Forevermamas Spicy Chicken Quesadillas Or Burritos Recipes

Steps:

• In a large skillet, coat chicken with salt, pepper, chili powder, cumin, cayenne, and garlic powder. Cook 5-7 minutes.
• Add the peppers and onions and cook for 5-7 minutes, or until they are soft. Remove chicken, onions and peppers from the pan and set aside.
• Place the tortilla in the skillet and add a layer of cheese on half of the tortilla.
• Add cooked chicken, peppers and onions. Top with more cheese and fold the tortilla in half.
• Cook for 6 minutes over medium heat, flipping half way.
• Garnish with fresh cilantro and serve with pico de gallo, guacamole, and sour cream on the side.
• Enjoy!

Steps:

• Combine chicken and taco seasoning mix in a heavy duty zip-top bag; toss to coat. Refrigerate for 1 - 2 hours or overnight.
• Place chicken in a broiler pan or in a 15 x 10 x 11 inch jellyroll pan.
• Broil coated chicken 6 inches from heat (with electric oven door partially open) for 5 - 6 minutes. Remove from oven and cool.
• Cut chicken into bite-size pieces.
• In a bowl, combine chicken, cheese, picante sauce, and red peppers; stirring well. Set aside.
• Brush 1 side of each tortilla with melted butter; place 2 tortillas, buttered side down, on a cookie sheet. Top each tortilla with about 1 cup of chicken mixture, spreading to edges of tortilla. Top each with a tortilla, buttered side up.
• Bake at 375 degrees Fahrenheit for 10 minutes or until golden brown. Cut into wedges. Repeat with remaining tortillas and chicken mixture. Serve immediately.
• NOTE: If making these into burritos, mound chicken mixture 1/4 of the was down on tortilla's. Turn over short side of tortilla over chicken. Turn both right and left sides of tortilla about 1 inch inches Roll up cigar style, enveloping the chicken mixture tightly. Place on greased cookie sheet, seam-side down. Brush each burrito with melted butter. Bake until golden brown.
• Note # 2:If you can find Chi-Chi's taco seasoning mix, these will be To Die For. But unfortunately I can't find this seasoning anymore. They used to advertise right on the package that it didn't contain the "red stuff". I use other taco seasoning mixes, but none compare to the goodness that Chi-Chi's had. If you can find Chi-Chi's somewhere, use 2 pkg's because each pkg. was about 1 /2 - 3/4 ounces. If you do find it, let me know, because I'd love to know because I've been searching for a long time.

Steps:

• In a bowl, mix the shredded chicken and spices (cumin, paprika, red pepper, salt) and set aside.
• Into a medium frying pan at medium/medium-high heat add your oil, green bell pepper, white onion, jalapeno, garlic, and black beans. Cook until the black beans soften slightly and the garlic is fragrant (about 3-5 minutes). Add tomatoes, whites of the green onions, cilantro, cumin, and paprika. Stir to combine and take off the heat.
• To assemble, spray a large frying pan with non-stick spray (grill pan or griddle will work well) set to medium/medium-high heat and place a single tortilla in the middle.
• Sprinkle a thin layer of cheese (about 3 tablespoons) over the surface, add a layer of the vegetable mix (about 3 tablespoons) to half the tortilla, and the same amount of your shredded chicken to the same half, finally sprinkle over about a teaspoon of your reserved un-cooked green onions. Apply another 3 tablespoons of cheese to the top, cover and allow to melt for about 2-3 minutes.
• Using a spatula, flip the un-topped half over the topped half, pressing lightly, cover and cook another 2-3 minutes so all the cheese has melted and the tortilla is crispy.
• Continue until all your veggie and chicken mixes are used up. Setting your finished quesadillas on a cooling rack in the oven set to low. When ready to serve, cut with a pizza cutter into slices and enjoy! These are great with a side of sour cream and/or guacamole.