- 12 oz Chicken Breastcut into thin strips
- 4 10-inch whole-wheat Tortillas
- 2 oz Pepper Jack Cheeseshredded
- 1/2 teaspoon Chili Sauce
- 1 Tablespoon Pine Nutstoasted
- 1/4 teaspoon Salt
- 4 medium Tomatoesdiced
- 1/2 cup Red Onion
- 1 medium Jalapeño Chiliabout 2 Tbsp
- 2 tablespoons juice from a Limeabout 4 limes
- 2 tablespoons Cilantro - Freshchopped
- 1 teaspoon ground Cumin
- 2 oz Monterey Jack CheeseInstead of Pepper Jack Cheese
- 2 oz Mozzarella CheeseInstead of Pepper Jack Cheese
- 1 medium Green Bell PepperInstead of Jalapeno chili
- 2 teaspoons dried CorianderInstead of Cilantro
- 1 cup Penne Pasta
- 1/2 cup Red Kidney Beans
- 2 leaves Green Salad
Prepare the ingredients
Preheat oven broiler on high temperature, with the rack 3 inches from heat source. Cut the chicken breasts into thin strips, shred the pepper jack cheese, toast the pine nuts, dice the tomatoes, and chop the cilantro.
Prepare the red and green salsa
For salsa, combine all ingredients and toss well. Chill in refrigerator for at least 15 minutes. Salsa can be made up to 1 day in advance and refrigerated.
Broil the chicken in the oven
Place the chicken breasts on a baking sheet coated with cooking spray. Broil for 8–10 minutes.
Assemble the quesadillas
To assemble the quesadillas, place four whole-wheat tortillas on the countertop or table. Top each with one-quarter of the sliced cooked chicken, salt, chili sauce, cheese, and toasted pine nuts.
Bake the tortillas
Fold tortillas in half to close, and carefully transfer each to a baking sheet lined with parchment or wax paper. Bake quesadillas at 350 ºF for 5–10 minutes or until the cheese is melted.
This recipe for chicken quesadillas with red & green salsa is almost as the original Mexican dish, with very few changes made. I balanced a bit the flavors just enough to be loved by any person. In this recipe, I used ingredients from “Variations” also.
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Quesadillas, who doesn’t want to eat them? When a simple, humble tortilla is layered generously with cheese and pan-fried with butter to a crisp golden brown exterior, you get something truly satisfying out of just a few simple ingredients.
A quesadilla is Mexican food made primarily of cheese inside, a folded corn or wheat tortilla, and cooked until the cheese melts. Most quesadillas are prepared just folding and filling a common corn tortilla, but there are also others, in which the tortilla is specially made for filling.
The beauty of something like quesadillas is that it is one of the most versatile recipes. The filling can be made with a variety of different proteins, vegetables, and cheeses. This spicy chicken version is made with shredded/thin strips of chicken breast, and you can add any vegetables you have in the fridge.
Quesadillas are not usually the most healthy Mexican food to eat, especially when you buy them from a restaurant or fast food. They have a lot of cheese, white flour tortillas and are usually fried in oil to get that deliciously crisp. But, if you make them at home you can definitely lower the calorie amount.
Purchase low carb or whole grain tortillas, add in a lot of veggies, whatever kind you like! Cook in a tiny bit of coconut or olive oil, or use a non-stick cooking spray. And go light on the cheese…or use a low-fat cheese option.
In a quesadilla will work any cheese that melts well. Cheddar is great for adding flavor while mozzarella gives you that delicious, melty cheese pool. Monterey Jack, Queso Asadero, Oaxaca, and even Gouda are delicious and can be used… we are talking about versatile recipes, right? These are semi-hard cheeses that melt perfectly and all have great flavor. Asadero and Oaxaca are more authentic options for Mexican Quesadillas
Yes, we can, but not assembled/whole. Refrigerate or freeze in separate storage bags and put it together/wrap it up when you decide to serve it.
Refrigerating quesadillas is quite easy:
- Put the tortillas in a plastic storage bag.
- Make sure that the bag is tightly sealed so that the food won’t get dry.
- You can even use the original bag where the tortillas are stored, as long as it can be tightly sealed.
- I would suggest that you write the date on the storage bag, so you would know when to eat the quesadilla before it becomes spoiled.
- Remember that quesadillas don’t really last long when refrigerated.
- Keep in the refrigerator for up to 6-7 days
Freezing these types of tortillas is easy, too.
- You’ll need wax papers and resealable freezer bags for this purpose. Why do you need wax papers? Lining wax papers between each tortilla can prevent them from freezing into a big chunk. This would make it a lot easier for you to remove the tortillas once these have been thawed.
- Then, place the quesadillas in a resealable freezer bag. Again, you can also write the date on the freezer bag so you would know when to use the tortillas. When kept in the freezer, tortillas can be stored up to eight months past the ‘best by’ date.
- If you have time, use freshly grated cheese as it will have the best flavor, but if you don’t have time a pre-shredded Mexican blend cheese will work as well. Look for a package with thicker shreds.
- You can use boneless skinless chicken thighs or breasts, both being wonderful, or great combo if you choose them both.
- These are easy to prepare for a group. You can also prepare them and keep the quesadillas warm in a 200°F oven, until ready to serve. I use a pizza cutter to quarter them and then place the tortillas on a large platter.
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