In addition to making a chicken quesadilla, you can also use any tortilla you like. Just layer the chicken and veggies and cover them with cheese. Fold the tortillas in half and cook them until the cheese is melted. Slice it into wedges when the chicken is cooked and top it with vegetables and herbs.
Once the chicken has been heated through, spread the sauce over the whole. Then, add the chopped tomatoes and Pico de Gallo to the chicken. After preparing the chicken, spread the pepper, onion, and tomatoes in a bowl. Next, add the remaining ingredients. You can also use leftover chicken for a chicken quesadilla for lunch or dinner. You can also freeze a chicken quesadilla. Then, reheat it in a skillet over medium heat and serve with salsa or avocado. Then, enjoy your tasty chicken quesadillas.
Spread the chicken mixture on one half of the tortilla. Sprinkle with cheese, and put the other half on top. Cook the chicken quesadilla for two minutes or until the cheese melts. Flip the quesadilla onto a skillet over medium heat and cut it half. Serve hot or cold with guacamole, sour cream, and pico de gallo. The chicken mixture is prepared by cooking a few tablespoons of taco seasoning with four to six tablespoons of water. Once the mixture is cooked, add the shredded cheese and fold the tortilla in half. The chicken quesadilla is ready to serve. Served warm, chicken and veggie quesadillas are a great option for a quick dinner.
How To Make A Chicken Quesadilla?
How to make a chicken quesadilla is a quick, easy and delicious dinner that can be made in less than thirty minutes. To make a quesadilla, start by cutting the chicken into bite-sized pieces. Mix the chicken with salsa. Spray a tortilla with cooking spray. Layer the chicken mixture with a quarter cup of cheese. Cover the chicken with the second tortilla.
Heat one tablespoon of olive oil in a large skillet over high to make the chicken quesadilla filling. Add the chicken and cook for 4 minutes on each side. Drain and dice the chicken. Heat the remaining one tablespoon of olive oil in the skillet. Saute the onions and peppers until they are black and brown. Repeat this step a couple more times until the chicken is cooked.
To make a chicken quesadilla, prepare a sauce by mixing taco seasoning with four to six tablespoons of water. You should then add the chicken filling to the tortilla. Then, add cheese and cook the chicken quesadilla until the cheese has melted. Sprinkle the chicken with fresh lime wedges and serve with sour cream, guacamole, and pico de gallo.
Prepare the chicken, onions, and peppers to make a chicken quesadilla. Adding the cheese will give the chicken a spicy kick. I use shredded or pre-shredded rotisserie or sliced chicken to layer the chicken and peppers in the tortillas. Then, add a generous amount of taco seasoning to the chicken. Continue to cook the tortillas until the desired consistency is achieved.
- 1 pound skinless, boneless chicken breast, diced
- 1 (1.27 ounce) packet of fajita seasoning
- One tablespoon of vegetable oil
- Two green bell peppers, chopped
- Two red bell peppers, chopped
- One onion, chopped
- 10 (10 inches) flour tortillas
- 1 (8 ounces) package of shredded Cheddar cheese
- One tablespoon of bacon bits
- 1 (8 ounces) package of shredded Monterey Jack cheese
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 the 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 them onto a baking sheet.
Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.
Filling Ideas For Quesadillas
Unless you’re looking for a basic cheese quesadilla…
This is an excellent recipe for a bunch of diverse diners (even fussy eaters!) since your kids can go for the most basic of quesadillas. In contrast, you go all out and make your piece of art with black beans, onion, chopped fresh cilantro, asparagus, hearts of palm, and feta cheese.
After combining the chicken filling with the taco seasoning, place it on one half of the tortilla. Ensure the cheese is melted and the tortilla has melted. Then, use a spatula to fold the tortilla and cook it on a grill. Once the tortilla is cooked, turn it over and allow it to cool. It should be done in about two minutes.
This is just the beginning of the possibilities. Per quesadilla, you’ll need between 14 and 12 cups total of filling components; use one or a mix of the following:
- Chopped olives
- Chopped cooked broccoli or asparagus
- Thinly sliced zucchini or yellow squash
- Rinsed and drained canned beans, such as black beans or kidney beans, lightly mashed if desired
- Chopped tomatoes
- Chopped artichoke hearts
- Cooked chopped or sliced onions
- Sliced roasted or sautéed bell peppers
- Thinly sliced scallions
- Shredded cooked chicken or beef
- Crumbled bacon
- Thinly slivered ham
- Coarsely chopped cooked shrimp
What To Serve With Quesadillas?
- Roasted Tomato Salsa
- Spicy Salsa Verde
- Salsa Ranchera
- Summer Tomato Corn Relish
- Guacamole or diced avocado
- Creamy Avocado Dip
- Sour Cream or Crema
Which Cheese Is Better For Quesadillas?
Cheddar (mild or sharp), mozzarella, feta, blue cheese, provolone, Gouda, Fontina, Monterey Jack (regular or spicy), muenster, brie, or whatever cheese you have on hand. Try several different combinations, and if you’re using strong-flavored cheese, add a little cream cheese, mozzarella, or milder cheese to balance the flavor.
How To Make Quesadillas On The Stove?
For its brilliance in preparing quesadillas, I’ve fallen in love with my cast iron pan all over again—which I already liked. It’s naturally non-stick, so you’ll only need a little oil (or none if you’re careful).
The outside gets a lovely crust, primarily if you use the lightest oil glaze in the pan. You can use one tortilla and fold it in half in the pan for this version, or two full tortillas and make a whole one. Grilling and broiling are also excellent options if you’re cooking many quesadillas.
If desired, heat a pan over medium-high heat with a teaspoon of oil or butter. Put the quesadillas together. (You may either do this in the pan or on a counter, then move the half-moon tortillas to the hot pan.)Half of the tortilla should be covered in cheese.
Is a Quesadilla Good For You?
Quesadillas have a terrible reputation for being unhealthy, and they don’t have to be that way, though. Eboli suggests substituting a tortilla for a sprouted rice wrap, using less cheese, or using a plant-based cheese product to make your lunch more nutritious.
Quesadillas have a terrible record for healthy eating and dieting because restaurant versions are typically laden with cheese and sour cream. On the other hand, Quesadillas can be a healthy and well-rounded alternative if you choose wisely when it comes to filling. I prefer to start by picking a nutritious tortilla for this healthy chicken quesadilla. I usually search for a whole grain or sprouted grain tortilla, and I prefer a low-carb tortilla for a low-calorie alternative.
The most important thing to remember when it comes to cheese is to use as little as possible. Cheese provides protein, calcium, and other nutrients, so it’s not terrible, and it’s just a matter of not going overboard. When filling, seek nutritious options like veggies, lean proteins, and whole grains/legumes. I used black beans, tomatoes, and corn to construct this healthy quesadilla’s flavorful and nutritious filling. To make a quesadilla, you may use virtually anything; make sure to choose healthy options.
Can You Freeze Quesadillas?
Because quesadillas store well, they’re ideal for dinner planning. Cook the quesadillas first and then let them cool completely before freezing. Then set them on a baking sheet and freeze them for about 2 hours, uncovered. Then take them out of the freezer and put them in a freezer-safe bag or container. You can individually wrap them in plastic wrap and keep them in a large bag.
There are three ways to reheat your food. Warm them in the microwave for 1.5-2 minutes, or until thoroughly heated. Reheat them in the oven or a skillet for a crispier result. In a 400°F oven, they will take 15-20 minutes. They rake for 3-4 minutes per side in a skillet.
When creating a chicken quesadilla, keep in mind that this dish is flexible. You can add any toppings you like and add shredded cooked meat, diced tomatoes, fresh cilantro, or guacamole for a delicious dinner. You can also prepare the filling ahead of time and freeze it for two months. Once the chicken quesadilla is ready, bake it.
Once the chicken is cooked, it is time to prepare the tortillas. Use flour tortillas and a skillet with medium-high heat for the best results. Combine the ingredients to form a chicken quesadilla. Once the chicken filling is ready, add it to the tortilla and cook for about 2 minutes. Then, add cheese. Ensure that the tortilla is crispy on both sides.