Smoky Chicken Quesadillas Food

SMOKED CHICKEN QUESADILLAS

Smoked Chicken Quesadillas image

Smoked Chicken Quesadillas, or I should say, Chili's Smoked Chicken Quesadillas are tortillas stuffed with smoked chicken, sauteed bell peppers, onions, cheese, and jalapeno aioli sauce. Very easy to put together and bursting with flavor, this Chili's copycat recipe is perfect for a Mexican dinner night at home. Honestly, with easy home smoked chicken (you don't need smoker for this recipe), zesty jalapeno aioli, sweet onions and peppers.. I find these quesadilla even better than Chili's! Not just that, the money saved for dinner for a family of four, is worth the effort.So, let's wear our CDH (Chef De Home) cap and get cooking! Shall we?Whenever we dine out, I make sure to bring some inspiration home to share an exciting recipe with you. We love dinning at Chili's once in a while. Last time we were at Chili's on Cinco De Mayo. Restaurant was so packed that we got seat at the bar that too after 25 minutes wait. It was a Tuesday and we were in mood of some good tacos... but bar tender recommended us to try Mexican Grilled Corn and Smoked Chicken Quesadillas. I'm already fan of grilled Mexican-style corn and smoked chicken quesadilla!!! That made us even more hungry after that 25 minutes of wait. So our taco Tuesday became chicken quesadilla Tuesday!Fresh greens and queso fresco salad, zesty jalapeno aioli, and smoked chicken in chesse-y quesadillas.... Everything was so good.. I not missed tacos, at all! In-fact, I told Vishal, I'm so taking this inspiration home.Smoked Chicken Without Smoker:For smoked chicken, I marinate chicken in liquid smoke, worcestershire sauce, lemon, hot sauce, and some oil. Liquid smoke is one of the easiest way to infuse smoke in meat, at home, without a smoker. I like to leave chicken to marinate for at least 30 minutes. During this time, chicken gets nice smoky flavor from liquid smoke, and ingredients such as worcestershire, lemon juice tenderize it. When grilled, chicken is juicy, moist, and have that signature orange-red smoke hue that you get by smoking chicken in smoker, for hours. Liquid smoke does that job in 30 minutes. You can grill chicken outdoor or cook it in oven/cast iron pan indoor. Once smoked chicken is ready, I saute bell peppers and cook onions. Original recipe uses caramelized onions but in my recipe, I don't use low-slow caramelized onions. I cook onions until these are soft and have started to brown and releasing their sweetness. This is quick and works perfect with my short-turnaround dinner timings. If you prefer, feel free to cook onions longer for more caramelizing or add 1/2 tsp sugar to quicken the process.)For tortillas, I have used taco-size small corn tortillas. Corn tortillas does not fold very well. So, if using corn tortillas, it is better to stuff filling in two tortillas for one quesadilla. You can always use large flour tortillas. These will be easy to fold in half to make one quesadilla from one tortilla. Just so you know, Chili's smoked chicken quesadillas recipe uses flour tortillas. These three - smoked chicken, peppers and onions, and tortillas, plus cheese and aioli are main ingredients of smoked chicken quesadillas. Once these are ready, I assemble quesadillas. Follow the recipe step-4 to learn how to make quesadillas in detail.Quesadilla Side Kicks:I must say, Smoked Chicken Quesadillas, specially if you looking for Chili's copycat recipe, will be more complete when served with side of jalapeno aioli sauce, and fresco salad. Few weeks ago, I shared the Fresco Salad which is my favorite side salad of all times. Crisp greens, lite dressing and queso. You can get that recipe - Fresco Salad Recipe.I have included the Jalapeno Aioli sauce recipe in notes. Jalapeno Aioli is very easy and needs just 2 minutes to put together a batch. If not planning to making aioli, I would replace aioli in the quesadilla with garlic mayo, and serve sour cream on the side.Friends, you can see, Chili's smoked chicken quesadillas are so easy to put together! I can tell you that these tastes just like (even better) than Chili's. So, let's cut the line and cook delicious quesadillas for dinner tonight! Don't forget to take a quick picture and share with me on Instagram @SavitaChefdehomeI see you soon with another delicious adventure.-Savita x

Provided by Savita

Time 35m

Number Of Ingredients 13

Ingredients

1 lbs Chicken, breasts, skinless and boneless
1 tbsp Liquid Smoke, mixed with 2 tablespoon water
1 tbsp Lemon, juice
2 tsp Worcestershire Sauce
8-10 dash Hot Sauce, such as Tabasco, adjust per taste
1 tbsp Olive Oil
Salt and Black Pepper
20 Tortillas, I used small corn tortillas, if using large, buy 10 flour tortillas
1/2 Cup Aioli, jalapeno aioli sauce, recipe in notes
2 Bell Pepper, 1 red, 1 green, small diced
1 Yellow Onion, small diced
1 tbsp Olive Oil, or cooking oil of choice
2 Cup Mozzarella Cheese, Mexican three cheese blend, or Monterey Jack cheese

Steps:

In a bowl (with lid), mix smoked chicken marinade ingredients with 1/4 teaspoon salt, 1/4 tsp pepper. Add chicken, coat well, cover with lid and refrigerate to marinate for at-least 30 minutes to 2 hour.
Preheat grill or heavy bottom pan (if cooking indoor). Spray with oil, grill chicken on medium heat until cooked through. Remove on a board, let it site for 10 minutes, thin diced to small pieces to fill in quesadilla.
On a grilling pan, add in diced peppers with pinch of salt for 2-3 minutes or until crisp tender. Remove peppers in a bowl. In same pan, add diced onions, turn heat to low and let cook until onions are soft and start caramelize. Season with salt and black pepper.
To assemble quesadilla, spray same pan or an iron griddle with oil, keep heat on low, place 3-4 tortillas (depending upon size of griddle). Top each tortilla with equal portion of diced smoked chicken, sauted peppers, caramelized onions, generous drizzle of jalapeno aioli, and grated cheese. Top with second tortilla. Spray top with cooking oil. When cheese starts to melt, press tortilla with flat spatula to seal everything together. Flip top side down and cook until both sides of tortilla are brown, and quesadilla filling has warmed through with cheese melted.
Serve hot, Chill's style with side of Jalapeno Aioli, fresco salad (recipe in notes)! Enjoy!

BBQ CHICKEN QUESADILLA WITH SMOKED TOMATO RELISH AND BUTTERMILK DRESSING

BBQ Chicken Quesadilla with Smoked Tomato Relish and Buttermilk Dressing image

Provided by Bobby Flay

Categories appetizer

Time 2h55m

Yield 8 servings

Number Of Ingredients 22

Ingredients

4 chicken thighs, boned (about 1 pound), skin removed
3 cups Mesa BBQ sauce or store bought, divided
Salt and freshly ground pepper
24 (6-inch) flour tortillas
2 cups shredded Monterey Jack cheese
2 cups shredded white cheddar cheese
1 large red onion, thinly sliced
1/4 cup olive oil
2 tablespoons ancho chile powder
8 cold smoked plum tomatoes, coarsely chopped
1/2 serrano chile, finely chopped
4 cloves garlic, finely chopped
3 tablespoons balsamic vinegar
1/4 cup coarsely chopped cilantro
Salt and freshly ground pepper
1/4 cup sour cream
3/4 cup buttermilk
2 cloves garlic, finely chopped
3 tablespoons finely chopped red onion
2 tablespoons fresh lime juice
1/4 teaspoon cayenne pepper
Salt and freshly ground pepper

Steps:

Place in a medium baking dish. Pour 2 cups of the barbecue sauce over chicken and let marinate for 2 hours in the refrigerator. Remove from marinade, season with salt and pepper to taste and grill for 7 to 8 minutes on both sides or until tender and cooked through. Transfer chicken to a plate and let cool. Preheat oven to 450 degrees. When chicken is cool enough to handle, slice. Toss with the reserved 1 cup of bbq sauce. Place 8 tortillas on a flat surface and sprinkle with 2 tablespoons of each of the cheeses and onion slices. Top with some chicken. Stack another tortilla on top and repeat. Top with the remaining 8 tortillas. Brush the top of the tortillas with oil and sprinkle with the chili powder. Place tortillas on a lightly oiled baking sheet and bake for 5 to 7 minutes or until golden brown and cheese has melted.
For the Smoked Tomato Salsa: Mix all ingredients together and season with salt and pepper to taste.
For the Buttermilk Dressing: Mix all ingredients together and season with salt and pepper to taste.
To serve: Place 1 quesadilla on each plate and cut into quarters. Top with a dollop of salsa and drizzle with the buttermilk dressing.

CHICKEN QUESADILLAS

Chicken Quesadillas image

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

Categories Dinner Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2-1/2 cups shredded cooked chicken
2/3 cup salsa
1/3 cup sliced green onions
3/4 to 1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano
6 flour tortillas (8 inches)
1/4 cup butter, melted
2 cups shredded Monterey Jack cheese
Sour cream and guacamole

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.

GRILLED CHICKEN QUESADILLAS

Grilled Chicken Quesadillas image

This delicious recipe is prepared by using adobo seasoned grilled boneless chicken thighs, layering tortillas with a combination of the chicken, cheese, and onion, and heating directly on the grill. Serve with salsa and sour cream.

Provided by Thuy Ortiz

Categories World Cuisine Recipes Latin American Mexican

Time 1h5m

Yield 6

Number Of Ingredients 7

Ingredients

2 pounds boneless, skinless chicken thighs
adobo seasoning to taste
12 (10 inch) flour tortillas
1 ½ cups shredded Mexican cheese blend
1 onion, chopped
1 (6 ounce) can sliced black olives, drained
1 (7 ounce) can diced green chilies, drained

Steps:

Place the chicken on a plate, and sprinkle with adobo seasoning on both sides. Let it marinate for 15 minutes.
Heat grill for medium-high heat.
Lightly oil the grill grate. Place chicken on grill, and cook for 10 minutes per side, or until juices run clear. Remove chicken from grill, and cut into bite-size pieces.
Place one or two tortillas on the grill, and sprinkle with a thin layer of cheese, chicken, onion, olives, and chiles. Top with another tortilla, and grill until brown and crispy on both sides, about 3 minutes per side. Repeat with remaining ingredients. Cut into wedges to serve.

Nutrition Facts : Calories 850.7 calories, Carbohydrate 86.5 g, Cholesterol 125.7 mg, Fat 24.6 g, Fiber 6.5 g, Protein 46.4 g, SaturatedFat 10.9 g, Sodium 1665.2 mg, Sugar 1.8 g

CHICKEN QUESADILLAS

Chicken quesadillas image

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

Ingredients

4 tbsp hot salsa from a jar
2 large flour tortillas, seeded or plain
215g can kidney beans, drained and roughly mashed
1 spring onion, chopped
50g leftover roast chicken, shredded (use the last of the meat on the carcass)
85g grated mature cheddar
½ a 20g pack coriander, leaves chopped (optional)
oil, for brushing

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

SMOKY CHICKEN ENCHILADA SKILLET

Smoky Chicken Enchilada Skillet image

Here in Texas, we love our Mexican food, and this is a family favorite. It's quick and easy, and requires no rolling up of enchiladas or baking. -Carolyn Collins, Freeport, Texas

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 5 servings.

Number Of Ingredients 11

Ingredients

1 pound boneless skinless chicken breasts, cubed
1 small onion, chopped
1 tablespoon canola oil
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10 ounces) enchilada sauce
1 can (4 ounces) chopped green chiles
1 tablespoon minced chipotle pepper in adobo sauce
12 corn tortillas (6 inches), cut into 1-inch strips
1-1/4 cups shredded Mexican cheese blend, divided
1/4 cup minced fresh cilantro
Sour cream

Steps:

In a large skillet, cook chicken and onion in oil over medium heat for 6-8 minutes or until chicken is no longer pink. Stir in the soup, enchilada sauce, chiles and chipotle pepper. Add tortillas and 1 cup cheese., Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until heated through, stirring occasionally. Sprinkle with cilantro and remaining cheese. Serve with sour cream.

Nutrition Facts : Calories 452 calories, Fat 20g fat (8g saturated fat), Cholesterol 80mg cholesterol, Sodium 1206mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 5g fiber), Protein 31g protein.

BBQ CHICKEN QUESADILLA RECIPE BY TASTY

BBQ Chicken Quesadilla Recipe by Tasty image

Here's what you need: chicken breast, salt, pepper, BBQ sauce, flour tortillas, red onion, monterey jack cheese, cheddar cheese, fresh parsley, BBQ sauce

Provided by Claire Nolan

Categories Dinner

Yield 4 servings

Number Of Ingredients 10

Ingredients

½ lb chicken breast, cut into strips
salt, to taste
pepper, to taste
½ cup BBQ sauce
2 flour tortillas
¼ cup red onion, julienned
½ cup monterey jack cheese, double for 2 quesadillas
½ cup cheddar cheese, double for 2 quesadillas
fresh parsley
BBQ sauce

Steps:

In a large skillet, add chicken breast and season both sides with salt and pepper.
Cook 15-18 minutes, flipping halfway and adding the onions when you flip the chicken. (Cooking times may vary depending on thickness of the chicken breast).
Remove the chicken from the pan and continue to stir onions.
Shred the chicken while onions are cooking.
Return the shredded chicken to the pan with the onions. Add the BBQ sauce and stir. Remove from the pan and set aside.
Place a tortilla in a pan and add a layer monterey jack and cheddar cheese on half of the tortilla.
Place cooked chicken and onions, and top with the rest of each cheese. Fold in half and cook 6 minutes, flipping halfway.
Serve with extra BBQ sauce and garnish with fresh parsley.
Enjoy!

Nutrition Facts : Calories 385 calories, Carbohydrate 28 grams, Fat 16 grams, Fiber 0 grams, Protein 30 grams, Sugar 12 grams

SMOKY CHICKEN QUESADILLAS

Smoky Chicken Quesadillas image

From Publix Apron's recipe. Portabella mushrooms are optional, we don't like mushrooms so I excluded.

Provided by ES4VOLS1

Categories One Dish Meal

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 (6 ounce) package sliced portabella mushrooms (optional)
1 teaspoon roasted garlic
1 teaspoon mesquite powder or 1 teaspoon McCormick's Montreal Brand steak seasoning
4 ounces deli smoked gouda cheese (4 slices)
4 (10 inch) flour tortillas
1 (10 ounce) can white chicken meat (drained)
1/2 cup shredded cheddar cheese
olive oil flavored cooking spray

Steps:

Steps.
1. Preheat 2-sided tabletop grill. Combine mushrooms, garlic, and mesquite seasoning in microwave-safe bowl. Cover and microwave on HIGH 3 minutes or until thoroughly heated.
2. Cut Gouda cheese slices in half. Assemble quesadillas, two at a time, by placing 2 cheese slices on one half of each tortilla (leaving other half empty). Layer one fourth of each ingredient, in this order, over top of cheese slices: chicken, shredded cheese, and mushroom mixture. Fold empty half of tortilla over filling and press down lightly.
3. Coat grill with cooking spray; grill 2 quesadillas at a time 2-3 minutes or until crisp. Repeat with remaining quesadillas. Cut into wedges and serve.
I USED OUR QUESADILLA MAKER WHICH WAS MUCH EASIER!

Nutrition Facts : Calories 458.1, Fat 19.1, SaturatedFat 9.6, Cholesterol 88.3, Sodium 813.4, Carbohydrate 37, Fiber 2.2, Sugar 2, Protein 32.9

SMOKY CHEESE AND CHICKEN QUESADILLAS WITH GUACAMOLE

Smoky cheese and chicken quesadillas with guacamole image

This is great as a snack, or even dinner in a pinch...it's fast, easy and delicious. I sometimes use a store-bought rotisserie chicken to save time (and they're easy to shred while warm) The serving sizes are based on serving this dish as an appetizer.

Provided by Hey Jude

Categories Lunch/Snacks

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

3 cups grated smoked mozzarella cheese
3 cups cooked chicken, shredded
1/2 cup chopped fresh cilantro
6 10-inch flour tortillas
3 tablespoons lime juice
1 teaspoon salt
2 jalapeno chiles, seeded and chopped
1/2 cup chopped fresh cilantro
2 ripe avocados

Steps:

Combine cheese, chicken and cilantro in a large bowl.
Arrange tortillas on a work surface and place about 1 cup filling on one half of each tortilla.
Fold over and press together.
Grill tortillas on a barbecue or in a grill pan for a few minutes on each side until browned and cheese is melted.
Cut each into 4 wedges.
For the guacamole, combine lime juice with salt, chiles and cilantro.
Just before serving, mash in the avocado.
Season to taste.
Serve guacamole with quesadillas as a dip.

Nutrition Facts : Calories 614.4, Fat 32.5, SaturatedFat 11.4, Cholesterol 96.7, Sodium 1242.5, Carbohydrate 43.9, Fiber 6.9, Sugar 2.7, Protein 37.2

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SMOKED CHICKEN AND SALSA QUESADILLA RECIPE

Instructions. Lay the 4 soft tortilla shells on a cookie sheet. Assemble the quesadillas by placing a quarter of each remaining ingredient. Spread 2 tbsp cream cheese on half of each tortilla shell. Spread 2 tbsp salsa on top of the cream cheese. Evenly spread remaining ingredients on top of the salsa and cream cheese.
From theblackpeppercorn.com

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CAMPING CHICKEN QUESADILLAS RECIPE | EATINGWELL

Step 1. Combine chicken, black beans, chili powder and cilantro in a medium bowl. Advertisement. Step 2. Tear off four 12-inch pieces of foil. Place a tortilla on a piece of foil and evenly spread 1/2 cup chicken mixture and 1/4 cup cheese over half of the tortilla. Fold the tortilla in half, then wrap in the foil.
From eatingwell.com

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QDOBA DEBUTS NEW SMOKY CHICKEN CHEESE-CRUSTED ... - THE FAST …

Starting at $10 (may vary), the new Cheese-Crusted Quesadillas feature your choice of protein, paired with melted cheese, salsas, sauces, and toppings, and are served with a side of hand-crafted guacamole and sour cream for dipping.. Additionally, the Mexican fast-food chain is also offering a Smoky Chicken Cheese-Crusted Quesadilla that features a golden …
From fastfoodpost.com

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ONE-PAN EASY CHEESY CHICKEN QUESADILLAS RECIPE - HELLOFRESH

Evenly sprinkle pepper jack onto one half of each tortilla. Top with chicken filling, then sprinkle with Monterey Jack. Fold tortillas in half to create quesadillas. • Heat a drizzle of oil in pan used for filling over medium heat. Add quesadillas and cook until tortillas are golden brown and cheese melts, 3-4 minutes. TIP: Depending on the ...
From hellofresh.com

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SMOKY CHIPOTLE CHICKEN QUESADILLAS - FOOD N' FOCUS | FOOD, …

Jul 29, 2013 - If there was one thing that I could not live without it would be Mexican food. I honestly could eat it every day if you let me. Enchiladas. Tacos. Quesadillas. Especially quesadillas. Chicken, stea…
From pinterest.ca

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EASY CHICKEN QUESADILLA - OLIVIA'S CUISINE

Assembling the quesadillas: Mix both kinds of cheese in a bowl and reserve. Heat a large skillet over medium heat until hot, about 3 minutes. Add 1/2 a tablespoon of butter and let it melt. Place a tortilla in the pan and sprinkle with 1/4 of the cheese and 1/4 of the chicken.
From oliviascuisine.com

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MEAL DELIVERY SERVICE - MEAL KIT DUBAI | HELLO CHEF!

Once hot, add the chicken, chipotle powder (spicy!) and smoked paprika with a pinch of salt. Cook for 3-4 min or until cooked through. Remove the pan from the heat, set aside. Cook for 3-4 min or until cooked through.
From hellochef.me

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SMOKY ANCHO CHICKEN QUESADILLAS – ASH'S IN THE KITCHEN

Add the chicken ingredients to a medium bowl and mix well. Cover and chill overnight.; Heat a large skillet over medium heat and add a splash of olive oil. Once heated, add the chicken and cook until the internal temperature reaches 165°F; about 8 minutes.Remove the chicken from the pan and tent with foil; set aside.
From ashsinthekitchen.com

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CHICKEN QUESADILLAS | CHICKEN.CA

Cook and stir until vegetables are heated through, about 8 to 10 minutes. Add chicken strips, salsa, black beans or black olives. Stir to mix. Preheat oven to 350°F (175°C). Place tortillas on baking sheet. Sprinkle with grated cheese. Put ¼ of chicken and vegetable mixture on …
From chicken.ca

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