Post # 1
So I have my chicken breast defrosting in anticipation of making chicken quesadillas tonight. But I’m sick of the same old filling (diced tomatoes, onions, cheese, and chicken). How do you fill your quesadillas? Do you make a dipping sauce?
Hoping to get some interesting and new ideas!
Post # 4
sour cream and guacamole mmmmmmm
But quesadillas are a big calorie splurge for me, so I go all out on the fatty substances if I eat them.
Post # 5
@hopefloats: I usually do steak quesadillas and season the meat with this delicious heaven in a bag:
Then I load up with homemade guacomole, cheese, and onions. So yum!
You could probably use that on chicken too. Rick Bayless also makes a ton of other delicious sacues that you could try if your grocery carries them.
Post # 6
How about not putting anything but chicken and cheese inside and create a nice topping?
- Mango salsa
- Tomatillo salsa
- Chipotle sour cream and black beans.
Also switch up your cheese filling. Mix your normal shredded with some Cojita or panella for a different flavor or top with queso fresco.
Other filling ideas
- refriend beans and lime
- corn and sliced black olives
- tomato, basil and roasted red pepper
- avocado, hot sauce, cilantro,
Post # 7
I put in TONS of veggies–corn and beans and squash and zucchini!
Post # 9
Black beans and corn are so yummy! In one of my recipe books the quesadillas call for goat cheese which would be an interesting twist, but I have yet to try it out. Also, I douse all of my Mexican food with Chipotle Pepper sauce (like Tabasco sauce) for a delicious kick
Post # 10
I’ve done chicken with BBQ sauce, bacon, onion and cheese. Yummmm!
Post # 11
I know this doesnt answer but I found an awesome tip for quick shredded chicken, which is now a weekly repeat in my house for lettuce taco wraps.
I cook the breasts on each side for 5 minutes and then add chicken broth and boil for 10 minutes then I remove the chicken breasts and shred them in my stand mixer!
Post # 12
i love a black bean, corn and cilantro blend.
Post # 13
I’m not a fan of quesadillas – but I LOVE enchiladas. Tyler Florence’s chicken enchilada recipe is very, very good! It a little bit of work, but it is well worth it. I also make my own red enchilada sauce which is surprisingly easy (and much tastier than canned sauce):
- 2 Tbsp. vegetable or canola oil
- 2 Tbsp. flour
- 4 Tbsp. chili powder
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. cumin
- 1/4 tsp. oregano
- 2 cups chicken broth
Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the chicken broth, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick.
Post # 14
Alice springs chicken quesadillas! Chicken, bacon, mushrooms, cheese and honey mustard dressing! Yumm!