HEALTHY CHICKEN QUESADILLAS
This looked so good that I thought I would share it with all of you and at the same time keep it here for safekeeping. This is Wen Zientek's of ivillage.com answer to a question from a reader.
Provided by Manami
Categories Lunch/Snacks
Time 40m
Yield 4 quesadillas
Number Of Ingredients 13
Steps:
- In a medium-heavy skillet, saute the onions, garlic and peppers until soft in the 2 tablespoons chicken broth.
- Add the chili peppers and tomatoes and simmer for a few minutes more until the liquid has evaporated.
- Add the chicken and stir well to combine.
- Spray a cold skillet with the nonstick spray and heat over medium heat.
- Place a tortilla in the pan and sprinkle with 1/8 cup cheese.
- Add about a quarter of the chicken mixture and top with another 1/8 cup cheese.
- Cover with another tortilla and cook for two to three minutes or until golden brown.
- Flip the quesadilla over and cook for an additional two minutes.
- Remove from the heat and cut into edges.
- Keep warm while frying the remaining quesadillas.
- Serve with salsa, scallions, and fat-free sour cream.
Nutrition Facts : Calories 349.3, Fat 10.4, SaturatedFat 3.4, Cholesterol 45.3, Sodium 601.3, Carbohydrate 36.8, Fiber 3.1, Sugar 4.4, Protein 26.2
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.
ABSOLUTE BEST CHICKEN QUESADILLAS
An attempt to copy Rock Ola Grille's fabulous chicken quesadillas! After having many quesadillas in several restaurants this is absolutely the best! The flavor just can't be beat. Melt in your mouth! Easy!
Provided by Seasoned Cook
Categories One Dish Meal
Time 25m
Yield 1 quesadillas
Number Of Ingredients 10
Steps:
- Butter one side of each tortilla. Place one tortilla (buttered side down) into a nonstick skillet.
- Evenly sprinkle chicken, bacon, tomatoes, onion. Drizzle bar-b-que sauce over all. Sprinkle cheese over and top with remaining tortilla (buttered side up).
- On medium heat, cook approximately 3 minutes, watching underside of tortilla for browning. Press with spatula while cooking. Carefully flip entire tortilla over using spatula. Cook approximately 3 minutes until light brown and cheese is melted.
- Remove to a plate and cut into 6 triangle pieces. Serve with picante sauce and sour cream.
Nutrition Facts : Calories 1484.2, Fat 92.8, SaturatedFat 47.8, Cholesterol 372.4, Sodium 2696.3, Carbohydrate 59.9, Fiber 3.6, Sugar 20.6, Protein 98.7
CRUNCHY-GOOEY CHICKEN QUESADILLAS
This may be just about the easiest dinner you'll fix your family! It is low on ingredients and high in flavor. These make a great appetizer too. I have even served these at parties!
Provided by Gabby Abby
Categories One Dish Meal
Time 30m
Yield 12 Quesadillas, 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Boil the chicken breasts until they are fully cooked and remove from heat.
- Once the chicken has cooled for a bit, use a fork and shred the chicken into a mixing bowl. (It should be a bit stringy).
- Add the 1 cup of Salsa, and mix the chicken and salsa until the salsa is thoroughly covering the chicken.
- Heat up a frying pan or skillet to a medium to medium high heat.
- Take a flour tortilla and spoon out some of the chicken and salsa mix onto one half of it. ADD ENOUGH GRATED CHEESE TO YOUR DESIRED TASTE.
- Fold the filled tortilla in half and place on the greased (Pam Cooking Spray) fry pan or skillet.
- Cook until golden brown and then flip and cook the other side.
- Spray the frying pan between quesadillas to prevent sticking.
- *Optional: You can cut the quesadillas into thirds to make it easier to eat.
- *Optional: Enjoy these with guacamole and salsa, refried beans and tortilla chips!
Nutrition Facts : Calories 478.1, Fat 20.1, SaturatedFat 7.8, Cholesterol 66.5, Sodium 856.5, Carbohydrate 44.9, Fiber 3, Sugar 2.5, Protein 28
EASY CHEESY CHICKEN QUESADILLAS
Our quick week-night dinner solution. Use a rotisserie chicken or leftover cooked chicken. Add different ingredients or spices as desired for each family member.
Provided by MommyMakes
Categories Lunch/Snacks
Time 11m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Heat a frying pan or griddle to medium high heat.
- Set out chicken and cheese for quick access.
- Butter 1 side each of two tortillas.
- Place one tortilla buttered side down on the griddle and quickly sprinkle about 1/2 cup chopped chicken and 1/2 cup shredded cheese all over the tortilla.
- Place the second tortilla, buttered side up, over the filling.
- Fry for about a minute or until bottom tortilla begins to brown and cheese begins to melt and stick tortillas together.
- Using a wide spatula, quickly flip the quesadilla and continue frying until the bottom tortilla is toasted and the filling is hot and bubbily.
- Continue with each quesadilla. Cut quesadillas into wedges.
- Serve with sour cream and salsa.
Nutrition Facts : Calories 514.9, Fat 26.4, SaturatedFat 13.2, Cholesterol 102.8, Sodium 736.9, Carbohydrate 31.2, Fiber 1.9, Sugar 1.4, Protein 36.3
CHICKEN QUESADILLAS
This chicken quesadilla recipe has an impressive look and taste with little preparation. The leftover chicken gets Mexican flair from cumin in this fun main dish. -Linda Wetzel, Woodland Park, Colorado
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, combine the first 6 ingredients. Cook, uncovered, over medium heat until heated through, about 10 minutes, stirring occasionally. , Brush 1 side of tortillas with butter; place buttered side down on a lightly greased baking sheet. Spoon 1/3 cup chicken mixture over half of each tortilla; sprinkle with 1/3 cup cheese. , Fold plain side of tortilla over cheese. Bake at 375° until crisp and golden brown, 9-11 minutes. Cut into wedges; serve with sour cream and guacamole.
Nutrition Facts : Calories 477 calories, Fat 26g fat (13g saturated fat), Cholesterol 106mg cholesterol, Sodium 901mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 1g fiber), Protein 31g protein.
CRISPY-EDGED QUESADILLA
This straightforward quesadilla has an unexpected twist: a border of salty, crispy cheese surrounding the tortilla. Achieving it couldn't be easier; just press down on the folded tortilla as it heats up in the pan so the cheese spills out and turns golden. A nonstick pan is key here, otherwise the melted cheese will glue itself onto the cooking surface. Medium heat is just the right temperature for a quesadilla: It's hot enough to crisp up the cheese but low enough to prevent the cheese from burning.
Provided by Melissa Clark
Categories dinner, easy, lunch, quick, snack, weeknight, finger foods, appetizer, main course
Time 10m
Yield 1 quesadilla
Number Of Ingredients 3
Steps:
- Place a medium nonstick skillet over medium heat, then add the oil. Let oil heat up for 20 seconds, swirling the pan around so the oil coats the bottom.
- Place the tortilla in the skillet and sprinkle the cheese evenly over the top. Once the cheese begins to melt, 30 seconds to 1 minute, use a spatula to fold the tortilla in half. Using the spatula, press down firmly on the top of the tortilla until some of the cheese runs out into the pan. Let the quesadilla cook until the cheese that's leaked out solidifies and turns brown, 2 to 3 minutes.
- Flip the quesadilla over and let cook on the other side for another 1 to 2 minutes, until the cheese is crisp and golden. Slide quesadilla onto a plate and serve immediately.
BAKED CHICKEN QUESADILLAS
I love to order quesadillas when eating out, and so I came up with this recipe to use at home. These are delicious as an appetizer or light meal.
Provided by Mommy Fawns
Categories Lunch/Snacks
Time 35m
Yield 8 slices, 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut chicken into bite-size pieces. Saute chicken with taco seasoning.
- Preheat oven to 350*.
- Heat oil in saucepan over medium heat. Mix in seasoned chicken, bell peppers, and onion. Cook until vegetables are tender.
- Layer cheese, chicken, bacon, and cheese on tortilla. Top with another tortilla. Brush top with oil.
- Bake about 10 minutes on cookie sheet.
- Cut each quesadilla into fourths.
Nutrition Facts : Calories 318.9, Fat 16.2, SaturatedFat 4, Cholesterol 72.6, Sodium 262.3, Carbohydrate 15.4, Fiber 0.9, Sugar 0.6, Protein 26.1
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