Four Cheese Chicken Quesadilla Recipes

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:

• Brush one side of each tortilla with butter. Place two tortillas, buttered side down, on a griddle; sprinkle with cheese, onion, tomato and chicken. Top with remaining tortillas, buttered side up. Cook over medium heat for 3-4 minutes on each side or until lightly browned. Cut into wedges.

Steps:

• In a large skillet, combine the first 6 ingredients. Cook, uncovered, over medium heat until heated through, about 10 minutes, stirring occasionally. , Brush 1 side of tortillas with butter; place buttered side down on a lightly greased baking sheet. Spoon 1/3 cup chicken mixture over half of each tortilla; sprinkle with 1/3 cup cheese. , Fold plain side of tortilla over cheese. Bake at 375° until crisp and golden brown, 9-11 minutes. Cut into wedges; serve with sour cream and guacamole.

Steps:

• 1. Quesadilla 1. Marinate chicken overnight in fresh lime juice, zest, salt and pepper 2. Shred all 4 cheeses then combine together and set aside 3. Grill the marinated chicken until cooked through, approximately 7-8 minutes 4. Grill the corn with husk about 10 minutes 5. Grill Poblano pepper lightly, about 2-3 minutes 6. Remove the Poblano pepper skins then chop and set aside 7. Slice the grilled marinated chicken into small strips, about ½ inch thick and 1-inch long, set aside 8. Remove the corn husks from the cob then strip the corn from cob and set aside 9. Chop chipotle pepper, bell pepper, and scallions. Combine in 1 bowl and set aside 10. Chop cilantro and set aside 11. Heat a medium-size skillet with 2 tablespoons coconut oil 12. Combine black beans, chipotle pepper, bell pepper, and scallions in skillet over medium heat. Cook 2-3 minutes, until bell peppers become slightly translucent 13. Add corn, Poblano pepper and chicken to skillet - just to re-heat ingredients, approximately 1 minute 14. Preheat another skillet, flat-top grill, or gas/charcoal grill to medium heat 15. To assemble and cook each quesadilla: a. place one tortilla on the skillet or grill b. Add approximately 1 cup of combined shredded cheese to 1 half of side of tortilla c. Add cooked ingredients plus a pinch of cilantro to other half or side of tortilla d. Cook on each side approximately 2-3 minutes, cheese should be melted and light grill marks on the outside of the tortilla
• 2. Guacamole Combine all ingredients in a bowl and mix/mash until creamy consistency (or less if lumpy consistency is desired)
• 3. Sour Cream Cumin Sauce Add all ingredients, except scallions, in a bowl and mix until combined. Garnish with scallions
• 4. Pineapple Sriracha Sauce Add all ingredients to a blender or food processor and mix until smooth texture. Sauce can be inserted into a squeeze bottle for garnishment on quesadilla
• 5. To Serve 1. Cut quesadillas in quarters 2. Place 2 quarters on a plate 3. Add dollop of guacamole to center of plate 4. Place 1 tablespoon Sour Cream Cumin Sauce on each quesadilla quarter 5. Squeeze lines of Pineapple Sriarcha Sauce across entire plate

Steps:

• Toss together the Cheddar, Monterey Jack and pepper jack in a bowl; set aside.
• Heat 2 tablespoons of the butter in large skillet over medium heat. Place a single tortilla in the skillet. Sprinkle a little less than a third of the cheese blend over the tortilla. Sprinkle with salt and pepper. Add about a third of the diced tomato and a third of the chiles. Sprinkle a touch more cheese over the whole thing and gently top and press with a second tortilla. Cook until golden on the bottom, about 3 minutes.
• Carefully flip the quesadilla to the other side. Continue cooking until the second side is golden, 3 to 4 minutes more. Repeat with the remaining ingredients. Slice each quesadilla into wedges and garnish with cilantro sprigs.

Steps:

• Cook Macaroni in large saucepan as directed on package; drain. Return macaroni to saucepan.
• Squeeze Cheese Sauce over hot macaroni. Add chicken, cheddar cheese and tomatoes and chiles; mix lightly.
• Top half of each tortilla with about 3/4 cup macaroni mixture; fold in half to enclose filling. Heat large nonstick skillet on medium-high heat. Add quesadillas, 2 at a time; cook 3 to 5 min on each side or until lightly browned on both sides. Repeat with remaining quesadillas.

Steps:

• Microwave the tortillas on a plate until slightly crispy. They will dry out a bit as they cool.
• Mix the chicken, peppers, and taco seasoning in a bowl until evenly combined, then cook for about 1-2 minutes until the peppers are soft.
• Spread the mixture evenly on one tortilla, cover evenly with the cheese, then top with the other tortilla.
• Cook for another 30 seconds to 1 minute, slice, then serve.
• Enjoy!