Crispy Chicken Quesadilla Video Recipes

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CRISPY CHICKEN QUESADILLA + VIDEO



Crispy Chicken Quesadilla + Video image

This crispy chicken quesadilla is full of fresh ingredients and Tex Mex flavor. Make this 30 minute recipe for a quick meal or snack!

Provided by Kevin Is Cooking

Categories     Dinners     Snacks

Time 25m

Number Of Ingredients 12

1 lb rotisserie chicken (shredded (See Note 1))
1 tbsp vegetable oil
1 red bell pepper (diced (See Note 2))
1 cup tomatillo green chili salsa ((recipe on site))
8 oz corn (can drained or thawed)
1 avocado (cubed)
salt
black pepper
4 flour tortillas (12" size)
1 cup cheddar cheese (shredded (See Note 3))
1 cup Monterey Jack cheese (shredded (See Note 3))
cooking spray (or oil)

Steps:

  • Add the oil to a large skillet over medium heat. Add the shredded chicken and cook for a minute. Add the red bell pepper and stir to combine, cook for another minute.
  • Pour in the salsa verde, stirring to combine and simmer for 3 minutes. Add the corn and chopped avocado, gently stirring to combine. Cook another minute. Season to taste with salt and pepper and remove from heat and pour into a bowl.
  • This makes four large quesadillas so divide the filling and cheese accordingly.
  • Wipe skillet clean with paper towel. Heat skillet over medium low heat and coat pan with cooking spray.
  • Add a tortilla and on half of it sprinkle some of the cheeses and the chicken filling. Top with some more cheese and carefully fold tortilla over to cover filling. Cook for 2-3 minutes to brown and crisp tortilla and melt cheeses.
  • Flip quesadilla over and cook other side for 1-2 minutes and browned. Filling should be warmed and cheeses melted.
  • Remove from pan and slice into thirds on a cutting board. Serve with salsa of choice, guacamole or plain with sour cream.

Nutrition Facts : Calories 510 kcal, Carbohydrate 37 g, Protein 20 g, Fat 33 g, SaturatedFat 16 g, Cholesterol 55 mg, Sodium 944 mg, Fiber 6 g, Sugar 9 g, ServingSize 1 serving

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.

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