Quesadilla Recipe Chicken

25 mins Total Time: 45 mins Servings: 10 Jump to Nutrition Facts This cheesy chicken quesadilla recipe features Mexican spices, colorful veggies, and tons of delicious flavor. What Is a Quesadilla? A quesadilla is a Mexican dish that consists of a tortilla filled with cheese (and often other ingredients, such as meat and veggies). The aroma is amazing! After you saute the chicken for 5 minutes sprinkle in the onions, peppers, and garlic and saute for 5 minutes. Remove the ingredients from the pan. Add 1/2 teaspoon of oil then place a flour tortilla in the pan. Sprinkle some shredded cheese and 1/4 of the chicken and veggie mixture.

1. Spray large skillet with cooking spray; heat over medium heat. Add chicken and undrained tomatoes; cook 10 minutes or until chicken pieces are no longer pink in centers and liquid has. Meals & Cooking Recipes Chicken Quesadillas By Lauren Miyashiro Updated: May 2, 2023 5 16 Ratings Jump to recipe Save to My Recipes If we're being honest, you don't really need a recipe.

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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 Directions In a large skillet, combine the first 6 ingredients.

It's easy as can be! Sprinkle cheese on half of the tortilla Add chicken Add veggies Add more cheese Fold tortilla in half Cook on both sides until golden I use 8-inch tortillas, but you can make smaller or larger quesadillas depending on what size of tortillas you have. Don't over think this step (or this recipe).

Rai Mincey Published on July 19, 2021 Photo: Diana71 One bite of a cheesy chicken quesadilla, and it's clear why the deeply savory dish is so popular. Rich layers of gooey, comforting cheese combine with succulent chicken and an array of veggies for a simple but satisfying meal every time.

Ingredients You'll Need Chicken breasts - they're leaner than thighs so with the fatty cheese it's a good balance. Chili powder and ground cumin - these are classic Mexican spices that add lots of flavor. Salt and pepper - used to season the filling. Olive oil - you only need a little to saute the chicken.

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Make the Filling: Preheat a skillet with oil and add chicken and taco seasoning. Add diced peppers and onions. Remove from heat. Assemble the Tortilla: Place a tortilla shell on a clean skillet. Cover up half of it with cheese, meat and veggie filling, and more cheese. Fold the tortilla over to close. Cook until golden.

Chicken Quesadillas 0 Reviews Level: Easy Total: 40 min Prep: 20 min Cook: 20 min Yield: 6 servings Nutrition Info Save Recipe Ingredients Deselect All 12 large flour tortillas 2 tablespoons.

In a small bowl, combine the salt, smoked paprika, garlic powder, oregano, and cumin. Stir to combine. Sprinkle the spice mixture evenly all over the chicken. In a large nonstick skillet over medium-high heat, heat 1½ tablespoons of oil until shimmering. Add the chicken and cook, undisturbed, until golden brown on the first side, 2 to 3 minutes.

Shredded: I often make a batch of slow cooker shredded chicken but you can also poach the chicken and shred it. Leftover Chicken: Use any type of leftover chicken (or beef/pork) and either chop or shred. How To Make Chicken Quesadillas If using veggies, cook until tender. Prepare chicken with seasonings (per recipe below).

313 CALORIES 35g CARBS 14g FAT 27g PROTEIN 5 Comments Healthy Chicken Quesadillas Recipe Featured in: Over 50 Delicious Mexican Recipes Healthy Chicken Quesadillas packed with chicken breast, black beans, corn, diced tomatoes, and melty cheese are spicy, satisfying, and surprisingly good for you.

2 Add bell pepper, onion and jalapeño to pan. Cook and stir 5 minutes until softened. Stir in garlic; cook 1 minute until fragrant. Add mixture to bowl with chicken. Stir in Hot Sauce until well blended. 3 Carefully wipe skillet clean with a paper towel. Spray with no stick cooking spray. Heat on medium heat. Place one tortilla in skillet.

Instructions. Heat a large skillet over medium-high heat and spray with non stick spray. Add chicken and sprinkle with chili powder, garlic powder, salt, oregano and onion powder. Stir to coat and cook until cooked through, about 6-8 minutes. Remove from the pan and keep warm.

Pat chicken dry with paper towels. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or beef; season with salt and pepper. Cook, stirring frequently, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan. 2. • Melt 1 TBSP butter in a large pan over medium-high heat.

That molten cheese. Quesadillas are a universal language that brings everyone together - vegetarians and meat lovers alike. And in the spirit of that, today I've got not one, but THREE filling options to choose from: Chicken quesadilla - seasoned, seared golden then chopped, cooked with diced vegetables

Directions Brush one side of each tortilla with butter. Place two tortillas, buttered side down, on a griddle; sprinkle with cheese, onion, tomato and chicken. Top with remaining tortillas, buttered side up. Cook over medium heat for 3-4 minutes on each side or until lightly browned. Cut into wedges. Nutrition Facts

1 whole large bell pepper (color of your choice) 12 whole small flour tortillas (fajita size) 2 1/2 c. grated Cheddar-Jack Cheese (or straight Jack) Hot sauce (I used Cholula) Butter, for frying Salsa, for serving Sour cream, for serving Cilantro, for serving

Fajita Quesadilla Recipe. Preheat a large non-stick skillet to medium-high heat. Lightly butter one side of each tortilla with about ½ a teaspoon of butter and place one tortilla butter side down in the hot pan. Sprinkle about ⅓ cup of cheese over the tortilla and top with the cooked chicken, bell peppers, and onions.

Steps 1 Cut chicken into bite-size pieces. In small bowl, mix chicken and salsa. 2 Spray 1 side of 1 tortilla with cooking spray; place sprayed side down on work surface. Layer with one-fourth of the chicken mixture and 1/2 cup of the cheese. Top with another tortilla; spray top of tortilla with cooking spray. 3

Fold the other half of the tortilla over the top of the veggies and press down with a spatula. Repeat with the remaining tortillas. Heat 1 tbsp of oil in a large non-stick pan over medium heat. Place each quesadilla in the pan and cook for 2-3 minutes on each side until crispy and golden. Cut quesadillas into quarters and serve.

Load up tortilla chips with cheese and leftover chicken, bake for about 10 minutes until melty, and then top things off with fresh ingredients like salsa, radishes, jalapeño, and cilantro. The leftover chicken makes the nachos substantial and satiating enough to call it a full meal. Get the Recipe. 03 of 21.

Crispy Chicken Thighs with Garlic and Rosemary. Pan-seared thighs can cook up in just 20 minutes, and go with almost any summer salad you can think of. Get the recipe for Crispy Chicken Thighs. Christopher Michel. Chris is the Senior Food & Garden Editor at Country Living, where he covers all things edible or growable.

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