Forevermamas Spicy Chicken Quesadillas Or Burritos Recipes

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SPICY CHICKEN QUESADILLAS



Spicy chicken quesadillas image

These spicy chicken quesadillas are perfection served with sour cream and 5-minute salsa. If you're looking for an easy Game Day snack, a quick dinner recipe or something delicious for lunch, you've found it!

Provided by Alida Ryder

Categories     Dinner     Snack

Time 25m

Number Of Ingredients 15

1 onion (finely diced)
1 red bell pepper (seeds removed, finely diced )
1 yellow bell pepper (seeds removed, finely diced )
2 garlic cloves (crushed)
1-2 tsp jalapeno (finely chopped (to taste))
1 tsp chilli flakes
1-2 tbsp taco seasoning ((to taste))
2 tsp dried oregano
4 cups shredded chicken
1 cup grated mozzarella cheese
1 cup grated cheddar cheese
2 tbsp fresh coriander / cilantro (finely chopped)
4 large flour tortillas
Salsa
Sour cream

Steps:

  • Heat a tablespoon of oil in a frying pan then saute the onion, bell peppers, garlic and jalapeno for 2-3 minutes until the onion starts to soften.
  • Add the seasonings and cook for another minute.
  • Add the shredded chicken and stir to coat the chicken in all the aromatics. Remove from the heat and allow to cool to room temperature. (The filling can be made up to 2 days in advance and kept in a sealed container in the fridge.)
  • Once cooled, add the cheese and cilantro/coriander and stir well to combine.
  • Heat a large frying pan over medium heat. Place one tortilla in the pan, add filling to half of the tortilla then fold over the rest. I like to cook two quesadillas, side-by-side to make cooking time a little quicker.
  • Cover with a lid and cook for 1-2 minutes per side until golden brown on both sides with the cheese completely melted.
  • Remove from the pan, allow to cool for a minute then slice into wedges.
  • Serve the quesadillas with sour cream, salsa and guacamole for dipping.

Nutrition Facts : Calories 481 kcal, Carbohydrate 25 g, Protein 52 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 129 mg, Sodium 721 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

FOREVERMAMA'S SPICY CHICKEN QUESADILLAS OR BURRITOS



Forevermama's Spicy Chicken Quesadillas or Burritos image

Though this is a recipe for Quesadillas, I've turned them more often into burritos, following all the same ingredients, except rolling the tortilla's burrito-style. When made into quesadilla's, not only are they great for weeknight, weekend meals, appetizer, but they are also great for bringing them to a potluck. Just slice them like a pizza and place them on pretty serving platter and I'll guarantee that they'll be gone lickety split.

Provided by ForeverMama

Categories     Chicken Breast

Time 2h15m

Yield 5-6 serving(s)

Number Of Ingredients 7

4 chicken breast halves, cut into 1/4 inch thick strips
1 (1 1/4 ounce) package taco seasoning mix (refer to note # 2 below)
2 1/2 cups shredded monterey jack cheese
12 -16 ounces picante sauce
2 -3 medium red sweet bell peppers, chopped
10 -12 flour tortillas (10-inch)
melted butter

Steps:

  • Combine chicken and taco seasoning mix in a heavy duty zip-top bag; toss to coat. Refrigerate for 1 - 2 hours or overnight.
  • Place chicken in a broiler pan or in a 15 x 10 x 11 inch jellyroll pan.
  • Broil coated chicken 6 inches from heat (with electric oven door partially open) for 5 - 6 minutes. Remove from oven and cool.
  • Cut chicken into bite-size pieces.
  • In a bowl, combine chicken, cheese, picante sauce, and red peppers; stirring well. Set aside.
  • Brush 1 side of each tortilla with melted butter; place 2 tortillas, buttered side down, on a cookie sheet. Top each tortilla with about 1 cup of chicken mixture, spreading to edges of tortilla. Top each with a tortilla, buttered side up.
  • Bake at 375 degrees Fahrenheit for 10 minutes or until golden brown. Cut into wedges. Repeat with remaining tortillas and chicken mixture. Serve immediately.
  • NOTE: If making these into burritos, mound chicken mixture 1/4 of the was down on tortilla's. Turn over short side of tortilla over chicken. Turn both right and left sides of tortilla about 1 inch inches Roll up cigar style, enveloping the chicken mixture tightly. Place on greased cookie sheet, seam-side down. Brush each burrito with melted butter. Bake until golden brown.
  • Note # 2:If you can find Chi-Chi's taco seasoning mix, these will be To Die For. But unfortunately I can't find this seasoning anymore. They used to advertise right on the package that it didn't contain the "red stuff". I use other taco seasoning mixes, but none compare to the goodness that Chi-Chi's had. If you can find Chi-Chi's somewhere, use 2 pkg's because each pkg. was about 1 /2 - 3/4 ounces. If you do find it, let me know, because I'd love to know because I've been searching for a long time.

SPICY QUESADILLA



Spicy Quesadilla image

Very, Very good, if you can find the sundried tomato tortillas, they add a wonderful taste, as compared to the plain ones. We pass the salsa also, with the sour cream. More heat can be added if desired and the recipe can be scaled down to one or two.

Provided by Derf2440

Categories     One Dish Meal

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 12

6 inches 10-inch sun-dried tomato tortillas
1 tablespoon olive oil
2 red peppers, thinly sliced
1 large onion, thinly sliced
2 jalapeno peppers, thinly sliced
1/2 cup chopped black olives
2 cloves garlic, smashed
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 cups shredded cheese
sour cream (optional)

Steps:

  • In a large skillet heat oil.
  • Cook peppers, onions, garlic, jalapeno, chili powder, cumin and cayenne, stirring often until peppers and onions are limp, about 5 minutes.
  • Remove from heat and add olives.
  • Arrange 3 tortillas in single layer on baking sheets.
  • Divide onion and pepper mixture evenly over tortillas, spread to 1/2 inch off edges.
  • Top with shredded cheese, spread evenly between 3 tortillas.
  • Place remaining 3 tortillas on top, press down lightly.
  • Bake at 450 degrees until tortillas are lightly browned.
  • 8 to 10 minutes.
  • Cut into 4 to 6 wedges.
  • Arrange on platter and serve with sour cream, if desired.

SPICY CHICKEN QUESADILLAS - MY GOOF TURNED GOOD



Spicy Chicken Quesadillas - My Goof Turned Good image

Simple, spicy and quick! Let me explain the title: I had bought ingredients for 2 different recipes and was making the quesadillas. As I dumped the second can of tomatoes with chiles into the mix, I realized they were for the other recipe! Ooops! Well, guess what? It turned out pretty good! :) As most of my recipes, don't make this if your family doesn't care for spicy food.

Provided by Valina

Categories     Chicken Breast

Time 15m

Yield 4 quesadillas, 4-8 serving(s)

Number Of Ingredients 5

1 (10 ounce) can chicken breasts, strained and shredded
2 (10 ounce) cans tomatoes and green chilies (I prefer Rotel)
2 cups monterey jack cheese, shredded
1/4 cup green onion, sliced
8 flour tortillas (burrito size)

Steps:

  • Strain the tomatoes using a strainer. Make sure all liquid is out.
  • Mix shredded chicken, tomatoes, cheese, and onions.
  • Lay out 4 of the tortillas. Spread a thin even layer of the mix over the tortillas - making sure to cover the entire tortilla. Cover each with extra tortilla.
  • Using non-stick pan, lightly brown on both sides, making sure cheese melts.
  • Slice into 4-6 pieces and serve with sour cream, salsa, pico de gallo, salad --
  • We use this as a meal, but if you want to use it as appetizers, substitute the burrito-sized tortillas with 16 taco-sized. Spread the mixture over 8 of them and top with the other 8. Slice into 4 pieces.

Nutrition Facts : Calories 543.1, Fat 28.4, SaturatedFat 13.8, Cholesterol 95.7, Sodium 1298.3, Carbohydrate 36.8, Fiber 2, Sugar 1.6, Protein 34.7

EASY SPICY CHICKEN QUESADILLAS



Easy Spicy Chicken Quesadillas image

I know there are several recipes out there for this item, but my family swears by this one (we even served at Christmas Eve one year and it was a crowd pleaser). To make this recipe even faster, you can use the rotisserie chicken's from the grocery store, or in a pinch, poach the chicken breasts in salted water for 10-15 minutes.

Provided by SuzanneThePainter

Categories     One Dish Meal

Time 30m

Yield 4 Quesadillas, 4-6 serving(s)

Number Of Ingredients 20

2 large skinless chicken breasts, cooked and shredded
1 teaspoon vegetable oil
1 green bell pepper, chopped
1 (16 ounce) can black beans (drained)
1 teaspoon lime juice
1/2 white onion, chopped
1 garlic clove, minced
1 large jalapeno pepper, chopped (leave the ribs and seeds in if you want this hot)
1 fresh ripe tomatoes, chopped
3 green onions, chopped (separate the whites and greens)
2 tablespoons chopped fresh cilantro
1/4 teaspoon cumin
1/4 teaspoon smoked paprika
6 fajita-sized flour tortillas
2 cups grated cheese (Colby jack, cheddar, whatever you prefer)
poultry seasoning
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon ground red pepper
salt

Steps:

  • In a bowl, mix the shredded chicken and spices (cumin, paprika, red pepper, salt) and set aside.
  • Into a medium frying pan at medium/medium-high heat add your oil, green bell pepper, white onion, jalapeno, garlic, and black beans. Cook until the black beans soften slightly and the garlic is fragrant (about 3-5 minutes). Add tomatoes, whites of the green onions, cilantro, cumin, and paprika. Stir to combine and take off the heat.
  • To assemble, spray a large frying pan with non-stick spray (grill pan or griddle will work well) set to medium/medium-high heat and place a single tortilla in the middle.
  • Sprinkle a thin layer of cheese (about 3 tablespoons) over the surface, add a layer of the vegetable mix (about 3 tablespoons) to half the tortilla, and the same amount of your shredded chicken to the same half, finally sprinkle over about a teaspoon of your reserved un-cooked green onions. Apply another 3 tablespoons of cheese to the top, cover and allow to melt for about 2-3 minutes.
  • Using a spatula, flip the un-topped half over the topped half, pressing lightly, cover and cook another 2-3 minutes so all the cheese has melted and the tortilla is crispy.
  • Continue until all your veggie and chicken mixes are used up. Setting your finished quesadillas on a cooling rack in the oven set to low. When ready to serve, cut with a pizza cutter into slices and enjoy! These are great with a side of sour cream and/or guacamole.

Nutrition Facts : Calories 578.9, Fat 20.1, SaturatedFat 10.1, Cholesterol 70.4, Sodium 877.4, Carbohydrate 60.6, Fiber 13, Sugar 3.5, Protein 39.6

FIESTA CHICKEN BURRITOS



Fiesta Chicken Burritos image

Saucy, spicy chicken burritos are easy to assemble and quick to bake.

Provided by Gay Lea Foods Co-operative(R)

Categories     Trusted Brands: Recipes and Tips     Gay Lea Foods Co-operative®

Time 38m

Yield 4

Number Of Ingredients 12

1 pound skinless boneless chicken breasts
2 teaspoons Gay Lea Butter
1 pinch Pinch salt
1 pinch Pinch pepper
2 cups shredded Ivanhoe Old Cheddar
⅔ cup Gay Lea Sour Cream
1 cup diced green pepper
⅓ cup salsa
½ cup sliced black olives
1 jalapeno pepper, seeded and minced
2 tablespoons chopped fresh cilantro
4 large flour tortillas

Steps:

  • Cut chicken into small 1-inch (2.5cm) cubes. In skillet, melt butter over medium high heat and cook chicken for about 8 minutes or until no longer pink inside. Salt and pepper to taste. Pour into large bowl and stir in 1/2 cup (375mL) of the cheese, sour cream, green pepper, salsa, olives, jalapeno, and cilantro.
  • Preheat oven to 350 degrees F (180 degrees C).
  • Divide mixture among tortillas: Fold and roll to enclose filling completely; place seam side down in small baking dish. Sprinkle with remaining cheese.
  • Bake in centre of oven for about 20 minutes or until cheese is melted and tortillas are crispy.

Nutrition Facts : Calories 711.4 calories, Carbohydrate 49.6 g, Cholesterol 147.4 mg, Fat 37.1 g, Fiber 4 g, Protein 45.5 g, SaturatedFat 18.4 g, Sodium 1319.9 mg, Sugar 4.2 g

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