QUESADILLA (BEEF, VEGETABLE OR CHICKEN)
Recipe video above. Choose ONE Filling! The spice mix adds terrific flavour - great with vegetable, chicken, beef, pork and turkey. Freezer friendly!
Provided by Nagi
Categories Main
Time 25m
Number Of Ingredients 28
Steps:
- Place tortilla on work surface. Sprinkle one side with a bit of cheese, top with Filling of Choice. Sprinkle with corn*, coriander and top with cheese. Fold in half.
- Preheat non stick skillet over medium low heat (no oil, if pan is not non-stick use 2 tsp oil).
- Place quesadilla in skillet, press down lightly, cover with lid. Cook for 3 minutes until underside is super golden brown and crispy.
- Carefully flip over the folded edge (see video). Press down lightly. Cook for 3 minutes until crispy (no lid).
- Transfer to cutting board, cut in half. Serve immediately!
- Dipping Sauce options: Sour cream, salsa, Avocado Sauce (pictured)
- Mix ingredients in a small bowl. Use for one of the Fillings Options below.
- Heat oil in a skillet over high heat. Add onion and garlic, cook for 2 minutes.
- Add beef and cook, breaking it up as you go. Once it changes from pink to brown, add capsicum. Cook for 1 minute.
- Add tomato paste, water and Spice Mix. Cook for 2 minutes. Transfer to bowl, cool.
- Drizzle chicken with 1 tbsp oil, toss to coat. Sprinkle over Spice Mix, toss well to coat.
- Heat 1 tbsp oil in a large skillet over high heat. Add onion and garlic, cook for 2 minutes. Add capsicum and cook for 1 minute. Transfer to bowl, cool.
- Return pan to stove, reduce to medium heat. Add remaining 1/2 tbsp oil. Add chicken and cook for 3 minutes until deep golden. Turn and cook for 3 minutes until cooked through.
- Transfer chicken to cutting board, rest for 2 minutes then dice and cool. Combine with capsicum mixture.
- Heat oil in a skillet over high heat. Add onion and garlic, cook for 2 minutes. Add capsicum, cook for 1 minute.
- Add beans, corn, tomato paste, water and Spice Mix. Cook for 2 minutes. Transfer to bowl, cool.
Nutrition Facts : Calories 418 kcal, Fat 21 g, SaturatedFat 8.2 g, Carbohydrate 33 g, Protein 26 g, Cholesterol 94 mg, Sodium 795 mg, Fiber 2.3 g, Sugar 1.4 g, UnsaturatedFat 11.8 g, ServingSize 1 serving
CHICKEN AND SQUASH QUESADILLAS
Kids will never know there are veggies in these chicken quesadillas. Get them on the table in less than 30 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- In medium bowl, mix cheese, chicken, 1/3 cup salsa and the squash purée.
- Spray 1 side of 1 tortilla with cooking spray; place sprayed side down in 10-inch skillet. Spread with one-fourth of the chicken mixture. Top with another tortilla; spray top of tortilla with cooking spray.
- Cook over medium heat about 2 minutes or until golden brown. Carefully turn quesadilla over; cook 1 to 2 minutes or until golden brown. Repeat with remaining tortillas and chicken mixture. To serve, cut quesadillas into wedges. Serve with sour cream and additional salsa.
Nutrition Facts : Calories 500, Carbohydrate 44 g, Cholesterol 75 mg, Fat 3, Fiber 0 g, Protein 27 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1100 mg, Sugar 2 g, TransFat 2 1/2 g
CHICKEN AND SUMMER SQUASH
Great summertime recipe! The contrasting colors of the summer squash make this dish pleasing to the eye and the palate.
Provided by KMSMOKEY
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, melt butter in the oil over medium high heat. Season chicken with half of the salt and half of the pepper, and add it to skillet. Cook until lightly browned, about 2 minutes per side. Transfer to large plate or platter, and cover to keep warm.
- Pour off fat from skillet, and add squash, zucchini, and tomato. Season with remaining salt and pepper. Cook and stir over medium-high heat until squash is slightly softened, about 3 minutes. Reduce heat, and return chicken to skillet. Cover partially. Cook until squash is soft, and chicken is white throughout but still juicy, about 5 minutes longer.
- Transfer chicken to platter, and cover with foil to keep warm. Raise heat to high. Cook vegetable mixture, stirring often, until almost all of the liquid has evaporated, about 2 minutes. Arrange vegetables around chicken, and serve.
Nutrition Facts : Calories 221.3 calories, Carbohydrate 7.6 g, Cholesterol 76.1 mg, Fat 8.2 g, Fiber 3 g, Protein 29.4 g, SaturatedFat 2.7 g, Sodium 399.6 mg, Sugar 2.3 g
SQUASH QUESADILLAS
Use just four ingredients to make our vegetarian quesadillas: butternut squash, feta, salad leaves and tortillas. Great for lunch or a quick midweek meal
Provided by Miriam Nice
Categories Dinner, Lunch, Supper
Time 35m
Number Of Ingredients 4
Steps:
- Heat oven to 200C/180C fan/gas 6. Boil the squash for 10 mins or until tender, drain and cool.
- Divide the squash, feta and half the salad leaves over the tortillas and season well. Fold each tortilla into quarters, place on a baking tray and drizzle with a little olive oil. Put another baking tray on top and push down. Bake with the tray on top for 5 mins, take the tray off and bake for a further 5 mins until golden. Serve with remaining salad leaves.
Nutrition Facts : Calories 362 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 13 grams protein, Sodium 1.9 milligram of sodium
SEARED CHICKEN WITH SQUASH QUESADILLA
Butternut is a particularly versatile squash, adapting itself to other ingredients without ever losing its identity. In fact, it's almost as adaptable as chicken, so it makes sense that the two should work so well together.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 13
Steps:
- Heat oven to 375 degrees. Drizzle 1 1/2 tablespoons olive oil in the bottom of a 9-by-13-inch baking dish. Place the squash pieces on top. Season with salt and pepper to taste and a pinch of red-pepper flakes. Roast in the oven until fork-tender, about 40 minutes. Remove from oven, and let cool.
- Meanwhile, prepare chicken: Season each breast with salt and pepper. Place 1/4 teaspoon garlic and 2 slices of lime under the tender of each breast. (The tender is the natural pocket on the underside of the breast.) In a large cast-iron skillet over medium heat, melt butter and 1 teaspoon olive oil. Place chicken breasts in the skillet, tender side up. Add the remaining 1 tablespoon minced garlic, cumin, and half the lime juice to the pan. Cook until firm and golden brown, about 6 minutes per side; after the first 6 minutes, pour the remaining lime juice over the chicken, and turn chicken.
- In a large nonstick skillet over medium heat, cook jalapeno slices for 4 minutes on each side. Remove, and set aside. Prepare the two quesadillas: Crumble 4 ounces goat cheese on 2 flour tortillas. Place about 10 cilantro leaves, 8 pieces roasted squash, and 4 jalapeno slices on each tortilla. Cover with another tortilla.
- Reheat the skillet with 1 teaspoon olive oil over medium-high heat. Cook quesadilla until golden in color on the bottom, about 1 1/2 minutes. Slide quesadilla onto a dinner plate; turn over, and return quesadilla to the pan, uncooked side down. Cook until golden on the bottom. Remove from heat, and cut quesadilla into quarters with kitchen scissors or a knife. Repeat with the remaining quesadillas, adding more oil as necessary.
- Serve one breast, cut in half, with 2 quesadilla quarters. Garnish with any leftover squash pieces and a few sprigs cilantro.
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