Chicken Zucchini Quesadillas Recipes

CHICKEN QUESADILLA RECIPE

Steps:

• Add the oil to a frying pan and heat to medium. Fry the onions until they are soft. Remove them and set aside. If the chicken needs to be cooked, slice it thinly and fry until cooked through.
• Heat the oven to 350ºF.
• Lay each tortilla shell flat. Sprinkle 1/3 cup of the cheese over half of each tortilla, making sure the filling is all to one side of the tortilla. Top the cheese with 1/6 of the chicken, onions, peppers, chilies and chopped tomatoes. Fold the tortilla over the filling.
• Place the tortillas on an ungreased cookie sheet. Bake for 5 minutes or just until the cheese is melted.
• Serve whole or cut each quesadilla into wedges or strips, beginning the cuts from the center of the folded side.
• Top with any or all of sour cream, guacamole, salsa, chopped green onions and fresh cilantro.

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.

ZUCCHINI QUESADILLAS

Steps:

• Preheat oven to 400 degrees. In a large skillet, heat 3 tablespoons oil over medium heat. Add onion and 1 teaspoon salt; cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garlic; cook 1 minute more.
• Add zucchini and frozen corn kernels; cook, stirring occasionally, until zucchini is soft and corn is tender, about 6 minutes. Remove from heat; stir in cilantro, if using.
• Brush one side of all tortillas with remaining tablespoon oil; lay 2 tortillas, oiled side down, on a baking sheet. Place half of the filling on each, and sprinkle with half the cheese. Place remaining 2 tortillas on top, oiled side up; press down gently with a spatula to seal.
• Bake until cheese has melted and tortillas are golden brown, turning once, about 10 minutes. Remove from oven; let cool slightly. To serve, slice each quesadilla into wedges.

CHICKEN QUESADILLAS

Steps:

• Heat vegetable oil or olive oil in a skillet over high heat. Sprinkle both sides of the chicken with taco seasoning. Add the chicken to the skillet and saute over medium-high heat until done, about 4 minutes per side. Remove from the skillet, allow to cool slightly, and dice into cubes. Set aside.In the same skillet over medium-high heat, throw in the onions and peppers and cook until the veggies are golden brown, 3 to 4 minutes. Remove and set aside.Melt 1/2 tablespoon of the butter in a separate skillet or griddle over medium heat and lay a flour tortilla in the skillet. Build the quesadillas by laying a good amount of grated cheese on the bottom tortilla, and then arranging the chicken and cooked peppers on the cheese. 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 into wedges and serve with salsa, sour cream, jalapeno slices, and cilantro.

CHICKEN ZUCCHINI QUESADILLAS

Steps:

• Preheat oven to 375 degrees.
• Season chicken breasts with salt and pepper.
• Grill chicken until cooked through and then slice into small pieces.
• Heat a pan with the olive oil and sautee onions, garlic, and zucchini until the zucchini becomes tender. This takes about 8-10 minutes.
• On a pizza pan, lay one tortilla down and top with chicken, veggies, and half the cheese.
• Put the other tortilla on top and bake for about 10 minutes or until the tortilla is browned and crispy.
• Slice with a pizza cutter and serve with fresh pico de gallo and sour cream.

SPICY ZUCCHINI QUESADILLAS

Steps:

• In a large skillet, saute onion and red pepper in 1 teaspoon butter for 3 minutes. Stir in zucchini and taco seasoning; saute 3-4 minutes longer or until vegetables are tender. Remove from the heat., Spread remaining butter over one side of each tortilla. Place tortillas butter side down on a griddle. Sprinkle about 1/4 cup cheese and 1/4 cup zucchini mixture over half of each tortilla; fold over., Cook over low heat for 1-2 minutes on each side or until cheese is melted. Serve with salsa, sour cream and jalapenos.