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
COPYCAT CHICKEN QUESADILLAS LIKE RUBY TUESDAY'S
Make and share this Copycat Chicken Quesadillas like Ruby Tuesday's recipe from Food.com.
Provided by Tina Klein
Categories Chicken
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place chicken breast in a bowl with enough Italian dressing to coat; allow to marinate 30 minutes in refrigerator.
- Grill marinated chicken until done in a lightly oiled pan.
- Cut into 3/4" pieces and set aside.
- Brush one side of tortilla with margarine and place in frying pan over medium heat.
- On one half of tortilla, add cheese, 1 Tbls.
- tomatoes, peppers, and Cajun seasoning (in that order).
- Make sure to spread to the edge of the half.
- Top with diced chicken, fold empty tortilla side on top, and flip over in pan so that cheese is on top of chicken.
- Cook until very warm throughout.
- Remove from pan to serving plate and cut into six equal wedges on one side of plate.
- On the other side put lettuce, topped with 1/4 cup tomatoes, and then topped with sour cream.
- Serve your favorite salsa in a small bowl on the side.
Nutrition Facts : Calories 225, Fat 9.6, SaturatedFat 5, Cholesterol 38.6, Sodium 479.2, Carbohydrate 17.7, Fiber 1.1, Sugar 1, Protein 16.3
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