Jalapeno Popper Chicken Quesadillas Recipes

JALAPENO POPPER CHICKEN

Steps:

• Stir together the cream cheese, Cheddar cheese, and jalapenos in a small bowl.
• Cut a pocket horizontally through the thickest side of each chicken breast, and fill with 1/4 of the cheese mixture. Secure with toothpicks.
• Roll the chicken breasts in bread crumbs to coat. Heat the oil in a skillet over medium-high heat, and cook chicken breasts until no longer pink in the center and the juices run clear, about 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

JALAPENO POPPER QUESADILLAS

Steps:

• Preheat oven to 400°. Place half of the tortillas on two greased baking sheets. Spread with cream cheese; sprinkle with bacon, jalapeno and cheese. Top with remaining tortillas., Bake 8-10 minutes or until golden brown and cheese is melted.

JALAPEñO POPPER CHICKEN CASSEROLE

Steps:

• Preheat the oven to 375˚F
• Lay chicken breasts flat in a casserole dish. Season them with the garlic powder then spread the cream cheese over them evenly.
• Wash the jalapeño peppers and then cut the tops off. Remove the seeds and stems if you want it milder, or leave some if you want more spice, then cut the peppers into strips and lay them on top of the cream cheese then sprinkle the cheddar cheese over top.
• Bake for 40-45 minutes, remove from oven 5 minutes before cooking is complete and sprinkle with bacon then return for the remaining cook time. Chicken is done when cooked through to an internal temperature of 165˚F.
• Serve warm with a side of potatoes, veggies, or a baked potato. Enjoy!

JALAPENO POPPER QUESADILLAS

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Arrange jalapeno peppers, cut-side down, on the prepared baking sheet.
• Broil jalapeno peppers in the preheated oven until skins are bubbling and blackened, 10 to 15 minutes. Immediately place peppers in a resealable plastic bag; seal. Allow peppers to steam in bag to help loosen skins, about 20 minutes. Carefully open bag, pull skins off peppers, and chop peppers.
• Spread half the butter onto 1 side of each tortilla. Spread half the cream cheese onto the other side of each tortilla. Sprinkle half the jalapeno peppers, half the Mexican cheese blend, and half the tortilla chips over the cream cheese-side of each tortilla. Fold each tortilla in half over the fillings with butter-side on the outside.
• Heat a skillet over medium-low heat; cook 1 quesadilla in the hot skillet until golden brown, 2 to 3 minutes per side. Repeat with second quesadilla.

JALAPENO POPPER CHICKEN QUESADILLA

Steps:

• Dice rotisserie chicken, grate cheese, and dice jalapeno peppers. (You can choose to discard jalapeno seeds or leave them in to make it spicier.) Combine chicken, cheese and jalapenos in a mixing bowl and mix until evenly mixed throughout.
• Preheat a cooking pan over medium heat and grease it lightly with some cooking spray.
• Place 1 tortilla in the cooking pan and spread a third of the filling all over the tortilla. Cover with another tortilla and and spray the top with some cooking spray.
• Cook until cheese starts to melt and bottom tortilla is browned. Flip on the other side and cook until that side is browned as well.
• Repeat with remaining tortillas and filling.
• Note: if available, you can cook more than one quesadilla at a time on a griddle.Note: you can keep cooked tortillas warm in the oven heated to 200°.

CHICKEN QUESADILLAS

Steps:

• Heat 1 tablespoon of the olive oil in a skillet over high heat. Sprinkle the chicken with salt, pepper and taco seasoning. Add the chicken to the skillet and saute over medium-high heat until done, about 4 minute per side. Remove from the skillet and dice into cubes. Set aside.
• Add the remaining 1 tablespoon olive oil to the skillet over high heat. Throw in the onions and peppers and cook until the peppers have a few dark brown/black areas, 3 to 4 minutes. Remove and set aside.
• Sizzle 1/2 tablespoon of the butter in a separate skillet or griddle over medium heat and lay a flour tortilla in the skillet. Then build the quesadillas by laying grated cheese on the bottom tortilla, and then arranging the chicken and cooked peppers. Top with a little more grated cheese and top with a second tortilla.
• When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, adding another 1/2 tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden. Repeat with the remaining tortillas and fillings.
• Cut each quesadilla into wedges and serve with Pico de Gallo.
• Dice up equal quantities of tomatoes and onions. Roughly chop the cilantro.
• Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the four ingredients into a bowl.
• Slice the lime in half and squeeze the juice from half the lime into the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.

PAULA DEEN'S CHICKEN QUESADILLA STUFFED JALAPENOS

Steps:

• Preheat oven to 400 degrees.
• Lightly grease baking sheets.
• Cut jalapeños in half lengthwise.
• Remove and discard seeds and membranes; Set aside.
• In a medium bowl, combine chicken and remaining ingredients.
• Spoon mixture evenly into jalapeños.
• Place on baking sheets.
• Bake 20 minutes.

HEALTHY, BUT DELISH, CHICKEN BREAST DINNER: JALAPEñO POPPER CHICKEN

Steps:

• Preheat the oven to 450°F
• Lightly spray a sheet pan with olive oil
• Lay the chicken on the sheet pan and lightly sprinkle it with salt and pepper
• Top each breast with 1 teaspoon of the cream cheese, some jalapeño, and a sprinkling of the cheddar
• Bake for 20 to 25 minutes, until the chicken is cooked through
• Serve hot

20 CREATIVE WAYS TO USE JALAPENOS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a jalapeno recipe in 30 minutes or less!

JALAPENO POPPER CHICKEN QUESADILLAS

Steps:

• Cook the bacon in a large skillet over medium heat until crispy. Remove to paper towels to drain.
• Season the chicken with salt, pepper, garlic powder, cumin and chile powder. Add to the same skillet you used for the bacon and cook until both sides are browned and the chicken is cooked through. Remove the chicken from the pan and let it rest for a couple of minutes, then cut into thin strips.
• Mix together the cream cheese and the jalapenos. Spread the mixture evenly over the flour tortillas. Top half of each tortilla with a strip of bacon, 1/4 cup cheddar cheese and some of the chicken. Fold the top of the tortilla over the filling and press together gently.
• Cook the quesadillas in batches in a skillet coated with cooking spray until both sides are browned. Cut into triangles and serve.

CHICKEN JALAPENO POPPER QUESADILLA

Steps:

• Place a large nonstick skillet over medium heat. Add the bacon and cook, turning as needed, until crisp, about 8 minutes. Remove to a paper towel-lined plate, reserving a couple of tablespoons of bacon fat.
• While the bacon is frying, mix together the pepper jack, cream cheese, cayenne pepper and cumin in a bowl. Spread onto one of the tortillas and set aside.
• Wipe out the skillet and return it to the heat. Heat the butter and reserved bacon fat until the butter is melted, then place the prepared tortilla in the skillet, cheese-side up. Top with the chicken and jalapenos. Crumble over the bacon and top with the second tortilla. Cook until golden on both sides, 2 to 3 minutes per side. Transfer to a cutting board, slice and sprinkle over the cilantro before serving.