Best Stacked Chicken Quesadillas Recipes

CHICKEN QUESADILLA STACK

Chicken Quesadilla Stack image

Make and share this Chicken Quesadilla Stack recipe from Food.com.

Provided by Derf2440

Categories Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

4 flour tortillas (98% fat free - 8 inch)
3/4 cup fat-free refried beans
1 1/2 cups chopped, cooked boneless skinless chicken breasts
1 (4 1/2 ounce) can chopped green chilies, , drained
1/4 cup chopped fresh cilantro
3/4 cup shredded low-fat Mexican cheese blend
1/4 cup low-fat sour cream
1/4 cup salsa (hot-sweet, no tomato salsa posted in 'zaar, goes very well.)

Steps:

Preheat oven to 425 degrees.
Lightly coat baking sheet with veggie spray.
Place one tortilla on baking sheet and spread 1/4 cup refried beans on top.
Sprinkle with 1/2 cup chicken, 2 1/2 tablespoons chiles, 1 tablespoon cilantro, and 3 tablespoons cheese.
Repeat layering two times.
Top with remaining tortilla, pressing down slightly to help hold layers together.
Cover top tortilla loosely with foil and bake stack until heated through, about 15 minutes.
Remove foil, sprinkle with remaining cheese, and bake until cheese melts, about 5 minutes longer.
Meanwhile, combine sour cream and remaining cilantro in a small bowl.
Cut quesadilla into 6 wedges, but do not separate them.
Spread cilantro sour cream over top and spoon salsa in centre.

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.

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

STACKED QUESADILLAS

Stacked Quesadillas image

Make and share this Stacked Quesadillas recipe from Food.com.

Provided by Puya N.

Categories Tex Mex

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 flour tortillas
3 chicken breasts, cut in strips
3 portabella mushrooms, cut in strips
4 garlic cloves, minced
2 tomatoes, diced
1 jalapeno pepper, diced
8 ounces spinach
1 yellow onion, diced
16 ounces black beans (can)
12 ounces cheddar cheese, grated
4 ounces hot sauce

Steps:

Saute chicken tomatoes garlic, spinach, onions, and mushrooms with beans on high heat for 10 minutes.
In a round baking dish, layer a tortilla, chicken/veggies, cheese, tortilla, chicken/veggies, cheese, tortilla, chicken/veggies, cheese, tortilla, cheese. Add a splash of hot sauce between each layer.
bake uncovered at 250 for 20 minutes.

Nutrition Facts : Calories 789.7, Fat 41.8, SaturatedFat 21.7, Cholesterol 159.1, Sodium 1599.7, Carbohydrate 47.1, Fiber 11.6, Sugar 6.2, Protein 57.8