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Chicken Cheddar Quesadillas with Tomato and Corn Salsa

Chicken Cheddar Quesadillas with Tomato and Corn Salsa



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Ingredients

  • 1 1/2 cups purchased medium-hot chunky salsa verde
  • 1 cup frozen corn kernels, thawed
  • 1 cup chopped red onion, divided
  • 1/4 cup plus 6 tablespoons chopped fresh cilantro
  • 4 tablespoons olive oil, divided
  • 2 large garlic cloves, chopped
  • 3 burrito-size flour tortillas (11 inches in diameter)
  • 3 cups (packed) grated sharp cheddar cheese (about 12 ounces)

Recipe Preparation

  • Stir salsa, corn, 1/4 cup red onion, and 1/4 cup cilantro in small bowl to blend. Season salsa to taste with salt and pepper.

  • Sprinkle chicken with chili powder, cumin, salt, and pepper. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic and remaining 3/4 cup onion and sauté 1 minute. Add chicken and sauté until chicken is just cooked through, about 5 minutes. Sprinkle half of 1 tortilla with 1/2 cup cheese. Place 1/3 chicken mixture atop cheese; sprinkle with 2 tablespoons cilantro and another 1/2 cup cheese. Fold tortilla in half. Repeat with remaining tortillas, cheese, chicken mixture, and cilantro. Heat 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat. Place 2 quesadillas in 1 skillet and third in second skillet. Cook quesadillas until brown and cheese melts, about 4 minutes per side. Transfer quesadillas to work surface and cut into wedges. Arrange on platter; serve with salsa.

Photos by Pornchai MittongtareReviews Section

Quesadillas with Tomato Salsa and Guacamole

8 corn tortillas or 4 wheat flour tortillas

4-8oz (110-225g) mild Cheddar cheese, grated or a mixture of Cheddar and Mozzarella

2 green chillies, cut in strips (optional)

Accompaniments

Tomato and Coriander Salsa (see recipe)

Heat an iron pan or griddle.

There are two ways of making quesadillas, one resembles a sandwich, the other a turnover.

To make the former, lay a tortilla on the hot pan, put about 1oz (25g) of cheese on top, keeping it a little from the edge, sprinkle a few onion rings and some strips of chilli on top. Cover with another tortilla. Cook for a minute or two, then carefully turn over.

Serve just as it is or cut into quarters with tomato and coriander salsa and guacamole and perhaps frijoles refritos (refried beans – see recipe).

For the second version, make the quesadillas into turnovers, lay a tortilla on the worktop, put a little filling onto one half, again keeping it in slightly from the edges, fold over and press gently to seal.

Cook for 3 or 4 minutes on a preheated pan or griddle, it should be medium heat, otherwise the outside will burn before the inside is cooked, then stand it up right so that the fold is also cooked. Serve as soon as possible with Tomato Salsa.

Variations

Quesadillas with Cheese and Zucchini Blossoms

A favourite filling for quesadillas in Oaxaca is simply grated Oaxacan string cheese (mozzarella is our nearest equivalent) and fresh zucchini blossoms. Thinly sliced green chilli is sometimes added for extra excitement!

Spicy Chicken or Pork and Slices of Avocado

Add spicy chicken or pork and slices of avocado to the above recipe.

Shredded Chicken or Smoked Chicken, Mango, Brie and Lime

Substitute Brie slices for the cheddar cheese in the above recipe and add some shredded chicken and diced mango and lime.

Cheese Quesadillas with Chorizo

Add some diced Chorizo to the original recipe.

Seafood Quesadillas

Shrimps, prawns or strips of smoked salmon can also be delicious.

Quesadillas with Spicy Chicken, Mozzarella and Coriander

Spread some spicy chicken, mozzarella, chopped scallion and fresh coriander leaves over the tortilla and continue as in original recipe. Serve and enjoy.

Quesadillas with Chorizo and Spring Onion

Chop some Chorizo, sprinkle over the cheese and scatter some chopped spring onion and perhaps a few slices of chilli.

Experiment and have fun!

Quesadillas with Mozzarella and Tapenade or Pesto

VD (D if tapenade is used)

8ozs (225g) grated Mozzarella

12-16 tablespoons tapenade or pesto (see recipe)

Heat a heavy wide frying pan. Lay a tortilla on a chopping board. Spread with tapenade or pesto. Sprinkle with grated Mozzarella. Top with anther tortilla.

Cook for 2-3 minutes on each side on the hot pan. Transfer to the chopping board and cut into triangles and serve.

We do lots of variations. Anchoide is also delicious as is Ballymaloe country relish and cheddar cheese.

Tomato and Coriander Salsa

In Season: Best in Summer and early Autumn when tomatoes are ripe and juicy.

This sauce is ever present on Mexican tables to serve with all manner of dishes. Salsa's of all kinds both fresh and cooked have now become a favourite accompaniment to everything from pan-grilled meat to a piece of sizzling fish.

4 very ripe tomatoes, chopped

1 tablespoon (1 American tablespoon + 1 teaspoon) red or white onion, chopped

1/2-1 chilli, deseeded and finely chopped Jalapeno or Serrano

1-2 tablespoons (1-2 American tablespoons + 1-2 teaspoons) chopped fresh coriander

squeeze of fresh lime juice

Salt, freshly ground pepper and sugar

Mix all the ingredients together. Season with salt, freshly ground pepper and sugar.

Taste and adjust the seasoning if necessary.

1-2 tablespoons (2 American tablespoons + 2 teaspoons) freshly squeezed lime or lemon juice

1 tablespoon (1 American tablespoon + 1 teaspoon) olive oil

sea salt and freshly ground pepper

1 tablespoon (1 American tablespoon + 1 teaspoon) fresh coriander or flat parsley

sprig of flat parsley or watercress

Scoop out the flesh from the avocado. Mash with a fork, add lime juice, olive oil, chopped coriander, salt and freshly ground pepper to taste.


Related Video

Oh, BTW, Ithaca, NY (review #90) forgot to add that I use only Pepper Jack cheese in this recipe. definitely needs a "kick" to send it over the top!!

Love, love this recipe!! A go to weeknight recipe that my husband often requests. I use much more filling in the quesadillas, use baby bella mushrooms and cook the quesadillas on a pizza stone in the oven. Serve withe sour cream and salsa - - yum!!

I've been making this for years. Mods I've made to date: use 1 stick butter, 3-4 TBL chili powder (good stuff I order over internet), chicken thighs (not breasts), baby bella mushrooms (8 oz), and most recently added 1.75 oz shitake dried mushrooms (reconstituted) as well. This adds an intensity to the mushroom flavor. Also use pepper jack cheese for more kick. Follow remainder of recipe as written. Those that complained about lack of flavor, please try again!

Love this recipe! I made the quesadillas on the stove in a grill pan & they were still delish! The next time that I make them (& there will be a next time), I'll probably use a little more cheese than the recipe calls for (+ 1/4 cup?)as I found that the tortillas did not "stick" together as well as I would have expected. This filling could be great in other dishes too. Note that these are a million times better when they are fresh --- they do not reheat that well. Do not try microwaving your left overs! Better in the oven.

Good. My boyfriend raved, but he may have been a little drunk. Anyway, I did think they were a little bland, and that's even with adding a serano pepper. I probably messed up proportions - more chicken. less cheese, and a crazy amt of chili powder. I also skipped shitaki, but whatever. They were delicious and totally workable.

This is one of my go-to recipes for a casual grillside dinner or happy hour. Always comes out great. I use rotisserie roast chicken leftovers. We used small flour tortillas this time, and we netted 5 quesadillas from the recipe.

Easy and tasty. Made a chipotle cream sauce to go with it. Loose mixture of sour cream, heavy cream and chipotle sauce. Topped with sliced scallions. Yummy.

I have made this several times and it is still my "go to" recipe for ease and flavor. When I know people are coming over, it is often the first thing I think of to make for friends.

This was the blandest quesadilla we as a family have ever eaten I wish I could have given a half fork! There is not enough spice to hook this recipe up. Also this was extremly time consuming and a mess to clean up after, I am an experienced cook and there are far better recipes than this for quesadillas, I am sad because I was really looking forward to a good mexican meal tonite for dinner thank goodness I made my home made guacamole at least the dinner wasn't a total loss. I will be removing this from my box Do not Waste your Time Go to Taco bell it would be better and cheaper than this.

The combined flavours and spices here are unbelievable! Guests will be surely impressed! I warm a fry pan and place the tortilla on that then place filling on one side and fold over. Very impressive! No left overs here.

Shiitakes are not mexican, but they sure do taste delecious. Any leftover filling also tastes great in a omlet

First time I've made quesadillas and the whole family loved every bit of this recipe. Everyone wandered in from what they were doing, "Mmm, Mom, what are you MAKING? It smells so good!" They kept asking "When's it gonna be done?", even moreso than normal. Made exactly as the recipe stated and enjoyed every bit!

I made these for a party and they were quite the hit, hot off the grill. They are kind of a nice twist on the old stand-by cheese quesadilla, but without a whole lot of attitude. I purchased a some carnitas from a take-out counter in a fancy grocery store in place of the chicken. I also used larger flour tortillias so that I could fold them in half--this made turning them over farily easy.

These are terrific. I put them on the grill in my fish basket to help hold them together. They taste great and couldn't be easier to make. I usually make them as written, but have switched up the filling based on what I have available. A true keeper.

This was easy and excellent. We used 1/ 2 teaspoon of chipotle chili powder which gave it an additional kick and cooked onions with mushrooms which helped add to the flavor. Used a grill pan and a little flour mixed with water to help seal the edges. Next time want to try with vidalia onions.

My husband and I loved these! It was super simple and not time consuming, we had all the ingredients on hand except for the exact kind of mushrooms--I just used button mushrooms. We didn't grill them, we just let them heat up in a pan on the stove top--3 minutes per side. I'm sure this will be a regular.

Very easy. I love the mix of chicken and mushrooms. Quesadillas are usually a way for me to throw leftovers into a pan, and I had some leftover chicken with a spice rub of cumin, chili powder, and cayenne. I used it and some portabello caps, and the combo was delicious!

I made as is and these are wonderful. One of the best combinations of flavor I have ever tasted! I make them all the time. Sometimes when I have left over filling, I just roll it up in a flour tortilla burrito-style and pop in the microwave for a quick snack.

I follow the recipie exactly as written and my family and friends think these "dang quesa dillas" are the best!Perfect as is, plenty of flavor and spice. They get requested often.

We make these with a chipotle chicken from the grocery store, vidalia onion, spicy chili powder and spicy monterey jack cheese and they are delicious! Certainly not bland and very good leftover as lunch the next day.

I agree with the previous reviewer. These were pretty blan even though I used pepperjack cheese and about a half teaspoon of cayanne. I made half on flour tortilla and half with corn tortilla, and grilled all of them on the BBQ. Corn was slightly better.

These were okay (which means, we ate them) but they didn't live up to all of the raving. I doubt I'll make them again.

Surprisingly bland, given the amount of spice in the chicken mixture. I probably wouldn't bother with this again. In my opinion, the Chicken Cheddar Quesadillas with Tomato and Corn Salsa on this site are far tastier.

So delicious! I buy boneless chicken breasts and poach them with whatever fresh herbs I have on hand. My husband doesn't like cilantro so I substitute parsley with great results. For a more gourmet taste I omit the jack cheese and instead spread the insides of the tortillas with goat cheese, which is fantastic. When no grill available, I have baked the quesadillas in the oven and it's worked fine. I make this over and over again, it's so good!


Cheesy Chicken Quesadillas

Most of us always have to think about what to eat for next meal. I often get headache with the problem, even I feel so scare when go into kitchen. But all is deal with after finding delicious dish that fits with the taste of all member in my family. That is Cheese Chicken Quesadillas! It is packed with full of taste, flavor, and color. And now, it becomes one of the most favorite foods of my family. Everyone love eating it, especially my kids. When serving, it is gone very quick. And now, it is in regular rotation of daily meals. That is reason why I want to share the good food in the recipe today.

The recipe also is great for those whom are big fan of chicken or cheese. That is the perfect combination ingredients and make great dish. Not just that, it is not only delicious but also easy to make. The simple ingredients and detailed instructions of the recipe, whether you are not much good at cooking, you will easily have delicious and nutritious dish to treat yourself, your family. The dish is great for any season, whether is dinner, or lunch, it is great for all.

Just taking it a try at the first time, you will fall in love for all, from taste to color. It promises keep you satisfied. Let save the good recipe on your cookbook and make it immediately. Its time to bring the recipe on your kitchen and make it. Everything is ready to make, and you?


Loaded Chicken Quesadillas

Loaded Chicken Quesadillas is one of the my best favorite dish to treat my family now. It is packed with full of taste, and flavor. Everyone love eating it, especially my kids. When served, it is gone quickly. It is in regular rotation of daily meals. That is reason why I want to share the good food in the recipe today.
With this dish, I can eat for any meal for whole day. It is not only delicious but also nutritious for each my portion. The perfect combination between ingredients that make great quesadillas that you might never try before.
Most of us always have to think about what to eat for next meal. I often get headache with the problem, even I feel so scare when go into kitchen. But all will be deal with after I fount the best delicious dish that fits with the taste of all member in my family.
The recipe also is great for those whom are big fan of chicken. It is not only delicious but also easy to make. The simple ingredients and detailed instructions of the recipe, whether you are not much good at cooking, you will easily have delicious and nutritious dish to treat yourself, your family.
Just taking it a try at the first time, you will fall in love for all, from taste to color. It promises keep you satisfied. Let’s save the good recipe on your cookbook and make it immediately. Everything is ready to make, and you?


How to make quesadillas: The basics

The easiest way to cook quesadillas is in the oven, on a foil-lined baking sheet. At 400°F, a quesadilla will be golden and crispy in just five to seven minutes. For our recipes, we used 8- to 10-inch white flour tortillas but feel free to swap in whole wheat or flavors like spinach or tomato. Also: Don’t hesitate to try different fillings. These ideas are a great starting point, but quesadillas are ripe for experimentation. Play around with different meat, veggie and cheese combinations to create your ultimate version. And check the fridge for leftovers. Quesadillas are an excellent way to use up odds and ends —you may even discover a whole new recipe.


Just in case the ooey, gooey cheese didn’t give it away, these Smoked Chicken and Cheddar Quesadillas are not gluten-free, paleo, or Whole30. It’s not Keto and would probably account for way too many weight watchers points.

But you know what it is? Delicious! Fast! And something the whole family can enjoy around the dinner table on a night when there just isn’t enough time to expertly slice and sauté. Pour yourself a margarita and pat yourself on the back because dinner got made sister and that is a win!


Recipe Summary

  • 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

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.


Baked Chicken Corn Tortilla Quesadillas

If Chicken Enchiladas and Cheese Quesadillas had a baby, it would be these incredible Corn Tortilla Quesadillas! With crispy edges, a soft gooey center, and mouthwatering flavor, they will become your new obsession. I filled these with hearty shredded chicken, flavored with warm and smoky Mexican spices. Then layered in shredded Cheddar and Jack cheeses that gets so melty and oozy and delicious. The result? An irresistible new dinner or appetizer idea. #quesadillas #mexicanfood #tacos #enchiladas #familydinner #easydinner #busymom #chicken

Course Appetizer, Main Course

Keyword easy dinner, enchiladas, gluten free, Quesadillas

Servings 8 Round Quesadillas

Ingredients

Chicken

  • 16 ounces Chicken Breast, skinless and boneless
  • 1 teaspoon Extra virgin olive oil
  • 2 teaspoons Salt (divided - 1 tsp before roasting, 1 tsp after shredded)
  • 1/2 teaspoon Black Pepper
  • 1 teaspoon Chili Powder
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Garlic Powder
  • 2 tablespoons Water

All Other

  • 16 5-6" Corn Tortillas
  • 12 ounces Shredded Cheddar, Pepper Jack, or Jack Cheese
  • 1 tablespoons Extra Virgin Olive Oil or spray

Instructions

Prep-Ahead

Drizzle a little bit of Olive Oil on the chicken and rub it all around. Then sprinkle all sides of chicken with Salt & Pepper and roast in 400 degree oven for 20 minutes until temperature reaches 165 degrees in center. Once the chicken has cooled enough to handle, shred it with 2 forks or with fingers.

Add the shredded chicken to a bowl with the chili powder, cumin, garlic powder, remaining 1 teaspoon of salt, and water. Mix to combine and coat the shredded chicken with the seasoning.

Make your Quesadillas!

Preheat the oven to 400 degrees F.

Lay out 8 tortillas on an oiled large sheet pan or split the tortillas 4 and 4 on two oiled sheet pans. Over each of the 8 tortillas, sprinkle a layer of the shredded cheese. Then add shredded chicken and sprinkle more shredded cheese. Then top with the second tortilla and spray or brush with olive oil.

Bake the quesadillas in the oven for 10 minutes, then take the pans out and flip the quesadillas over with a large spatula. Bake for another 5 minutes.

Remove from the oven, cut them into four triangles each, serve with your favorite accompaniments (guac, sour cream, tomatoes, etc), and enjoy!


Cheesy chicken quesadillas

To make the filling, mix the cheeses and mayonnaise to form a paste. Add the coriander. Spread one tortilla with the cheese paste. Top with shredded chicken. Smear with sour cream and season with pepper. Cover with a second tortilla. Press together firmly.

Lightly oil one side of the tortilla and place, oiled side down, in a nonstick pan. Cook very gently until golden brown and the cheese melts. Turn and brown the other side. Repeat with the remaining tortillas and filling.

Serve immediately (or keep warm in a low oven) with lettuce and the tomato salsa.

Recipe by: Phillippa Cheifitz View all recipes

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.