Best Stewed Chicken Bell Pepper And Cheddar Quesadillas Recipes

Stewed Chicken, Refried Beans and Oaxaca Cheese Quesadillas image

Provided by Food Network Kitchen

Number Of Ingredients 10

One 15-ounce can fire-roasted tomatoes
2 teaspoons chili powder
1 clove garlic, finely grated
Kosher salt and freshly ground black pepper
One 8-ounce boneless skinless chicken breast
Four 10-inch (burrito size) flour tortillas
2 cups shredded Oaxaca cheese
1 cup refried beans
2 tablespoons unsalted butter
Guacamole, salsa, chopped scallions and sour cream, for serving

Steps:

Combine the tomatoes, chili powder, garlic, 2/3 cup water and 1/2 teaspoon salt in a small saucepan. Bring to a simmer over medium heat and cook, breaking up the tomatoes with a spoon, for 10 minutes. Add the chicken breast, nestling it in the sauce, and simmer, flipping once, until cooked through, 8 to 9 minutes per side. Transfer the chicken to a plate, shred it, and return it to the sauce. Season with salt and pepper.
Lay a tortilla on a work surface and top evenly with 1/2 cup Oaxaca cheese. Add a quarter of the shredded chicken and tomato sauce and a quarter of the beans. Fold the tortilla in half to enclose the fillings. Repeat with the remaining tortillas and ingredients.
Melt 1/2 tablespoon butter in a large nonstick or cast-iron skillet over medium heat. Cook one of the quesadillas, flipping once, until golden brown and the cheese is melted, about 3 minutes per side. Remove to a cutting board and repeat with the remaining quesadillas.
Cut into triangles and serve with the guacamole, salsa, scallions and sour cream.

Stewed Chicken, Chipotle and Monterey Jack Quesadillas image

Provided by Food Network Kitchen

Categories main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 10

One 15-ounce can fire-roasted tomatoes
2 teaspoons chili powder
1 clove garlic, finely grated
Kosher salt and freshly ground black pepper
One 8-ounce boneless skinless chicken breast
Four 10-inch (burrito-size) flour tortillas
2 cups shredded Monterey Jack cheese
1 to 2 chipotle chiles in adobo, chopped, plus 1 to 2 tablespoons of the adobo sauce
2 tablespoons unsalted butter
Sour cream, chopped scallions, guacamole and salsa, for serving

Steps:

Put the tomatoes, chili powder, garlic, 1/2 teaspoon salt and 2/3 cup water in a small saucepan. Bring to a simmer and cook 10 minutes, breaking up the tomatoes with a spoon. Add the chicken and cook, flipping once, until cooked through, 8 to 9 minutes per side. Transfer the chicken to a plate, shred it, then return it to the sauce. Add salt and pepper to taste.
Lay a tortilla on a work surface and top evenly with 1/2 cup of the Monterey Jack. Add one-quarter of the shredded chicken in sauce and some chopped chipotle chiles and adobo sauce, depending on how spicy you like it. Fold the tortilla in half to enclose the fillings. Repeat with the remaining tortillas and ingredients.
Melt 1/2 tablespoon of the butter in a large nonstick or cast-iron skillet over medium heat. Cook a quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Transfer to a cutting board and repeat with the remaining butter and quesadillas.
Cut into triangles and serve topped with sour cream, chopped scallions, guacamole and salsa.

Stewed Chicken, Mushroom and Mozzarella Quesadillas image

Provided by Food Network

Time 1h5m

Yield 4 servings

Number Of Ingredients 10

One 15-ounce can fire-roasted tomatoes
2 teaspoons chili powder
1 clove garlic, finely grated
Kosher salt and freshly ground black pepper
One 8-ounce boneless skinless chicken breast
3 tablespoons unsalted butter
3 cups white mushrooms, sliced (about 5 ounces)
Four 10-inch (burrito-size) flour tortillas
2 cups shredded mozzarella
Chopped scallions, guacamole, sour cream, and salsa, for serving, optional

Steps:

Combine the tomatoes, chili powder, garlic and 1/2 teaspoon salt with 2/3 cup water in a small saucepan. Bring to a simmer and cook 10 minutes, breaking up the tomatoes with a spoon. Add the chicken and cook, flipping once, until cooked through, 8 to 9 minutes per side. Transfer the chicken to a plate, shred it and return it to the sauce. Add salt and pepper to taste.
Heat 1 tablespoon of the butter in a 10-inch skillet over medium heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the mushrooms are dry, about 4 minutes. Transfer the mushrooms to a small bowl.
Lay 1 tortilla on a work surface and top evenly with 1/2 cup mozzarella. Add a quarter of the shredded chicken and sauce, and a quarter of the mushrooms. Fold the tortilla in half to enclose the filling. Repeat with the remaining tortillas and ingredients.
Melt 1/2 tablespoon of the butter in a large nonstick or cast-iron skillet over medium heat. Cook one of the quesadillas, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Remove to a plate and repeat with the remaining quesadillas.
Sprinkle the quesadillas with chopped scallions and serve with guacamole, sour cream and salsa if using.

Spinach, Bell Pepper, Refried Bean and Cheddar Quesadillas image

Provided by Food Network Kitchen

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon plus 2 teaspoons vegetable oil
1 large shallot, sliced (about 3/4 cup)
One 10-ounce package baby spinach leaves, washed but not dried
Kosher salt and freshly ground black pepper
2 red bell peppers, cut into 1/4-inch strips
Four 10-inch (burrito-size) flour tortillas
2 cups shredded Cheddar
1 cup refried beans
2 tablespoons unsalted butter
Sour cream, chopped scallions, guacamole and salsa, for serving

Steps:

Heat 2 teaspoons of the oil in a large skillet over medium heat. Add the shallots and cook until they brown and soften, about 3 minutes. Add the spinach with whatever water clings to the leaves and season with salt and pepper. Increase the heat to high and stir, incorporating any browned bits from the bottom of the pan; cover and cook until the spinach is wilted, about 1 minute. Transfer to a bowl.
Heat the remaining 1 tablespoon oil in the same skillet over medium-high heat. Add the bell peppers and cook until tender and slightly charred, 8 to 10 minutes. Season with salt and pepper.
Lay a tortilla on a work surface and top evenly with 1/2 cup of the Cheddar. Add one-quarter of the spinach mixture, one-quarter of the bell peppers and one-quarter of the beans. Fold the tortilla in half to enclose the fillings. Repeat with the remaining tortillas and ingredients.
Melt 1/2 tablespoon of the butter in a large nonstick or cast-iron skillet over medium heat. Cook a quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Transfer to a cutting board and repeat with the remaining butter and quesadillas.
Cut into triangles and serve topped with sour cream, chopped scallions, guacamole and salsa.