Chicken Quesadilla Pie Recipes

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ULTIMATE CHICKEN QUESADILLA



Ultimate Chicken Quesadilla image

Cheesy quesadillas filled with a mixture of tender chicken and spicy tomatoes

Provided by Food Network

Time 30m

Yield 4 servings (1 quesadilla each)

Number Of Ingredients 5

PAM® Original No-Stick Cooking Spray
1/2 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1 can (10 oz each) Ro*Tel® Mexican Diced Tomatoes with Lime Juice & Cilantro, undrained
4 flour tortillas (10 inch)
2 cups shredded Cheddar and Monterey Jack cheese blend (2 cups = 8 oz)

Steps:

  • 1. Spray large skillet with cooking spray; heat over medium heat. Add chicken and undrained tomatoes; cook 10 minutes or until chicken pieces are no longer pink in centers and liquid has evaporated, stirring frequently.
  • 2. Spread chicken mixture evenly onto bottom half of each tortilla to within 1 inch of edge. Sprinkle 1/2 cup cheese over chicken mixture on each tortilla. Fold each tortilla in half to cover filling.
  • 3. Clean skillet. Spray with additional cooking spray; heat over medium-high heat. Cook quesadillas 3 minutes on each side or until golden brown on both sides. Cut into wedges to serve.

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

QUESADILLA PIE



Quesadilla Pie image

A favorite Mexican snack becomes a clever main course in this easy layered version with beans, mild chiles, and extra cheese.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 9

1 can (4.5 oz) Old El Paso™ chopped green chiles
1 can (15 oz) Progresso™ black beans, drained, rinsed
1/3 cup chopped green onions
1 medium plum (Roma) tomato, chopped
1 can (10 oz) Old El Paso™ green chile enchilada sauce
1 1/2 cups shredded pepper Jack cheese (6 oz)
1/2 cup chopped fresh cilantro
1 1/2 cups shredded Cheddar cheese (4 oz)
4 Old El Paso™ flour tortillas (8 inch)

Steps:

  • Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In medium bowl, mix chiles, beans, onions, tomato, 1/2 cup of the enchilada sauce, the pepper Jack cheese, 1/4 cup of the cilantro and 1/2 cup of the Cheddar cheese; set aside.
  • Spoon 1/4 cup enchilada sauce into pie plate. Top with 1 tortilla and 1/3 of the bean mixture. Repeat twice to make 3 layers. Top with remaining tortilla. Cover loosely with foil.
  • Bake 30 minutes. Uncover; sprinkle with remaining Cheddar cheese. Bake 5 to 7 minutes longer or until cheese is melted. Sprinkle with remaining 1/4 cup cilantro. Serve with salsa if desired.

Nutrition Facts : Calories 440, Carbohydrate 47 g, Cholesterol 45 mg, Fat 2, Fiber 9 g, Protein 20 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1180 mg, Sugar 4 g, TransFat 1 g

IMPOSSIBLY EASY QUESADILLA PIE



Impossibly Easy Quesadilla Pie image

The great taste of the appetizer favorite quesadillas baked in a pie.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 6

Number Of Ingredients 6

1 can (4.5 ounces) Old El Paso™ chopped green chiles, well drained
2 cups shredded Cheddar cheese (8 ounces)
1 teaspoon chopped fresh cilantro
3/4 cup Original Bisquick™ mix
1 1/2 cups milk
3 eggs

Steps:

  • Heat oven to 400°F. Grease 9-inch pie plate. Sprinkle chilies, cheese and cilantro in pie plate.
  • Stir remaining ingredients until blended. Pour into pie plate.
  • Bake 25 to 30 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Serve with salsa if desired.

Nutrition Facts : Calories 280, Carbohydrate 14 g, Cholesterol 150 mg, Fiber 1 g, Protein 16 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 590 mg

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 AND CHEESE QUESADILLA PIE



Chicken and Cheese Quesadilla Pie image

The crust is made from a tortilla for this simple and quick Southwest-inspired pie. It's a recipe that would work as brunch, lunch or dinner. A Cook's Country recipe.

Provided by gailanng

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 (10 inch) flour tortillas, burrito size
1 rotisserie chicken, skin discarded and meat shredded in bite size pieces (about 3 cups)
1/2 cup finely chopped fresh cilantro
1/3 cup drained jarred pickled jalapeno pepper, chopped
2 cups shredded cheddar cheese, divided
1 teaspoon salt, divided
1/2 teaspoon pepper
2 large eggs
1 cup whole milk
1 cup flour
1 teaspoon baking powder
sour cream
salsa

Steps:

  • Adjust oven rack to middle position and heat oven to 450 degrees.
  • Grease 9" pie plate. Press tortilla into prepared pan and spray lightly with cooking spray.
  • Toss chicken, cilantro, jalapenos, 1 cup cheese, 1/2 teaspoon salt and a sprinkling of pepper in large bowl till combined. Spoon over tortilla.
  • Whisk eggs, milk, flour, baking powder and 1/2 tsp salt in bowl until smooth. Slowly pour over filling, then sprinkle with remaining cheese. Bake until surface is golden brown, about 20 minutes Let cool 5 minutes Cut into wedges and serve with sour cream and salsa.

EASY CHEESY CHICKEN QUESADILLA PIE



Easy Cheesy Chicken Quesadilla Pie image

If you've got a 10-inch tortilla and a 9-inch pie plate, you've already got a couple of key components to make this easy chicken quesadilla pie!

Provided by My Food and Family

Categories     Home

Time 40m

Yield 6 servings

Number Of Ingredients 10

1 large flour tortilla (10 inch)
2 cups shredded rotisserie chicken
1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided
1 fresh jalapeño pepper, seeded, finely chopped
1/2 cup loosely packed fresh cilantro, chopped
2 eggs
1 cup milk
1/2 cup flour
1 tsp. baking powder
1/4 tsp. garlic powder

Steps:

  • Heat oven to 425°F.
  • Spray 9-inch pie plate with cooking spray; line with tortilla. Spray lightly with additional cooking spray.
  • Place chicken in tortilla crust; top with 1 cup cheese, peppers and cilantro. Whisk eggs, milk, flour, baking powder and garlic powder until blended; pour over ingredients in crust. Top with remaining cheese.
  • Bake 25 min. or until toothpick inserted in center comes out clean.

Nutrition Facts : Calories 350, Fat 20 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 150 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 23 g

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