Grilled Chicken And Vegetable Quesadillas Recipes

Steps:

• 1.Prepare grill for medium heat. 2.Spread each tortilla evenly with cream cheese. 3.In small bowl, combine chicken, chilies, shredded cheese, bell pepper and onion; mix well. Spoon evenly over each tortilla. Fold each tortilla in half, pressing to seal. 4.Brush both sides of each quesadilla with oil. Grill 2 minutes on each side or until golden brown. 5.Cut quesadillas into wedges; serve with favorite Mexican toppings such as sour cream, guacamole and salsa.

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 the chicken on a plate, and sprinkle with adobo seasoning on both sides. Let it marinate for 15 minutes.
• Heat grill for medium-high heat.
• Lightly oil the grill grate. Place chicken on grill, and cook for 10 minutes per side, or until juices run clear. Remove chicken from grill, and cut into bite-size pieces.
• Place one or two tortillas on the grill, and sprinkle with a thin layer of cheese, chicken, onion, olives, and chiles. Top with another tortilla, and grill until brown and crispy on both sides, about 3 minutes per side. Repeat with remaining ingredients. Cut into wedges to serve.

Steps:

• 1. Preheat grill to medium-high heat.
• 2. Combine paprika, garlic powder, oregano, cumin, salt, and black pepper in a small bowl. Rub the paprika mixture evenly over the chicken; let stand for 10 minutes.
• 3. Arrange the chicken, onion, bell pepper, and jalapeno pepper on a grill rack coated with cooking spray. Cook the vegetables 4 minutes on each side or until tender. Cook the chicken 6 minutes on each side or until done. Remove chicken and vegetables from the grill; Halve the jalapeno and remove the seeds, then coarsely chop the vegetables. Let the chicken stand for 5 minutes; thinly slice the chicken.
• 4. Sprinkle about 3 tablespoons cheese over half of each tortilla; divide vegetables and chicken evenly over the cheese. Fold each tortilla in half over the filling; lightly coat the tortillas with cooking spray.
• 5. Heat a large nonstick skillet over medium heat. Place 2 quesadillas in pan; cook 2 to 3 minutes on each side or until the cheese melts and the tortillas are lightly browned. Repeat procedure with the remaining 2 quesadillas. Cut each quesadillas into 2 wedges; serve with sour cream.
• 6. Garnish with Avocado-Tomato Salad, posted separately if desired.