Chicken Cheddar Quesadillas With Tomato And Corn Salsa Recipes

Steps:

• 1. To make Tomato and Corn Salsa: Stir salsa, corn, 1/4 cup red onion, and 1/4 cup cilantro in small bowl to blend. Season salsa to taste with salt and pepper.
• 2. To Make Quesadilla Filling: Sprinkle chicken with chili powder, cumin, salt, and pepper.
• 3. Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
• 4. Add garlic and 3/4 cup red onion and sauté 1 minute.
• 5. Add chicken and sauté until chicken is just cooked through, about 5 minutes.
• 6. Sprinkle half of 1 tortilla with 1/4 cup cheese.
• 7. Place 1/6 chicken mixture on top of the cheese
• 8. Sprinkle with 1tablespoons cilantro and another 1/4 cup cheese.
• 9. Fold tortilla in half.
• 10. Repeat with remaining tortillas, cheese, chicken mixture, and cilantro.
• 11. Heat 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat.
• 12. Place 2 quesadillas in each skillet.
• 13. Cook quesadillas until brown and cheese melts, about 2 to 4 minutes per side.
• 14. Transfer quesadillas to work surface and cut into wedges
• 15. Arrange on platter; serve with the tomato and corn salsa, sour cream and guacamole.
• 16. Note: In a rush? To make this recipe take even less time substitute the chicken tenders with a pre-cooked chicken from the store following all of the above steps except just cooking the chicken long enough in the frying pan to warm it.

Steps:

• Season the chicken thighs generously with salt and pepper. Heat the vegetable oil in a large saucepan over high heat. Brown the chicken well on both sides. Remove chicken and set aside. Reduce heat to medium and saute onion, garlic, oregano and cumin for a few minutes. Stir in tomatoes, lime juice, sugar and salt. Add chicken back to the sauce bring to a simmer, cover and cook for 45 minutes.
• Remove chicken from cooking liquid and let rest until cool enough to handle. Pull the meat from the bone and toss with the cooking liquid. Discard the bones and skin.
• Rub a cast iron skillet lightly with vegetable oil and heat over medium flame.
• Sprinkle cheese all over the tortilla. Top with pulled chicken, serranos and another tortilla. Toast on each side in the skillet until warmed through and cheese has completely melted. Repeat with the remaining ingredients.

Steps:

• Preheat the broiler. Grease a baking sheet.
• Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes.
• Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.
• Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.

Steps:

• Place one tortilla on a plate.
• Spread the sliced tomato over the tortilla and then the shredded cheese. I usually leave 1 inch around the edges of the tortilla free as it tends to spread when being cooked and cut.
• Top with the remaining tortilla.
• Place onto a lightly cooking oil sprayed frypan or sandwich toaster. If using the frypan you will need to flip over the quesadilla after a couple of minutes.
• Once the filling has warmed and the tortillas lightly toasted-it's done.
• Wait a minute and then carefully slice through and enjoy.

Steps:

• In a medium bowl, combine the salad ingredient; set aside. To prepare the
• quesadillas, in another bowl, combine the chicken, lettuce, and salsa; divide.
• among 3 of the tortillas. Sprinkle with the cheese; top with the 3 remaining.
• tortillas. Spray a large nonstick skillet with nonstick cooking spray. Cook
• the quesadillas, one at a time, until lightly browned, 3 minutes on each side;.
• turn carefully with a wide spatula. Cut the quesadillas into quarters; arrange.
• 3 quarters on each of 4 plates. Serve with the salad on the side.

Steps:

• Preheat broiler. Spray large nonstick skillet with cooking spray. Heat on medium heat. Add chicken and chili powder; cook and stir 2 minutes. Add corn and 2 Tbsp. of the salsa; cook and stir 3 minutes or until chicken is cooked through and sauce is thickened.
• Spray tops of 4 of the tortillas with cooking spray. Place, sprayed sides down, on large foil-covered baking sheet. Sprinkle with half of the cheese; top with chicken mixture, remaining cheese and remaining tortillas. Spray tops of tortillas with cooking spray.
• Broil, 4 to 5 inches from heat, 3 minutes or until golden brown. Turn quesadillas over with large spatula; continue broiling an additional 3 minutes or until second side is golden brown and cheese is melted. Cut each into 4 wedges. Serve with the remaining salsa.