CHICKEN AND PEPPER JACK QUESADILLAS WITH CILANTRO SLAW
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Toss the coleslaw mix with 1/2 teaspoon salt in a large bowl and set aside. Whisk the lime juice, garlic, cilantro, vegetable oil, 1/4 teaspoon salt and a few grinds of pepper in a small bowl.
- Lay out the tortillas and sprinkle the cheese on half of each. Season the chicken with salt and pepper and layer on top of the cheese. Fold the tortillas in half. Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Add 2 quesadillas and cook, turning once, until browned and crisp and the cheese is melted, 5 to 7 minutes. Transfer to a cutting board and repeat with the remaining butter and quesadillas.
- Cut the quesadillas into wedges and divide among plates. Add the lettuce and lime dressing to the coleslaw mix, toss to combine and season with salt and pepper. Add to the plates and drizzle the quesadillas with the crema.
PEPPER JACK, CHICKEN AND PEACH QUESADILLAS
A delish and fast recipe using leftover chicken from Cooking Light August 2010. I really enjoyed these made with leftover turkey breast and I am sure chicken will be just as wonderful. They say, "Give average chicken quesadillas new life with sweet peaches and spicy cheese. For the kids, try Monterey Jack instead."
Provided by januarybride
Categories Cheese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine honey and lime juice in a small bowl, stirring well with a whisk. Stir sour cream into honey mixture; cover and chill until ready to serve.
- Place tortillas flat on a work surface. Sprinkle 2 tablespoons cheese over half of each tortilla; top each tortilla with 1/4 cup chicken, 1/4 cup peaches, 1 teaspoon cilantro and 1 more tablespoon of cheese. Fold tortillas in half.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in the pan, and top quesadillas with a cast-iron or other heavy skillet. Cook 1 1/2 minutes on each side or until tortillas are crisp and lightly browned (leave cast-iron skillet on quesadillas as they cook). Remove quesadillas from pan; set aside, and keep warm. Repeat procedure with the remaining quesadillas. Cut each quesadilla into wedges. Serve with sauce.
Nutrition Facts : Calories 375.2, Fat 16, SaturatedFat 7.3, Cholesterol 54.8, Sodium 598.3, Carbohydrate 37, Fiber 2.3, Sugar 5.8, Protein 20.5
PEPPER JACK, CHICKEN, AND PEACH QUESADILLAS
Categories Cheese Chicken Fruit Sauté Kid-Friendly Quick & Easy Dinner
Yield 4 servings
Number Of Ingredients 9
Steps:
- 1. Combine honey and lime juice in a small bowl, stirring well with a whisk. Stir sour cream into honey mixture; cover and chill until ready to serve. 2. Place tortillas flat on a work surface. Sprinkle 3 tablespoons cheese over half of each tortilla; top each tortilla with 1/4 cup chicken, 1/4 cup peaches, and 1 teaspoon cilantro. Fold tortillas in half. 3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in the pan, and top quesadillas with a cast-iron or other heavy skillet. Cook 1 1/2 minutes on each side or until tortillas are crisp and lightly browned (leave cast-iron skillet on quesadillas as they cook). Remove quesadillas from pan; set aside, and keep warm. Repeat procedure with the remaining quesadillas. Cut each quesadilla into wedges. Serve with sauce.
BARBECUE PEACH CHICKEN
Provided by Six Sisters Stuff
Yield 4
Number Of Ingredients 7
Steps:
- In a microwave safe bowl, combine peach preserves, vinegar, ginger, salt, pepper, and barbecue sauce.
- Microwave for 1 minute stirring halfway through.
- Place chicken in a zip-loc bag, or container that has a lid.
- Poor the mixture over the chicken.
- Seal bag or container and refrigerate for 6-24 hours.
- Occasionally turn chicken in bag or container for best taste and coverage.
- Lightly grease the grill before heating.
- Heat grill to medium.
- Turn chicken every 4 or so minutes until fully cooked.
Nutrition Facts : Servingsize 1 serving, Calories 938 kcal, Fat 14 g, SaturatedFat 3 g, Cholesterol 345 mg, Sodium 3489 mg, Carbohydrate 88 g, Sugar 68 g, Protein 108 mg
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- Combine honey and lime juice in a small bowl, stirring well with a whisk. Stir sour cream into honey mixture; cover and chill until ready to serve.
- Place tortillas flat on a work surface. Sprinkle 3 tablespoons cheese over half of each tortilla; top each tortilla with ½ cup chicken, ½ cup peaches, 1 tablespoon cilantro, and ½ tablespoon chopped jalapenos. Gently fold tortillas in half.
- Place 2 quesadillas in the pan, and top quesadillas with a cast-iron or other heavy skillet. Cook 1½ minutes on each side or until tortillas are crisp and lightly browned (leave cast-iron skillet on quesadillas as they cook).
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