Blenderchickenquesadillas Recipes

QUICK CHICKEN QUESADILLAS

Steps:

• Cut chicken into bite-size pieces. In small bowl, mix chicken and salsa.
• Spray 1 side of 1 tortilla with cooking spray; place sprayed side down on work surface. Layer with one-fourth of the chicken mixture and 1/2 cup of the cheese. Top with another tortilla; spray top of tortilla with cooking spray.
• Cook in 10-inch nonstick skillet over medium heat 4 to 6 minutes, carefully turning after 2 minutes, until golden brown. Repeat with remaining tortillas, chicken mixture and cheese. To serve, cut quesadillas into wedges. Serve with sour cream and, if desired, additional salsa.

CRISPY BAKED CHICKEN QUESADILLAS

Steps:

• PREP: Position a rack in the center of the oven and preheat the oven to 425ºF. Line two baking sheets with parchment paper (or foil, sprayed with cooking spray) and set aside.
• SAUTE: Heat the oil in a skillet over medium-high heat until it's super hot. Add the peppers and onions and cook for roughly 1-2 minutes or until the peppers start to smell fragrant and soften a little. Season with a pinch of salt and pepper. Remove from heat and set aside.
• QUESADILLAS: In a bowl, combine the softened cream cheese, chipotle pepper(s), adobo sauce, adobo seasoning, ground cumin, and garlic powder until a smooth paste form. Stir in the chicken and shredded cheese and continue to stir until thoroughly combined. On a clean work surface, lay out a tortilla. Spoon 1/4 cup of the chicken mixture on one half of the tortilla, followed by a thin layer of peppers and onions (on the same side). Then fold the other side of the tortilla over the filling (so it looks like a flat taco.)
• BAKE: Place the prepared quesadillas on the baking tray in a single layer and brush with oil (or spray with cooking spray.) Bake for 12-14 minutes (flipping about 1/2 way through) until golden brown and crispy. Serve with homemade guacamole salsa, blender salsa, pico de gallo, or salsa verde.

BAKED CHICKEN QUESADILLAS

Steps:

• Coat one side of two tortillas with cooking spray; place coated side down on an ungreased baking sheet. Top each with chicken, tomatoes and cheese. Cover with remaining tortillas; spritz tops with cooking spray., Bake at 450° for 10 minutes or until golden brown. Cut into wedges. Garnish with lettuce, olives and tomatoes if desired.

CHICKEN QUESADILLAS

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.

BBQ CHICKEN QUESADILLA

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.

CHICKEN QUESADILLAS

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.

BLENDER CHICKEN QUESADILLAS

Steps:

• Preheat the oven to 350 degrees.
• Cook the Chicken Breasts (grill or pan fry).
• Add all desired ingredients into a blender and blend on low until finely chopped and blended.
• On a slightly greased cookie sheet or pie dish, lay one tortilla down, and cover with chicken mixture from blender.
• Then place another tortilla on top and put in the oven for 5-10 minutes or until cheese is completely melted.