Best 19 Chicken Quesadilla Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Kick Off Your Culinary Journey with a Flavorful Expedition into the World of Chicken Quesadillas: Savor the Perfect Balance of Crispy Tortillas, Savory Chicken, and Melted Cheese**

Embark on a tantalizing culinary adventure with our specially curated collection of chicken quesadilla recipes. Delight your taste buds with a harmonious blend of crispy tortillas, succulent chicken, and a symphony of melted cheese. Whether you prefer a classic quesadilla or crave a more adventurous twist, our diverse selection of recipes caters to every palate. Discover the art of creating this iconic Mexican dish in your own kitchen and elevate your next meal into an extraordinary experience.

Let's cook with our recipes!

CHICKEN CHILI SHEET PAN QUESADILLA



Chicken Chili Sheet Pan Quesadilla image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 10

3 tablespoons salted butter, melted
8 burrito-size flour tortillas
4 cups shredded Cheddar cheese
4 cups shredded rotisserie chicken
1 teaspoon taco seasoning
One 4-ounce can diced green chiles, drained
1 cup frozen corn, thawed
1/2 cup sliced black olives
1/2 cup salsa
Serving suggestions: 1 avocado, diced, sour cream, 1 lime, cut into eighths and several sprigs fresh cilantro

Steps:

  • Preheat the oven to 450 degrees F. Brush a half sheet pan or rimmed cookie sheet with half of the butter.
  • Arrange 2 tortillas along the longest side of the sheet pan with half hanging over the rim; repeat with the other long side of the pan. Place one tortilla, also half hanging over, at each end. Place 1 tortilla in the center so the whole bottom of the sheet pan is covered.
  • Sprinkle evenly with half of the shredded cheese, all of the chicken, taco seasoning, chiles, corn and olives. Place spoonfuls of the salsa over the top and spread evenly. Top with the remaining cheese.
  • Place 1 tortilla in the center of the pan, on top of the filling, and then fold up the overhanging tortillas so that the filling is completely covered. Brush with the remaining butter, top with another sheet pan and press down firmly.
  • Bake until the tortillas are crispy and the inside is melted and hot, 20 to 25 minutes.
  • Carefully remove the top sheet pan. Slice the quesadilla into squares and serve with avocado, sour cream, lime and cilantro.

ULTIMATE CHICKEN QUESADILLA



Ultimate Chicken Quesadilla image

Cheesy quesadillas filled with a mixture of tender chicken and spicy tomatoes

Provided by Food Network

Time 30m

Yield 4 servings (1 quesadilla each)

Number Of Ingredients 5

PAM® Original No-Stick Cooking Spray
1/2 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1 can (10 oz each) Ro*Tel® Mexican Diced Tomatoes with Lime Juice & Cilantro, undrained
4 flour tortillas (10 inch)
2 cups shredded Cheddar and Monterey Jack cheese blend (2 cups = 8 oz)

Steps:

  • 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 evaporated, stirring frequently.
  • 2. Spread chicken mixture evenly onto bottom half of each tortilla to within 1 inch of edge. Sprinkle 1/2 cup cheese over chicken mixture on each tortilla. Fold each tortilla in half to cover filling.
  • 3. Clean skillet. Spray with additional cooking spray; heat over medium-high heat. Cook quesadillas 3 minutes on each side or until golden brown on both sides. Cut into wedges to serve.

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

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

CHEESY CHICKEN LAYER QUESADILLA RECIPE BY TASTY



Cheesy Chicken Layer Quesadilla Recipe by Tasty image

Here's what you need: shredded chicken, black beans, corn, salsa, shredded cheese blend, large flour tortillas, sour cream, guacamole, salsa

Provided by Alix Traeger

Categories     Dinner

Yield 6 servings

Number Of Ingredients 9

2 cups shredded chicken
1 cup black beans
1 cup corn
1 jar salsa
1 cup shredded cheese blend
4 large flour tortillas
sour cream
guacamole
salsa

Steps:

  • Preheat oven to 350°F (180°C).
  • In a large pan over medium heat, cook the chicken, beans, corn, and salsa.
  • In a springform pan, lay down one tortilla, then top with chicken mixture and cheese.
  • Layer another tortilla on top and continue to stack until pan is full.
  • Top with more cheese.
  • Bake for 30 minutes or until cheese is melted.
  • Top with sour cream, guacamole, and salsa.
  • Enjoy!

Nutrition Facts : Calories 330 calories, Carbohydrate 29 grams, Fat 12 grams, Fiber 3 grams, Protein 24 grams, Sugar 3 grams

PAULA DEEN'S CHICKEN QUESADILLA STUFFED JALAPENOS



Paula Deen's Chicken Quesadilla Stuffed Jalapenos image

This is from Paula Deen's magazine. Great appetizers. The jalapeños can be stuffed up to 2 days ahead, covered and refrigerated.

Provided by mary winecoff

Categories     Chicken

Time 30m

Yield 40 serving(s)

Number Of Ingredients 8

20 medium fresh jalapenos
2 cups cooked chicken, chopped
1 cup monterey jack and cheddar cheese blend, shredded
1/2 cup Rotel Tomatoes, drained
1/2 cup sour cream
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon salt

Steps:

  • Preheat oven to 400 degrees.
  • Lightly grease baking sheets.
  • Cut jalapeños in half lengthwise.
  • Remove and discard seeds and membranes; Set aside.
  • In a medium bowl, combine chicken and remaining ingredients.
  • Spoon mixture evenly into jalapeños.
  • Place on baking sheets.
  • Bake 20 minutes.

Nutrition Facts : Calories 30.4, Fat 1.9, SaturatedFat 1, Cholesterol 9.3, Sodium 50.1, Carbohydrate 0.7, Fiber 0.2, Sugar 0.4, Protein 2.6

CHICKEN QUESADILLA CASSEROLE



Chicken Quesadilla Casserole image

A good mexican casserole that is also decently healthy! To make it truly guilt free, grill/boil the chicken instead of sauteing, substitute light cheese (or use less), and use corn or whole wheat tortillas. The difference is truly subtle, and can have a major impact on calories!

Provided by David Harris

Categories     Poultry

Time 40m

Yield 8 , 8 serving(s)

Number Of Ingredients 13

1 -2 lb chicken
1 tablespoon olive oil
1/2 cup onion, diced
1 (10 ounce) can Rotel Tomatoes
1 (16 ounce) can black beans, drained and rinsed
1 (15 ounce) can tomato sauce
1 (15 ounce) can whole kernel corn, drained
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon oregano
2 cups cheddar cheese, Shredded
3 -5 flour tortillas, Burrito-sized

Steps:

  • Preheat oven to 350.
  • Cut chicken into small diced pieces, and saute in large skillet with Olive Oil and onions over medium-high heat until cooked throughout.
  • Add Rotel, beans, tomato sauce, corn, and spices to chicken. Cook for 5 minutes until fully heated. Salt and Pepper to taste.
  • In a 9"x13" greased casserole dish, put just enough of the mixture to cover the bottom of the dish. Layer tortillas, half of the remaining mixture, half of the cheese, tortillas, and the remainder of the mixture. Cover with the remainder of the cheese.
  • Bake for 15 minutes, and then allow casserole to cool 5 minutes before serving.

CHICKEN AND ROASTED POBLANO QUESADILLA WITH AVOCADO CREAM



Chicken and Roasted Poblano Quesadilla with Avocado Cream image

Charred poblano chiles and chicken are sandwiched between warm tortillas loaded with cheese--perfect for dipping in a refreshing avocado-and-lime cream.

Provided by Food Network Kitchen

Time 1h15m

Yield 4

Number Of Ingredients 13

2 boneless, skinless chicken thighs
3/4 teaspoon ground cumin
Kosher salt
1/2 cup sour cream
Finely grated zest and juice of 1 lime, plus lime wedges, for serving
1/2 firm, ripe avocado, pitted and peeled
1 small poblano chile, halved lengthwise, stemmed and seeded
4 scallions, thinly sliced
2 cups shredded Mexican cheese blend (8 ounces)
1 small clove garlic, finely grated
8 small corn tortillas
4 tablespoons vegetable oil
Salsa, for serving

Steps:

  • Prick the chicken all over with a fork and put in a medium bowl. Rub the cumin and 3/4 teaspoon salt into the chicken. Add 1/4 cup of the sour cream and half the lime zest and juice and mix until the chicken is coated. Let sit at room temperature for 15 minutes.
  • Blend the avocado, remaining 1/4 cup sour cream, remaining lime zest and juice, 3 tablespoons water and 1/2 teaspoon salt in a blender until very smooth; refrigerate until ready to use.
  • Meanwhile, preheat the broiler. Line a rimmed baking sheet with foil.
  • Put the poblanos skin-side up on the prepared baking sheet and broil until the skin is wrinkled and charred in spots, 2 to 3 minutes. Transfer the poblanos to a medium bowl, cover with plastic wrap and let steam for 5 minutes. Run the poblanos under cold water and remove and discard the skin. Cut the poblanos into small bite-size pieces and return them to the bowl.
  • Transfer the chicken to the baking sheet and broil, turning once, until browned in spots and cooked through, 4 to 5 minutes per side. Let cool for a few minutes. Cut it into small bite-size pieces. Add the chicken and half of the scallions to the bowl with the poblanos and toss to combine. Combine the cheese and garlic in a small bowl.
  • Top 4 tortillas with 1/4 cup of the cheese mixture, one-quarter of the chicken-poblano mixture then 1/4 cup more cheese mixture. Top each with 1 of the remaining 4 tortillas and press lightly.
  • Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add 1 quesadilla to the skillet and cook, turning once, until it is golden and the cheese is melted, 2 to 3 minutes per side. Transfer to a baking sheet or large plate and repeat with the remaining oil and quesadillas. Cut each quesadilla into quarters and sprinkle with the remaining scallions. Serve with a dollop of the avocado cream, lime wedges and salsa on the side.

CHICKEN AND CHEESE QUESADILLA PIE



Chicken and Cheese Quesadilla Pie image

The crust is made from a tortilla for this simple and quick Southwest-inspired pie. It's a recipe that would work as brunch, lunch or dinner. A Cook's Country recipe.

Provided by gailanng

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 (10 inch) flour tortillas, burrito size
1 rotisserie chicken, skin discarded and meat shredded in bite size pieces (about 3 cups)
1/2 cup finely chopped fresh cilantro
1/3 cup drained jarred pickled jalapeno pepper, chopped
2 cups shredded cheddar cheese, divided
1 teaspoon salt, divided
1/2 teaspoon pepper
2 large eggs
1 cup whole milk
1 cup flour
1 teaspoon baking powder
sour cream
salsa

Steps:

  • Adjust oven rack to middle position and heat oven to 450 degrees.
  • Grease 9" pie plate. Press tortilla into prepared pan and spray lightly with cooking spray.
  • Toss chicken, cilantro, jalapenos, 1 cup cheese, 1/2 teaspoon salt and a sprinkling of pepper in large bowl till combined. Spoon over tortilla.
  • Whisk eggs, milk, flour, baking powder and 1/2 tsp salt in bowl until smooth. Slowly pour over filling, then sprinkle with remaining cheese. Bake until surface is golden brown, about 20 minutes Let cool 5 minutes Cut into wedges and serve with sour cream and salsa.

AUTHENTIC STYLE CHICKEN QUESADILLA



Authentic Style Chicken Quesadilla image

Chunks of chicken simmered in a Mexican seasoned tomato sauce, pan fried in flour tortillas with white American cheese. My fiance says it is the closest to the flavor of our local Mexican restaurant. These are awesome and quick!

Provided by Tara_hearts

Categories     Chicken Breast

Time 25m

Yield 5-6 serving(s)

Number Of Ingredients 11

1 lb chicken breasts or 1 lb chicken tenders
1 (28 ounce) can crushed tomatoes
2 cups chicken broth
1 (8 ounce) jar salsa (mild or hot)
5 canned jalapeno slices (chopped)
1 1/2-2 teaspoons cumin
1/2 teaspoon garlic powder
salt
5 -6 flour tortillas
5 -6 slices white American cheese
3 tablespoons butter

Steps:

  • Add tomatoes, broth, salsa, jalapeños, cumin, garlic, and salt to a medium size sauce pan and bring to a boil.
  • Chop chicken into small bite size pieces and add to boiling sauce. Turn heat immediately down to low- medium and simmer until chicken is cooked through. You can simmer for longer if you want more flavor infused into the meat.
  • Heat 1/2 tablespoon of butter (or spray cooking spray) into a pan on medium low heat. Place cheese slice into center of flour tortilla. With a slotted spoon pick up chicken pieces and allow the juice to drain out. Place in center of tortilla and fold close. Cook tortillas about a minute on each side until golden brown and serve. Goes well with a guacamole salad.

CHICKEN QUESADILLA STACK



Chicken Quesadilla Stack image

Make and share this Chicken Quesadilla Stack recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

4 flour tortillas (98% fat free - 8 inch)
3/4 cup fat-free refried beans
1 1/2 cups chopped, cooked boneless skinless chicken breasts
1 (4 1/2 ounce) can chopped green chilies, , drained
1/4 cup chopped fresh cilantro
3/4 cup shredded low-fat Mexican cheese blend
1/4 cup low-fat sour cream
1/4 cup salsa (hot-sweet, no tomato salsa posted in 'zaar, goes very well.)

Steps:

  • Preheat oven to 425 degrees.
  • Lightly coat baking sheet with veggie spray.
  • Place one tortilla on baking sheet and spread 1/4 cup refried beans on top.
  • Sprinkle with 1/2 cup chicken, 2 1/2 tablespoons chiles, 1 tablespoon cilantro, and 3 tablespoons cheese.
  • Repeat layering two times.
  • Top with remaining tortilla, pressing down slightly to help hold layers together.
  • Cover top tortilla loosely with foil and bake stack until heated through, about 15 minutes.
  • Remove foil, sprinkle with remaining cheese, and bake until cheese melts, about 5 minutes longer.
  • Meanwhile, combine sour cream and remaining cilantro in a small bowl.
  • Cut quesadilla into 6 wedges, but do not separate them.
  • Spread cilantro sour cream over top and spoon salsa in centre.

CHICKEN QUESADILLA PINWHEELS



Chicken Quesadilla Pinwheels image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 18m

Yield 4 appetizer servings

Number Of Ingredients 4

4 large 10 to 12-inch flour tortillas
2 cups shredded Monterey Jack
1 cup chipotle salsa
2 cups chopped rotisserie chicken meat, still warm from store or warmed in microwave

Steps:

  • Heat a large skillet over medium heat. Add a flour tortilla, blister it on 1 side then turn it over. Scatter cheese on top and cook 1 minute. Remove to cutting board. Top the tortilla with 1/4 cup salsa, spreading it gently with the back of a spoon back to edges. Top with 1/2 cup chicken, then roll tortilla into a log. Let stand a minute before cutting. Repeat with remaining ingredients. Cut pinwheels into 1/2-inch slices and arrange on platter.

CHICKEN AND VEGETABLE QUESADILLA



Chicken and Vegetable Quesadilla image

Provided by Sheila Lukins

Categories     Chicken     Appetizer     Super Bowl     Kid-Friendly     Quick & Easy     Oscars     Father's Day     Dinner     Lunch     Poker/Game Night     Jalapeño     Tortillas     Monterey Jack     Parade     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes 4 servings

Number Of Ingredients 15

Salsa:
1 ripe papaya (about 1 pound), peeled, seeded, and diced
2 ripe plum tomatoes, seeded and diced
1 1/2 teaspoons seeded, minced jalapeño
1/4 cup finely chopped red onion
2 tablespoons chopped fresh cilantro
Finely grated zest of 1 lime
1/4 cup fresh lime juice
4 flour tortillas (7 1/2-inch diameter)
4 ounces (about 1 cup) grated Monterey Jack cheese
1/2 cup shredded cooked chicken
4 small white mushroom caps, thinly sliced
2 scallions, including 3 inches of green, sliced thin on a diagonal
1/4 cup loosely packed basil leaves, slivered
2 tablespoons sour cream

Steps:

  • 1. Prepare the salsa. Gently fold together all the salsa ingredients in a bowl. Refrigerate, covered, until ready to use, up to 4 hours.
  • 2. Sprinkle 2 tortillas evenly with half of the cheese. Scatter the chicken, mushrooms, scallions, and basil equally over the cheese. Dot both with sour cream. Sprinkle with the remaining cheese.
  • 3. Place a second tortilla over each, creating a sandwich, or quesadilla.
  • 4. Heat a nonstick dry skillet over medium heat. Place a quesadilla in the skillet and cook, turning once, until tortilla browns slightly, 3 to 4 minutes per side. Remove to a low oven to keep warm. Repeat.
  • 5. Cut each quesadilla into quarters. Top with salsa.

BUFFALO CHICKEN TOASTER "QUESADILLA" RECIPE BY TASTY



Buffalo Chicken Toaster

Here's what you need: large flour tortilla, cream cheese, shredded chicken, buffalo sauce, scallions, ranch dressing

Provided by Betsy Carter

Categories     Lunch

Time 30m

Yield 1 serving

Number Of Ingredients 6

1 large flour tortilla
2 tablespoons cream cheese
⅓ cup shredded chicken, finely shredded
1 tablespoon buffalo sauce
1 tablespoon scallions, chopped
ranch dressing, for serving

Steps:

  • Using a butter knife, spread the cream cheese in an even layer over the tortilla.
  • In a small bowl, mix together the chicken and buffalo sauce.
  • Add the chicken to the top half of the tortilla. Sprinkle with scallions.
  • Fold the tortilla in half from the bottom, then fold in the sides, being careful not to tear the tortilla.
  • Toast on medium-high, until golden brown. Watch to make sure it doesn't burn. Let cool for 1-2 minutes before removing from the toaster.
  • Serve with ranch, if desired.
  • Enjoy!

Nutrition Facts : Calories 370 calories, Carbohydrate 26 grams, Fat 19 grams, Fiber 0 grams, Protein 20 grams, Sugar 3 grams

COPYCAT APPLEBEE'S CHICKEN QUESADILLA GRANDE



Copycat Applebee's Chicken Quesadilla Grande image

Make and share this Copycat Applebee's Chicken Quesadilla Grande recipe from Food.com.

Provided by Starfire aka Wendy

Categories     Chicken

Time 20m

Yield 1 serving(s)

Number Of Ingredients 8

1/2 ounce shortening
2 (12 inch) flour tortillas
2 tablespoons chipotle hot sauce
4 ounces grilled chicken (seasoning optional)
1 cup lettuce, shredded
4 ounces sour cream
2 ounces green onions
4 ounces salsa

Steps:

  • Brush one side of each tortilla with shortening.
  • Place one tortilla, shortening side down on work surface. Spread chipotle sauce evenly on one tortilla.
  • If chicken was not freshly grilled, then microwave chicken approximately 45 seconds, then distribute evenly on top of sauce on tortilla.
  • Evenly put Quesa Filling on top of chicken. Then, cover with the other tortilla, shortening side up.
  • Brown on griddle or in non stick pan evenly on both sides until internal filling is thoroughly heated.
  • Use shredded lettuce, sour cream, green onion and salsa as accompaniments. I like to add crumbled bacon on top.

CHICKEN AND SCALLION QUESADILLA



Chicken and Scallion Quesadilla image

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 17

1 tablespoon unsalted butter
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 can pinto or black beans,(about 15 ounces) rinsed and drained
1 to 2 pickled jalapeno, roughly chopped
1/2 teaspoon kosher salt
1/4 cup water or chicken broth, homemade or low-sodium canned
1 to 2 tablespoons extra-virgin olive oil
8 scallions (white and green), trimmed
2 cups shredded cooked chicken, about 8 ounces
2 teaspoons minced chipotle peppers en adobo
1/4 cup prepared salsa
4 ounces shredded Montery jack cheese, about 1 cup
4 (10-inch) flour tortillas
Optional garnishes: sour cream, cilantro sprigs, salsa
Alternative methods, recipes follow
4 tablespoons vegetable oil, like soy, peanut, or corn

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.
  • To make the beans: Melt the butter in a skillet over medium-high heat, add the cumin and coriander, and cook until fragrant, about 1 minute. Add the beans, jalapeno, and water and bring to a simmer. Using a potato masher or a large fork to smash the beans into a rough paste. Season with salt and transfer to a bowl.
  • Preheat a stovetop grill. Brush or drizzle oil over scallions, and then grill until soft and charred, 5 to 7 minutes. Cool and coarsely chop. In a small bowl, combine chicken with the chipotle and scallions.
  • Toast the tortillas directly over a medium gas burner, turning occasionally until slightly blistered on each side. (If you have an electric burner, do this in a dry cast iron skillet.) Place the tortillas on the prepared baking sheet. Spread the beans on half of the tortilla, top with the chicken, salsa, and cheese. Fold the other half of the tortilla over the filling, to make a half moon shape. Lay another sheet of foil over the top of the quesadillas.
  • Bake until the cheese melts and the filling hot, about 12 minutes. Serve whole or sliced into wedges, with optional garnishes.
  • Hold the tortillas over an open burner until slightly blistered on each side. Put 4 tortillas down on the prepared baking sheet. On each tortilla, layer the fillings, and then top with another tortilla. Lay another sheet of foil over the top of the tortillas. Bake at 350 degrees F. until cheese is melted and the filling is hot, about 12 minutes.
  • Heat a large skillet over medium high heat. Add 1 tablespoon of oil. When hot, lay a tortilla in the pan. Layer the filling ingredients on one half of the tortilla. Fold the other half of the tortilla over the filling, forming a taco shape. Remove to a prepared baking sheet and continue this process with the remaining tortillas. Bake at 350 degrees F until the cheese is melted and the filling is hot.
  • Quesadilla for one:
  • Heat a large skillet over medium high heat. Add 1 tablespoon of oil. When hot, lay a tortilla in the pan. Layer the filling ingredients on one half of the tortilla. Fold the other half of the tortilla over the filling, forming a taco shape. Transfer the skillet to the oven, and cook until the cheese is melted and the filling is hot.
  • Method for 6-inch tortillas:
  • 8 (6-inch) tortillas
  • Method for 10-inch tortillas:
  • 4 (10-inch) tortillas

MINI CHICKEN QUESADILLA RECIPE BY TASTY



Mini Chicken Quesadilla Recipe by Tasty image

Here's what you need: shredded chicken, shredded mexican cheese blend, mild fajita sauce, tortillas

Provided by Aura Lyn

Yield 2 servings

Number Of Ingredients 4

2 cups shredded chicken
1 cup shredded mexican cheese blend
2 tablespoons mild fajita sauce
2 tortillas

Steps:

  • Put the chicken, cheese, and mild sauce in a bowl and mix.
  • Then brown the first tortilla. While the underside browns, add the mix of cheese and chicken and top with a second tortilla.
  • Flip and cook for 2 minutes. Then, remove from heat, slice, and serve.
  • Enjoy!

Nutrition Facts : Calories 672 calories, Carbohydrate 25 grams, Fat 34 grams, Fiber 1 gram, Protein 61 grams, Sugar 1 gram

CHICKEN QUESADILLA *COPYCAT TACO BELL*



Chicken Quesadilla *Copycat Taco Bell* image

This taste as good as Taco Bell and you dont have to go out to get it

Provided by theresa gail

Categories     Chicken

Time 50m

Number Of Ingredients 15

4 chicken breast
chicken stock or water
salt and pepper
vegetable oil
large flour tortillas
shredded cheddar & shredded monteray jack or a mexican blend
JALAPENO SAUCE
1/4 c mayonnaise
2 tsp minced jalapeno (jar)
2 tsp jalapeno juice (from jar)
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp cayenne
1/8 tsp garlic powder
salt and pepper

Steps:

  • 1. In a large saucepan boil chicken tenders in stock/water,salt, pepper til done and easy to shredd
  • 2. Prepare the creamy Jalapeno sauce by combining all ingredients in a small bowl
  • 3. When you are ready to build your quesadillas preheat skillet over medium low heat, Be sure to spray pan between each Quesadilla
  • 4. Lay tortilla in skillet add layer cheese on half of tortilla, top with chicken, add alittle more cheese, then on other side of tortila spread Jalapeno sauce and fold that half over the chicken half. Press with spatula, til desired brown flip over brown other side. Repeat for additional Quesadillas

BBQ CHICKEN QUESADILLA



BBQ Chicken Quesadilla image

This recipe has everything that makes quesadillas a Tex-Mex favorite, plus the goodness of UNCLE BEN'S® Whole Grain Brown Rice.

Provided by Uncle Ben's

Categories     Trusted Brands: Recipes and Tips     UNCLE BEN'S®

Time 40m

Yield 6

Number Of Ingredients 6

1 cup UNCLE BEN'S® Whole Grain Brown
3 cups cooked, diced chicken breast
1 (15 ounce) can red or kidney beans, drained
1 cup barbecue sauce
3 cups shredded Cheddar cheese
6 (10 inch) whole grain tortillas

Steps:

  • Cook rice according to package instructions.
  • In a large saute pan heat chicken and beans with BBQ sauce.
  • When rice is cooked, add to chicken and bean mixture. Mix well and add more barbecue sauce if desired.
  • Assemble quesadillas by sprinkling Cheddar cheese onto 3 tortillas.
  • Top cheese with chicken mixture. Spread out evenly and finish each with additional cheddar cheese.
  • Top each quesadilla with another tortilla. Set aside.
  • Toast quesadillas one at a time in a large non-stick pan over medium heat.
  • Cook until tortillas are browned on both sides and cheese has melted, being careful when flipping.
  • Serve one half quesadilla per person.

Nutrition Facts : Calories 657.1 calories, Carbohydrate 73.1 g, Cholesterol 111.8 mg, Fat 25.9 g, Fiber 7.7 g, Protein 43.3 g, SaturatedFat 13.6 g, Sodium 1396.6 mg, Sugar 12.3 g

EASY CHICKEN QUESADILLA'S



Easy chicken quesadilla's image

so easy & my kids love it!

Provided by sharon H

Categories     Meat Appetizers

Time 30m

Number Of Ingredients 5

1 pkg tortillas, flour
1 jar(s) salsa, chunky
1 jar(s) salsa con queso
cooking spray
3~4 can(s) chicken

Steps:

  • 1. In a large skillet add together can chicken, 1/2 jar of both salsa's, heat through.
  • 2. Put chicken mix in a bowl & set aside, add heaping spoonfuls in the middle of each tortilla, moisten the ends of the tortilla with water, fold & seal. spray the pan each time with cooking spray and cook each tortilla on each side till golden brown.
  • 3. Cut into triangles, "serve with salsa, Pico de Gallo, or guacamole"

Tips:

  • Use fresh ingredients: Fresh chicken, vegetables, and cheese will give your quesadillas the best flavor.
  • Season your chicken well: Use a flavorful blend of spices to season your chicken before cooking. This will help to ensure that your quesadillas are packed with flavor.
  • Cook your chicken thoroughly: Make sure that your chicken is cooked through before assembling your quesadillas. This will help to prevent foodborne illness.
  • Use a variety of fillings: Don't be afraid to experiment with different fillings for your quesadillas. Some popular options include black beans, corn, and bell peppers.
  • Use a good quality cheese: The cheese is one of the most important ingredients in a quesadilla. Use a cheese that melts well and has a good flavor.
  • Fold your quesadillas properly: Fold your quesadillas in half or into quarters, making sure that the filling is evenly distributed. This will help to prevent the filling from falling out when you cook them.
  • Cook your quesadillas until golden brown: Cook your quesadillas in a hot skillet until they are golden brown and crispy. This will help to seal in the flavor and prevent the cheese from becoming rubbery.

Conclusion:

Quesadillas are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With a variety of fillings and toppings to choose from, there are endless possibilities for creating a quesadilla that everyone will love. So next time you're looking for a quick and easy meal, give quesadillas a try!

Related Topics