COWBOY CHIPOTLE MANGO QUESADILLAS
Provided by Food Network
Time 45m
Yield 8 single servings or 64 appetizers
Number Of Ingredients 17
Steps:
- Preheat the grill to medium.
- Arrange the peppers on the hot grill, turning them when the skin is charred and blistered, and all sides have been roasted. Remove the peppers to a bowl and set aside to cool. Scrape the flaking skins from the chiles and dice. Grill the green onions in the same way until lightly charred and wilted. Remove them from the grill to a cutting board and finely chop. Add the chiles, onion and the shredded cheeses to a medium bowl and mix well. Put 1 tortilla on top of well seasoned comal and spread it with some of the cheese mixture. Top with some Chipotle Pico de Gallo and cover with a second tortilla. After about 2 minutes carefully flip and toast the other side, about 2 to 3 minutes. The tortillas should be golden brown and the cheese should be thoroughly melted. Repeat with remaining tortillas and filling. Cut the quesadillas into quarters for single servings or into eighths for appetizers.
- Combine all the ingredients in a glass bowl and mix well. It is best to let this stand for at least 1 hour to allow the flavors to marry. Drain the salsa of excess liquid and refrigerate until ready to use.
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.
CHIPOTLE CHICKEN QUESADILLAS
These quesadillas are filled with gooey melted cheddar, shredded chicken and a smoky chipotle-tomato sauce.
Provided by Jennifer Segal, adapted from Curtis Stone
Categories Dinner
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- In a large sauté pan, heat the olive oil over medium heat. Add the onion and sauté until soft, about 5 minutes. Add the garlic and cook 1 minute more. Stir in the chipotle peppers and tomatoes. Cook until most of the liquid from the tomatoes has evaporated and the mixture is thickened, stirring often, about 20 minutes. Stir in the scallions, honey, chicken, salt and cilantro. Keep warm.
- Heat a sauté pan over medium heat and spray lightly with nonstick cooking spray. Lay a tortilla in the pan and heat until hot to the touch but not crisp (air pockets may form). Flip the tortilla over, then sprinkle ⅔ cup of the cheese evenly overtop, being careful to keep it off the pan. Spread a generous ½ cup of the chicken mixture over half of the tortilla. When the cheese is mostly melted, fold the tortilla over to cover the filling and form a half-moon shape. Cook until the tortilla is crisp and golden and the cheese is melted, adjusting the heat as necessary, a few minutes per side. Repeat with the remaining tortillas. Let the quesadillas rest a few minutes to allow the filling to set, then cut into wedges. Serve with sour cream and lime wedges, if desired.
- Note: If you have a large griddle, use that to make the quesadillas so you can make a few at a time. Also, be sure to serve your quesadillas hot of the pan (or off the griddle), otherwise, they'll get soggy and the cheese will harden. If this does happen, you can pop them in a 350 F degree oven to heat them up, but they won't be as crisp and gooey as they are fresh. The chicken mixture can be made up to 2 days ahead, cooled, covered, and refrigerated.
- Note: The nutritional information does not include the optional ingredients.
- Freezer-Friendly Instructions: The cooked quesadillas can be frozen for up to 3 months. After defrosting in the refrigerator, reheat them, wrapped in foil, in a 325°F oven until hot, 20 - 30 minutes.
Nutrition Facts : ServingSize 1 quesadilla, Calories 694, Fat 45 g, Carbohydrate 39 g, Protein 34 g, SaturatedFat 19 g, Sugar 11 g, Fiber 3 g, Sodium 1383 mg, Cholesterol 121 mg
GRILLED CHIPOTLE-CHICKEN QUESADILLAS
The "sauce" is what makes these quesadillas unique. Serve with Pico de gallo or your favorite salsa. Directions for both a grill or stovetop. From Sunset Magazine
Provided by cookiedog
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Brush chicken breasts with olive oil and sprinkle with salt and pepper. Lay chicken on a grill over medium heat (you can hold you hand 1 or 2 inches above grill level only 4 to 5 seconds) or put chicken in a grill pan over medium heat. Cook chicken 4 to 5 minutes per side, or until cooked through (cut to check). Slice cooked chicken breasts into 1/4 in.-thick slices. Keep grill or grill pan hot.
- In a small bowl, whisk together chipotle chile, sour cream, mayonnaise, lime juice, and cilantro.
- Spread 1 tablespoon chipotle-lime sauce on each of the tortillas. Top 4 of the tortillas each with 1/2 cup cheese and a quarter of the chicken slices, then cover with the remaining tortillas (sauce side down). Put each quesadilla on a dinner plate.
- Slide quesadillas off the plates onto the grill over medium heat, or slide into a grill pan over medium heat (you may need to grill the tortillas in batches). Grill uncovered turning once, until cheese is melted and both sides are golden, about 2 minutes each side (use a large spatula and tongs to flip the quesadillas). If grilling in batches, keep finished quesadillas warm in a 200 degree oven until ready to serve.
- Slice each quesadilla into wedges and serve with salsa on the side.
Nutrition Facts : Calories 508.5, Fat 27.8, SaturatedFat 13.8, Cholesterol 133.3, Sodium 473.1, Carbohydrate 22.6, Fiber 3, Sugar 1.3, Protein 41.9
CHIPOTLE CHICKEN QUESADILLAS
Make and share this Chipotle Chicken Quesadillas recipe from Food.com.
Provided by jovigirl
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat 1 tbsp oil in large, heavy skillet over medium-high heat. Add onion and serrano chile; cook, stirring occasionally, until soft and lightly browned, about 5 minutes. Add garlic and stir-fry 1 minute. Sprinkle with a pinch of salt and pepper. Transfer to a medium bowl and wipe skillet clean with a paper towel.
- Chope chipotle chile; place in a small bowl with adobo sauce and mash with fork. Add to onion mixture in bowl; add chicken and toss. Season to taste with salt and pepper.
- Place a tortilla on a cutting board and spread with 1 cup chicken mixture. Top with 1/2 cup cheese and another tortilla. Repeat with remaining ingredients.
- With paper towel, lightly oil skillet and place over medium-high heat until it is very hot but not smoking. Cook quesadillas one at a time, turning over once, until cheese is melted, 4-5 minutes total.
- Transfer with spatula to cutting board; cover with aluminum to keep warm. Cut the quesadillas into quarters - serve with your choice of accompaniments (source cream, salsa, etc).
Nutrition Facts : Calories 1171.5, Fat 46.3, SaturatedFat 17.7, Cholesterol 142.2, Sodium 1846.1, Carbohydrate 120.9, Fiber 7.5, Sugar 5.9, Protein 63.8
CHEESY CHIPOTLE CHICKEN QUESADILLA
Put your leftover grilled chicken to the most delicious use possible! May we suggest these cheesy quesadillas with black beans and a chipotle pepper kick?
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Microwave VELVEETA in microwaveable bowl on HIGH 1 to 2 min. or until VELVEETA is completely melted, stirring every 30 sec. Add chicken, beans and peppers; mix well.
- Heat large heavy nonstick skillet on medium-high heat. Spoon about 1/2 cup chicken mixture onto half of 1 tortilla; fold in half. Add to skillet; cook 1 min. on each side or until filling is heated through and quesadilla is golden brown on both sides. Remove from skillet. Repeat with remaining tortillas and filling.
- Cut into wedges.
Nutrition Facts : Calories 460, Fat 16 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 80 mg, Sodium 970 mg, Carbohydrate 45 g, Fiber 4 g, Sugar 3 g, Protein 32 g
CHIPOTLE CHICKEN FILLING FOR QUESADILLAS
Pair this filling with mild queso blanco cheese and guacamole when making our Basic Quesadillas.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Yield Makes about 2 1/2 cups
Number Of Ingredients 11
Steps:
- Heat a saucepan over medium heat; add oil. When oil is hot, add onion, garlic, oregano, and pepper; cook until onion is translucent, 3 to 5 minutes. Add stock and chicken; bring to a simmer, cover, and cook until chicken is cooked through, about 10 minutes. Remove chicken from pan, and set aside.
- Add chipotles, tomatoes, star anise, and cinnamon, and simmer until liquid is reduced by half, about 15 minutes. Shred chicken, and return to sauce. Simmer gently until most of the liquid has been absorbed, 5 to 10 minutes. Remove cinnamon stick and star anise before using.
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- Prepare a batch of Chipotle Brown Sugar Barbecue Sauce OR choose your favorite store-bought barbecue sauce.
- Season chicken tenderloins or chicken breast strips with salt, pepper, chili, garlic, and onion powder.
- Sear the chicken in the hot skillet with a tablespoon of olive oil. Cook for 4-6 minutes or less, just the chicken just until the pink in the middle of the chicken disappears. Do not overcook.
CHIPOTLE CHICKEN QUESADILLAS - MY SEQUINED LIFE
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5/5 (1)Total Time 27 minsCategory Main DishCalories 633 per serving
- Make one batch of chipotle aioli, linked in the ingredients section. This recipe for four quesadillas will use up most of it, but you'll have some leftover.
- Lay four tortillas flat and evenly spread about 1 ½ tablespoons of chipotle aioli onto the entire surface of each one.
- Next evenly sprinkle ½-cup shredded cheese onto one half of each tortilla. Onto each of the cheese halves scatter ½-cup of chicken, two tablespoons of diced onion, one tablespoon of black beans, and sliced green onion and/or chopped cilantro, if using. The quantities of each ingredient don't have to be ultra precise. Fold each tortilla in half to close and press gently.
- Add ¾ teaspoon olive oil to a 10"-diameter pan set over low-medium heat. Swirl the oil around (or spread it with a brush or spatula) so that it covers the whole bottom. You can add a little extra oil if you need, but you just want for the surface area to be covered just enough.
CHIPOTLE CHICKEN QUESADILLAS RECIPE - RECIPES.NET
From recipes.net
Cuisine AmericanCategory QuesadillasServings 6Total Time 45 mins
- In a large sauté pan, heat the olive oil over medium heat. Add the onion and sauté until soft, about 5 minutes. Add the garlic and cook 1 minute more. Stir in the chipotle peppers and tomatoes. Cook until most of the liquid from the tomatoes has evaporated and the mixture is thickened, stirring often, about 20 minutes. Stir in the scallions, honey, chicken, salt and cilantro. Keep warm.
- Heat a sauté pan over medium heat and spray lightly with nonstick cooking spray. Lay a tortilla in the pan and heat until hot to the touch but not crisp (air pockets may form). Flip the tortilla over, then sprinkle 2/3 cup of the cheese evenly overtop, being careful to keep it off the pan. Spread a generous 1/2 cup of the chicken mixture over half of the tortilla. When the cheese is mostly melted, fold the tortilla over to cover the filling and form a half-moon shape. Cook until the tortilla is crisp and golden and the cheese is melted, adjusting the heat as necessary, a few minutes per side. Repeat with the remaining tortillas. Let the quesadillas rest a few minutes to allow the filling to set, then cut into wedges. Serve with sour cream and lime wedges, if desired.
- Note: If you have a large griddle, use that to make the quesadillas so you can make a few at a time. Also, be sure to serve your quesadillas hot of the pan (or off the griddle), otherwise, they’ll get soggy and the cheese will harden. If this does happen, you can pop them in a 350 F degree oven to heat them up, but they won’t be as crisp and gooey as they are fresh. The chicken mixture can be made up to 2 days ahead, cooled, covered, and refrigerated.
CHIPOTLE CHICKEN SHEET PAN QUESADILLAS | SIMPLY SISSOM
From simplysissom.com
Reviews 4Category Main MealCuisine MexicanTotal Time 35 mins
- In a large mixing bowl, combine shredded chicken, shredded cheese, chipotle pepper, corn, salsa, cilantro and lime juice. Mix until fully incorporated, set aside.
- Arrange the tortillas around the perimeter of the rimmed baking sheet. Half of the tortilla should be on the baking sheet, and the other half should hang off. Place 1 tortilla in the center of the baking sheet to cover the remaining area. (SEE VIDEO ON POST FOR CLARIFICATION IF CONFUSED)
- Pour 1/2 of the topping onto each of (2) 1/2 sized baking sheets OR all of the topping onto the baking sheet if using the full sized option. Place 1 tortilla in the center of the filling/baking dish to ensure that the top of the quesadillas are completely enclosed.
- Carefully fold the tortillas around the perimeter towards the center of the baking sheet. Place an additional sheet pan on top of the quesadillas before baking so that they hold their shape.
CHIPOTLE CHICKEN SHEET PAN QUESADILLA WITH AVOCADO SALSA ...
From hostthetoast.com
Reviews 3Total Time 1 hr 30 minsEstimated Reading Time 5 mins
- In a large bowl, toss the chicken thighs with salt, cumin, smoked paprika, adobo sauce, honey, and 2 tablespoons of olive oil. Set aside.
- On a large baking sheet, toss the bell peppers and onions with salt and a drizzle of oil. Push to the right side of the baking sheet, so that the onions and peppers take up about 1/3 of the sheet.
- On the left side of the baking sheet, toss the tomatillos, jalapeño, garlic, and scallions with salt and a drizzle of oil. Push to the left to take up about 1/3 of the sheet.
5 INGREDIENT CHICKEN QUESADILLA - IFOODREAL.COM
From ifoodreal.com
5/5 (10)Total Time 45 minsCategory DinnerCalories 257 per serving
- Preheat oven to 375 degrees F and line 2 large baking sheets with parchment paper or silicone mats.
- Build each quesadilla: On a half of tortilla sprinkle 1 1/2 tbsp cheese, spread heaping 1/2 cup filling and sprinkle with 1 1/2 tbsp of cheese. Fold the other half of tortilla on top pressing on it somewhat gently-hard making a half moon shape. Place on a baking sheet.
- Repeat and make 11 more quesadillas, arranging 3-4 quesadillas on a baking sheet. If you have any leftover filling – eat it.
CHIPOTLE CHICKEN QUESADILLAS - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
Ratings 7Calories 612 per servingCategory Appetizer, Main Course
- In a large pan over medium heat, heat the oil and cook the onion until soft and tender, about 5 minutes. Add the garlic and cook for another minute or so until fragrant. Add the chipotle peppers and the diced tomatoes with their liquid. Stir frequently and cook until the sauce thickens and the liquid has mostly evaporated, about 20 minutes. Stir in the chicken, green onions, and cilantro. Reduce heat to low just to keep mixture warm.
- Heat a clean grill on medium heat. I like to put a touch of oil in the pan to make the tortilla extra crispy, but that's not necessary and is a matter of preference. Place tortilla on hot grill, cover with a layer of cheese, and then spread some of the chicken chipotle mixture over half. Once the cheese has melted, fold the tortilla over to make your quesadilla. Repeat with remaining tortillas. You can keep them all warm in the oven until you're ready to serve. Allow them to rest for a couple minutes before slicing to ensure everything doesn't ooze out.
- Serve with fresh lime slices, sour cream, avocado slices, extra cilantro, and an ice cold beer or a margarita (or a beergarita).
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CHIPOTLE CHICKEN QUESADILLAS - 2 COOKIN MAMAS
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Reviews 5Total Time 40 minsEstimated Reading Time 3 mins
- Stir in chipotle peppers and tomatoes and cook for about 20 minutes or until mixture has thickened.
POPULAR CHIPOTLE MENU ITEMS, RANKED WORST TO BEST
From mashed.com
Author Korey Lane
- Carnitas Burrito. For the absolute best of the best at Chipotle, you really can't beat a carnitas burrito. This Chipotle dish is definitely our favorite popular menu item, and for good reason: The burritos are huge, the tortillas they use are so fresh and warm, and the fillings you can add make the burrito even better.
- Burrito Bowl with Chicken. One of Chipotle's most popular menu items is popular for a reason: The chicken burrito bowl is delicious, filling, simple, and can be as healthy or unhealthy as you want it to be.
- Barbacoa Tacos. If you'll remember, the tacos at Chipotle aren't exactly what they're known for. But, when you order the tacos with barbacoa as the protein, they become one of the best items on the menu.
- Guacamole. Yes, the guacamole is extra money for a reason. Chipotle famously keeps their guacamole recipe super simple; they just use avocados, cilantro, jalapeño, red onion, lemon and lime juice, and salt.
- Salad with Barbacoa. Once again, the barbacoa at Chipotle is seriously delicious. Yes, it's fattier and has more calories than some of the other protein options, but that's because it's also a lot more flavorful.
- Steak Quesadilla. Just like the chicken quesadilla at Chipotle, a steak quesadilla is a pretty satisfying meal — especially if you aren't particularly feeling up to a eating giant burrito or are a pickier eater, a steak quesadilla should satisfy anyone.
- Chicken Quesadilla. So, you already know that the chicken at Chipotle is their healthiest protein choice, but it's certainly not as flavorful as some of the other options.
- Queso Blanco. There are some things on Chipotle's menu that have seemingly been there forever. The chain doesn't typically add new menu items very often, so when they do, it's a big deal.
- Salad with Steak. If you want to be healthy when you go to Chipotle, but don't want to compromise on flavor, then try a salad wit hsteak. The steak at Chipotle is actually their second-healthiest protein after the chicken.
- Chicken Burritos. Perhaps one of the most classic dishes you can order at Chipotle is a chicken burrito. As previously stated, the chicken is the most healthy protein choice at Chipotle, so this is a great choice for a burrito.
CHIPOTLE CHICKEN QUESADILLAS - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
5/5 (2)Total Time 20 minsCategory 300+ Entree RecipesCalories 848 per serving
- Add olive oil to a saute pan and turn heat to medium. Add red bell pepper and onion and cook until onion is translucent. Add garlic and cook for another minute. Remove from heat and add to a mixing bowl.
- Place one tortilla on the saute pan, top with a quarter of the vegetable and chicken mixture, some of the minced chipotle and a quarter of the cheese. Sprinkle with cilantro if desired.
- Top with second tortilla and cook over medium heat until the cheese starts to melt. Carefully flip and cook until filling is hot and tortilla is browned. Cut into quarters to serve. Pass with with sour cream, salsa, or guacamole if desired.
CURTIS STONE | CHIPOTLE CHICKEN QUESADILLAS
From curtisstone.com
- In a large sauté pan, heat the oil over medium heat. Add the onion, sprinkle with salt, and sauté until tender, about 3 minutes. Add the garlic and sauté until the onions are translucent, about 2 minutes.
- Lay 2 tortillas on the griddle and cook until hot but not crisp, about 2 minutes. Turn the tortillas over. Sprinkle 1/2 cup of the cheese over the bottom halves of the tortillas.
- Cook until the tortillas are crisp and golden and the cheese has melted, about 3 minutes on each side. Repeat to make 2 more quesadillas. Open the quesadillas and scatter the cilantro over the filling.
- Cut the quesadillas into wedges. Serve with lime wedges and enjoy immediately. To prepare the chipotle chicken: 1 In a large sauté pan, heat the oil over medium heat.
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