Paula Deens Chicken Quesadilla Stuffed Jalapenos Recipes

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PAULA DEEN'S CHICKEN QUESADILLA STUFFED JALAPENOS



Paula Deen's Chicken Quesadilla Stuffed Jalapenos image

This is from Paula Deen's magazine. Great appetizers. The jalapeños can be stuffed up to 2 days ahead, covered and refrigerated.

Provided by mary winecoff

Categories     Chicken

Time 30m

Yield 40 serving(s)

Number Of Ingredients 8

20 medium fresh jalapenos
2 cups cooked chicken, chopped
1 cup monterey jack and cheddar cheese blend, shredded
1/2 cup Rotel Tomatoes, drained
1/2 cup sour cream
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon salt

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.

Nutrition Facts : Calories 30.4, Fat 1.9, SaturatedFat 1, Cholesterol 9.3, Sodium 50.1, Carbohydrate 0.7, Fiber 0.2, Sugar 0.4, Protein 2.6

STUFFED JALAPENOS



Stuffed Jalapenos image

I get many requests for this recipe, so I decided to post it here on Zaar. Its a little different from other stuffed jalapeño recipes because these are served cold. This recipe makes A LOT of appetizers.

Provided by Angie D.

Categories     Peppers

Time 22m

Yield 12 serving(s)

Number Of Ingredients 5

16 ounces colby-monterey jack cheese, grated
5 ounces slivered almonds, roughly chopped
1 (5 ounce) jar bacon bits
1 1/2 cups Hellmann's mayonnaise
5 (10 ounce) cans whole jalapeno peppers (I use Faro brand)

Steps:

  • Place jalapeños in a 13 x 9 glass dish or large bowl. Cover with ice and let chill 2 hours or overnight.
  • Cut peppers in half lengthwise. Scrape out seeds.
  • Combine all remaining ingredients, stuff pepper halves.
  • Store in a airtight container in the refrigerator until ready to serve.
  • **Note: You may need an extra can of jalapeños. Sometimes I use 5 cans, sometimes 6. It depends on how big the peppers are in the brand that you use.

Nutrition Facts : Calories 422.6, Fat 32.5, SaturatedFat 10.8, Cholesterol 54.4, Sodium 690.5, Carbohydrate 17.8, Fiber 4.8, Sugar 7.4, Protein 17.5

CHICKEN JALAPENO POPPER QUESADILLA



Chicken Jalapeno Popper Quesadilla image

Provided by Ree Drummond : Food Network

Time 16m

Yield 2 servings

Number Of Ingredients 10

4 slices thin-cut bacon
2/3 cup grated pepper jack cheese
2 ounces cream cheese, softened
1 teaspoon cayenne pepper
1/2 teaspoon ground cumin
2 burrito-size tortillas
1 tablespoon salted butter
1 cup shredded rotisserie chicken
2 jalapenos, stemmed, quartered and seeded
1 tablespoon chopped fresh cilantro

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.

JALAPEñOS RELLENOS (STUFFED JALAPENOS)



Jalapeños Rellenos (Stuffed Jalapenos) image

Soledad Díaz of Oaxaca's El Topil restaurant serves these with mezcal. For those that LOVE hot peppers!! The heat is wonderful in this dish and the stuffing aids in cooling it down. Oh Yum! Posted for the Zaar World Tour 2005.

Provided by NcMysteryShopper

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

8 jalapenos
1/4 lb queso fresco (fresh Mexican cheese)
1/2 cup cilantro, chopped
1/2 cup mint, chopped
1 small yellow onion, chopped

Steps:

  • Trim and discard stem ends of 8 jalapeño chiles (always wear rubber gloves when handling hot chiles). Scrape seeds and veins out of each chile with a thin-bladed knife.
  • Mash together queso fresco (fresh Mexican cheese), cilantro and mint leaves, and yellow onion. Stuff chiles with mixture, dividing it equally between them.
  • Sauté chiles in a lightly oiled nonstick skillet over medium-low heat, turning occasionally, until soft and all sides are browned, about 15 minutes.

CHICKEN QUESADILLAS



Chicken Quesadillas image

This chicken quesadilla recipe has an impressive look and taste with little preparation. The leftover chicken gets Mexican flair from cumin in this fun main dish. -Linda Wetzel, Woodland Park, Colorado

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10

2-1/2 cups shredded cooked chicken
2/3 cup salsa
1/3 cup sliced green onions
3/4 to 1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano
6 flour tortillas (8 inches)
1/4 cup butter, melted
2 cups shredded Monterey Jack cheese
Sour cream and guacamole

Steps:

  • In a large skillet, combine the first 6 ingredients. Cook, uncovered, over medium heat until heated through, about 10 minutes, stirring occasionally. , Brush 1 side of tortillas with butter; place buttered side down on a lightly greased baking sheet. Spoon 1/3 cup chicken mixture over half of each tortilla; sprinkle with 1/3 cup cheese. , Fold plain side of tortilla over cheese. Bake at 375° until crisp and golden brown, 9-11 minutes. Cut into wedges; serve with sour cream and guacamole.

Nutrition Facts : Calories 477 calories, Fat 26g fat (13g saturated fat), Cholesterol 106mg cholesterol, Sodium 901mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 1g fiber), Protein 31g protein.

STUFFED JALAPENOS



Stuffed Jalapenos image

A relatively easy stuffed jalapeno recipe. What's different is that the jalapenos are stuffed with bacon, but not completely wrapped in it. All of us like bacon, but wrapping the pepper in bacon has a few drawbacks: 1) You won't really taste anything besides the bacon, and 2) the bacon will probably be undercooked when the pepper is ready. This lets all the ingredients. Finally, you could certainly add a lot of different things to the pepper stuffing, but I wanted to keep the recipe simple.

Provided by Zhukov

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

12 large jalapenos
1 cup cream cheese
1 cup Mexican blend cheese, shredded
4 slices bacon, thick-cut
1/2 cup panko breadcrumbs (optional)

Steps:

  • Brown up the bacon in a skillet until it reaches the desired level of crispness. Set aside and let cool.
  • Cut each jalapeno in half. I would suggest using a teaspoon to scrape out the seeds and veins. The idea is not to make this a super spicy recipe, but one that a majority of people will enjoy and where the flavors meld together.
  • Use a spoon to fill each jalapeno half with some cream cheese. Do not overfill the pepper.
  • Finely crumble the bacon and mix with the shredded cheese.
  • Mound the cheese/bacon mixture on each pepper.
  • Grill over medium heat until the pepper has softened and the cheese melted. You can also smoke the peppers if you desire.
  • Optional: Melt some butter, toss with the panko bread crumbs, and bake at 350 degrees until the panko is golden brown. Top each pepper before grillingwith some panko breadcrumbs for a crispy topping.

Nutrition Facts : Calories 370.3, Fat 33.5, SaturatedFat 18.7, Cholesterol 103.9, Sodium 627.3, Carbohydrate 6.7, Fiber 1.2, Sugar 5.1, Protein 11.8

PAULA DEEN'S BACON WRAPPED STUFFED JALAPENOS



Paula Deen's Bacon Wrapped Stuffed Jalapenos image

A Paula Deen recipe posted for safekeeping. Peppers can be stuffed up to one day ahead. Store, covered, in the refrigerator. Bake just before serving. After Chef Jean's review I have made and revised this.

Provided by WiGal

Categories     < 60 Mins

Time 35m

Yield 16 serving(s)

Number Of Ingredients 8

16 fresh jalapeno peppers
2/3 cup black beans, drained and rinsed
1/2 cup frozen corn, thawed
1/2 cup cheddar cheese, shredded
1/3 cup cream cheese, softened
1 1/4 teaspoons chili powder
1/2 teaspoon cumin
8 slices bacon, cut in half (optional)

Steps:

  • Preheat oven to 425 degrees.
  • She says line a rimmed baking sheet with parchment paper. But I would set them on a baking rack in the rimmed baking sheet to get them out of the grease although they are harder to get out that way.
  • Cut a lengthwise slit down center of each pepper.
  • Cut a crosswise slit at top of each pepper to form a T.
  • Carefully remove seeds from inside of peppers, leaving peppers intact.
  • In a large bowl, combine black beans, corn, both cheeses, chili powder, and cumin.
  • Spoon about 1 1/2 tablespoons bean mixture evenly into each jalapeno.
  • Fold bacon half slice around each jalapeno.
  • Secure with wooden picks, if needed.
  • Bake for 15 minutes or until bacon is cooked through.
  • Serve immediately.

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