BARBECUE CHICKEN QUESADILLAS
I've been making these for years. I love it when I have leftover chicken, so I get to make these! I've also made them with leftover turkey. Ingredient amounts are approximate. Feel free to adjust to your liking!
Provided by Charmie777
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Saute onions and bell peppers (if using) in pan with butter. Remove from pan and set aside.
- In another pan heat through shredded chicken with bbq sauce.
- Lightly butter one side of a tortilla.
- Place butter side down in saute pan.
- Quickly add some of the cheese, chicken and onions (peppers and cilantro, if using) to one half of tortilla. Then quickly fold in half forming a semi-circle.
- Continue to cook until bottom side is golden brown, then carefully flip quesadilla over.
- Brown other side and remove from pan.
- Repeat with remaining ingredients.
- Cut quesadilla into wedges and serve with additional barbecue sauce.
Nutrition Facts : Calories 628.3, Fat 25.6, SaturatedFat 11.8, Cholesterol 66.7, Sodium 1219.2, Carbohydrate 72.6, Fiber 4.2, Sugar 11.6, Protein 25.5
BARBECUE CHICKEN QUESADILLAS
When my kids were small, I'd stuff leftover chicken into these oven-baked quesadillas. I often grab rotisserie chicken instead. -Pam Martin, Canandaigua, New York
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 450°. In a large bowl, combine the first 5 ingredients; toss to combine., Divide four tortillas between two baking sheets; spread with chicken mixture. Sprinkle with cheese and top with remaining tortillas., Bake 6-8 minutes or until lightly browned and cheese is melted. Cut each quesadilla into six wedges. If desired, serve with sour cream and additional salsa.
Nutrition Facts :
BBQ CHICKEN QUESADILLAS
Provided by Food Network
Categories main-dish
Time 10h40m
Yield 4 to 6 servings
Number Of Ingredients 32
Steps:
- Combine the peanut oil, ginger, garlic, cilantro, green onion, and red pepper. Add the chicken and marinate in the refrigerator overnight. Remove the chicken from the marinade and season with salt and pepper.
- Preheat the oven to 350 degrees F.
- Heat a large ovenproof saute pan over medium-high heat. When the pan is hot, add enough peanut oil to coat the bottom of the pan. Add the chicken and sear on both sides. Place the pan in the oven and roast until cooked through, about 10 to 15 minutes. Remove from the oven, cool slightly, and dice into 1/2-inch pieces.
- Preheat a grill or grill pan. Drizzle the onion slices with oil and place on the grill. Cook until the onions are soft, about 4 minutes per side. Remove from the grill.
- Place the chicken into a bowl and add barbecue sauce, to taste. Place 4 tortillas on a flat surface. In a separate bowl, mix the fontina and mozzarella cheese. Place some of the cheese mixture on each tortilla. Top with some of the chicken and grilled onions. Top each with another tortilla.
- Heat a large saute pan over medium-high heat. Add 1 tablespoon of the butter and cook until it is foamy. Add 1 quesadilla and cook until golden brown on both sides, about 3 minutes per side. Repeat with the remaining quesadillas, adding more butter as necessary.
- Cut each quesadilla into 6 pieces. Top with Mexican Cream and Tomato Salsa.
- Combine all of the ingredients. Refrigerate until needed.
- Over a hot grill, roast the tomatoes until blackened. Transfer to a bowl and add the chipotles. Cover and allow to cool for 15 minutes. Add the basil, garlic and lime juice and marinate for 10 minutes. Transfer to a blender or food processor and pulse until chunky. Transfer to a bowl and add the vinegar, sugar, salt and pepper. Slowly whisk in 1 cup of olive oil. Reserve.
BARBECUED CHICKEN QUESADILLAS
Heidi Vawdrey of Riverton, Utah jazzes up everyday quesadillas with barbecue sauce, then tops things off with a sweet and spicy mango salsa.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the first nine ingredients; cover and refrigerate. , Spread butter over one side of each tortilla. Place tortillas, buttered side down, on griddle. Sprinkle one side of each tortilla with 3 tablespoons cheese. Combine chicken and barbecue sauce; spoon over cheese. Sprinkle with remaining cheese. , Fold over and cook over low heat for 1-2 minutes on each side or until cheese is melted. Cut into wedges. Serve with salsa.
Nutrition Facts : Calories 531 calories, Fat 18g fat (7g saturated fat), Cholesterol 91mg cholesterol, Sodium 941mg sodium, Carbohydrate 59g carbohydrate (24g sugars, Fiber 5g fiber), Protein 40g protein.
QUICK AND EASY CHICKEN QUESADILLAS
These quesadillas are fast and easy with only four ingredients. The quesadilla mixture can be frozen and thawed for even faster meal preparation. They can be served with sour cream or salsa for dipping
Provided by miss_heyrara
Categories One Dish Meal
Time 25m
Yield 10 quesadillas, 10 serving(s)
Number Of Ingredients 5
Steps:
- Drain water from canned chicken and canned tomatoes and chiles.
- flake chicken and mix with tomatoes and chiles, and shredded cheese in a bowl.
- Spead mixture over one side of tortillas as thin
- or as thick as you like.
- Fold tortilla and place in electric skillet on 325 degrees or on stove at medium high heat.
- Brown tortilla on one until side crispy then flip and do the same on other side.
- Place tortillas on plate to cool.
- Serve with LIPTON Spanish Rice mix for complete meal if desired.
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- Dice the chicken into smaller pieces. Stir together the chicken and the barbecue sauce into the chicken is thoroughly coated with the sauce.
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- Mix the shredded chicken with the BBQ sauce. Grate the cheese and have the corn, beans, red pepper, and onion ready to use.
- Heat a nonstick pan over medium-low heat. Drizzle a little oil (about ½ teaspoon) on one side of a tortilla. Use your hands to spread it over both sides of the tortilla. Put the tortilla into the pan and let it cook for 10 seconds. Remove the pan from the heat and flip the tortilla over.
- Spread ¼ cup of the cheese over half of the tortilla. Top with ½ cup of the chicken and 1 tablespoon each of the corn, black beans, and red pepper. Fold the empty half of the tortilla over the filling and press the edges together. Put the pan back on the heat and let the quesadilla cook for 2 minutes. Flip it over and let it cook for 2 minutes more.
- Remove the quesadilla from the pan. Cut it in half then cut both pieces in half again so that you have 4 triangle slices. Repeat with the remaining tortillas and fillings.
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