A recipe for Chicken Quesadilla .?

I love them and need them for my dietA recipe for Chicken Quesadilla .?
Chicken Quesadilla Recipe


Ingredients:


Chicken boneless breasts of your choice.


1 teaspoon Cumin


3 tablespoons Chili powder


2 Garlic cloves or 1 teaspoon garlic powder


1 medium Onion


2 medium Bell peppers


3 tablespoons Cooking oil your choice


1 Canned whole tomatoes or chopped


2 cups chicken broth


Salt to taste


2 cups cheddar cheese, shredded


salsa


sour cream


12 to 24 Soft flour tortillas





Directions:


-In four quart pan add chicken breasts. Salt, cover with water, bring to boil, loosely cover. Cook over medium low heat for 1 hour, drain saving broth. Set chicken aside to cool.


-When cooled, chop in small pieces. In same pot add oil, saut茅 onion and bell peppers, diced. Cooking over low heat till lightly saut茅ed. Add chicken cooking 3 or 4 more minutes.


-In blender add can tomato's, chili powder, garlic, cumin, oregano. Pour mixture in pan along with 2 cups of broth. Bring to boil, cover and simmer over medium heat about 15 or 20 minutes, salt to taste.


-Heat a thin layer of oil in a heavy medium-size pan over medium-low heat. Place a tortilla in the pan and sprinkle with 1/4 cup cheese.


-Add about 3 tablespoons of the strained chicken mixture and top with another 1/4 cup cheese. Cover with another tortilla and cook for two to three minutes or until golden brown. Flip the chicken quesadillas over and cook for an additional two minutes.


-Remove from heat and cut into wedges. Keep warm while frying the remaining chicken quesadillas.


A recipe for Chicken Quesadilla .?
The best chicken to use is one of those rotisserie roasted chickens from the supermarket or Costco. Remove the meat from the bones and dice it up. You can store the extra chicken on the fridge in a ziplock bag. It will last almost a week.





There's two methods for making quesadillas: One is to use a single flour tortilla, put shredded cheese (cheddar, a cheddar/jack blend, or a Mexican 4-cheese blend) and the chicken on one side, and fold the tortilla over to make a half circle quesadilla. The other is to lay one tortilla onto the griddle, put the ingredients on the entire tortilla, and place another one on top of it. You can also add a sprinkling of salsa or hot sauce, or cut up cooked chiles from a can, in with the chicken and cheese. Seasonings would include salt, pepper, garlic powder, and cumin (secret ingredient for authentic Mexican food).





The half round quesadilla is easiest to flip (if the cheese doesn't melt on the full round one before you flip it, cheese spills out all over). To successfully flip the full round quesadilla, place a flexible plastic cutting board over the pan and flip the quesadilla onto the board. Then slide the quesadilla back into the pan.





Grill each side on medium heat until it's golden brown and the cheese has completely melted. When it's done, slide it out onto a cutting board and use a large knife to cut it into sections. You can also have a small tub of salsa on the side for dipping as you eat them.



Speedy Salsa-Chicken Quesadillas








1/2 cup TACO BELL庐 HOME ORIGINALS庐 Thick 'N Chunky Salsa


2 Tbsp. MIRACLE WHIP Dressing


1/2 tsp. chili powder


8 TACO BELL庐 HOME ORIGINALS庐 Flour Tortillas


3/4 lb. cooked boneless skinless chicken breasts, sliced


1 cup KRAFT Mexican Style Finely Shredded Four Cheese








MIX salsa, dressing and chili powder; spread evenly onto tortillas.





LAYER chicken and cheese evenly on half of each tortilla; fold in half to enclose filling.





HEAT large skillet sprayed with cooking spray on medium heat. Add quesadillas, two at a time; cook 4 to 5 min. on each side or until lightly browned on both sides. Repeat with remaining quesadillas. Cut each quesadilla into three wedges to serve.


TACO BELL庐 and HOME ORIGINALS庐 are trademarks owned an
EASY CHICKEN QUESADILLAS





flour tortillas


1 can cheese soup


1/2 cup thick and chunky salsa


1 lb boneless skinless chicken breast





Cook chicken as desired and shred meat into a bowl. Combine salsa, chicken meat and cheese soup. Spoon 1/3 cup of mix onto tortillas. Fold, place on baking pan.


Bake on 350掳F for about 7 minutes.





Optional: Melt butter in a skillet and place tortillas in butter before baking.





Enjoy! These are a family favorite. We top them with sour cream, lettuce, and tomato.









Take a boneless skinless chicken breast and cut into small half inch cubes. Heat a little olive oil in frying pan and toss in the chicken. Stir and saute' the chicken until fully cooked. Sprinkle in a little low sodium taco seasoning. Take a whole wheat or fat free tortilla and spoon maybe about half of the chicken onto it. Sprinkle about quarter of a cup of low fat or non fat shredded cheese. Top with another tortilla. Put in the oven at 350 for about 5 minutes or so, until cheese is melted and tortilla is toasty. Cut into about 6 triangles and serve with fat free sour cream.
Grill boneless chicken breast or chicken tenders, season with garlic powder, Mexican chile powder, salt %26amp; pepper. Grill onions and peppers. I don't season my onions or pepper. Slice chicken and veggies. I use a cast iron skillet or griddle, lay a flour tortilla shell on the medium hot pan, sprinkle a layer of shredded pepper jack cheese, arrange chicken and veggies, top with a layer of shredded cheddar, top with another shell and cook a few minutes on each side, until cheese melts. Serve with salsa, guac and sour cream.
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