CHICKEN CHILI QUESADILLAS RECIPES
GREEN CHILE CHICKEN QUESADILLAS - INSPIRED TASTE
Chicken quesadillas loaded with tender chicken cooked in flavorful salsa verde and gooey cheese. These quesadillas are so good, it’s hard to eat just one. I’m serious, these are that good!
Provided by Adam and Joanne Gallagher
Total Time 40 minutes
Prep Time 5 minutes
Cook Time 35 minutes
Yield 6 quesadillas
Number Of Ingredients 8
Steps:
- This recipe makes about 5 cups of shredded chicken. This recipe should make enough chicken for 6 quesadillas (maybe more). Store leftover chicken in an airtight container in the fridge for up to three days or in the freezer for up to 1 month.
- Combine chicken and enchilada sauce (or salsa) in a large heavy-bottomed saucepan.
- Turn heat to high, bring to a boil, and then lower the heat so that the sauce simmers very gently around the chicken.
- Partially cover the pan with a lid, and then cook until the chicken is cooked through and very tender, 20 to 30 minutes.
- Transfer the chicken to a cutting board. When it is cool enough to handle, use two forks or your fingers to shred the meat.
- Stir the shredded chicken back into the sauce. Taste the chicken, and then, if it needs it, season with salt.
- Heat a heavy-bottomed skillet over medium heat. Lightly spray the pan or brush it with oil, and then place one tortilla down into the pan.
- Spread about 1/3 cup of cheese over the tortilla and then spoon about 1/2 cup of shredded chicken onto one half, shaking the chicken lightly so that most of the excess sauce falls back into the saucepan.
- Carefully fold the tortilla in half, and then use a spatula to press the top down so that it stays folded. Cook until the underside is toasted, about 2 minutes.
- Carefully flip the quesadilla and cook until the second side is toasted and the cheese is melted, 1 to 2 minutes. Transfer the quesadilla to a cutting board and cut in half. Repeat with remaining quesadillas.
- Keep cooked quesadillas warm in a 200° Fahrenheit oven while you finish making the remaining quesadillas.
Nutrition Facts : ServingSize 1 quesadilla, Calories 444, FatContent 19.7g, SaturatedFatContent 8.8g, CholesterolContent 127.7mg, SodiumContent 1003.7mg, CarbohydrateContent 31.9g, FiberContent 1.7g, SugarContent 3.9g, ProteinContent 34.6g
GREEN CHILE CHICKEN QUESADILLAS RECIPE - TODD PORTER AND ...
Green chiles add a subtle spice to these easy-to-make chicken quesadillas. Plus: More Chicken Recipes
Provided by Todd Porter and Diane Cu
Total Time 45 minutes
Yield 4
Number Of Ingredients 6
Steps:
- In a large pot cover the chicken breasts with water. Bring to a gentle simmer and cook for 15 to 20 minutes, or until cooked through. Remove the chicken from the water and let cool. Cut into 1/2-inch pieces, season with salt and pepper and set aside.
- Spread half of the cheese on 4 tortillas. Top with the chicken. Add a final layer of cheese and gently spread the filling evenly around the tortilla, leaving a gap around the edges. Top with green chiles and remaining tortillas.
- Heat a large skillet or griddle over medium-high heat. Place a filled tortilla on the pan, and cook for about 3 minutes or until the bottom is golden. Carefully flip the quesadilla and cook for another 2 to 3 minutes until the second side is golden and the cheese is completely melted.
- Remove from the pan and repeat with the remaining quesadillas. Allow each to cool for a few minutes before cutting into 4 to 6 pieces.
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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
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Total Time 40 minutes
Category main dish, poultry
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Total Time 40 minutes
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