Tag Archives: quesadillas

chicken quesadillas

21 Sep

who doesn’t love quesadillas? these were no exception!

 

 

DSC_7814

 

chicken quesadillas

adapted from pioneer woman

 

INGREDIENTS

  • 3 whole Boneless, Skinless Chicken Breasts
  • 2 Tablespoons Taco Or Tex-mex Seasoning
  • Vegetable Or Olive Oil For Frying
  • 1 whole Large Onion
  • 1 whole Large Bell Pepper (color Of Your Choice)
  • tortillas
  • 2 cups Grated mexican blend cheese
  • Butter, For Frying

 

INSTRUCTIONS

Heat oil  in a skillet over high heat. Sprinkle both sides of the chicken with taco seasoning. Add the chicken to the skillet and saute over medium-high heat until done, about 4 minutes per side. Remove from the skillet, allow to cool slightly, and dice into cubes. Set aside.

In the same skillet over medium-high heat, throw in the onions and peppers and cook until the veggies are golden brown, 3 to 4 minutes. Remove and set aside.

Melt 1/2 tablespoon of the butter in a separate skillet or griddle over medium heat and lay a flour tortilla in the skillet. Build the quesadillas by laying a good amount of grated cheese on the bottom tortilla, and then arranging the chicken and cooked peppers on the cheese. 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 into wedges and serve with desired extras

Garlic Chicken, Bean, and Spinach Quesadillas

5 Jun

This wasn’t your normal quesadilla, but it was equally tasty! The sauté express squares really gave good flavor to the chicken. Yum!

20130605-224605.jpg

20130605-224620.jpg

Garlic Chicken, Bean, and Spinach Quesadillas
adapted from goodlifeeats

Ingredients:
2 squares Garlic Herb Sauté Express® Sauté Starter
1 pound chicken tenderloins, thawed
1 lime, juiced
2 ounces chopped fresh baby spinach
3 tablespoons chopped fresh cilantro
¼ of a small purple onion, cut in half and then sliced thin
1–14 ounce can refried beans
8 ounces grated Mexican blend Cheese
8 taco sized whole grain flour tortillas

Directions:
In a sauté pan, melt the Sauté Express® Sauté Starter over medium heat until it begins to bubble.

Add the thawed chicken and cook for 3–5 minutes, or until browned. Turn and cook the other side until browned and the chicken is cooked through. While cooking, brush some of the Sauté Express® Sauté Starter on the side of the chicken facing up.

Meanwhile, in a bowl, combine the chopped spinach, cilantro, and purple onions. Stir until tossed well. Set aside.

Spread 2 tablespoons of refried beans on one side of 4 of the tortillas. Set aside.
After chicken has cooked, slice or shred it into bite sized pieces. Squeeze the lime over the chicken and stir to coat. Divide the meat between the 4 tortillas and layer it on top of the beans.
Then, divide the spinach mixture between the 4 tortillas and layer it on top of the chicken. Top with the cheese and then place the remaining tortillas on top of each quesadilla.

To cook the quesadillas:
In the oven: Preheat oven to 425 degrees F. Using 1 tablespoon of olive oil, brush each side of the tortillas. Arrange the quesadillas, oiled sides down, on a baking sheet.
Bake the quesadillas until the tortillas are golden brown and the cheese is melted, turning halfway through, about 8-10 minutes total baking time. Cut into quarters or sixths and serve.

Chicken, Spinach And Cannellini Bean Quesadillas

8 Dec

This was a nice change from regular quesadillas not that we eat regular quesadillas. Make these you won’t be disappointed!  I served with some guacomole

20121208-211821.jpg

Chicken, Spinach And Cannellini Bean Quesadillas
adapted from othersideoffifty

1 1/2 -2 cups cooked and diced chicken breast
1 TBSP olive oil
1 cup diced onion
1 cup diced red bell pepper
a pinch of crushed red pepper flakes
salt and pepper
1 clove garlic, minced
1 (heaping) TBSP all purpose flour
3/4 cup chicken broth
4 cups fresh baby spinach, stems removed, coarsely chopped
1 (15.5 ounce) can of cannellini beans, drained and rinsed

Cooking spray
Flour tortillas
Shredded cheese (Monterey Jack, cheddar or a combination of the two works well here)
Avocados, diced

In a large skillet heat olive oil over medium-high heat. Add onion and red bell peppers. Season with the crushed red pepper flakes and salt and pepper. Saute until veggies have softened, 6-8 minutes. Add the garlic and saute for another minute or two. Sprinkle the flour over the veggies and stir to combine. Cook while stirring for several minutes so that the flour loses its raw taste. Whisk in the chicken broth and stir until bubbly and smooth. Add the baby spinach and continue cooking for another minute or two or until spinach has wilted. Stir in the cooked chicken and cannellini beans and remove from heat.

Spray a large skillet or griddle with cooking spray. Heat over medium to medium-high heat. Place one tortilla on griddle and spread cheese over tortilla. Spread chicken, bean and spinach mixture over one half of the tortilla. Check underside of tortilla and when browned a bit, flip the half with just cheese over the half with the chicken. Remove from heat and cut into slices. Top with diced avocado and sour cream, if desired.

Jack Quesadillas with Cranberry Salsa

27 Nov

 

Since I hosted Thanksgiving there are leftovers to contend with.  This recipe came in email at just the right time!    it was pretty delicious!   I’m not sure how i left out the pears?????   and i didn’t have a jalapeno, but really it wasn’t missed!

 

 

Jack Quesadillas with Cranberry Salsa

adapted from cookinglight

Ingredients

Salsa:

  • 1 cup whole-berry cranberry sauce
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons chopped green onions
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon ground cumin
  • 1 Anjou pear, cored and finely diced (somehow totally forgot this!)
  • 1 jalapeño pepper, seeded and minced (didnt have it)

Quesadillas:

  • Cooking spray
  • 1/4 cup (2-inch-thick) slices green onions
  • 1 cup (4 ounces) shredded Monterey Jack cheese with jalapeño peppers & cheddar cheese
  • 8 (8-inch) flour tortillas
  • 2 cups chopped cooked turkey
  • 1/2 cup fat-free sour cream (left out)

Preparation

  • To prepare salsa, combine first 7 ingredients. Cover and chill.
  • To prepare quesadillas, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1/4 cup sliced onions to pan; sauté 3 minutes or until tender. Remove onions from pan; reduce heat to medium. Sprinkle 2 tablespoons cheese over each of 4 tortillas. Top each cheese-covered tortilla with one-fourth of onions, 1/2 cup turkey, 2 tablespoons cheese, and 1 tortilla.
  • Recoat pan with cooking spray. Add 1 quesadilla to pan; cook 2 minutes on each side or until lightly browned and cheese melts. Repeat with remaining quesadillas. Cut each quesadilla into 6 wedges. Serve with cranberry salsa and sour cream.