WEBInstructions. Slice chicken breast in half so you have 4 cutlets. Season chicken with salt, cumin, garlic powder, oregano and black pepper. Lightly spray a skillet on medium heat with oil or if using a grill, grill chicken until cooked on both sides, about 2 minutes on each side.
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WEB1. Combine the chicken, tomatoes, black beans, corn, cilantro, garlic powder, onion powder, cumin, and oregano. Season with salt and pepper. 2. Heat a nonstick skillet over medium high heat. Place the tortilla in the skillet and sprinkle one half with about 1.5 tbsp of cheese. Spread with about 1/2 cup of the chicken filling.
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WEBAdd garlic, chicken, and spices. Cook for an additional 5 minutes. Spread eight tortillas over a sheet pan with the edges hanging off the sides. Top with half of the cheese (1.5 cups) Add the chicken and vegetable mixture over top of the cheese. Spread the remaining cheese over top.
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WEBPreheat the oven to 400 F. Line a baking sheet with parchment paper or aluminum foil, and spray with nonstick spray. Combine the chicken, olives (if using), chili powder, and cheese in a large bowl. Brush a tortilla with olive oil, and place it oil side down on a cutting board.
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WEBAdd cooked bacon, chicken, beans, sour cream, cilantro, the green parts of the scallions, and toss the mixture until evenly combined. Taste and season with extra salt and pepper, if needed. Prep oven and baking sheet. Heat oven to 425°F. Lightly brush the bottom of a 13 x 18-inch sheet pan evenly with melted butter.
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WEBAdd ¼ of the chicken mixture. Fold half of the tortilla over the filling. Brush the outside of each tortilla with olive oil. Heat a non-stick pan over medium-low heat (or a griddle). Lightly brown each quesadillas 3-4 minutes per side or until golden and cheese is melted. Cool 2-3 minutes and cut each tortilla into 3 pieces.
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WEBPreheat oven to 425°F and arrange a rack in the center. Brush a rimmed baking sheet with 2 tablespoons of the oil. Arrange six of the tortillas around the edges of the baking sheet so that half is on the baking sheet and half hangs over the edge. Place two tortillas in the middle of the baking sheet so you have no gaps.
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WEBInstructions. Cut chicken breasts into small bite size pieces. Heat oil over medium-high heat in a large heavy duty pan. Add the chicken breasts and taco seasoning to the pan. Sautee 4-5 minutes then add the bell pepper, onion, and garlic, sautee another 5 minutes or until the chicken is cooked through.
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WEBTransfer into bowl. Return skillet to the stove. Add chicken and cook until browned. Add to same bowl. Set aside until the filling cools (to speed it up, cover and refrigerate, and/or spread out on plate). Preheat oven to 220C / 430F (standard) or 200C/390F (fan / convection). Spray baking tray lightly with olive oil.
WEBRemove the skillet from the heat. Combine: Add the diced chicken back to the skillet with the onions and peppers and stir to combine. Set aside. Warm up the tortillas: Melt ½ tablespoon of butter in a large skillet over medium-high heat. Add a flour tortilla and cook for about 15 seconds per side.
WEBInstructions. Heat oven to 425 degrees. In a large bowl combine chicken, salsa, black beans, green onions, cumin, garlic powder, chili powder, chiles in adobo, shredded cheese, and a large pinch of salt and pepper. Spread about half a cup of the filling on one half of a …
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WEBInstructions. Preheat oven to 450 degrees. Spray a large sheet pan with non-stick cooking spray. Arrange 1 tortilla at each end of the sheet pan so that half of the tortilla is on the pan and half is hanging over the edge. Arrange two tortillas on each long side of the sheet pan in the same manner.
WEB2. Stir in garlic powder, onion powder, salt, and pepper. Stir and cook for 30 seconds. Add the buffalo sauce and stir together. 3. To assemble quesadillas, lay out each wrap and sprinkle 2 tablespoons of cheese on half of the wrap. Top with chicken mixture and 2 more tablespoons cheese. 4.
WEBPreheat. Preheat the oven to 425°F. Make the sauce. To a blender, add the avocado, lime juice, cilantro, sour cream, garlic powder, salt, and pepper. Blend until smooth. Coat the chicken. In a medium size bowl, toss the chicken in half of the avocado crema mixture. Prep the baking sheet.
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WEBToss shredded chicken breast and hot sauce together to coat chicken.Heat a griddle or large skillet over medium-high heat until hot. Place 1 tortilla, butter side down on the hot skillet and reduce to medium heat. Top the tortilla with ½ of the cheese, ½ of the blue cheese, and all of the chicken mixture.Top chicken mixture with remaining
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WEBPreheat the oven to 425°F. Place a large skillet over medium heat, once hot melt 2 tablespoons of the butter. Add the onion and bell pepper, stirring occasionally, cook until softened 5-8 minutes. Next, add the garlic, chili powder, cumin, garlic powder, onion powder, salt, and pepper, stir to combine and cook for an additional 30 seconds. Add
WEBInstructions. Preheat oven to 400°. In a large skillet over medium heat, add olive oil, onions and garlic; cook until soft, 2-3 minutes. Add ground beef to skillet and cook, breaking up meat with a wooden spoon, until beef is no longer pink, about 5 minutes.