Four Cheese Chicken Mac Quesadilla Food

CHICKEN FLORENTINE MAC AND CHEESE

Steps:

• Cook the pasta according to the package instructions. Drain and set aside.
• Heat half the butter in a braiser over medium heat. Add the chicken, then sprinkle with a pinch of salt and pepper. Cook until the chicken is browned on all sides and cooked through, about 4 minutes. Add the garlic, then stir and cook briefly. Add the chicken stock, scraping the bottom of the pan as it boils. Add the milk, cream and the remaining 3 tablespoons butter and cook, stirring, until it is warmed through and the sauce is simmering.
• Toss together the Cheddar, fontina and cornstarch in a bowl.
• Sprinkle the shredded cheese mixture into the pan, stirring constantly until the cheese is completely melted. Add the processed cheese cubes and allow them to melt. Bring to a simmer and allow the sauce to thicken, about 1 minute. Add the cooked macaroni, the spinach and tomatoes, then stir until well combined. Taste and adjust the seasonings. Garnish with the fresh parsley and serve.

CHICKEN, CHILI, AND CHEESE QUESADILLAS

Steps:

• Lay 6 tortillas on the work surface, and divide the cheese, jalapenos and chicken among the tortillas. (It's best to leave about an inch border on the edge of the tortilla uncovered to allow for the spread of the melting cheese.) Top with remaining tortillas and press gently to seal. Melt 1 tablespoon butter in a small skillet. Carefully place a quesadilla in the skillet and fry, turning once, until golden and little bubbles appear on both sides, 4 to 5 minutes in all. Repeat with the remaining quesadillas, wiping out the pan between batches if the butter burns.
• While the quesadillas cook, make the salsa: Halve the tomatoes and grate them on the largest holes of a box grater into a bowl, discarding the skins. Grate the onion into the tomato and stir in the cilantro, hot sauce and salt, to taste.
• Cut quesadillas into 4 wedges with a pizza wheel or knife and serve with the salsa and avocado.

FOUR-CHEESE CHICKEN QUESADILLA RECIPE

Steps:

• 1. Quesadilla 1. Marinate chicken overnight in fresh lime juice, zest, salt and pepper 2. Shred all 4 cheeses then combine together and set aside 3. Grill the marinated chicken until cooked through, approximately 7-8 minutes 4. Grill the corn with husk about 10 minutes 5. Grill Poblano pepper lightly, about 2-3 minutes 6. Remove the Poblano pepper skins then chop and set aside 7. Slice the grilled marinated chicken into small strips, about ½ inch thick and 1-inch long, set aside 8. Remove the corn husks from the cob then strip the corn from cob and set aside 9. Chop chipotle pepper, bell pepper, and scallions. Combine in 1 bowl and set aside 10. Chop cilantro and set aside 11. Heat a medium-size skillet with 2 tablespoons coconut oil 12. Combine black beans, chipotle pepper, bell pepper, and scallions in skillet over medium heat. Cook 2-3 minutes, until bell peppers become slightly translucent 13. Add corn, Poblano pepper and chicken to skillet - just to re-heat ingredients, approximately 1 minute 14. Preheat another skillet, flat-top grill, or gas/charcoal grill to medium heat 15. To assemble and cook each quesadilla: a. place one tortilla on the skillet or grill b. Add approximately 1 cup of combined shredded cheese to 1 half of side of tortilla c. Add cooked ingredients plus a pinch of cilantro to other half or side of tortilla d. Cook on each side approximately 2-3 minutes, cheese should be melted and light grill marks on the outside of the tortilla
• 2. Guacamole Combine all ingredients in a bowl and mix/mash until creamy consistency (or less if lumpy consistency is desired)
• 3. Sour Cream Cumin Sauce Add all ingredients, except scallions, in a bowl and mix until combined. Garnish with scallions
• 4. Pineapple Sriracha Sauce Add all ingredients to a blender or food processor and mix until smooth texture. Sauce can be inserted into a squeeze bottle for garnishment on quesadilla
• 5. To Serve 1. Cut quesadillas in quarters 2. Place 2 quarters on a plate 3. Add dollop of guacamole to center of plate 4. Place 1 tablespoon Sour Cream Cumin Sauce on each quesadilla quarter 5. Squeeze lines of Pineapple Sriarcha Sauce across entire plate

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.

FOUR CHEESE CHICKEN MAC QUESADILLA

Steps:

• Cook Macaroni in large saucepan as directed on package; drain. Return macaroni to saucepan.
• Squeeze Cheese Sauce over hot macaroni. Add chicken, cheddar cheese and tomatoes and chiles; mix lightly.
• Top half of each tortilla with about 3/4 cup macaroni mixture; fold in half to enclose filling. Heat large nonstick skillet on medium-high heat. Add quesadillas, 2 at a time; cook 3 to 5 min on each side or until lightly browned on both sides. Repeat with remaining quesadillas.

DELICIOUS FOUR CHEESE QUICHE

Steps:

• Preheat the oven to 180°C.
• Cut onions, leek and feta cheese into small cubes. Grate gouda, emmenthaler and parmesan cheese finely.
• Line a round spring form (aprox. 26 cm diameter) with the phyllo pastry.
• Mix together the eggs, the milk and the cream. Blend in the cheese (best using your hands).
• Pour the mixture into the spring form and bake for about 35 minutes or until the filling has set and is golden-brown.

MAC AND CHEESE QUESADILLAS

Steps:

• Microwave Directions:.
• Place 1 of the tortilla shells on a microwave plate.
• Place the Mac and Cheese (and the sliced cheese if desired) on top of the shell.
• Place the 2nd shell over the Mac and Cheese.
• Cook for 1 minute and 45 seconds or until cheese is melted.
• Cut into quarters and let cool for about 1 minute.
• Yum Yum Eat It Up.
• Stove Top Directions.
• Place Mac and Cheese (and extra cheese desired put it closer to the bottom) on 1 of the shells.
• Place Mac and Cheese covered shell in warm pan over medium heat.
• Cook about 3 minutes, or until the cheese gets gooey.
• Place 2nd shell on top of the Mac and Cheese.
• Flip over and cook for another 2 to 3 minutes.