**Indulge in a Culinary Delight: Savor the Open-Faced Chicken and Cheese Quesadilla and Explore a World of Flavorful Recipes**
Prepare to tantalize your taste buds with the delectable open-faced chicken and cheese quesadilla, a culinary masterpiece that seamlessly blends the vibrant flavors of Mexican cuisine with the comforting goodness of a classic quesadilla. This dish, presented with an open face to showcase its rich fillings, boasts a golden-brown tortilla encasing a flavorful combination of succulent chicken, melted cheese, and a medley of vibrant vegetables. Accompanied by a selection of tantalizing recipes, this article is an invitation to embark on a gastronomic journey that will leave you craving more. Discover the secrets behind creating the perfect quesadilla, learn how to make a variety of mouthwatering fillings, and uncover the art of crafting delectable dipping sauces that elevate the flavors of this exceptional dish. From classic guacamole to zesty pico de gallo and creamy sour cream, each recipe is carefully curated to complement the open-faced chicken and cheese quesadilla, transforming it into a symphony of flavors that will delight your palate. So, gather your ingredients, fire up your stove, and get ready to embark on a culinary adventure that will redefine your perception of this beloved Mexican dish.
CHICKEN QUESADILLAS
Incredible Chicken Quesadillas are packed with juicy chicken, peppers, onions, garlic, and lots of melty cheese. They are an easy and healthy idea that is perfect for those hectic weeknights.
Provided by Layla
Categories Main Course
Time 20m
Number Of Ingredients 9
Steps:
- Cut chicken breasts into small bite size pieces. Heat oil over medium-high heat in a large heavy duty pan. Add the chicken breasts and taco seasoning to the pan. Sautee 4-5 minutes then add the bell pepper, onion, and garlic, sautee another 5 minutes or until the chicken is cooked through. Remove mixture from the pan and set aside.
- To the same pan, add ½ teaspoon oil and a tortilla, top with a handful of shredded cheese, and 1/4th the chicken mixture, then with more cheese. Fold the tortilla and cook on both sides until crispy and golden. Remove from the pan and repeat with remaining tortillas.
- To serve: Slice tortillas in half or thirds and serve with sour-cream, salsa, guacamole or your favorite dipping sauce.
Nutrition Facts : Calories 437 kcal, Carbohydrate 21 g, Protein 39 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 117 mg, Sodium 741 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
CHICKEN QUESADILLAS
This is a great recipe for parties. I freeze the leftovers; they reheat quite well. The zesty chicken and cooked peppers are a succulent delight when mixed with the melted cheeses. Cut the quesadillas into wedges and serve with sour cream and salsa.
Provided by Heather
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 20
Number Of Ingredients 10
Steps:
- Preheat the broiler. Grease a baking sheet.
- Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes.
- Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.
- Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.
Nutrition Facts : Calories 244.2 calories, Carbohydrate 21.8 g, Cholesterol 34.9 mg, Fat 11.3 g, Fiber 1.7 g, Protein 13.7 g, SaturatedFat 5.5 g, Sodium 504.3 mg, Sugar 1.8 g
CRISPY OPEN-FACED QUESADILLAS
Provided by Melissa d'Arabian : Food Network
Categories appetizer
Time 20m
Yield 16 wedges
Number Of Ingredients 8
Steps:
- 1 tablespoon chopped fresh cilantro or parsley leaves (or 1 teaspoon dried parsley)
- Preheat the broiler.
- Brush the tortillas on both sides with vegetable oil and lightly salt. Heat a large saute pan over medium heat and cook the tortillas, 1 at a time, until slightly golden on both sides. Meanwhile, in a small bowl, mix together the sour cream, lime zest and juice, cumin, and salt and pepper, to taste, until smooth. Pour into a plastic squeeze bottle or sturdy resealable plastic bag and cut small tip in corner.
- Arrange the browned tortillas on a baking sheet and sprinkle evenly with cheese. (You may need to do this in batches if both tortillas don't fit on 1 tray.) Broil until the cheese bubbles and begins to brown, about for 1 to 2 minutes, (be careful not to burn). Slice each quesadilla into 8 wedges and drizzle sour cream decoratively over the top. Sprinkle with cilantro and serve.
OPEN-FACED CHICKEN AND CHEESE QUESADILLAS
Number Of Ingredients 9
Steps:
- 1. Preheat the broiler. Heat the oil in a medium skillet until hot and shimmering. Fry the tortillas, 1 at a time, until crisp and lightly browned on both sides. Drain on paper towels. Add additional oil, if needed. In the same skillet, cook the chicken breast until browned on both sides and opaque in the center, about 8 minutes total. Season with salt and pepper. Cut the chicken crosswise into thin strips. Reserve. 2. Put the tortillas on a large baking sheet and divide the cheese evenly on top. Run under the hot broiler until the cheese is melted, about 45 seconds. Remove from the oven. Arrange half of the chicken in the center of each tortilla. Top with salsa and sour cream. Garnish with a sprig of cilantro. Serve at once. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
OPEN-FACE CHILE-CHEESE QUESADILLAS
Bake Old El Paso® flour tortillas topped with bell pepper-olive mixture to give you cheesy chile quesadillas - Mexican dinner that's ready in just 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 5
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Place tortillas on 2 large cookie sheets. Brush tortillas lightly with oil; prick tortillas several times with fork. Bake 6 minutes or until lightly browned and puffed. Cool.
- Meanwhile, in medium bowl, mix remaining ingredients. Sprinkle cheese mixture evenly over tortillas. Bake 6 to 8 minutes or until cheese is melted. Cut each tortilla into 6 wedges; serve warm.
Nutrition Facts : Calories 390, Carbohydrate 27 g, Fat 3 1/2, Fiber 2 g, Protein 14 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1102 mg
Tips:
- Choose the right tortillas. Corn tortillas are traditional, but you can also use flour tortillas or even whole wheat tortillas. Just make sure they're fresh and pliable.
- Use a variety of cheeses. A blend of cheeses will give your quesadillas a more complex flavor. Some good options include cheddar, mozzarella, Monterey Jack, and pepper Jack.
- Don't overcrowd the quesadillas. If you put too much filling in them, they'll be difficult to fold and they won't cook evenly.
- Cook the quesadillas over medium heat. This will help them cook evenly without burning the tortillas.
- Serve the quesadillas with your favorite toppings. Some popular options include salsa, guacamole, sour cream, and pico de gallo.
Conclusion:
Open-faced chicken and cheese quesadillas are a quick and easy meal that can be enjoyed by people of all ages. They're also a great way to use up leftover chicken. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will love.
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