Stewed Chicken Bell Pepper And Cheddar Quesadillas Recipes

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STEWED CHICKEN, REFRIED BEANS AND OAXACA CHEESE QUESADILLAS



Stewed Chicken, Refried Beans and Oaxaca Cheese Quesadillas image

Provided by Food Network Kitchen

Number Of Ingredients 10

One 15-ounce can fire-roasted tomatoes
2 teaspoons chili powder
1 clove garlic, finely grated
Kosher salt and freshly ground black pepper
One 8-ounce boneless skinless chicken breast
Four 10-inch (burrito size) flour tortillas
2 cups shredded Oaxaca cheese
1 cup refried beans
2 tablespoons unsalted butter
Guacamole, salsa, chopped scallions and sour cream, for serving

Steps:

  • Combine the tomatoes, chili powder, garlic, 2/3 cup water and 1/2 teaspoon salt in a small saucepan. Bring to a simmer over medium heat and cook, breaking up the tomatoes with a spoon, for 10 minutes. Add the chicken breast, nestling it in the sauce, and simmer, flipping once, until cooked through, 8 to 9 minutes per side. Transfer the chicken to a plate, shred it, and return it to the sauce. Season with salt and pepper.
  • Lay a tortilla on a work surface and top evenly with 1/2 cup Oaxaca cheese. Add a quarter of the shredded chicken and tomato sauce and a quarter of the beans. Fold the tortilla in half to enclose the fillings. Repeat with the remaining tortillas and ingredients.
  • Melt 1/2 tablespoon butter in a large nonstick or cast-iron skillet over medium heat. Cook one of the quesadillas, flipping once, until golden brown and the cheese is melted, about 3 minutes per side. Remove to a cutting board and repeat with the remaining quesadillas.
  • Cut into triangles and serve with the guacamole, salsa, scallions and sour cream.

FIESTA CHICKEN QUESADILLAS



Fiesta Chicken Quesadillas image

Make an entree for two in 20 minutes! Fast-to-fix quesadillas are bursting with chicken, peppers and cheese.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 2

Number Of Ingredients 8

4 (8-inch) fat-free flour tortillas
Cooking spray
1 cup chopped cooked chicken
1/2 cup thin red bell pepper strips
1/4 cup thin green bell pepper strips
1/2 cup shredded reduced-fat sharp Cheddar cheese (2 oz)
1 tablespoon sliced green onion (1 medium)
1/2 cup Old El Paso™ Thick 'n Chunky salsa

Steps:

  • Heat oven to 450°F. Line 15x10x1-inch pan with foil. Spray both sides of each tortilla lightly with cooking spray. Place 2 tortillas on foil-lined pan. Sprinkle each with half of the chicken, bell pepper strips, cheese and green onion. Top with remaining 2 tortillas.
  • Bake 3 to 5 minutes or until light brown and crisp. Cut into wedges; serve with salsa.

Nutrition Facts : Calories 550, Carbohydrate 73 g, Cholesterol 65 mg, Fiber 7 g, Protein 37 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1710 mg, Sugar 4 g, TransFat 0 g

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