Chipotle Chicken Quesadillas Food

CHIPOTLE CHICKEN QUESADILLAS

Steps:

• In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add bell pepper, onion and corn; cook, stirring occasionally, 4 to 5 minutes or until bell pepper and onion is softened. Remove from heat; stir in chicken, cheese, chipotle chile and cilantro.
• Brush one side of each tortilla with remaining 2 tablespoons oil. With oiled side down, spread 2 tablespoons salsa onto each of 3 tortillas. Spread about 1 cup of chicken mixture on each tortilla over salsa. Top each with remaining tortillas, oiled side up.
• Heat 10-inch nonstick skillet over medium heat. Cook 1 quesadilla at a time 1 to 2 minutes on each side or until tortilla is golden brown and cheese is melted. Cut each quesadilla in half.

CHIPOTLE CHICKEN QUESADILLAS

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.

GRILLED CHIPOTLE-CHICKEN QUESADILLAS

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.

CHEESY CHIPOTLE CHICKEN QUESADILLA

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.

STEWED CHICKEN, CHIPOTLE AND MONTEREY JACK QUESADILLAS

Steps:

• Put the tomatoes, chili powder, garlic, 1/2 teaspoon salt and 2/3 cup water in a small saucepan. Bring to a simmer and cook 10 minutes, breaking up the tomatoes with a spoon. Add the chicken and cook, flipping once, until cooked through, 8 to 9 minutes per side. Transfer the chicken to a plate, shred it, then return it to the sauce. Add salt and pepper to taste.
• Lay a tortilla on a work surface and top evenly with 1/2 cup of the Monterey Jack. Add one-quarter of the shredded chicken in sauce and some chopped chipotle chiles and adobo sauce, depending on how spicy you like it. Fold the tortilla in half to enclose the fillings. Repeat with the remaining tortillas and ingredients.
• Melt 1/2 tablespoon of the butter in a large nonstick or cast-iron skillet over medium heat. Cook a quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Transfer to a cutting board and repeat with the remaining butter and quesadillas.
• Cut into triangles and serve topped with sour cream, chopped scallions, guacamole and salsa.

CHIPOTLE CHICKEN QUESADILLAS

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).

CHIPOTLE CHICKEN QUESADILLAS WITH SMASHED WHITE BEANS, CORN SALSA, TOMATO WATERMELON SALSA AND WATERMELON MINT DRINK

Steps:

• For the chipotle chicken: Heat the vegetable oil in a large cast-iron pan over medium heat. Add the onions and saute until golden brown, about 5 minutes. Stir in the garlic. Add the cider vinegar, adobo sauce, molasses, coriander and chipotle peppers and stir until incorporated. Stir in the chicken and thyme, season with salt and pepper, remove from the heat and set aside.
• For the smashed white beans: Heat the olive oil in a saute pan over medium heat. Add the garlic and onions and cook until tender and translucent, about 5 minutes. Add the sage, stir to incorporate and add the white beans. Cook together until the beans are warmed. Remove from the heat and smash with a potato masher or fork. Season with chipotle chili powder, salt and pepper and set aside.
• For the corn salsa: Preheat the grill to medium-high heat.
• Place the corn on the grill and cook until the corn is tender and charred, 8 to10 minutes. Cut the kernels off the cobs and place in a bowl. Add the olive oil, jalapeno, red peppers, cucumber, cilantro and red onion. Season with salt and pepper, toss and set aside.
• For the tomato watermelon salsa: Place the watermelon, cilantro, tomatoes, green onions, lime zest and lime juice in a bowl. Season with salt and pepper, toss and set aside.
• For the watermelon mint drink: Place 1/2 cup water and 1/2 cup sugar in a small pot, bring to a boil and remove from the heat. Add the mint to the pot, allow to sit and infuse syrup for about 15 minutes. Allow the syrup to cool. Strain and discard the mint. Place the mint syrup in the fridge until cold.
• Place half the watermelon in a blender with the lime juice and simple syrup. Puree and pour over a fine strainer into a large pitcher. Repeat with the remaining chopped watermelon and place in the fridge until chilled.
• Place the remaining 2 tablespoons sugar on a plate. Rim the tops of glasses with a lime wedge and press into the sugar to garnish. Place the ice cubes and watermelon mint drink in the glasses, garnish with lime quarters and enjoy!
• To assemble the chipotle chicken quesadillas: Heat the olive oil in a cast-iron pan or large saute pan over medium heat. Place desired combinations of smashed white beans, chipotle chicken and cheeses on half of a tortilla. Fold the tortilla over and place in the heated pan. Cook until crispy and golden, about 5 minutes, then flip and repeat on the other side. Remove from the pan and enjoy with tomato watermelon salsa, corn salsa and watermelon mint drink.

CHIPOTLE CHICKEN RECIPE (COPYCAT)

Steps:

• Pound the chicken to an even thickness, about a half inch thick.
• Add all the ingredients together (save 2 tablespoons of oil) in a large ziplock bag (removing as much air as possible), mixing it well together after closing, and marinate for at least 6 hours.
• Remove from marinade and add to a medium high heat grill and cook for 5-6 minutes on each side until cooked through then chop roughly.
• Add chopped chicken and 2 tablespoons of oil to a large pan on medium high heat to crisp for 4-5 minutes, stirring occasionally.

CHILI'S CHICKEN BACON RANCH QUESADILLAS RECIPE

Steps:

• First, cooking chicken and then cook bacon until it's crispy brown. Leave them aside to cool. Then chop them into small pieces to fill them in the tortillas for quesadillas.
• Now, prep the ranch dressing for the quesadillas. Spray the pre-heated griddle using a cooking spray. Then, heat the tortillas over griddle until they're brown. Brush the tortilla with ranch on one side using a basting brush.
• Now, spread chicken and bacon over tortillas using a spoon. Add shredded cheese and lay another tortilla on top. Flip it and let it brown on the other side. Remove it and cut it into small triangular sections like a pizza and enjoy.