he loves spices tho? any suggestions?Does anyone have any good chicken casadilla recipes?
Traditional Chicken Quesadillas
2 tablespoons oil
1/4 cup onions, chopped
1 small garlic clove, minced
1/4 cup bell peppers, chopped
2 chili peppers (to taste), minced
3 plum tomatoes, chopped
oil for frying
8 flour tortillas
2 cups cheddar cheese, shredded
1 1/2 cups cooked chicken
In a medium-heavy skillet, saute the onions, garlic and peppers until soft in the 2 tablespoons oil. Add the chili peppers and tomatoes and simmer for a few minutes more. Add the chicken and stir well to combine. 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 a quarter of the 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 quesadilla over and cook for an additional two minutes. Remove from the heat and cut into wedges. Keep warm while frying the remaining quesadillas. Serve with salsa and sour cream.Does anyone have any good chicken casadilla recipes?
I got this recipe from recipegoldmine.com and enjoyed it so much I wanted to share it. These were so easy, I was surprised to find the finished product was restaurant quality. I added the Pace Cilantro Salsa to the original recipe.
4 servings
8 flour tortillas
1 large ripe tomato
1/2 onion
spreadable butter
1 lb mozzarella-cheddar blend cheese, shredded
1/2 package old el paso fajita seasoning mix
1/4 cup water
2-3 boneless skinless chicken breasts, diced
pace cilantro salsa, to taste
Fry chicken in a pan coated with cooking spray or olive oil.
After chicken is cooked, add water and seasoning to the pan.
Sauce will thicken slightly after a few minutes.
Set the chicken and sauce aside while preparing the other ingredients.
Butter one side of all the tortillas and set aside.
Dice the tomato and the onion, mix and also set aside.
Place a tortilla, buttered side down, on hot pan or griddle.
Layer ingredient in the following order on the tortilla: cheese, chicken and sauce, tomato/onion mixture, cheese, salsa.
Top with another tortilla, buttered side up.
Once the cheese starts to bubble from the sides of the quesadilla it typically is time to flip it.
Be careful to keep everything together while flipping.
I used a spatula underneath (in one hand) and some tongs to hold the quesadilla together (in the other hand) and flipped quickly.
Shell should be crunchy and a golden color.
If you find that the quesadilla is semi plump in the center, simply press down with spatula once you have flipped it.
Let stand for a few moments and then cut into quarters, serve with your choice of sour cream, guacamole or salsa for dipping.
Quesadillas:
Chicken and Scallion Quesadilla
Beans:
1 tablespoon unsalted butter
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 can pinto or black beans,(about 15 ounces) rinsed and drained
1 to 2 pickled jalapeno, roughly chopped
1/2 teaspoon kosher salt
1/4 cup water or chicken broth, homemade or low-sodium canned
Toppings:
1 to 2 tablespoons extra-virgin olive oil
8 scallions (white and green), trimmed
2 cups shredded cooked chicken, about 8 ounces
2 teaspoons minced chipotle peppers en adobo
1/4 cup prepared salsa
4 ounces shredded Montery jack cheese, about 1 cup
4 (10-inch) flour tortillas
Optional garnishes: sour cream, cilantro sprigs, salsa
Alternative methods, recipes follow
Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.
To make the beans:
Melt the butter in a skillet over medium-high heat, add the cumin and coriander, and cook until fragrant, about 1 minute. Add the beans, jalapeno, and water and bring to a simmer. Using a potato masher or a large fork to smash the beans into a rough paste.
Season with salt and transfer to a bowl.
Preheat a stovetop grill.
Brush or drizzle oil over scallions, and then grill until soft and charred, 5 to 7 minutes.
Cool and coarsely chop. In a small bowl, combine chicken with the chipotle and scallions.
Toast the tortillas directly over a medium gas burner, turning occasionally until slightly blistered on each side. (If you have an electric burner, do this in a dry cast iron skillet.)
Place the tortillas on the prepared baking sheet.
Spread the beans on half of the tortilla, top with the chicken, salsa, and cheese.
Fold the other half of the tortilla over the filling, to make a half moon shape.
Lay another sheet of foil over the top of the quesadillas.
Bake until the cheese melts and the filling hot, about 12 minutes.
Serve whole or sliced into wedges, with optional garnishes.
Alternative methods:
Method for 6-inch tortillas:
8 (6-inch) tortillas
Hold the tortillas over an open burner until slightly blistered on each side.
Put 4 tortillas down on the prepared baking sheet.
On each tortilla, layer the fillings, and then top with another tortilla.
Lay another sheet of foil over the top of the tortillas.
Bake at 350 degrees F. until cheese is melted and the filling is hot, about 12 minutes.
Method for 10-inch tortillas:
4 (10-inch) tortillas
4 tablespoons vegetable oil, like soy, peanut, or corn
Heat a large skillet over medium high heat.
Add 1 tablespoon of oil. When hot, lay a tortilla in the pan. Layer the filling ingredients on one half of the tortilla.
Fold the other half of the tortilla over the filling, forming a taco shape.
Remove to a prepared baking sheet and continue this process with the remaining tortillas.
Bake at 350 degrees F until the cheese is melted and the filling is hot.
Quesadilla for one:
Heat a large skillet over medium high heat.
Add 1 tablespoon of oil.
When hot, lay a tortilla in the pan.
Layer the filling ingredients on one half of the tortilla.
Fold the other half of the tortilla over the filling, forming a taco shape.
Transfer the skillet to the oven, and cook until the cheese is melted and the filling is hot.
BBQ Chicken Quesadillas
1/4 cup peanut oil
1 tablespoon minced ginger
1 tablespoon minced garlic
1 tablespoon chopped cilantro leaves
1 tablespoon chopped green onion
1 teaspoon crushed red pepper
1 pound boneless, skinless chicken breasts
Salt
Pepper
Peanut oil
1 red onion, sliced
1/4 to 1/2 cup barbecue sauce
8 (8-inch) flour tortillas
1 cup shredded fontina cheese
1 cup shredded mozzarella cheese
3 tablespoons butter
Mexican Cream, recipe follows
Tomato Salsa, recipe follows
Combine the peanut oil, ginger, garlic, cilantro, green onion, and red pepper. Add the chicken and marinate in the refrigerator overnight. Remove the chicken from the marinade and season with salt and pepper.
Preheat the oven to 350 degrees F.
Heat a large ovenproof saute pan over medium-high heat. When the pan is hot, add enough peanut oil to coat the bottom of the pan. Add the chicken and sear on both sides. Place the pan in the oven and roast until cooked through, about 10 to 15 minutes. Remove from the oven, cool slightly, and dice into 1/2-inch pieces.
Preheat a grill or grill pan. Drizzle the onion slices with oil and place on the grill. Cook until the onions are soft, about 4 minutes per side. Remove from the grill.
Place the chicken into a bowl and add barbecue sauce, to taste. Place 4 tortillas on a flat surface. In a separate bowl, mix the fontina and mozzarella cheese. Place some of the cheese mixture on each tortilla. Top with some of the chicken and grilled onions. Top each with another tortilla.
Heat a large saute pan over medium-high heat. Add 1 tablespoon of the butter and cook until it is foamy. Add 1 quesadilla and cook until golden brown on both sides, about 3 minutes per side. Repeat with the remaining quesadillas, adding more butter as necessary.
Cut each quesadilla into 6 pieces. Top with Mexican Cream and Pico de Gallo.
Mexican Cream:
1 lime, juiced
1 1/2 cups sour cream
Salt
Pepper
Combine all of the ingredients. Refrigerate until needed.
Tomato Salsa:
5 Roma tomatoes
2 chipotle chiles, reconstituted
1/2 cup chopped basil leaves
1/4 cup minced garlic
1/2 cup fresh lime juice
1/4 cup balsamic vinegar
2 teaspoons sugar
2 teaspoons salt
1/2 teaspoon freshly cracked black pepper
1 cup olive oil
Over a hot grill, roast the tomatoes until blackened. Transfer to a bowl and add the chipotles. Cover and allow to cool for 15 minutes. Add the basil, garlic and lime juice and marinate for 10 minutes. Transfer to a blender or food processor and pulse until chunky. Transfer to a bowl and add the vinegar, sugar, salt and pepper. Slowly whisk in 1 cup of olive oil. Reserve.
hope this helps. enjoy.
just grill up some chicken. put it on a tortilla with either regular mexican chesse or spicy cheese.... then let him add what he likes.
GRILLED QUESADILLAS
for 1 quesadilla:
2 tortillas
1/4 c. sliced olives
1/4 c. chopped chicken, pork etc.
1/2 c. shredded cheese
small amount chopped dry onion and green peppers,(hot peppers can be used if desired)
spicy tomato sauce
multiply above ingtedients to make more than one.
Chop and mix filling ingredients together.
Preheat electric grill.
Butter one side of each tortilla.
When grill is hot, lay one tortilla on grill, buttered side down. Spread filling across the tortilla and cover with the other pre-greased tortilla---buttered side up.
Lower the lid of the grill and cook until tortillas have browned and cheese has melted. About 5 minutes.
Serve with tomato sauce.
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