Caribbean Chicken Quesadillas Recipes

CARIBBEAN CHICKEN QUESADILLAS

Steps:

• Combine the chicken with all of the ingredients except tortillas. Brush 1 side of each tortilla with vegetable oil.
• On the non-oiled side, top half of each tortilla with the chicken mixture and Fold in half.
• Cook in a large skillet or griddle over medium low heat for at least 3 - 4 minutes per side or until the cheese is melted and the tortilla is lightly browned.
• Cut each quesadilla into 3 wedges.
• Serve with salsa and sour cream, if desired.

CHICKEN QUESADILLAS

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.

CHICKEN QUESADILLAS

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.

CHICKEN QUESADILLAS

Steps:

• Spread 2 tbsp salsa onto each tortilla, then evenly top one of them with the beans, spring onion, chicken and cheddar. Scatter with coriander, if you have it. Sandwich with the other tortilla, then brush with oil.
• Heat a large non-stick frying pan, then cook the tortilla, oil-side down, for 4 mins. Carefully turn over with a palette knife (or by turning it out onto a plate, sliding it back into the pan), then cook for 2 mins on the other side until golden. Serve cut into wedges.

CARIBBEAN QUESADILLAS

Steps:

• Place sweet potato in a microwave-safe dish. Cover and microwave on high for 5 minutes or until tender. , Meanwhile, in a large skillet, saute onion and pumpkin pie spice in oil until onion is tender. Add garlic; cook 1 minute longer. Stir in beans and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until thickened. Mash beans slightly with a fork. Stir in sweet potato. Cook until heated through., Sprinkle bean mixture over one side of six tortilla. Top with 1/4 cup cheese and a rounded tablespoonful of chilies. Top with remaining tortillas. Cook on a griddle over low heat for 1-2 minutes on each side or until cheese is melted. , Cut into wedges; serve with sour cream and salsa.

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.