Best 8 Texas Chicken Quesadillas Recipes

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Craving a quick, easy, and satisfying meal? Look no further than these Texas Chicken Quesadillas, a delightful fusion of Mexican and Texan flavors. This recipe article offers three variations to suit your taste preferences: the classic Texas Chicken Quesadilla, a vegetarian-friendly Black Bean and Corn Quesadilla, and a zesty Chipotle Chicken Quesadilla. Each quesadilla is packed with a flavorful filling, gooey cheese, and a crispy tortilla. Whether you're a fan of traditional quesadillas or looking for a unique twist, these recipes have got you covered. So get ready to embark on a culinary journey to the heart of Texas with these delectable quesadillas!

Let's cook with our recipes!

CHICKEN QUESADILLAS



Chicken Quesadillas image

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

1 pound chicken breasts ((cut into bite sized pieces))
1 tablespoon oil
1/2 cup diced bell pepper ((any color))
1/2 cup diced onion
1 medium jalapeno, diced ((optional))
2 cloves garlic ((minced))
1 tablespoon taco seasoning
2 cups shredded melting cheese
4 medium flour tortillas

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



Chicken Quesadillas image

Chicken Quesadillas are absolutely a go-to recipe in our household, but while I've made them on my show (and have posted different variations of quesa

Categories     main dish     poultry

Time 40m

Yield 6 servings

Number Of Ingredients 13

3 whole Boneless, Skinless Chicken Breasts
2 tbsp. Taco Or Tex-mex Seasoning
Vegetable Or Olive Oil For Frying
1 whole Large Onion
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
Jalapeno Slices, For Serving

Steps:

  • Heat vegetable oil or olive 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 salsa, sour cream, jalapeno slices, and cilantro.

CHICKEN QUESADILLAS



Chicken Quesadillas image

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

1 pound skinless, boneless chicken breast, diced
1 (1.27 ounce) packet fajita seasoning
1 tablespoon vegetable oil
2 green bell peppers, chopped
2 red bell peppers, chopped
1 onion, chopped
10 (10 inch) flour tortillas
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
1 (8 ounce) package shredded Monterey Jack cheese

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

CHICKEN QUESADILLAS



Chicken Quesadillas image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 18

12 large flour tortillas
2 tablespoons olive oil
2 1/2 cups grated cheese (Monterey Jack is the best)
2 pounds skinless chicken breasts
Pico de Gallo, for serving, recipe follows
Salt and pepper
2 tablespoons taco or Cajun seasoning mix
1 large onion, cut in half and then into slices
1 green bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
1 yellow bell pepper
12 tablespoons butter, for frying
12 Roma tomatoes (slightly under ripe is fine)
3 yellow or red onions
2 cups fresh cilantro leaves
2 to 3 jalapenos
1 lime
Salt

Steps:

  • Heat 1 tablespoon of the olive oil in a skillet over high heat. Sprinkle the chicken with salt, pepper and taco seasoning. Add the chicken to the skillet and saute over medium-high heat until done, about 4 minute per side. Remove from the skillet and dice into cubes. Set aside.
  • Add the remaining 1 tablespoon olive oil to the skillet over high heat. Throw in the onions and peppers and cook until the peppers have a few dark brown/black areas, 3 to 4 minutes. Remove and set aside.
  • Sizzle 1/2 tablespoon of the butter in a separate skillet or griddle over medium heat and lay a flour tortilla in the skillet. Then build the quesadillas by laying grated cheese on the bottom tortilla, and then arranging the chicken and cooked peppers. 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 each quesadilla into wedges and serve with Pico de Gallo.
  • Dice up equal quantities of tomatoes and onions. Roughly chop the cilantro.
  • Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the four ingredients into a bowl.
  • Slice the lime in half and squeeze the juice from half the lime into the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.

CHICKEN QUESADILLAS



Chicken Quesadillas image

This chicken quesadilla recipe has an impressive look and taste with little preparation. The leftover chicken gets Mexican flair from cumin in this fun main dish. -Linda Wetzel, Woodland Park, Colorado

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10

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

Steps:

  • In a large skillet, combine the first 6 ingredients. Cook, uncovered, over medium heat until heated through, about 10 minutes, stirring occasionally. , Brush 1 side of tortillas with butter; place buttered side down on a lightly greased baking sheet. Spoon 1/3 cup chicken mixture over half of each tortilla; sprinkle with 1/3 cup cheese. , Fold plain side of tortilla over cheese. Bake at 375° until crisp and golden brown, 9-11 minutes. Cut into wedges; serve with sour cream and guacamole.

Nutrition Facts : Calories 477 calories, Fat 26g fat (13g saturated fat), Cholesterol 106mg cholesterol, Sodium 901mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 1g fiber), Protein 31g protein.

CHICKEN QUESADILLAS



Chicken Quesadillas image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 9h50m

Yield 6 servings

Number Of Ingredients 24

1 tablespoon olive oil
1 large onion, halved and cut into slices
1 green bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
1 yellow bell pepper, seeded and sliced into strips
2 pounds Perfect Grilled Chicken (thawed if frozen), recipe follows
6 tablespoons butter, for frying
12 large flour tortillas
2 1/2 cups grated cheese (Monterey Jack is the best)
Pico de Gallo, for serving, recipe follows
2 cups olive oil
6 tablespoons honey
3 heaping tablespoons Dijon mustard
1 tablespoon salt
2 teaspoons ground thyme
2 teaspoons ground oregano
Juice of 12 lemons
24 boneless, skinless chicken breasts
2 to 3 jalapenos
2 cups fresh cilantro leaves, roughly chopped
12 Roma tomatoes (slightly under ripe is fine), diced
3 yellow or red onions, diced
1 lime
Salt

Steps:

  • Add the olive oil to a skillet over high heat. Throw in the onions and peppers and cook until the peppers have a few dark brown/black areas, 3 to 4 minutes. Remove and set aside. Add the Perfect Grilled Chicken to the skillet and heat over medium-high heat until warmed through. Dice into cubes and set aside.
  • Sizzle 1/2 tablespoon of the butter in a separate skillet or griddle over medium heat and lay a flour tortilla in the skillet. Then build the quesadillas by laying grated cheese on the bottom tortilla, and then arranging the chicken and cooked peppers over it. 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 each quesadilla into wedges and serve with Pico de Gallo.
  • Mix together the olive oil, honey, mustard, salt, thyme, oregano and lemon juice in a large shallow container.
  • Pound the chicken breasts to uniform thickness and add them to the marinade. Cover and marinate in the fridge for at least 8 hours.
  • Heat a grill pan over medium-high heat. Grill the chicken in batches until golden brown on the first side, 4 to 5 minutes. Flip and cook until golden brown on the other side and cooked all the way through, another 4 to 5 minutes. Let the chicken cool.
  • Transfer the chicken to freezer bags individually and in pairs, so it's easy to defrost the exact amount you need. Yield: 24 servings
  • Slice 2 of the jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the jalapenos, cilantro, tomatoes and onions in a bowl.
  • Slice the lime in half and squeeze the juice from half the lime into the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.

CHICKEN QUESADILLAS



Chicken Quesadillas image

Categories     Cheese     Chicken     Poultry     Appetizer     Cocktail Party     Summer     Grill/Barbecue     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 hors d'oeuvre or 4 main-course servings

Number Of Ingredients 12

3 1/2 cups shredded cooked rotisserie chicken (from a 2 1/2-lb bird)
3/4 teaspoon salt
1/2 teaspoon black pepper
1 large onion, halved lengthwise and thinly sliced crosswise
2 tablespoons vegetable oil
2 large garlic cloves, thinly sliced
5 oz coarsely grated Monterey Jack cheese (with or without hot peppers; 2 cups)
8 (7-inch) flour tortillas
Accompaniments: sour cream; salsa; fresh cilantro sprigs
Garnish: lime wedges
Special Equipment
a well-seasoned ridged grill pan

Steps:

  • Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Cook onion with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper in oil in a 10- to 12-inch skillet over moderate heat, stirring occasionally, until golden, about 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute, then transfer to a large bowl. Add chicken to onion mixture along with cheese.
  • Put 1 tortilla on a cutting board and spread 1/2 cup chicken mixture over half of tortilla, then fold other half over to form a half-moon, pressing firmly on seam. Assemble 7 more quesadillas in same manner.
  • Heat lightly oiled grill pan over high heat until it begins to smoke, then reduce heat to moderate and grill quesadillas, 2 at a time, turning over once, until cheese is melted and golden brown grill marks appear, about 4 minutes total per batch. Transfer with a spatula to cutting board and cut in half.

TEXAS CHICKEN QUESADILLAS



Texas Chicken Quesadillas image

Make and share this Texas Chicken Quesadillas recipe from Food.com.

Provided by PugsAndKisses

Categories     Lunch/Snacks

Time 35m

Yield 4 quesadillas

Number Of Ingredients 8

2 tablespoons vegetable oil, divided
1 onion, sliced into rings
1 tablespoon honey
2 boneless skinless chicken breast halves, cut into strips
1/2 cup barbecue sauce
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded monterey jack cheese
8 10-inch flour tortillas

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large, deep skillet, heat 1 tablespoon oil over medium high heat.
  • Slowly cook and stir onion until translucent.
  • Mix in honey.
  • Stir until onion is golden brown, about 5 minutes.
  • Remove from skillet and set aside.
  • Place remaining oil and chicken in the skillet over medium high heat.
  • Cook until chicken is no longer pink.
  • Stir in barbeque sauce and evenly coat chicken.
  • Layer 4 tortillas individually with chicken, onions, Cheddar cheese and Monterey Jack cheese.
  • Top with remaining tortillas.
  • One or two at a time, place layered tortillas on a large baking sheet.
  • Bake uncovered in the preheated oven 20 minutes, or until cheese is melted.
  • Cut into wedges to serve.

Nutrition Facts : Calories 747.6, Fat 28.2, SaturatedFat 9.5, Cholesterol 65.2, Sodium 1388.3, Carbohydrate 90.4, Fiber 5, Sugar 16.4, Protein 31.4

Tips:

  • Choose the right tortillas: Use large, soft tortillas, such as flour tortillas, to ensure that they can hold all of the fillings without breaking apart.
  • Shred your own cheese: Pre-shredded cheese often contains additives that can affect the taste and texture of your quesadillas.
  • Don't overcrowd the quesadilla: Too many fillings will make it difficult to fold and cook the quesadilla evenly.
  • Cook the quesadilla over medium heat: This will help to prevent the tortillas from burning while ensuring that the fillings are cooked through.
  • Serve the quesadilla with your favorite toppings: Some popular options include guacamole, salsa, sour cream, and pico de gallo.

Conclusion:

Texas chicken quesadillas are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover chicken. With a few simple ingredients and a little bit of time, you can create a hearty and flavorful quesadilla that the whole family will love. So next time you're looking for a quick and easy meal, give Texas chicken quesadillas a try!

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