J D S Chicken Goat Cheese Quesadilla Recipes

MEXICAN CHICKEN QUESADILLA RECIPE

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.

CHICKEN AND GOAT CHEESE QUESADILLAS

Steps:

• In a blender or food processor combine first 5 ingredients and blend until smooth. In a shallow nonreactive pan pour blender mixture over chicken breast half and set aside to marinate, covered and refrigerated, 4 hours. Preheat a grill or broiler. Grill or broil chicken and onions 2 to 3 minutes on each side, until chicken is just cooked through and onions are browned. Thinly slice chicken.
• Preheat oven to 400 degrees and butter an 8-inch round cake pan. In pan, layer one tortilla and sprinkle with half of chicken, onion, cheeses and basil. Top with a tortilla and sprinkle with remaining filling ingredients. Top with third tortilla and brush top with butter. Bake for 15 minutes, or until lightly browned and cheeses have melted. Let rest 5 minutes before cutting into quarters. Serve garnished sour cream and cilantro.

J D 'S CHICKEN GOAT CHEESE QUESADILLA

Steps:

• Put oil in a pan or skillet get hot, while pan is getting hot lay out tortilla on a cutting board lay 3 slices on 1 half of tortilla and 2 on other half, put dollops of goat cheese on 1 half with provolone cheese on other half lay out the julienne of chicken topped with grilled onion.
• fold tortilla in half to enclose.
• Lay the quesadilla in hot pan with oil and reduce heat by half, brown the quesadilla on both sides as you would any other grilled cheese sandwich.
• Cut into 4 triangles and lay on a plate, serve with sour cream and guacamole.

CHICKEN, CHILI, AND CHEESE QUESADILLAS

Steps:

• Lay 6 tortillas on the work surface, and divide the cheese, jalapenos and chicken among the tortillas. (It's best to leave about an inch border on the edge of the tortilla uncovered to allow for the spread of the melting cheese.) Top with remaining tortillas and press gently to seal. Melt 1 tablespoon butter in a small skillet. Carefully place a quesadilla in the skillet and fry, turning once, until golden and little bubbles appear on both sides, 4 to 5 minutes in all. Repeat with the remaining quesadillas, wiping out the pan between batches if the butter burns.
• While the quesadillas cook, make the salsa: Halve the tomatoes and grate them on the largest holes of a box grater into a bowl, discarding the skins. Grate the onion into the tomato and stir in the cilantro, hot sauce and salt, to taste.
• Cut quesadillas into 4 wedges with a pizza wheel or knife and serve with the salsa and avocado.

MUSHROOM AND GOAT CHEESE QUESADILLAS

Steps:

• Heat a skillet over medium heat. Cook and stir onion, mushrooms, garlic, salt, and black pepper with olive oil and balsamic vinegar until onion is translucent and mushrooms are lightly browned, 3 to 5 minutes.
• Mix goat cheese and cream cheese together in a small bowl.
• Heat a large skillet over medium heat. Warm a tortilla on the hot skillet for 1 minute; flip and repeat on other side.
• Spread 1/4 goat cheese mixture onto warmed tortilla; spoon 1/4 mushroom mixture on one half of tortilla. Sprinkle 1/4 mozzarella cheese over mushroom mixture.
• Cook quesadilla until mozzarella cheese begins to melt, about 5 minutes; fold tortilla over melted cheese and press to seal. Repeat with remaining tortillas and fillings.

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.

CHICKEN AND GOAT CHEESE QUESADILLA

Steps:

• Combine first 5 ingredients in blender or food processor until smooth.
• Place chicken in zip-loc bag and add broth mixture.
• Seal and refrigerate for 2 hrs turning bag occasionally.
• Preheat grill.
• Remove chicken from bag, discard marinade.
• Sprinkle chicken with salt and pepper.
• Place chicken and onion on grill rack coated with cooking spray.
• Grill onion 3 minutes on each side or until browned.
• Grill chicken 6 minutes per side or until done.
• Cool slightly and cut chicken in very thin slices.
• Preheat oven to 400.
• Place 1 tortilla on baking sheet coated with cooking spray.
• Sprinkle with 3 tablespoons of cheese,half of chicken, half of onion and 1 and a half tsp cilantro.
• Top with 1 tortilla.
• Sprinkle with remaining cheese, chicken, onion and cilantro.
• Top with last tortilla.
• Coat tortilla with cooking spray.
• Bake for 15 minutes or until lightly browned.
• Cut into 4 wedges and top each with 1 tsp of sour cream.
• Serve with lime wedges if desired.