Chicken Quesadillas
Recipe: #5282
April 28, 2012
Categories: Chicken, Mexican, Baby Shower, Cinco de Mayo, Fathers Day, Game/Sports Day, July 4th, Mothers Day, Oven Bake, Mexican Chicken, more
"I make these really often, my friends love them so that's why I am sharing it with everyone here"
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (86.7 g)
- Calories 343.9
- Total Fat - 33.9 g
- Saturated Fat - 9.3 g
- Cholesterol - 80.2 mg
- Sodium - 73.7 mg
- Total Carbohydrate - 1.8 g
- Dietary Fiber - 0.2 g
- Sugars - 0.5 g
- Protein - 7.9 g
- Calcium - 9.5 mg
- Iron - 0.5 mg
- Vitamin C - 0.7 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Heat some oil in a skillet using as much oil as you like. Add the chopped chicken, onions, red peppers, and seasoning to the skillet. Fry, stirring frequently, until chicken is cooked. Remove from heat.
Step 2
To assemble quesadilla: Place flour tortillas on a flat surface. On each tortilla, cover one half of the area with the fried chicken mixture. Sprinkle with Mexican cheese mix. Fold each tortilla in half. Preheat oven to 400F. Place assembled quesadillas in a non-stick cookie sheet (I usually line the cookie sheet with either wax paper or aluminum foil to avoid the clean up afterward). Place quesadillas in oven for about 10 minutes.
Step 3
Once the tortillas are out of the oven, slice each quesadilla in half (making 12), and serve immediately with sour cream, guacamole, or any of your other favorite dips.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For a spicier quesadilla, try adding jalapenos or other hot peppers to the chicken mixture.
- If you don't have Adobo seasoning, you can substitute with chili powder, cumin, garlic powder, and paprika.
- Substitute boneless chicken breasts or chicken thighs with boneless skinless chicken tenders. This substitution will result in a leaner and healthier version of the dish.
- Substitute Adobo seasoning with taco seasoning. This substitution will give the dish a more authentic Mexican flavor.
Vegetarian Quesadillas Replace the chicken with black beans, corn, and diced mushrooms. Fry the vegetables in the skillet with the same seasonings and pepper. Once the vegetables are cooked, assemble the quesadillas as instructed, and bake as usual.
Vegetarian Quesadillas with Roasted Veggies Preheat the oven to 400 degrees Fahrenheit. Toss diced mushrooms, bell peppers, onions, and zucchini with olive oil, salt, and pepper. Roast the vegetables in the oven for 15 minutes. Assemble the quesadillas as instructed, and bake as usual.
Mexican Rice: Mexican Rice is a great side dish to pair with Chicken Quesadillas. It's a simple dish to make and adds a nice flavor to the quesadillas. It's also a great way to add more vegetables to your meal.
Black Beans: Black Beans are a great accompaniment to Chicken Quesadillas and Mexican Rice. They are a great source of protein and fiber, and add a delicious flavor to the meal. They also pair well with the Mexican Rice, making it a complete and nutritious meal.
FAQ
Q: Is it necessary to preheat the oven?
A: Yes, preheating the oven is necessary for this recipe. Preheat the oven to 400F before placing the quesadillas in the oven.
Q: How long should the quesadillas cook?
A: The quesadillas should cook for about 10-15 minutes, or until the cheese is melted and the tortillas are golden brown. Check the quesadillas periodically to avoid over-cooking.
1 Reviews
You'll Also Love
Fun facts:
The quesadilla is believed to have originated in Mexico, and is said to have been a favorite of the Aztec people.
The quesadilla was popularized in the United States by celebrity chef, Rachel Ray. She is credited for making the dish a staple in many American households.