Best Chicken And Pepper Jack Quesadillas With Cilantro Slaw Recipes

CHICKEN QUESADILLAS

Chicken Quesadillas image

Incredible Chicken Quesadillas are packed with juicy chicken, peppers, onions, garlic, and lots of melty cheese. They are an easy and healthy idea that is perfect for those hectic weeknights.

Provided by Layla

Time 20m

Number Of Ingredients 9

Ingredients

1 pound chicken breasts ((cut into bite sized pieces))
1 tablespoon oil
1/2 cup diced bell pepper ((any color))
1/2 cup diced onion
1 medium jalapeno, diced ((optional))
2 cloves garlic ((minced))
1 tablespoon taco seasoning
2 cups shredded melting cheese
4 medium flour tortillas

Steps:

Cut chicken breasts into small bite size pieces. Heat oil over medium-high heat in a large heavy duty pan. Add the chicken breasts and taco seasoning to the pan. Sautee 4-5 minutes then add the bell pepper, onion, and garlic, sautee another 5 minutes or until the chicken is cooked through. Remove mixture from the pan and set aside.
To the same pan, add ½ teaspoon oil and a tortilla, top with a handful of shredded cheese, and 1/4th the chicken mixture, then with more cheese. Fold the tortilla and cook on both sides until crispy and golden. Remove from the pan and repeat with remaining tortillas.
To serve: Slice tortillas in half or thirds and serve with sour-cream, salsa, guacamole or your favorite dipping sauce.

Nutrition Facts : Calories 437 kcal, Carbohydrate 21 g, Protein 39 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 117 mg, Sodium 741 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

CHICKEN QUESADILLAS

Chicken Quesadillas image

This is a great recipe for parties. I freeze the leftovers; they reheat quite well. The zesty chicken and cooked peppers are a succulent delight when mixed with the melted cheeses. Cut the quesadillas into wedges and serve with sour cream and salsa.

Provided by Heather

Categories World Cuisine Recipes Latin American Mexican

Time 55m

Yield 20

Number Of Ingredients 10

Ingredients

1 pound skinless, boneless chicken breast, diced
1 (1.27 ounce) packet fajita seasoning
1 tablespoon vegetable oil
2 green bell peppers, chopped
2 red bell peppers, chopped
1 onion, chopped
10 (10 inch) flour tortillas
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
1 (8 ounce) package shredded Monterey Jack cheese

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.

Nutrition Facts : Calories 244.2 calories, Carbohydrate 21.8 g, Cholesterol 34.9 mg, Fat 11.3 g, Fiber 1.7 g, Protein 13.7 g, SaturatedFat 5.5 g, Sodium 504.3 mg, Sugar 1.8 g

CHICKEN AND MUSHROOM QUESADILLAS WITH CARROT AND MANGO SLAW

Chicken and Mushroom Quesadillas with Carrot and Mango Slaw image

These delicious quesadillas are packed with flavor thanks to lightly spiced chicken, mushrooms, spinach, and Monterey Jack cheese. A tangy mix of cilantro, yogurt, and lime juice makes the perfect dipping sauce, and pretty carrot and mango ribbons combine for a refreshing slaw.

Provided by Katherine Sacks

Categories Back to School Dinner Kid-Friendly Tortillas Yogurt Mushroom Chicken Mango Spinach Monterey Jack Small Plates

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/2 teaspoon ground cumin
5 tablespoons olive oil, divided
1 1/4 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 1/4 pounds boneless, skinless chicken thighs, trimmed
6 ounces button mushrooms, trimmed, coarsely chopped
2 limes
1/2 cup Greek-style plain full- or low-fat yogurt
3 tablespoons coarsely chopped cilantro, plus whole leaves for serving
2 medium carrots (about 4 ounces each), peeled
1 medium mango, thinly sliced
5 ounces baby spinach (about 4 packed cups)
4 (10") flour tortillas
2 cups shredded Monterey Jack cheese (about 8 ounces)

Steps:

Preheat oven to 425°F. Stir cumin, 3 Tbsp. oil, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl. Add chicken and mushrooms and toss to coat. Spread on a rimmed baking sheet and roast until an instant-read thermometer inserted into thickest part of thigh registers 165°F, 15-17 minutes.
Meanwhile, juice limes to yield 6 Tbsp. juice. Blend yogurt, 3 Tbsp. lime juice, and 3 Tbsp. cilantro in a blender until smooth.
Shave carrots with a vegetable peeler lengthwise into ribbons (or use the large holes of a box grater). Whisk 1 Tbsp. oil and remaining 3 Tbsp. lime juice, 1/4 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add carrots and mango; toss gently to coat.
Remove baking sheet from oven, arrange spinach over chicken, and continue to roast until spinach is wilted, about 2 minutes. Transfer chicken to a cutting board, leaving spinach on sheet, and thinly slice.
Arrange tortillas on a work surface. Dividing evenly, layer cheese, chicken, mushrooms, and spinach on one side of each tortilla. Fold tortillas in half to create half-moons.
Heat 1 1/2 tsp. oil in a large heavy skillet over medium-low until hot. Cook 2 quesadillas, turning once, until cheese is melted and tortillas are browned, 1-2 minutes per side. Transfer quesadillas to serving plates, then cook remaining quesadillas with remaining 1 1/2 tsp. oil.
Sprinkle quesadillas with cilantro leaves and serve with yogurt sauce and carrot-mango slaw alongside.
Do Ahead
Chicken and mushrooms can be cooked and yogurt sauce can be made 4 days ahead; cover and chill.