Chicken Quesadilla Recipe
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5.0
3 reviews
Excellent
Chicken Quesadilla Recipe
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Our Chicken Quesadilla is the best! It's made with shredded rotisserie chicken mixed with gooey cream cheese, goat cheese, and parmesan cheese, topped with caramelized peppers and onions, and baked in a flour tortilla.
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Ingredients
- 1 - 1 ½ cups rotisserie chicken torn into pieces, mixer will shred, or shredded chicken
- 8 oz cream cheese softened (may use Neufchatel cheese to lower calorie content)
- 1/2 cup Parmesan Cheese grated
- ½ cup cheddar cheese shredded, use Colby Jack, Cheddar or Montery Jack
- 1-2 ounces goat cheese try smoked, herbed or plain, softened
- 1-2 bell peppers red, orange, yellow, sliced
- 1 large sweet onion sliced
- 1 tablespoon olive oil
- 8 flour tortillas smaller or large may be used
Instructions
- Slice onions and peppers. Toss in heated pan with 1 tablespoon of olive oil. Saute until caramelized and golden in color, over medium to low heat.
- While onions and peppers are sautéing place cream cheese in mixer and beat until smooth. Add Parmesan, Cheddar and Goat cheeses and mix until smooth.
- Add chicken and mix in, mixer will shred it to make a chicken cheesy paste.
- Spray the bottom of two 10" flour tortillas with olive or vegetable oil, place oil side down on cookie sheet.
- Spread ¼ - ½ cup of chicken cheesy mixture on top of tortilla, not quite all the way to the edge.
- Grab some of the caramelized peppers and onions and spread evenly over the top of the chicken mixture.
- Place another tortilla on top of mixture, pressing down slightly.
- Spray tops with spray oil and bake at 425° F (220 ° C) for 10-12 minutes until crispy. No need to flip. Allow to cool 1-2 minutes before cutting with a pizza cutter. Serve with salsa, guac and even some queso. Cut into 4 or 8 triangles per quesadilla, continuing making until you've used all the mixture.
Equipments used:
Notes
- Grilling or Pan Fried Chicken Quesadilla:
- This recipe easily doubles!
- Storage: Store mixture in the fridge (separate from caramelized onions and peppers) for up to 3 days in an airtight container. Bring to room temperature for 30 minutes before assembly.
- Chicken mixture may be frozen for up to 3 months, thaw overnight in fridge and bring to room temperature for 30 minutes.
- Pan-Fried Quesadillas: Place a little pat of butter into a large enough skillet to hold the tortillas or a little spray oil, heat over medium heat. Add quesadilla and pan fry until golden (2-3 minutes), then flip to brown the other side.
- Grilled Quesadillas: Place an older baking sheet , baking stone, or sheet of heavy aluminum on your grill that you don't mind getting blackened, with grill at medium heat, place tortillas on pan for 6 minutes or so per side.
Nutrition Information
Show Details
Serving
1serving
Calories
184kcal
(9%)
Carbohydrates
10g
(3%)
Protein
11g
(22%)
Fat
11g
(17%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
42mg
(14%)
Sodium
314mg
(13%)
Potassium
84mg
(2%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
502IU
(10%)
Vitamin C
11mg
(12%)
Calcium
105mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16appetizer servings
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 184kcal | 9% |
| Carbohydrates | 10g | 3% |
| Protein | 11g | 22% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 42mg | 14% |
| Sodium | 314mg | 13% |
| Potassium | 84mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 502IU | 10% |
| Vitamin C | 11mg | 12% |
| Calcium | 105mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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