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Leahs Ole Chicken Quesadillas Recipe

May 15, 2008


Make this for lunch, dinner or apps – super quick and always liked by all. Another great recipes for ‘what to do with leftovers’ easy dish – can be ‘cooked’ in skillet, oven, grilled – you name it. I particularly loved the caramelized onions with the goat cheese and mozzarella with the fresh homemade salsa on the inside of this crispy quesadilla all done on one skillet – less mess!

Ingredients:

  • Cooking time includes time needed to caramelize onions.
  • 1 onion halved, then sliced thin.
  • 1 cup cooked chicken cut up into bite sizes.
  • 4 slices of fresh mozzarella cheese
  • 1/3 cup or more of crumbled goat cheese
  • You can easily substitute your favorite cheese here of course.
  • Little olive oil and butter
  • salt & pepper
  • 1/2 cup salsa – I used ‘Leahs oh so sexy salsa’ (posted) which is a very bright tasting salsa filled with fresh sweet bell peppers and lime juice and drained it of its juices slightly.
  • 1 skillet large enough to handle 8-9 inch quesadilla


Directions:

  1. Halve and skin good size onion, then slice thin strips.
  2. Place sliced onions in skillet with a drizzle of olive oil and a little of butter, sprinkle with salt. This will be the most time consuming part of the entire dish.
  3. You will want to cook the onions slowly on a medium-low heat to allow the natural sugars to come out from the onions, moving them around in the pan every so often – you want to allow them to caramelize and get gently browned and ‘soggy’ so to speak. Once cooked, take out of skillet and set aside.
  4. While onions are cooking, start to assemble your quesadillas.
  5. ***Note You can either keep them in a round shape then fold over to have a half circle, or pile two together like a sandwich and cook them as a circle – either way – you can stuff more in them if they are compiled as a circle.
  6. Keep in mind to put cheeses on the outside layers, so that the cheeses melt easier.
  7. For example, I added the ingredients in this order: crumbled goat cheese, then some chicken, cooked onions, then some salsa, added a little salt and pepper, then some strips of the fresh mozzarella then folded the quesadilla over to create a half circle.
  8. **To Cook them in same skillet: heat back skillet, add a little butter, and place quesadilla in – let brown on one side, then with spatula, carefully flip over and allow to cook on the other side. This took maybe 7 minutes total time, if that.
  9. **To bake in oven: Placed on parchment paper lined cookie sheet, place quesadilla in preheated oven at 375 and let bake for 15-20 minutes until cheese has melted.
  10. **To Grill: I would suggest using the ‘circled’ method of creating your quesadillas, then place them on the upper shelf of your grill. Turn over after 4 minutes – maybe less and allow to cook on the other side.
  11. Serve up at once with a dollop of sour cream if you wish or added salsa. If making them for apps, slice them up with a pizza cutter for that ‘easy picker-upper with one hand way’ of eating them!
  12. Enjoy Leah’s Ole Chicken Quesadillas!

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