-size pieces. Add the chicken and half of the scallions to the bowl with the poblanos and toss to combine. Combine the cheese and garlic in a small bowl.
- Top 4 tortillas with 1/4 cup of the cheese mixture, one-quarter of the chicken-poblano mixture then 1/4 cup more cheese mixture. Top each with 1 of the remaining 4 tortillas and press lightly.
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add 1 quesadilla to the skillet and cook, turning once, until it is golden and the cheese is melted, 2 to 3 minutes per side. Transfer to a baking sheet or large plate and repeat with the remaining oil and quesadillas. Cut each quesadilla into quarters and sprinkle with the remaining scallions. Serve with a dollop of the avocado cream, lime wedges and salsa on the side.
CHICKEN QUESADILLAS WITH AVOCADO-CUCUMBER SALSA
There is one caveat when using leftover grilled meat. As the meat chills, the flavors recede, becoming quieter and mellower. For these quesadillas that I made out of Sunday's grilled chicken thighs, shredded and stuffed into a corn tortilla with a little cheese and quickly toasted, I stirred together a lime-zest-imbued cucumber and avocado salsa that added a welcome citrus edge.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, weeknight, appetizer, main course
Time 15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a bowl, mix together the avocado, cucumbers, red onion, cilantro, lime zest, lime juice, jalapeño, salt and pepper.
- Sandwich some of the chicken and cheese between two tortillas; repeat with the remaining chicken, cheese and tortillas. Brush the top and bottom of each quesadilla lightly with oil.
- Heat a large, nonstick skillet over high heat until very hot. Cook the quesadillas, in batches, if necessary, until the cheese melts and the tortillas are crisp and golden, 1 1/2 to 2 minutes per side.
- Cut into wedges and top with some of the salsa.
Nutrition Facts : @context http, Calories 422, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 24 grams, Fiber 6 grams, Protein 24 grams, SaturatedFat 9 grams, Sodium 378 milligrams, Sugar 3 grams
CHICKEN QUESADILLAS WITH AVOCADO-TOMATO SALSA
Steps:
- 1. In large nonstick skillet, heat oil on medium 1 minute. Add green onion and cook 4-5 minutes or until tender.
- 2. Meanwhile, grate 1 tsp. lime peel and squeeze 2 Tbsp. juice. Evenly season chicken on both sides with lime peel, 1/4 tsp. salt and 1/8 tsp. pepper. Add chicken to green onion in skillet; cook 10 minutes or until chicken is no longer pink inside. Transfer to bowl; stir in lime juice; toss to coat.
- 3. Evenly divide chicken mixture and cheese on half of each tortilla; fold over to make 4 quesadillas. In same skillet, cook quesadillas on medium, in 2 batches, 8 minutes per batch or until browned on both sides. Cut each quesadilla into thirds. Stir avocado into salsa; serve with quesadillas. *Add a dollop of sour cream if desired.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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