Chipotle Chicken Filling For Quesadillas Recipes

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Make and share this Chipotle Chicken Quesadillas recipe from Food.com.

Recipe From food.com

Provided by jovigirl

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10



Chipotle Chicken Filling for Quesadillas image

Pair this filling with mild queso blanco cheese and guacamole when making our Basic Quesadillas.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Yield Makes about 2 1/2 cups

Number Of Ingredients 11

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From mysequinedlife.com
2021-03-03  · This recipe for four quesadillas will use up most of it, but you'll have some leftover. Lay four tortillas flat and evenly spread about 1 ½ …

5/5 (1)
Total Time 27 mins
Category Main Dish
Calories 633 per serving

  • Make one batch of chipotle aioli, linked in the ingredients section. This recipe for four quesadillas will use up most of it, but you'll have some leftover.
  • Lay four tortillas flat and evenly spread about 1 ½ tablespoons of chipotle aioli onto the entire surface of each one.
  • Next evenly sprinkle ½-cup shredded cheese onto one half of each tortilla. Onto each of the cheese halves scatter ½-cup of chicken, two tablespoons of diced onion, one tablespoon of black beans, and sliced green onion and/or chopped cilantro, if using. The quantities of each ingredient don't have to be ultra precise. Fold each tortilla in half to close and press gently.
  • Add ¾ teaspoon olive oil to a 10"-diameter pan set over low-medium heat. Swirl the oil around (or spread it with a brush or spatula) so that it covers the whole bottom. You can add a little extra oil if you need, but you just want for the surface area to be covered just enough.
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CHIPOTLE CHICKEN QUESADILLAS - ONCE UPON A CHEF
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From onceuponachef.com
2014-02-03  · In a large sauté pan, heat the olive oil over medium heat. Add the onion and sauté until soft, about 5 minutes. Add the garlic and cook 1 minute …

Cuisine Mexican, Tex-Mex
Total Time 45 mins
Category Dinner
Calories 694 per serving

  • In a large sauté pan, heat the olive oil over medium heat. Add the onion and sauté until soft, about 5 minutes. Add the garlic and cook 1 minute more. Stir in the chipotle peppers and tomatoes. Cook until most of the liquid from the tomatoes has evaporated and the mixture is thickened, stirring often, about 20 minutes. Stir in the scallions, honey, chicken, salt and cilantro. Keep warm.
  • Heat a sauté pan over medium heat and spray lightly with nonstick cooking spray. Lay a tortilla in the pan and heat until hot to the touch but not crisp (air pockets may form). Flip the tortilla over, then sprinkle 2/3 cup of the cheese evenly overtop, being careful to keep it off the pan. Spread a generous 1/2 cup of the chicken mixture over half of the tortilla. When the cheese is mostly melted, fold the tortilla over to cover the filling and form a half-moon shape. Cook until the tortilla is crisp and golden and the cheese is melted, adjusting the heat as necessary, a few minutes per side. Repeat with the remaining tortillas. Let the quesadillas rest a few minutes to allow the filling to set, then cut into wedges. Serve with sour cream and lime wedges, if desired.
  • Note: If you have a large griddle, use that to make the quesadillas so you can make a few at a time. Also, be sure to serve your quesadillas hot of the pan (or off the griddle), otherwise, they’ll get soggy and the cheese will harden. If this does happen, you can pop them in a 350 F degree oven to heat them up, but they won’t be as crisp and gooey as they are fresh. The chicken mixture can be made up to 2 days ahead, cooled, covered, and refrigerated.
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CURTIS STONE | CHIPOTLE CHICKEN QUESADILLAS
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From curtisstone.com

  • In a large sauté pan, heat the oil over medium heat. Add the onion, sprinkle with salt, and sauté until tender, about 3 minutes. Add the garlic and sauté until the onions are translucent, about 2 minutes.
  • Lay 2 tortillas on the griddle and cook until hot but not crisp, about 2 minutes. Turn the tortillas over. Sprinkle 1/2 cup of the cheese over the bottom halves of the tortillas.
  • Cook until the tortillas are crisp and golden and the cheese has melted, about 3 minutes on each side. Repeat to make 2 more quesadillas. Open the quesadillas and scatter the cilantro over the filling.
  • Cut the quesadillas into wedges. Serve with lime wedges and enjoy immediately. To prepare the chipotle chicken: 1 In a large sauté pan, heat the oil over medium heat.
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2021-01-07  · Instructions. In a pan, add the onion and sauté until soft, about 5 minutes. Add the garlic and cook for a further 30 seconds. Add in the chicken and cook till it is slightly brown. Stir in the chipotle, chilli flakes, salt and …
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Step 8. Place a small handful of cheese on half of a flour tortilla. Add a good dollop of the chipotle chicken mix and top with another small handful of cheese. Fold the tortilla half over the filling, pressing to smoosh it down, then brush with oil. Repeat with the remaining tortillas.
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2022-06-01  · 1. Air Fryer Quesadillas. These air fryer quesadillas are about as easy as cooking gets. Layer refried beans and cheddar cheese in between two tortillas, then let the air fryer to the rest. They taste like a bean and cheese burrito, except slightly less messy. If you want extra fillings, add those in, too.
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2019-05-31  · It’ll make it harder to flip the quesadillas, plus it will make some burnt cheese splotches on your pan. You want to keep the cooking surface clean for the next batch. Now 1/2 cup of the chicken filling goes on half of the tortilla, right on top of the melted cheese. You want to fold the top over the filling in one quick but careful move ...
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2020-10-07  · DIRECTIONS. In a large sauté pan, heat a drizzle of olive oil over medium heat. Add the bell pepper (and/or onion) and sauté until tender, several minutes. Add the garlic and cook 1 minute more. Stir in the chipotle peppers and tomatoes.
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