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| DELICIOUS CHICKEN QUESADILLA | |
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6 soft flour tortillas 2 lbs. chicken breast cut into cubes 1 large red pepper 1 medium onion, chopped 2 teaspoons Adobo seasoning (or any of your favorite seasonings) one package of grated mexican cheese mix oil butter sour cream In a hot skillet, heat some oil. Add the chopped chicken, onions, peppers, and seasoning to the skillet. Fry, stirring frequently, until chicken is cooked. Remove from heat. Assemble quesadilla: Place flour tortillas on a flat surface. On each tortilla, cover one half of the area with the fried chicken mixture. Sprinkle with Mexican cheese mix. Fold each tortilla in half. Preheat oven to 400F. Place assembled quesadillas in a non-stick cookie sheet (I usually line the cookie sheet with either wax paper or aluminum foil to avoid the clean up afterward). Place quesadillas in oven for about 10 minutes. Once the tortillas are out of the oven, slice each quesadilla in half (making 12), and serve immediately with sour cream, guacamole, or any of your other favorite dips. This makes a great appetizer or snack for a get together. Enjoy! Submitted by: SR | |
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recipe reviews #63148
Andrea (Connecticut) says:
I LOVE THIS RECIPE!! And my roommate goes nuts over it.
It's delicious. I season the chicken really well with both adobo & a bit of sazon and cook it alone beforehand and then saute the pepper/onion & add one seeded jalapeno, then add the chicken again. I'm also careful to drain off any extra liquid from the veg so the quesadillas don't get too soggy.
We love ours a little crispier, so I assemble the quesadillas and leave them in the oven ten minutes, then turn them over for another ten minutes, being careful not to burn them.
These come out hot & delicious and make a fantastic meal all by themselves with a nice salad and a cold beer ~ thank you for the recipe!
It's delicious. I season the chicken really well with both adobo & a bit of sazon and cook it alone beforehand and then saute the pepper/onion & add one seeded jalapeno, then add the chicken again. I'm also careful to drain off any extra liquid from the veg so the quesadillas don't get too soggy.
We love ours a little crispier, so I assemble the quesadillas and leave them in the oven ten minutes, then turn them over for another ten minutes, being careful not to burn them.
These come out hot & delicious and make a fantastic meal all by themselves with a nice salad and a cold beer ~ thank you for the recipe!
#63362
Jennifer Cisowski (Florida) says:
So simple but so delicious. I added some extra mozzarella to the cheese mix. It seems to melt better and add a chewier texture. Thanks for sharing!
#71598
Lisa (United States) says:
Easy and quick to make, but my tortilla shells got too hard in the oven. Next time, I will have my oven set @ 325°F for only about 5-8 minutes, just until the cheese melts. I took the edges off because the were very hard and brown. Also, added scallions for more flavor. Next time, I hope I have better results.
#87621
Stephanie (Florida) says:
Sounds very good and plan on cooking it tonight with some refried beans and rice. (cross fingers) Lets see how it turns out.
#88787
GallopingGringa (North Carolina) says:
Just tried this recipe for the first time -- and it's a winner! Delicious and easy to make. I added a half of a seeded jalapeno pepper and served with fire roasted red salsa and sour cream. Just perfect. My husband raved about it -- in a nice way -- a happy rave.
#100007
Sneeeky (North Carolina) says:
This is a great recipe! Easy to make and tastes really good!!! I could definitely see my family eating it again. They loved it!!!
#124805
Susan Sweet (California) says:
This is the second time we made these and we are very satisfied and we will make them again!
#125792
Tracy (Ohio) says:
This is very good. If you have a grill like (George Forman) works wonderful. Make all my quesadillas and wraps on it and only take a few min. They turn out great.
#142198
Violet (Texas) says:
Wonderful! My grandson is very selective and he loved them.
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It's now one of my favorite recipes and my roommate LOVES IT!! I make the chicken separate (beforehand) and simply tear it up before I put it in the peppers/onion mixture. Used a green pepper and one jalapeno and I don't season the peppers/onions until the end, which keeps them from getting too watery (and makes for a soggy quesadilla!)
If you like a really nice, really hot, melt-y quesadilla,
keep it in the oven ten minutes on each side, keeping an eye on them so they don't burn....the tortilla gets crispy on the outside and the cheese/chicken/pepper mix is hot & gooey. DELICIOUS ~ GREAT RECIPE!!