Any ideas for chicken quesadillas?

Question

My boyfriend and I want to try something different tonight with dinner and make some chicken quesadillas. While I was at home for lunch he went ahead and put the chicken in the crock pot so it will be ready when dinner-time rolls around and he seasoned it the way we always do: Badia (basically garlic and herb) and Tony Chachera's (creole). The only problem is, we've never tried quesadillas before. Any ideas?

On a side note: he's allergic to onions and doesn't like peppers or tomatoes (or any kind of vegetable as a matter of fact) or sour cream and is really picky when it comes to salsa (he's weird). I know that kind of limits things but I figured it'd be a good thing to include.

Answer 1

Well, shame on the picky eater! Anyhow what you can do shred the chicken and place between to flour tortillas with a mixture of monteray jack and cheddar then brown on both sides until cheese is all melted. Then top with salsa he likes. The cool thing with quesadillas is everyone can customize their own. Create a quesadilla bar with fillings both you and your boyfriend would like such as black beans, corn, different salsas,cilantro, a variety of cheeses, even chopped cooked shrimp, your imagination is your only limitation, you can put just about anything between two flour tortillas! Good Luck!!

Answer 2

I N G R E D I E N T S
4 cups Masa Harina
2 large potatoes
Chorizo
16 oz can of refried beans
Cooking oil
Salt
Black pepper
Butter or margarine
shredded Monterey Jack or Manchego cheese
Add any other ingredients you may want


P R E P A R A T I O N

Peal the potatoes and cut them in small chunks
Boil the potatoes in water for 10 minutes or until cooked
Once the potatoes are ready, mash them and add pepper, salt and butter to taste
Keep potatoes warm at low heat
Heat the beans, keep them warm at low heat
Shred and cook the chorizo by itself in a frying pan, then keep at low heat
In a large bowl, add masa mix and add some warm water, mix with your hands until the masa is firm adding water as necessary.
With your hands, make small balls of masa about 2 inches in diameter, each one of these will be a quesadilla


I N S T R U C T I O N S

Set large frying pan over medium-high heat. Once the oil is hot lower heat to medium. Add enough oil to cover the frying pan to 1 inch deep
Make a round (tortilla like) shape with each of the masa mix balls, using a roller if necessary
Put chorizo, beans with chorizo, cheese or potatoes in the tortilla and seal the sides by pressing with your fingers
Fry one side until brown, then flip, repeat for all others. You can fry more than one at a time but don't overcrowd the pan or they will not cook evenly.

Answer 3

INGREDIENTS
1 skinless, boneless chicken breast halves - cut into strips
1 tablespoon vegetable oil
1 onion, sliced into strips
2 tablespoons salsa
10 (10 inch) flour tortillas
2 cups shredded Cheddar-Monterey Jack cheese blend
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Spray a cookie sheet with non-stick cooking spray.
In a large skillet, fry the chicken strips in vegetable oil until they are no longer pink. Add the onions and fry (stirring constantly) until they are translucent. Mix in the salsa (you may want to add more to taste).
Place the tortillas between two damp paper towels and microwave on high for 1 minute.
Fill half of 1 tortilla with the chicken mixture and cheese, then fold the tortilla over the full half. Repeat with remaining tortillas and filling. Arrange the quesadillas on a cookie sheet.
Bake the quesadillas in the preheated 350 degrees F (175 degrees C) oven until the cheese has melted. Cut the quesadillas into fours.




OR




INGREDIENTS
2 tablespoons vegetable oil, divided
1 tablespoon honey
2 skinless, boneless chicken breast halves - cut into strips
1/2 cup barbeque sauce
1/2 cup shredded sharp Cheddar cheese
1/2 cup shredded Monterey Jack cheese
8 (10 inch) flour tortillas
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large, deep skillet, heat 1 tablespoon oil over medium high heat. Mix in honey. Stir until onion is golden brown, about 5 minutes. Remove from skillet and set aside.
Place remaining oil and chicken in the skillet over medium high heat. Cook until chicken is no longer pink. Stir in barbeque sauce and evenly coat chicken.
Layer 4 tortillas individually with chicken, onions, Cheddar cheese and Monterey Jack cheese. Top with remaining tortillas.
One or two at a time, place layered tortillas on a large baking sheet. Bake uncovered in the preheated oven 20 minutes, or until cheese is melted. Do not let tortillas become too crisp. Remove from heat. Cut into quarters to serve.

Answer 4

just put chicken and either a mexican cheese blend or cheddar cheese between 2 tortillas and grill it. Add black beans if you like them. Have taco sauce, sour cream, and salsa on the side for dipping.

Answer 5

If you use taco size flour shells then you can each make your own the way you like. My son does not like veggies so we cut everthing up and keep it seperate and then when we make it we put on the things we like. A pancake griddle works great to cook them on. My husband and I like cilantro & guacamole as well as all the thing your BF will not eat.

Answer 6

cut it up and add some cheese whiz. Stir in good. Brown your torilla shells on the frying pan or griddle and then add your cheese and chicken mix. Put another torilla shell on top and then cut it up.