Chicken Goat Cheese Quesadillas Recipes

Steps:

• Place the first six ingredients in an ungreased 15x10x1-in. baking pan. Combine the oil, lemon juice, chili powder and cayenne; drizzle over vegetables and toss to coat. Bake, uncovered, at 400° for 35-40 minutes or until tender, stirring once. Stir in cilantro. , Spread 1 tablespoon goat cheese over one side of each tortilla. Place two tortillas, plain side down, on an ungreased baking sheet; spread each with 2/3 cup vegetable mixture. Top each with another tortilla. Repeat. Bake at 400° for 5-10 minutes or until golden brown. Cut each quesadilla into six wedges. Serve warm.

Steps:

• 1. Heat the spinach with the garlic, salt, pepper, and cayenne pepper over medium-low heat in a pan until just wilted. Remove from heath and set aside.
• 2. Heat the grill pan (or regular pan) over medium-high heat. Spray with non-stick cooking spray or drizzle with olive oil. Toast the inside of the tortilla for about 30 seconds.
• 3. Take the tortilla off the grill pan and assemble as follows. Over half the quessadilla sprinkle about 2 tablespoons of monterey jack cheese, following by a few slices of chicken, then the spinach, then the crumbled goat cheese.
• 4. Add to the grill pan and cook for about 1 - 2 minutes. Carefully use a spatula to flip the empty half of the tortilla onto the loaded half. At this point I like to let the quesadilla cook for about 30 more seconds, then flip it over. Give it another 1 -2 minutes, then remove from the pan and enjoy!

Steps:

• Combine first 5 ingredients in blender or food processor until smooth.
• Place chicken in zip-loc bag and add broth mixture.
• Seal and refrigerate for 2 hrs turning bag occasionally.
• Preheat grill.
• Remove chicken from bag, discard marinade.
• Sprinkle chicken with salt and pepper.
• Place chicken and onion on grill rack coated with cooking spray.
• Grill onion 3 minutes on each side or until browned.
• Grill chicken 6 minutes per side or until done.
• Cool slightly and cut chicken in very thin slices.
• Preheat oven to 400.
• Place 1 tortilla on baking sheet coated with cooking spray.
• Sprinkle with 3 tablespoons of cheese,half of chicken, half of onion and 1 and a half tsp cilantro.
• Top with 1 tortilla.
• Sprinkle with remaining cheese, chicken, onion and cilantro.
• Top with last tortilla.
• Coat tortilla with cooking spray.
• Bake for 15 minutes or until lightly browned.
• Cut into 4 wedges and top each with 1 tsp of sour cream.
• Serve with lime wedges if desired.

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.