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
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
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
CURTIS STONE CHIPOTLE CHICKEN QUESADILLAS RECIPE - (5/5)
Provided by classycook
Number Of Ingredients 18
Steps:
- To prepare the chipotle chicken: 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. Stir in the chipotle chiles then the tomatoes. Cook until most of the liquid from the tomatoes has evaporated and the mixture begins to thicken, stirring often, about 20 minutes. Stir in the green onions and honey. Stir in the chicken. Season to taste with salt and pepper. Keep warm. To make the quesadillas: Heat a large flat griddle pan over medium-low heat. 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. Spoon about 3/4 cup of the chicken mixture in an even layer atop the cheese over each tortilla. Top each with 1/4 cup of cheese then with half of the avocado slices. 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 3 minutes on each side. Repeat to make 2 more quesadillas. Open the quesadillas and scatter the cilantro over the filling. Drizzle the crema over the filling then close the quesadillas. Cut the quesadillas into wedges. Serve with lime wedges and enjoy immediately.
CHICKEN QUESADILLAS
These easy, budget-friendly chicken quesadillas make a quick lunch for two or a simple party snack and are a great way to use up leftover roast chicken
Provided by Sara Buenfeld
Time 16m
Number Of Ingredients 8
Steps:
- Spread 2 tbsp salsa onto each tortilla, then evenly top one of them with the beans, spring onion, chicken and cheddar. Scatter with coriander, if you have it. Sandwich with the other tortilla, then brush with oil.
- Heat a large non-stick frying pan, then cook the tortilla, oil-side down, for 4 mins. Carefully turn over with a palette knife (or by turning it out onto a plate, sliding it back into the pan), then cook for 2 mins on the other side until golden. Serve cut into wedges.
Nutrition Facts : Calories 533 calories, Fat 29 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 27 grams protein, Sodium 3.18 milligram of sodium
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