Best 3 Chicken And Vegetable Quesadillas Recipes
**Indulge in the Delectable Fusion of Mexican and American Cuisines: Chicken and Vegetable Quesadillas**
Embark on a culinary journey where Mexican spices harmoniously blend with the fresh flavors of vegetables and the succulent taste of chicken in our mouthwatering Chicken and Vegetable Quesadillas. These quesadillas are a symphony of textures and flavors, featuring crispy tortillas enveloping a delectable filling of tender chicken, vibrant bell peppers, juicy tomatoes, and a medley of aromatic spices. Accompanied by three tantalizing dipping sauces, including a creamy avocado sauce, a zesty pico de gallo, and a flavorful sour cream sauce, these quesadillas promise an explosion of taste in every bite. Whether you're hosting a casual gathering or seeking a quick and satisfying meal, our Chicken and Vegetable Quesadillas will surely delight your taste buds and leave you craving more.
CHICKEN AND MIXED VEGETABLE QUESADILLAS WITH ARTICHOKES, MUSHROOMS, AND ROASTED RED PEPPERS
Provided by Robin Miller : Food Network
Categories main-dish
Time 16m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Coat a large skillet or griddle with cooking spray. Set pan over medium heat to preheat. Using a fork, pull chicken meat from bone in shreds.
- Arrange tortillas on a flat surface. Top 1 side of each tortilla with an equal amount of chicken, mushrooms, red peppers, and artichokes. Top vegetables with shredded cheese. Fold over tortillas, making a half moon. Place quesadillas in (or on) prepared pan and cook 3 minutes per side, until golden brown and cheese melts.
CHICKEN AND VEGETABLE QUESADILLAS
I came up with this recipe one random day when I craving a light southwest meal. It is simple and healthy! Mix and match vegetables to optimize to your taste. It is quite easy to overfill the quesadillas, making them a disaster to flip. Fill according to tortilla size and flip carefully or use a quesadilla maker.
Provided by Nicki
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 2
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Saute garlic in hot oil until fragrant, about 1 minute. Add yellow squash; cook and stir until slightly softened, 1 to 2 minutes. Stir chicken and bell pepper into squash mixture; cook and stir until heated through, about 2 minutes more. Season chicken mixture with salt and transfer to a bowl.
- Spray one tortilla with olive oil cooking spray and place in the hot skillet. Place 1 slice Cheddar cheese on the tortilla and spread 1/2 the chicken-vegetable mixture on top. Spoon 1/2 the black beans over chicken-vegetable mixture and 1/2 the avocado over the black beans. Sprinkle 1/2 the cilantro over the avocado. Spray another tortilla with cooking spray and place on top. Continue to cook until bottom tortilla is crispy, 2 to 3 minutes; gently flip quesadilla over and cook until cheese is melted and bottom tortilla is crispy, about 4 minutes more. Repeat with remaining ingredients to make second quesadilla.
Nutrition Facts : Calories 640.7 calories, Carbohydrate 71.9 g, Cholesterol 70.7 mg, Fat 31.8 g, Fiber 14.1 g, Protein 33.3 g, SaturatedFat 10.1 g, Sodium 898.5 mg, Sugar 1.7 g
GRILLED CHICKEN AND VEGETABLE QUESADILLAS
My son loves what he calls "fajita" quesadillas. This is my version.
Provided by Lynette !
Categories Poultry Appetizers
Time 35m
Number Of Ingredients 14
Steps:
- 1. Preheat grill to medium-high heat.
- 2. Combine paprika, garlic powder, oregano, cumin, salt, and black pepper in a small bowl. Rub the paprika mixture evenly over the chicken; let stand for 10 minutes.
- 3. Arrange the chicken, onion, bell pepper, and jalapeno pepper on a grill rack coated with cooking spray. Cook the vegetables 4 minutes on each side or until tender. Cook the chicken 6 minutes on each side or until done. Remove chicken and vegetables from the grill; Halve the jalapeno and remove the seeds, then coarsely chop the vegetables. Let the chicken stand for 5 minutes; thinly slice the chicken.
- 4. Sprinkle about 3 tablespoons cheese over half of each tortilla; divide vegetables and chicken evenly over the cheese. Fold each tortilla in half over the filling; lightly coat the tortillas with cooking spray.
- 5. Heat a large nonstick skillet over medium heat. Place 2 quesadillas in pan; cook 2 to 3 minutes on each side or until the cheese melts and the tortillas are lightly browned. Repeat procedure with the remaining 2 quesadillas. Cut each quesadillas into 2 wedges; serve with sour cream.
- 6. Garnish with Avocado-Tomato Salad, posted separately if desired.
Tips:
- Use a variety of vegetables. This will give your quesadillas a more complex flavor and texture.
- Don't be afraid to experiment with different cheeses. There are many different types of cheese that can be used in quesadillas, so feel free to mix and match until you find a combination that you like.
- Cook the quesadillas until they are golden brown and crispy. This will ensure that the cheese is melted and the vegetables are cooked through.
- Serve the quesadillas with your favorite toppings. Some popular options include salsa, guacamole, sour cream, and Pico de Gallo.
Conclusion:
Chicken and vegetable quesadillas are a delicious and easy-to-make meal that can be enjoyed by people of all ages. They are a great way to use up leftover chicken and vegetables, and they can be customized to your liking. So next time you're looking for a quick and easy meal, give chicken and vegetable quesadillas a try!
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