Four Cheese Chicken Quesadilla Recipes

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CHEESY QUESADILLAS



Cheesy Quesadillas image

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

4 flour tortillas (8 inches), warmed
1-1/2 cups shredded Mexican cheese blend
1/2 cup salsa

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



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

THE CHEESIEST QUESADILLAS



The Cheesiest Quesadillas image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 3 quesadillas

Number Of Ingredients 5

3 green poblano chiles
Butter, for greasing the skillet
3 extra-large flour tortillas
1 1/2 cups finely grated Monterey Jack cheese
1 1/2 cups finely grated pepper jack cheese

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



Four-Cheese Pizza Quesadillas with Optional Pepperoni image

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

2 8- inch flour tortillas
3/4 cup shredded mozzarella cheese
1/2 cup shredded fontina cheese
1/2 cup shredded provolone cheese (or about half of a one-ounce slice)
1/4 cup shredded Parmesan cheese
1/4 cup pizza sauce plus additional sauce for dipping
Optional pepperoni
1/4 cup sliced pepperoni per quesadilla

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



Mexican Chicken Quesadilla Recipe image

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

2 cups shredded cooked chicken
1/2 cup frozen corn, thawed
4 green onions, sliced
1/2 cup rinsed canned black beans
1 cup TACO BELL® Thick & Chunky Salsa
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
8 flour tortillas (6 inch)

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



Cheese Quesadillas image

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

8 10-inch flour tortillas
1/4 cup butter
1 (3 ounce) package cream cheese
1/4 cup finely chopped green onion
1 medium tomatoes, finely chopped
1 dash salt
3 cups shredded colby-monterey jack cheese
1 (4 ounce) can diced jalapenos (optional)
sour cream (optional)
guacamole (optional)
salsa, on the side (optional)

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



Easy Cheesy Chicken Quesadillas image

Easy cheesy chicken quesadillas are quick and easy to make and the perfect snack for hungry kids, made with just six ingredients.

Provided by Linda Larsen

Categories     Appetizer     Snack

Time 15m

Number Of Ingredients 6

6 flour tortillas
2 9-ounce packages cooked diced chicken
1 cup shredded Colby cheese
1-1/2 cups shredded mozzarella cheese
3 tablespoons butter, softened
1 cup salsa

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



Cheese Quesadillas image

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

4 (10 inch) flour tortillas
1 cup grated (or Mexican blend) sharp cheddar cheese
4 tablespoons butter
for garnish sour cream
for garnish salsa
for garnish guacamole

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



Four-Cheese Chicken Quesadilla Recipe image

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

1 small dried chipotle pepper - rehydrated then chopped
1 corn - grilled then removed from cob
1/2 red bell pepper
1 poblano pepper - chopped
1/2 c scallions - chopped
1/2 can(s) black beans - drained & rinsed
1/3 c fresh cilantro - chopped
4 9-inch whole wheat tortillas
1 lb free range chicken - marinated, grilled and chopped
3 limes for chicken marinade
1 zest of 1 lime for chicken marinade
salt and pepper for chicken marinade
1 c parrano: aged cow's milk from holland
1 c canestrato: sheep's milk from the puglia region in italy
1 c barber's vintage cheddar: aged a min of 2 years from england
1 c brie tour de maze: french double crème brie. easiest to shred when slightly frozen
4 avacados- peeled and smashed
2 roma tomatoes - diced
1 jalapenos - chopped small (2 if spicy is good)
1/2 green bell pepper - minced
2 limes - squeezed
1 Tbsp fresh cilantro - chopped
1/3 yellow onion - chopped
3 tsp cumin
2 tsp paprika
salt and pepper
1 c sour cream (or greek yogurt)
2 Tbsp cumin
2 limes - squeezed
2 tsp freshly ground pepper
chopped scallions for garnish
1/2 pineapple - chopped in large chunks
1/2 c sriracha sauce
1/3 c agave nectar or honey

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



Cheesy Chicken Quesadilla Recipe image

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

Chicken, Small Diced 1 1/2 lbs (730 g)
Mushrooms, White - Sliced 8 oz (225 g)
Peppers, Small Diced 3/4 cup (3 oz) (80 g)
Onion, White - Sliced 2 cups (5 oz) (140 g)
Flour Tortillas, Soft Taco Shell - 8" 6 each
Cheese, Shredded - Mexican Blend 2 cups (8 oz) (227 g)
Salt, Seasoned - Lawry's 1/2 teaspoon (0.1 oz) (3 g)
Pepper, Seasoned 1/4 teaspoon (0.05 oz) (1 g)
Olive Oil 1 tablespoon (0.55 oz) (16 g)

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



Cheesy Chicken Quesadilla image

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

1/2 cup TACO BELL® Thick & Chunky Salsa
2 Tbsp. MIRACLE WHIP Dressing
1/2 tsp. chili powder
1/2 lb. cooked boneless skinless chicken breasts, sliced
8 flour tortillas (6 inch)
1 cup KRAFT Mexican Style Finely Shredded Four Cheese

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



Cheese Quesadillas image

Provided by Bobby Flay

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 4

8 flour tortillas
2 cups grated Cheddar cheese
2 cups grated Jack cheese
Olive oil

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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From destinationbeauty.me


FOUR CHEESE CHICKEN QUESADILLA RECIPES
More about "four cheese chicken quesadilla recipes" OPEN-FACE FOUR-CHEESE QUESADILLAS RECIPE | FOOD & WINE. 2013-12-07 · Broil the quesadillas one sheet at a time about 6 inches from the heat until the cheese is just melted, 3 to 4 minutes. Transfer the quesadillas to a work surface, … From foodandwine.com Servings 4 Total Time 45 mins. …
From tfrecipes.com


CHICKEN QUESADILLA WITH ROTISSERIE CHICKEN
Leftover Chicken Quesadillas - Gimme Delicious top gimmedelicious.com. Carefully place one tortilla on the pan, top with half the mixture and spread out evenly, top with another tortilla. Cook for 2 minutes then flip with a spatula and cook the other side for 2 minutes or until light golden and the cheese is melted. Repeat for 2nd quesadilla.Remove from heat and cut into 8 slices.
From therecipes.info


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