SOUTHWEST CHICKEN QUESADILLAS
These quesadillas are perfect for dinnertime, lunchtime - even party time!" And easy to make. I got this recipe from Crisco.
Provided by Sweet Southern Bell
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 450°F Line 2 baking sheets with heavy-duty aluminum foil. Spray with CRISCO® No-Stick Cooking Spray.
- In a medium mixing bowl, combine chicken, salsa, salt, pepper, mayonnaise, chili powder and minced cilantro.
- Arrange 4 tortillas on baking sheet. Top with chicken mixture. Top with remaining 4 tortillas; press closed gently.
- Bake 5 minutes. Remove baking sheets from oven. Carefully turn quesadillas with spatula.
- Return to oven; bake 5 minutes more, or until browned. Let stand 2 minutes. Cut each in quarters.
- Serve immediately, with additional salsa and sour cream if desired.
Nutrition Facts : Calories 608.8, Fat 26.6, SaturatedFat 11.2, Cholesterol 65.9, Sodium 1372.8, Carbohydrate 62.5, Fiber 4.6, Sugar 4, Protein 29.2
SOUTHWEST CHICKEN QUESADILLAS
Learn how to make quesadillas with this easy and tasty recipe. Put leftover cooked chicken or turkey to good use and serve quesadillas as a snack, an appetizer or easy dinner when time is limited.
Provided by McCormick
Categories Entrees,
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F. Mix chicken, 1 1/2 cups of the cheese, tomato and Seasoning Mix until well blended.
- Place 4 of the tortillas on 2 baking sheets. Spread chicken mixture evenly on each tortilla. Top with remaining tortillas. Sprinkle with remaining 1/2 cup cheese.
- Bake 5 to 10 minutes or until cheese is melted and tortillas are lightly browned. Cut into wedges to serve. Serve with toppings, if desired.
Nutrition Facts : Calories 302 Calories
CHICKEN QUESADILLAS
I have found that it works great to make the "filling" up a head of time. Just prep and put in the refrigerator until needed. This is one of our favorite meals. NOTE: The friend who gave me this recipe uses canned cooked chicken. I'm sure the other precooked chicken tenders they sell now would also work.
Provided by Marg CaymanDesigns
Categories Chicken Breast
Time 20m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Broil the chicken for about 5 minutes on each side, or until no longer pink inside. Cool and then shred or cube the chicken. (I have found the slicer in my salad shooter works great for this!).
- Mix chicken, salsa and cheese in a bowl.
- Place 1/10th of the mixture on half of the tortilla, fold over and press down slightly to "seal". You can moisten the edges with water to help the edges seal but I usually don't. I've found pressing firmly so that the tortilla sticks to the mixtures works fine.
- Bake at 400°F for about 5 minutes or until tortillas start to brown.
- Serve with additional salsa, sour cream, or guacamole for dipping.
- Goes well with refried beans and/or Spanish Rice.
Nutrition Facts : Calories 356.6, Fat 16.1, SaturatedFat 7.1, Cholesterol 52.9, Sodium 798, Carbohydrate 31.9, Fiber 2.5, Sugar 2.6, Protein 20.5
SOUTHWESTERN CHICKEN QUESADILLAS
Add a touch of Southwestern flavor to classic chicken quesadillas using a blend of chili powder, seasonings and more for preparing your grilled chicken and vegetables for a layer of melted Sargento® Shredded Pepper Jack Cheese between a hearty flour tortilla that brings all the savory flavors in this meal together.
Categories Dinner
Yield 4
Number Of Ingredients 10
Steps:
- Combine 2 Tbsp. oil, the chili powder, cumin and salt; mix well. Brush over both sides of chicken, bell peppers and onion slices. Grill* chicken and vegetables over medium coals 5 minutes per side or until chicken is cooked through and vegetables are tender; transfer to chopping board. Cut chicken and peppers into bite-sized chunks; separate onion slices into rings.
- Brush remaining 1 Tbsp. oil over one side of each tortilla. Place 4 tortillas, oiled sides down, on cookie sheet. Combine chicken, vegetables and cheese; divide mixture over tortillas. Top with remaining tortillas, oiled sides up.
- Bake in a preheated 450°F oven for 6 minutes or until golden brown on bottom. Use a large spatula to turn quesadillas over. Continue baking until tops are golden brown, about 2 minutes. Cut into quarters.
Nutrition Facts : @context http, Calories 665 calories, Carbohydrate 64 g, Cholesterol 0 mg, Fat 33.2 g, Fiber 6 g, Protein 28 g, SaturatedFat 12.2 g, ServingSize 281 g, Sodium 0 mg, Sugar 0 g
SOUTHWESTERN CHICKEN QUESADILLAS
Great southwestern flavour in these chicken quesadillas from Black Diamond.Courtesy of Black Diamond
Provided by Food Network Canada
Categories cheese,chicken,dinner,Main,North American,vegetables
Number Of Ingredients 10
Steps:
- Combine 2 Tbsp. oil, the chili powder, cumin and salt; mix well. Brush over both sides of chicken, bell peppers and onion slices. Grill* chicken and vegetables over medium coals 5 minutes per side or until chicken is cooked through and vegetables are tender; transfer to chopping board. Cut chicken and peppers into bite-sized chunks; separate onion slices into rings.
- Brush remaining 1 Tbsp. oil over one side of each tortilla. Place 4 tortillas, oiled sides down, on cookie sheet. Combine chicken, vegetables and cheese; divide mixture over tortillas. Top with remaining tortillas, oiled sides up.
- Bake in a preheated 450ºF oven for 6 minutes or until golden brown on bottom. Use a large spatula to turn quesadillas over. Continue baking until tops are golden brown, about 2 minutes. Cut into quarters.
- *Chicken may be broiled 3 to 4 inches from heat source for 5 minutes per side.
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