I want a good Quesadilla recipe please?

Question

Easy one..

Chicken or BBQ chicken if you can!

Answer 1

Barbecued Chicken Quesadilla

Ingredients:
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1 cup New Mexico-Style Barbecue sauce
2 chicken breasts, skin removed
3 tablespoons olive oil
Three 6-inch flour tortillas
1/4 cup grated Monterey Jack cheese
1/4 cup grated White Cheddar cheese
Salt and pepper
1/4 cup Corn Relish
1/4 cup Avocado Salsa

Recipe:
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Prepare a wood or charcoal grill and let it burn down to embers. Brush the barbecue sauce on the chicken and season to taste with salt and pepper. Grill the chicken for 4 minutes on each side or until done. When the chicken is cool enough to handle pick the meat of the bones and set aside. Place 2 tortillas on an ungreased baking sheet. Spread 1/2 of the cheeses and the chicken on each tortilla and season to taste with salt and pepper. Stack the 2 layers, cover with the remaining tortilla. Brush the tortilla lightly with olive oil. Grill for 3 minutes on each side or until the tortillas are crisp and cheese is melted. Cut into quarters and serve hot, garnished with the salsa and relish.

Enjoy ;-) Yummy yummy! I am thinking to make one for dinner now LOL

Answer 2

You can also use corn tortillas instead of flour. Have your fillings ready (bbq chicken, cheese, salsa, cilantro). Here's the trick: heat your pan first so it's pretty hot. Take a corn tortilla out of the package and put it under some cold water (from your faucet) for 2 seconds on each side. (I know it sounds weird, but it works). Then shake off the excess water. Slap the damp tortilla on your hot frying pan. Now they won't stick and you didn't have to use any oil! Put your fillings on the tortilla and fold in half while it is cooking. (use a wooden spatula to help you--and don't burn your fingers, it's an art)!

Answer 3

you need

Two large tortillas
Cheese
Shredded Chicken
Salsa (if you want)
Anything else you can think of... Jalapenos... green pepper... onion.

Heat your pan on Medium heat and butter each tortilla on ONE side (the side that will be on the pans surface). Put your first tortilla, butter side down on the pan and quickly sprinkle as much cheese, chicken, and other toppings as you'd like. Make sure to make it too thick or it will be harder to flip. Add your top tortilla, butter side up and wait a bit for the cheese to melt, frequently lifting the quesadilla checking for a light brown color. Once it is browned to your liking, CAREFULLY flip the quesadilla and check for browness on the bottom and your DONE!

Answer 4

Any ingredients are good...but the key is to use butter and oil in your skillet to get that nice crisp golden brown tortilla... I've made cedillas w/tuna, ham, pepperoni, chicken, etc... just make sure you have good cheese and use the butter/oil method!

Answer 5

grilled chicken
guacamole
choose two to three types of your favorite cheese
1 teaspoon of hot sauce
black pepper (enough to your liking)

Answer 6

Italian Quesadillas 4 tablespoons olive oil, plus more as needed
2 large onions, thinly sliced
1 teaspoon sugar
Salt and freshly ground black pepper
9 (8-inch-diameter) flour tortillas
3 cups shredded Fontina
3/4 cup jarred roasted red bell peppers, drained well and patted dry
1/3 cup finely chopped fresh Italian parsley leaves, plus sprigs for garnish
1/3 cup freshly shredded Parmesan, plus 3 tablespoons for garnish

Heat 2 tablespoons oil in a heavy large skillet over medium-low heat. Add the onions and sugar, and cook until the onions are golden brown, about 20 minutes. Season the onions, to taste, with salt and pepper; set aside.Preheat the oven to 250 degrees.
Sprinkle some Fontina over half of a tortilla. Arrange some bell peppers and sauteed onions on top of the Fontina. Sprinkle with chopped parsley and Parmesan. Sprinkle more Fontina over. Fold the clean half over the filling to cover and press gently to seal. Repeat with remaining tortillas evenly dividing the filling ingredients.

Heat 1 tablespoon oil on a heavy large griddle over medium heat. Working in batches, cook the quesadillas until the cheese melts and the tortillas are golden brown, adding more oil as needed, about 3 minutes per side. Transfer the quesadillas to baking sheets and keep them warm in the oven while cooking the remaining quesadillas.

Sprinkle the remaining Parmesan over the quesadillas. Cut each quesadilla into 4 wedges. Arrange them on a platter. Garnish the platter with parsley sprigs and serve. Do-Ahead Tip: The quesadillas can be assembled up to 8 hours ahead. Arrange them on a baking sheet, cover tightly with plastic wrap, and refrigerate.

BBQ Chicken Quesadilla with Smoked Tomato Relish
4 chicken thighs, boned (about 1 pound), skin removed
3 cups Mesa BBQ sauce or store bought, divided
Salt and freshly ground pepper
24 (6-inch) flour tortillas
2 cups shredded Monterey Jack cheese
2 cups shredded white cheddar cheese
1 large red onion, thinly sliced
1/4 cup olive oil
2 tablespoons ancho chile powder

Smoked Tomato Salsa:
8 cold smoked plum tomatoes, coarsely chopped
1/2 serrano chile, finely chopped
4 cloves garlic, finely chopped
3 tablespoons balsamic vinegar
1/4 cup coarsely chopped cilantro
Salt and freshly ground pepper

Buttermilk Dressing:
1/4 cup sour cream
3/4 cup buttermilk
2 cloves garlic, finely chopped
3 tablespoons finely chopped red onion
2 tablespoons fresh lime juice
1/4 teaspoon cayenne pepper
Salt and freshly ground pepper

Place in a medium baking dish. Pour 2 cups of the barbecue sauce over chicken and let marinate for 2 hours in the refrigerator. Remove from marinade, season with salt and pepper to taste and grill for 7 to 8 minutes on both sides or until tender and cooked through. Transfer chicken to a plate and let cool. Preheat oven to 450 degrees. When chicken is cool enough to handle, slice. Toss with the reserved 1 cup of bbq sauce. Place 8 tortillas on a flat surface and sprinkle with 2 tablespoons of each of the cheeses and onion slices. Top with some chicken. Stack another tortilla on top and repeat. Top with the remaining 8 tortillas. Brush the top of the tortillas with oil and sprinkle with the chili powder. Place tortillas on a lightly oiled baking sheet and bake for 5 to 7 minutes or until golden brown and cheese has melted.
For the Smoked Tomato Salsa: Mix all ingredients together and season with salt and pepper to taste.

For the Buttermilk Dressing: Mix all ingredients together and season with salt and pepper to taste. To serve: Place 1 quesadilla on each plate and cut into quarters. Top with a dollop of salsa and drizzle with the buttermilk dressing.

Chunky Chicken Quesadilla
4 large whole-wheat tortillas
2 cups shredded Cheddar
1 Granny Smith apple, diced
1 red onion, diced
2 1/4 cups cooked and sliced chicken or veggie chicken
3/4 cup Peanut Sauce, recipe follows
Sour cream, for garnish

Preheat grill or grill pan.
Place tortillas on a cutting board. On half of each tortilla place the cheese, apple, onion, and chicken. Fold the top half of the tortilla over and place on the grill. Grill for 2 to 3 minutes on each side until the cheese has melted and the filling is warm. Cut each quesadilla into 4 triangles. Garnish with Peanut Sauce and sour cream.

Peanut Sauce:
1 cup peanut butter
3/4 cup hot water
1/8 cup molasses
1 teaspoon soy sauce
1/4 teaspoon cayenne pepper
1/4 teaspoon sugar
1/8 teaspoon salt
1 tablespoon lemon juice
In a mixing bowl, whisk together all ingredients until smooth. Store leftover peanut sauce in an airtight container in the refrigerator for up to 1 week.

:)