Best Chicken Suizas Quesadilla Cakes Recipes

ROAST CHICKEN ENCHILADA SUIZAS STACKED CASSEROLE

Roast Chicken Enchilada Suizas Stacked Casserole image

Provided by Rachael Ray : Food Network

Time 1h50m

Yield 4 servings

Number Of Ingredients 18

Ingredients

4 medium poblano peppers
2 tablespoons extra-virgin olive oil
1 jalapeno, chopped
2 medium onions, chopped
4 cloves garlic, finely chopped
12 medium-large tomatillos, peeled, rinsed and quartered
2 small handfuls cilantro leaves
1 teaspoon ground cumin, 1/3 palmful
2 teaspoons honey
1 quart chicken stock-in-a-box
Salt and freshly ground black pepper
1 lime, juiced
2 pounds cooked chicken, meat pulled or shredded
12 (6-inch) flour tortillas or 16 (5-inch) corn tortillas, softened over flame or dry skillet
1 cup Mexican crema, creme fraiche or sour cream
1 1/2 cups shredded Swiss cheese (from about 1/2 pound piece)
1 1/2 cups shredded Monterey Jack cheese (from about 1/2 pound piece)
Raw red onion rings, for garnish

Steps:

Heat the broiler to high. Arrange the poblanos on a sheet pan, put them under the hot broiler and char until blackened an all sides, 10 to 12 minutes. Leave the door of the oven cracked to allow the steam to escape. Peppers can also be easily charred over and open stovetop flame if you have gas burners. Put the peppers in a bowl and cover tightly with plastic wrap. Allow the peppers to sit until cool enough to handle. Peel and seed the peppers.
Heat the extra-virgin olive oil, 2 turns of the pan, in a skillet over medium-high heat. Add the jalapeno, onions, and garlic and cook until the onions soften, about 5 minutes. Put the tomatillos and a small handful of cilantro in a food processor. Coarsely chop the poblanos and add them to the processor. Process until almost a smooth sauce forms, about 1 minute. Pour the sauce into the skillet and stir to combine. Stir in the cumin, honey and stock, and season with salt and pepper, to taste. Reduce the heat and simmer about 20 minutes, then add the lime juice and turn off the heat.
Pour a thin layer of sauce into the bottom of a medium casserole. Layer in 3 flour tortillas or 4 corn tortillas then top with some shredded chicken, dot with some sauce and small spoonfuls of Mexican crema, creme fraiche or sour cream and sprinkle with a little Swiss and Jack cheeses. Repeat twice more. Cool and chill for a make-ahead meal.
Preheat the oven to 375 degrees F. Put the casserole on a baking sheet and bake until heated through and bubbly on top, about 40 to 50 minutes. The baking sheet will catch any drips of sauce or cheese. Garnish the stacked enchilada casserole with raw red onion rings and serve.

CHICKEN QUESADILLAS

Chicken Quesadillas image

This chicken quesadilla recipe has an impressive look and taste with little preparation. The leftover chicken gets Mexican flair from cumin in this fun main dish. -Linda Wetzel, Woodland Park, Colorado

Provided by Taste of Home

Categories Dinner Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2-1/2 cups shredded cooked chicken
2/3 cup salsa
1/3 cup sliced green onions
3/4 to 1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano
6 flour tortillas (8 inches)
1/4 cup butter, melted
2 cups shredded Monterey Jack cheese
Sour cream and guacamole

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.

Nutrition Facts : Calories 477 calories, Fat 26g fat (13g saturated fat), Cholesterol 106mg cholesterol, Sodium 901mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 1g fiber), Protein 31g protein.

CHILI SUIZAS BAKE

Chili Suizas Bake image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 16

Ingredients

3 large poblano peppers
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 pounds ground chicken
1 onion, chopped
1 jalapeno, seeded and finely chopped
4 cloves garlic, finely chopped
12 large or 16 medium to small tomatillos, peeled, rinsed and halved
1/4 cup cilantro, a handful
2 cups chicken stock
2 teaspoons honey
Salt and pepper
1 lime, juiced
1/2 cup creme fraiche
3 cups lightly crushed tortilla chips --whole-grain tortilla chips, such as flax seed tortillas add a wonderful texture and flavor
1 cup shredded Swiss cheese, about 1/3 pound
1 cup shredded Monterey Jack cheese, about 1/3 pound

Steps:

Heat the broiler to high. Place the poblanos under hot broiler and char until blackened an all sides, 10 to 12 minutes. Leave the door of the oven cracked to allow the steam to escape. Place the peppers in a bowl and cover tightly with plastic wrap. Allow the peppers to cool enough to handle.
While peppers char, heat extra-virgin olive oil in a high sided skillet over medium-high heat. Add chicken and lightly brown, 3 to 4 minutes. Stir in onions, jalapeno and garlic and cook to soften onions about 5 minutes. While onions cook, place tomatillos and cilantro in the food processor and process until smooth. Pour the tomatillos into the chicken mixture and stir to combine. Stir in chicken stock and honey, season with salt and pepper and simmer chili 10 minutes.
When poblano peppers are cool enough to handle, remove seeds and chop, stir into chili. Remove chili pan from heat and stir in lime juice. Add dollops of creme fraiche on top of the chili, placing spoonfuls evenly across the pan. Cover the pan with a layer of crushed chips and top with Swiss and Monterey Jack cheeses. Place under broiler until brown and bubbly. Serve from hot skillet, spooning out chili into shallow dinner bowls. TOUCHDOWN!