Easy Chicken Quesadilla Food

EASY CHEESY CHICKEN QUESADILLAS

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.

CHICKEN QUESADILLAS

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.

OVEN BAKED CHICKEN QUESADILLAS

Steps:

• Place Chicken ingredients in a bowl and mix to coat chicken.
• Heat oil in skillet over high heat. Add onion and garlic, cook for 1 minute. Then add capsicum and cook for 2 minutes until starting to soften. Transfer into bowl.
• Return skillet to the stove. Add chicken and cook until browned. Add to same bowl. Set aside until the filling cools (to speed it up, cover and refrigerate, and/or spread out on plate).
• Preheat oven to 220C / 430F (standard) or 200C/390F (fan / convection).
• Spray baking tray lightly with olive oil. Heat in the oven while you assemble the quesadillas.
• Divide the filling between the tortillas, covering half the surface. Top with cheese. Fold in half and press down gently but firmly.
• Remove baking tray from oven. Transfer quesadillas onto tray (you should hear a soft sizzle).
• Bake for 8 minutes. Then turn the quesadillas (over the folded edge) then press down with the egg flip. Bake for a further 8 minutes or until the surface is crispy.
• Remove from oven and serve immediately!

CHICKEN QUESADILLAS

Steps:

• Cut chicken breasts into small bite size pieces. Heat oil over medium-high heat in a large heavy duty pan. Add the chicken breasts and taco seasoning to the pan. Sautee 4-5 minutes then add the bell pepper, onion, and garlic, sautee another 5 minutes or until the chicken is cooked through. Remove mixture from the pan and set aside.
• To the same pan, add ½ teaspoon oil and a tortilla, top with a handful of shredded cheese, and 1/4th the chicken mixture, then with more cheese. Fold the tortilla and cook on both sides until crispy and golden. Remove from the pan and repeat with remaining tortillas.
• To serve: Slice tortillas in half or thirds and serve with sour-cream, salsa, guacamole or your favorite dipping sauce.

EASY CHICKEN QUESADILLA RECIPE

Steps:

• Heat grill to medium heat.
• Cook onions in boiling water 5 min. or until tender; drain. Place onions in medium bowl. Add vinegar and sugar; mix well. Refrigerate until ready to use.
• Grill chicken 5 to 6 min. on each side or until done (165ºF), brushing with barbecue sauce for the last 5 min. Cut into thin strips.
• Top tortillas with chicken, onions and Singles; fold in half. Grill 1 to 2 min. on each side or until Singles are melted and quesadillas are lightly browned on both sides. Sprinkle with cilantro.

OVEN CHICKEN QUESADILLAS

Steps:

• In a bowl, combine chicken, onion, mozzarella and cheddar; set aside. Spray one side of each tortilla with cooking spray. Place tortilla greased side down on hot griddle. Place chicken on half of each tortilla. Fold over and cook over low for 1-2 minutes on each side of until tortilla is golden brown. Cut into wedges. Serve with dressing.

EASY BUFFALO CHICKEN QUESADILLA

Steps:

• Heat a skillet over medium-high heat. Place tortilla onto skillet and top with Oaxaca cheese. Drizzle on Buffalo sauce and ranch dressing. Place chicken one half of the tortilla and cook until cheese is melted, 2 to 4 minutes.
• Fold the tortilla in half, enclosing the filling. Flip once in the pan, and cook until both sides are golden brown, about 3 minutes more.
• Remove from skillet and cut quesadilla into 4 triangles.

CHICKEN QUESADILLAS

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.

EASY WEEKNIGHT CHICKEN QUESADILLAS

Steps:

• In a small bowl, mix chicken, cheese and cream cheese.
• Evenly divide chicken mixture over each of 4 tortillas.
• Top with remaining 4 tortillas.
• Lightly spray each side of quesadilla with nonstick cooking spray.
• Place quesdillas on baking sheets.
• Bake at 400 degrees F for 12 minutes or until golden brown, turning once halfway through heating.
• Cut into wedges.

QUICK CHICKEN QUESADILLAS

Steps:

• Cut chicken into bite-size pieces. In small bowl, mix chicken and salsa.
• Spray 1 side of 1 tortilla with cooking spray; place sprayed side down on work surface. Layer with one-fourth of the chicken mixture and 1/2 cup of the cheese. Top with another tortilla; spray top of tortilla with cooking spray.
• Cook in 10-inch nonstick skillet over medium heat 4 to 6 minutes, carefully turning after 2 minutes, until golden brown. Repeat with remaining tortillas, chicken mixture and cheese. To serve, cut quesadillas into wedges. Serve with sour cream and, if desired, additional salsa.

EASY CHICKEN QUESADILLAS

Steps:

• Heat 2 tablespoons butter in a saucepan over medium heat; cook and stir chicken, 1 packet sazon seasoning, and 1 teaspoon garlic salt, shredding chicken as it cooks until no longer pink in the center and juices run clear, 8 to 10 minutes.
• Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, and the liquid has been absorbed, 5 to 10 minutes.
• Stir black beans, 1 packet sazon seasoning, and teaspoon garlic salt together in a microwave-safe bowl. Cook in microwave until heated through, about 2 minutes. Add black bean mixture to rice.
• Place each tortilla on a work surface; layer half of each tortilla with bean-rice mixture, Mexican cheese, shredded chicken, and more Mexican cheese. Fold each tortilla in half. Spread a thin layer of softened butter atop each quesadilla.
• Heat a large skillet over medium heat; cook each quesadilla, butter-side down, until cheese is melted and outside is crisp and brown, about 5 minutes per side. Cut into wedges.

ULTIMATE CHICKEN QUESADILLA

Steps:

• 1. Spray large skillet with cooking spray; heat over medium heat. Add chicken and undrained tomatoes; cook 10 minutes or until chicken pieces are no longer pink in centers and liquid has evaporated, stirring frequently.
• 2. Spread chicken mixture evenly onto bottom half of each tortilla to within 1 inch of edge. Sprinkle 1/2 cup cheese over chicken mixture on each tortilla. Fold each tortilla in half to cover filling.
• 3. Clean skillet. Spray with additional cooking spray; heat over medium-high heat. Cook quesadillas 3 minutes on each side or until golden brown on both sides. Cut into wedges to serve.

CHICKEN QUESADILLAS

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.

QUICK AND EASY CHICKEN QUESADILLAS

Steps:

• Drain water from canned chicken and canned tomatoes and chiles.
• flake chicken and mix with tomatoes and chiles, and shredded cheese in a bowl.
• Spead mixture over one side of tortillas as thin
• or as thick as you like.
• Fold tortilla and place in electric skillet on 325 degrees or on stove at medium high heat.
• Brown tortilla on one until side crispy then flip and do the same on other side.
• Place tortillas on plate to cool.
• Serve with LIPTON Spanish Rice mix for complete meal if desired.

EASY CHICKEN QUESADILLAS

Steps:

• In a large, non-stick skillet, heat oil over med-high heat until hot. Add chicken and stir-fry 5 to 6 minutes until thoroughly cooked.
• Stir in seasoning mix and ½ cup water. Bring to boil; cook and stir 2 to 3 minutes longer until thickened.
• Transfer to medium bowl, cool slightly and stir in cheese.
• Spoon some chicken mixture onto one half of each flour tortilla and fold other half over to cover.
• Heat clean, ungreased, non-stick skillet or bbq grill. Cook or grill filled tortillas about 2 minutes on each side until golden and crispy.
• Serve with sour cream and salsa, if desired. Refrigerate leftovers.

SHREDDED CHICKEN QUESADILLAS

Steps:

• In a skillet, combine the first 6 ingredients.
• Over medium heat, cook uncovered, for 10 minutes or until heated through, stirring occasionally.
• Brush one side of tortillas with butter.
• Spoon 1/3 cup chicken mixture over half of unbuttered side of each tortilla.
• Sprinkle with 1/3 cup of cheese; fold in half.
• Place on a lightly greased baking sheet.
• Bake at 475 degrees for 10 minutes or until crisp and golden brown.
• Cut into wedges; serve with sour cream and guacamole.

EASY CHICKEN-MUSHROOM QUESADILLAS

Steps:

• Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.
• Lay 1 tortilla on a flat work surface and sprinkle with 1/4 cup shredded cheese. Spoon 1/2 chicken and vegetable mixture on top of cheese, then top with an additional 1/4 cup cheese. Top with another flour tortilla. Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in pan and cook 3 minutes. Using a large spatula, gently flip quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla. Slice each quesadilla into quarters. Place 2 quarters on a plate with 1 tablespoon sour cream and 2 tablespoons salsa.

CHICKEN QUESADILLAS

Steps:

• Preheat the broiler. Grease a baking sheet.
• Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes.
• Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.
• Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.

20 EASY QUESADILLAS (+ BEST FILLINGS)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a quesadilla in 30 minutes or less!

EASY CHEESY CHICKEN QUESADILLAS

Steps:

• Place 3 of the tortillas on a work surface. Top the tortillas with half of the cheeses, then the chicken, then the remaining cheeses. Top the filling with the remaining tortillas. Spread outsides of the quesadillas with the butter.
• Heat a flat pan, large skillet, or griddle over medium heat. Add the quesadillas, one at a time, and cook, pressing down with a spatula, until bottoms are browned, about 2 to 4 minutes. Turn quesadillas and cook second side 2 to 3 minutes or until the tortillas are browned and crisp and the cheeses melt.
• Remove the quesadilla with a spatula to the work surface and cut into quarters. Repeat with remaining quesadillas. Serve immediately with salsa for dipping.

EASY CHICKEN QUESADILLAS

Steps:

• Brush one side of each tortilla with butter. Place two tortillas, buttered side down, on a griddle; sprinkle with cheese, onion, tomato and chicken. Top with remaining tortillas, buttered side up. Cook over medium heat for 3-4 minutes on each side or until lightly browned. Cut into wedges.