Best Chicken Goat Cheese Quesadillas Recipes

Chicken and Goat Cheese Quesadillas image

Provided by Food Network

Time 4h30m

Yield 2 to 4 servings

Number Of Ingredients 13

3 (8-inch) flour tortillas
1 1/2 cups crumbled soft goat cheese
1/2 cup shredded Monterey Jack cheese
1 tablespoon basil, cut into chiffonade (thin strips)
Melted butter, for brushing
Sour cream, chopped cilantro, for garnish
1/2 cup chicken stock
2 jalapenos, sliced
2 tablespoons chopped cilantro
2 tablespoons fresh lime juice
2 tablespoons olive oil
1 chicken breast half
1/2 red onion, sliced into 1/4-inch thick rounds

Steps:

In a blender or food processor combine first 5 ingredients and blend until smooth. In a shallow nonreactive pan pour blender mixture over chicken breast half and set aside to marinate, covered and refrigerated, 4 hours. Preheat a grill or broiler. Grill or broil chicken and onions 2 to 3 minutes on each side, until chicken is just cooked through and onions are browned. Thinly slice chicken.
Preheat oven to 400 degrees and butter an 8-inch round cake pan. In pan, layer one tortilla and sprinkle with half of chicken, onion, cheeses and basil. Top with a tortilla and sprinkle with remaining filling ingredients. Top with third tortilla and brush top with butter. Bake for 15 minutes, or until lightly browned and cheeses have melted. Let rest 5 minutes before cutting into quarters. Serve garnished sour cream and cilantro.

Chicken, Spinach and Goat Cheese Quesadillas image

Provided by Amy Harding

Time 15m

Number Of Ingredients 8

Steps:

1. Heat the spinach with the garlic, salt, pepper, and cayenne pepper over medium-low heat in a pan until just wilted. Remove from heath and set aside.
2. Heat the grill pan (or regular pan) over medium-high heat. Spray with non-stick cooking spray or drizzle with olive oil. Toast the inside of the tortilla for about 30 seconds.
3. Take the tortilla off the grill pan and assemble as follows. Over half the quessadilla sprinkle about 2 tablespoons of monterey jack cheese, following by a few slices of chicken, then the spinach, then the crumbled goat cheese.
4. Add to the grill pan and cook for about 1 - 2 minutes. Carefully use a spatula to flip the empty half of the tortilla onto the loaded half. At this point I like to let the quesadilla cook for about 30 more seconds, then flip it over. Give it another 1 -2 minutes, then remove from the pan and enjoy!

CHICKEN GOAT-CHEESE QUESADILLAS image

Yield 2 people

Number Of Ingredients 10

1 1/2 oz goat cheese, softened to room temperature
2 Tbsp shredded Monterey Jack cheese
1/2 tsp virgin olive oil
1/4 cup chopped Vidalia onion
1/2 cup frozen corn kernels, thawed
1 pinch ground black pepper
1/2 cup diced cooked skinless white-meat chicken
1 Tbsp chopped fresh cilantro
4 six-inch corn tortillas
Nonstick cooking spray, preferably olive oil

Steps:

1. Combine cheeses in a small bowl. Set aside. 2. Heat olive oil in a medium saute pan over medium-low heat. Add onion and saute for 2 minutes. Add corn and pepper; saute for 1 minute. Add chicken and saute for 1 minute. Remove from heat, then stir in cilantro. 3. Divide cheese mixture and spread over 2 tortillas. Layer each tortilla with half the chicken mixture and top with remaining tortillas. 4. Spray a large frying pan or griddle with cooking spray. Warm quesadillas over medium heat for 5 to 6 minutes, flipping halfway. Per serving: 361 cal, 14 g fat (6 g sat), 38 g carbs, 340 mg sodium, 3 g fiber, 21 g protein