CHEESY QUESADILLAS
We serve these quesadillas as chili dippers or load them up with salsa and sour cream for a super starter. -Terri Keeney, Greeley, Colorado
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 6 servings.
Number Of Ingredients 3
Steps:
- Place the tortillas on a greased baking sheet. Combine the cheese and salsa; spread over half of each tortilla. Fold over. , Broil 4 in. from the heat for 3 minutes on each side or until golden brown. Cut into wedges.
Nutrition Facts : Calories 223 calories, Fat 11g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 406mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.
CHICKEN QUESADILLAS
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
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
THE CHEESIEST QUESADILLAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 3 quesadillas
Number Of Ingredients 5
Steps:
- Roast the chiles by using metal tongs to hold them one-by-one over the flame of your stovetop until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) When totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow them to sweat for a good 20 minutes. Then use a knife to scrape off most of the blackened skin. Stem, seed and finely mince the chiles.
- Butter a large cast-iron skillet generously and set over medium heat. Put 1 tortilla in the skillet and sprinkle on a third of the Monterey Jack and pepper jack cheese, evenly spreading it all the way to the edges so that the surface will be totally covered. Sprinkle on a third of the roasted chiles. Wait for the cheese to mostly melt, then fold half of the tortilla over itself. Cook for 20 more seconds, then flip the half-moon over and cook until the tortilla is buttery and golden, for 30 more seconds. Keep warm and repeat with the remaining tortillas, cheese and chiles. Cut into 4 or 5 wedges each and serve with bowls of chili.
FOUR-CHEESE PIZZA QUESADILLAS WITH OPTIONAL PEPPERONI
Cheesy, versatile, cheesy, easy, cheesy, fast, and did I mention cheesy? This scrumptious pizza-quesadilla hybrid is our new favorite easy weeknight meal.
Provided by Kare for Kitchen Treaty
Time 15m
Number Of Ingredients 8
Steps:
- Lay a tortilla flat, and on the bottom half only, spread 2 tablespoons pizza sauce. Sprinkle half the mozzarella, fontina, provolone, and Parmesan cheeses. Repeat with second tortilla. Evenly lay the pepperoni over the cheese, if using.
- Carefully fold the top half over to create a half-moon shape.
- Place the in a pre-heated panini press and cook until cheese is melted and outside is golden-crisp. Alternately, cook in a saute pan drizzled with vegetable oil or canola oil over medium-high heat, carefully flipping occasionally, until the cheese is melted and both sides are golden-brown.
- Cut into wedges and serve with additional pizza sauce for dipping.
MEXICAN CHICKEN QUESADILLA RECIPE
Turn Sunday's leftovers into a Mexican Chicken Quesadilla Recipe full of cheese, chicken and veggies. You'll love the Mexican Chicken Quesadilla Recipe.
Provided by My Food and Family
Categories Onions
Time 35m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Layer first 6 ingredients evenly on half of each tortilla; fold in half to enclose filling.
- Heat large nonstick skillet on medium-high heat. Add 2 quesadillas; cook 3 min. on each side or until cheese is melted and quesadillas are evenly browned on both sides.
- Repeat with remaining quesadillas.
Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 35 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 10 g, Sugar 0 g, Protein 15 g
CHEESE QUESADILLAS
These are the best cheese quesadillas! They make a terrific meatless entree paired with beans and rice or an excellent appetizer cut into thinner wedges.
Provided by Tearanii
Categories Cheese
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Lightly spread one side of each tortilla with butter; place four tortillas buttered side down on large skillet or griddle (may have to cook in batches).
- Whip cream cheese until fluffy; stir in onions, tomato and salt.
- Spread on tortillas in skillet to within 1/2-inch of edge; sprinkle on Colby Jack cheese and jalapeno.
- Top with remaining tortillas, buttered side up.
- Cook on medium heat until bottom is lightly browned, about 2 minutes.
- Carefully flip quesadillas over to brown other side.
- Remove from heat and cut into 4 or 6 wedges.
- Serve with sour cream, guacamole and/or salsa.
EASY CHEESY CHICKEN QUESADILLAS
Steps:
- Place 3 of the tortillas on a work surface. Top the tortillas with half of the cheeses, then the chicken, then the remaining cheeses. Top the filling with the remaining tortillas. Spread outsides of the quesadillas with the butter.
- Heat a flat pan, large skillet, or griddle over medium heat. Add the quesadillas, one at a time, and cook, pressing down with a spatula, until bottoms are browned, about 2 to 4 minutes. Turn quesadillas and cook second side 2 to 3 minutes or until the tortillas are browned and crisp and the cheeses melt.
- Remove the quesadilla with a spatula to the work surface and cut into quarters. Repeat with remaining quesadillas. Serve immediately with salsa for dipping.
Nutrition Facts : Calories 1152 kcal, Carbohydrate 103 g, Cholesterol 193 mg, Fiber 7 g, Protein 61 g, SaturatedFat 23 g, Sodium 1845 mg, Sugar 3 g, Fat 54 g, ServingSize 6 quesadillas (3 to 4 servings), UnsaturatedFat 0 g
CHEESE QUESADILLAS
An easy snack or appetizer that goes great with salsa.
Provided by Paula Deen
Categories baking cheesy guys night kid friendly vegetarian
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Lay the tortillas flat on a cookie sheet. Sprinkle some of the cheese on 1 half of each tortilla. Try not to get it too close to the edge. Fold the tortillas in half over the cheese to make a half-moon. Warm a skillet over low heat and add 1 tablespoon of the butter. Add the tortilla to the skillet and cook until it is lightly brown, about 2 minutes. Using a spatula, gently lift the edge so you can check. When 1 side is brown, turn the tortilla over and cook the other side until brown and the cheese is all gooey. Use a spatula to transfer to individual plates or a large platter. Repeat with remaining butter and tortillas. Top them with the sour cream, salsa and guacamole.
FOUR-CHEESE CHICKEN QUESADILLA RECIPE
This recipe was created when I entered a local competition, which called for a southwestern appetizer as the theme. I experimented with several different cheese combinations as well as various toppings for the quesadilla. Happy to report this recipe won top prize of $15,000! Keep in mind, there is a lot of prep work for the...
Provided by Stephanie Berwick
Categories Other Appetizers
Time 2h10m
Number Of Ingredients 34
Steps:
- 1. Quesadilla 1. Marinate chicken overnight in fresh lime juice, zest, salt and pepper 2. Shred all 4 cheeses then combine together and set aside 3. Grill the marinated chicken until cooked through, approximately 7-8 minutes 4. Grill the corn with husk about 10 minutes 5. Grill Poblano pepper lightly, about 2-3 minutes 6. Remove the Poblano pepper skins then chop and set aside 7. Slice the grilled marinated chicken into small strips, about ½ inch thick and 1-inch long, set aside 8. Remove the corn husks from the cob then strip the corn from cob and set aside 9. Chop chipotle pepper, bell pepper, and scallions. Combine in 1 bowl and set aside 10. Chop cilantro and set aside 11. Heat a medium-size skillet with 2 tablespoons coconut oil 12. Combine black beans, chipotle pepper, bell pepper, and scallions in skillet over medium heat. Cook 2-3 minutes, until bell peppers become slightly translucent 13. Add corn, Poblano pepper and chicken to skillet - just to re-heat ingredients, approximately 1 minute 14. Preheat another skillet, flat-top grill, or gas/charcoal grill to medium heat 15. To assemble and cook each quesadilla: a. place one tortilla on the skillet or grill b. Add approximately 1 cup of combined shredded cheese to 1 half of side of tortilla c. Add cooked ingredients plus a pinch of cilantro to other half or side of tortilla d. Cook on each side approximately 2-3 minutes, cheese should be melted and light grill marks on the outside of the tortilla
- 2. Guacamole Combine all ingredients in a bowl and mix/mash until creamy consistency (or less if lumpy consistency is desired)
- 3. Sour Cream Cumin Sauce Add all ingredients, except scallions, in a bowl and mix until combined. Garnish with scallions
- 4. Pineapple Sriracha Sauce Add all ingredients to a blender or food processor and mix until smooth texture. Sauce can be inserted into a squeeze bottle for garnishment on quesadilla
- 5. To Serve 1. Cut quesadillas in quarters 2. Place 2 quarters on a plate 3. Add dollop of guacamole to center of plate 4. Place 1 tablespoon Sour Cream Cumin Sauce on each quesadilla quarter 5. Squeeze lines of Pineapple Sriarcha Sauce across entire plate
CHEESY CHICKEN QUESADILLA RECIPE
This Griddle Cheesy Chicken Quesadilla Recipe is full of flavor and a quick meal option that your family will love!! Take it from Chef Sherry, you will wow your family with this restaurant quality quesadilla recipe that is made with a few staple ingredients!
Provided by Sherry Ronning
Categories Blackstone Griddle Recipes
Time 25m
Number Of Ingredients 9
Steps:
- How to Make Chicken QuesadillaGather all of your ingredients to make your chicken quesadilla.
- Heat the griddle on medium heat.
- After the griddle is warmed up place ½ tablespoon of the olive oil onto a section of the griddle.
- Place the vegetables on top of the hot oil.
- On the other side of the griddle, add the other ½ tablespoon of olive oil.
- Top the oil with the diced chicken, season with the seasoned salt and pepper.
- Cook the vegetables until they start to get tender and the chicken is done.
- Combine the veggies and cooked chicken on the griddle.
- Place 3 of the tortilla shells on the griddle.
- Add 1/3rd of the vegetable/meat mixture onto the shell.
- Top each quesadilla with 1/3rd of the shredded cheese and finally add the tortilla shell onto of the melting cheese.
- Flip the chicken quesadilla over to sauté the other side.
Nutrition Facts : Calories 518 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 144 milligrams cholesterol, Fat 31 grams fat, Fiber 3 grams fiber, Protein 39 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 577 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
CHEESY CHICKEN QUESADILLA
Whip up this Cheesy Chicken Quesadilla in just 30 minutes. With a Cheesy Chicken Quesadilla this tasty and simple, who even needs other recipes?
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Mix salsa, dressing and chili powder until blended; spread onto tortillas.
- Place chicken on half of each tortilla; top with cheese. Fold tortillas in half to enclose filling.
- Heat large heavy skillet sprayed with cooking spray on medium heat. Add quesadillas, 2 at a time; cook 4 to 5 min. on each side or until cheese is melted and quesadillas are lightly browned on both sides. Repeat with remaining quesadillas.
- Cut quesadillas into wedges to serve.
Nutrition Facts : Calories 450, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 75 mg, Sodium 1110 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 30 g
CHEESE QUESADILLAS
Steps:
- Brush 4 tortillas lightly on one side with the oil. Place 4 tortillas on the grill oiled side down. Top with cheese to taste and another tortilla on each. Turn quesadillas when bottoms are browned and cheese begins to melt. Brown on the other side. Serve hot.
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OPEN-FACE FOUR-CHEESE QUESADILLAS RECIPE - FOOD AND …
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Servings 4Total Time 45 mins
- Preheat the broiler and set a rack about 6 inches from the heat. Line a rimmed baking sheet with parchment paper and spread the tomatoes and poblanos on the sheet. Broil for 4 to 5 minutes, turning the tomatoes once, until softened and charred in spots. Transfer the tomatoes to a work surface. Broil the poblanos for 4 to 7 minutes longer, turning occasionally, until charred all over.
- Let the tomatoes and poblanos cool. Coarsely chop the tomatoes; peel, seed and stem the chiles, then thinly slice them crosswise. Leave the broiler on.
- Preheat a cast-iron griddle or large, heavy skillet. Brush the tortillas with olive oil. Toast the tortillas on the hot griddle, turning once, until browned in spots and crisp, 4 minutes.
- In a bowl, toss together the asadero, Oaxaca and Manchego cheeses. Arrange 2 tortillas on each of 2 large rimmed baking sheets. Sprinkle the cheese mixture over the tortillas, covering the entire surface. Scatter the tomatoes and poblanos over the cheese. Top each tortilla with 2 tablespoons of the Cotija and 1/2 tablespoon of the oregano and season lightly with salt.
MEXICAN FOUR CHEESE AND CHICKEN QUESADILLA - CAMPBELL'S ...
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Cuisine MexicanEstimated Reading Time 1 minServings 1Total Time 15 mins
- Fold over and press the edges to seal. Spray an 8-inch skillet with the cooking spray and heat over medium-high heat for 1 minute.
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Reviews 10Servings 4Cuisine AmericanCategory Main
- Over medium heat, heat a non-stick frying pan or cast iron pan that's slightly larger than your tortillas.
- While the pan is heating up, spread the chicken mixture over four of the tortillas. Place the remaining four tortillas on top of the filling.
- One by one, cook the quesadillas until the bottom or the tortilla is browned in several spots and the filling is halfway melted. Flip over, and brown the other side of the tortilla.
OPEN-FACE FOUR-CHEESE QUESADILLAS RECIPES - DELISH
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Cuisine MexicanCategory Cinco de Mayo, Dinner, Lunch, Main DishServings 4Total Time 45 mins
- Line a rimmed baking sheet with parchment paper and spread the tomatoes and poblanos on the sheet.
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Servings 4Total Time 15 minsCategory Quesadillas
- Heat 12-inch nonstick skillet over medium-low heat. Place 2 quesadillas in skillet at a time. Cook 3 to 5 minutes, turning once, until tortilla is golden brown and crisp and cheese is melted. Repeat with remaining quesadillas.
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5/5 (1)Calories 1123 per serving
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CHICKEN AND CHEESE QUESADILLAS | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
Cuisine Mexican,Tex-MexCategory Dinner,LunchServings 4Total Time 22 mins
- Place 4 tortillas on a flat surface and spread each one with 2 tablespoons of bean dip. Top each with about 1/3 cup of chicken and then sprinkle each with 2 tablespoons of cheese; divide scallions over top. Cover with remaining tortillas and gently press down on each one.
- Coat a very large nonstick skillet with cooking spray; place over medium heat. Cook quesadillas in a single layer until golden brown on bottom, about 2 minutes. Flip quesadillas and press down on them with a spatula; cook until golden brown on second side, about 2 to 3 minutes more. Remove to a serving plate and cover to keep warm (or place in oven); repeat with remaining quesadillas.
- Slice each quesadilla into 4 pieces; serve with salsa and sour cream. Yields 1 quesadilla, 2 tablespoons of salsa and 1 tablespoon of sour cream per serving.
9 EASY, CHEESY QUESADILLA RECIPES - THE SPRUCE EATS
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Author Cathy JacobsPublished 2019-05-01Estimated Reading Time 4 mins
- Easy Cheesy Chicken Quesadillas. With only a handful of ingredients, including packaged cooked diced chicken, these easy, cheesy chicken quesadillas are budget-friendly, and simple enough for kids to assemble themselves.
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- Baked Ham and Cheese Quesadilla. Tired of the same-old ham and cheese sandwich? Upgrade your brown bag lunch, or create more inspired school lunches, with an easy baked ham and cheese quesadilla.
- Make-Ahead Frozen Breakfast Quesadillas. Make these meatless egg and cheese quesadillas for your freezer, for an easy, tummy-warming breakfast treat that you can warm in the microwave, and eat on-the-go.
- Barbecue Chicken Quesadilla. Tangy, saucy, and satisfying, barbecue chicken quesadillas are sure to be a hit with both kids and grown-ups. Follow the included recipe for marinated chicken, or save time with a rotisserie bird from the grocery store.
- Masala Chicken Quesadillas. If you're a fan of fusion foods, you'll get a kick out of these awesome Mexican-meets-Indian style quesadillas that are made with classic ingredients from East Indian cuisine.
- Traditional Fried Mexican Quesadillas. In Mexico, fried quesadillas are a popular, crunchy, cheesy street food snack that are cooked to order. Fry up a batch of these tasty treats in your kitchen, with our recipe for homemade corn tortillas, filled with fresh Mexican cheese, and fried until golden brown, melting, and crispy.
- Grilled Chicken and Eggplant Quesadillas. Grilled chicken quesadillas are always a popular appetizer at summer cookout parties. Smokey grilled eggplant and onions make a tasty complement to chicken cubes infused with the tastes of cilantro, lime, and jalapeno peppers that are added to grilled tortillas, along with gooey, melted cheese.
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