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Super Quick Chicken Filling Quesadillas Recipe

Updated on February 6, 2012
 Filling ready to load!
Filling ready to load!
Bottom spray with butter no-stick spray ready for top tortilla!
Bottom spray with butter no-stick spray ready for top tortilla!
Medium heat, pressed hard with heavy pan.
Medium heat, pressed hard with heavy pan.
Place plate on pan, then flip so your'e holding plate face up, then slowly lift pan to check,when done slide on pan top side down.
Place plate on pan, then flip so your'e holding plate face up, then slowly lift pan to check,when done slide on pan top side down.
Super quick Quesadilla ready for sides!
Super quick Quesadilla ready for sides!
With my Spanish rice & beans it's a complete meal!
With my Spanish rice & beans it's a complete meal!

Once filling is made these can be made in 5 minutes!

What happens when you combine the filling from my Chicken & Cheese Enchilada Casserole recipe with the same cooking technique used in my Classic Cuban & Black bean soup recipe? The answer, the Super Quick Chicken Quesadilla! The Mexican version of the personal pizza! The filling takes about 15 minutes to make. With the filling and rice & beans made up the day before, lunch can be made and ready to eat in a warp factor 5 minutes! Makes about 2 1/2 Quesadillas enough to feed 5 people (need more? Double recipe and feed 10)!

Ingredients

1 pack of regular sized flour tortillas

1/2 medium onion diced

1 Tbs.extra virgin olive oil

2 Tbs. minced garlic

11/2-12.5oz cans chicken breast

1/2 Tbs.chili powder

1/16 tsp.pepper

1/16 tsp.salt

1/4 cup tomato puree & 1/4 cup salsa

3 oz. of Monterey Jack & Cheddar blend Cheese

Topping

1/4 of Monterey Jack & Cheddar blend Cheese ( to be place on each Quesadilla's filling, before adding tortilla and frying).

Directions

Sautee half a medium diced onion in 1 tablespoon of olive oil. When onion becomes transparent, add, add 1/4 tablespoon of minced garlic. Then add 11/2 drained cans of chicken breast meat, after the chicken has cooked a bit,(drain any excess water in to the sink) add 1/16 teaspoon pepper,1/16 teaspoon salt and add 1/2 tablespoon chili powder. Next add in 1/4 cup of tomato puree and 1/4 cup salsa, followed by 3 oz. Monterey jack & Cheddar blend cheese. Mix together well over medium heat until all cheese is melted.

In a separate pan, spray a tortilla well with butter spray, and lay sprayed side down. Next take some filling and put it on top of the tortilla , leave about an inch of tortilla showing all the way around. Place 1/4 cup of Monterey Jack and Cheddar blend on top still leaving 1 inch of tortilla showing all the way around. Now put a tortilla on top turn stove to medium heat and take a smaller pan and press down hard to flatten the Quesadilla. After about 11/2 to 2 minutes spray the top side with butter spay and using a plate or paper plate flip the Quesadilla and brown the other side. When down let set a minute or two cut with a pizza cutter and serve! Don't forget the Spanish rice and Refried beans!

Other Nifty@50 recipes

New Orleans Red Beans & Rice

Bounty of the Bayou Jambalaya

Green Pasteles

Raisin Bread Flan

Plantain Casserole

Three Chef's Spaghetti

Chicken and Cheese Enchilada Casserole

Classic Cuban Sandwich & Black Bean Soup

Red Beans and Rice Puerto Rican Style

Arroz Con Pollo Y Gandules

Cuban Ham & Egg Melt Breakfast Sandwich

Spanish Rice & Refried Beans

Farmer's Breakfast Casserole

Super Quick Quesadillas

Jalapeno Cheese Meatloaf

Italian Breakfast Casserole

New Orleans Chowder

Cuban Style Pork & Potatoes

Banana Chocolate Chip Coffee Cake

Four Fast & Fun Mexican Dessert Recipes

Comments

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    • nifty@50 profile imageAUTHOR

      nifty@50 

      7 years ago

      Thanks Ranzi, for you compliment & Post! In only 15 minutes you can be cranking out these home made looking quesadillas. I make them for our church "pot luck" and they always go quickly, with no left overs.

    • Ranzi profile image

      Cut The Bullshit 

      7 years ago from All Over

      OMG :( just looking at this gave me nostalgia for Mexico. Yummmmmmm gonna try and make one next week.

    • nifty@50 profile imageAUTHOR

      nifty@50 

      8 years ago

      Thanks habee for your post! Once you make up the filling you can heat these up in the pan in about 5 mintutes!

    • habee profile image

      Holle Abee 

      8 years ago from Georgia

      We love quesadillas! I'll try this!

    • nifty@50 profile imageAUTHOR

      nifty@50 

      8 years ago

      Once you have tried these, making the Chicken & Cheese Enchilada Casseorle, is a breeze, because the filling is the same! Thanks for posting Money Glitch!

    • Money Glitch profile image

      Money Glitch 

      8 years ago from Texas

      Hhhhmmm, yummy, I love chicken quesadillas, never prepared any at home, however bookmarking this hub to give it a try. Rating back up for you! :)

    • nifty@50 profile imageAUTHOR

      nifty@50 

      8 years ago

      Thanks for posting Peggy W! Yes I do prefer them warm, but they do taste good at room temperature as well and that's how we serve them as a pot luck dish.

    • Peggy W profile image

      Peggy Woods 

      8 years ago from Houston, Texas

      Since you mentioned cooling them and layering them between wax paper...do you then warm them again before serving or serve them at room temperature? I've only eaten quesadillas hot. This recipe sounds good. Thanks!

    • nifty@50 profile imageAUTHOR

      nifty@50 

      8 years ago

      These are my favorite pot luck church dish! They cook up quickly and when cooled can be layered between wax paper in a casserole dish. Thanks for your post!

    • daisyjae profile image

      daisyjae 

      8 years ago from Canada

      I love quesadillas, will definitely try this recipe.

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