HOW TO MAKE CHICKEN QUESADILLAS IN THE OVEN RECIPES
CHICKEN QUESADILLAS RECIPE: HOW TO MAKE IT
Leftover chicken gets Mexican flair from cumin in this fun main dish. The chicken quesadilla recipe has an impressive look and taste yet requires little preparation. —Linda Wetzel, Woodland Park, Colorado
Provided by Taste of Home
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 6 servings.
Number Of Ingredients 10
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 each tortilla with butter; place tortillas 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 each tortilla over filling and cheese. Bake at 375° until tortillas are crisp and golden brown, 9-11 minutes. Cut into wedges; serve with sour cream and guacamole.
Nutrition Facts : Calories 477 calories, FatContent 26g fat (13g saturated fat), CholesterolContent 106mg cholesterol, SodiumContent 901mg sodium, CarbohydrateContent 27g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 31g protein.
CHICKEN QUESADILLAS - SKINNYTASTE
These chicken quesadillas are a meal in one! Loaded with chicken and veggies and very filling (I couldn't finish mine). I made these for dinner with my leftover avocado mango salsa but these are also great for lunch or you can even serve them as appetizers.
Provided by Gina
Categories Appetizer Dinner Lunch
Total Time 45 minutes
Yield 4
Number Of Ingredients 13
Steps:
- Slice chicken breast in half so you have 4 cutlets.
- Season chicken generously with salt, pepper, cumin, oregano and garlic powder.
- Lightly spray a skillet on medium heat with oil or if using a grill, grill chicken until cooked on both sides.
- Remove from heat and cut chicken into strips, set aside.
- To the skillet, add 1 tbsp oil and cook onions and peppers, season with salt and pepper.
- Cook about 2 minutes, add garlic and continue cooking until vegetables are soft being careful not to burn the garlic. When cooked, set aside.
- Heat skillet on medium heat and lightly spray with oil. Add tortilla, top with cheese, chicken, onions, peppers, and pico de gallo or avocado-mango salsa. Top with the other tortilla.
- Cheese should be melted and the bottom of the tortilla should be golden brown. Put a plate on top of the quesadilla to flip it over onto the plate. Then slide the other side onto the skillet.
- Cook another minute and remove with a spatula. Cut into wedges and serve with sour cream if you wish.
Nutrition Facts : ServingSize 1 quesadilla, Calories 387 kcal, CarbohydrateContent 31.5 g, ProteinContent 37.5 g, FatContent 18.5 g, FiberContent 16.5 g
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