Best 9 Seared Chicken With Squash Quesadilla Recipes

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Are you craving a meal that is both bursting with flavor and incredibly nutritious? Look no further than our expertly curated recipe for seared chicken with squash quesadilla. This tantalizing dish brings together tender chicken, roasted butternut squash, and gooey cheese, all wrapped up in a crispy tortilla. With its perfect balance of flavors and textures, this quesadilla is sure to satisfy even the most discerning palate. Join us on a culinary journey as we guide you through the steps of creating this mouthwatering masterpiece. Let's get started!

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SEARED CHICKEN WITH SQUASH QUESADILLA



Seared Chicken With Squash Quesadilla image

Butternut is a particularly versatile squash, adapting itself to other ingredients without ever losing its identity. In fact, it's almost as adaptable as chicken, so it makes sense that the two should work so well together.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil, plus more as needed
1/2 butternut squash, peeled, halved, seeded, and sliced crosswise into 1/4-inch slices
Salt and freshly ground black pepper
Pinch of crushed red-pepper flakes
4 boneless, skinless chicken breasts
2 tablespoons minced plus 1/4 teaspoon garlic
2 limes, one cut into 8 slices, one juiced
1 teaspoon unsalted butter
1/4 teaspoon ground cumin
1 jalapeno pepper, sliced into rounds
8 ounces goat cheese
4 12-inch flour tortillas
2 sprigs fresh cilantro

Steps:

  • Heat oven to 375 degrees. Drizzle 1 1/2 tablespoons olive oil in the bottom of a 9-by-13-inch baking dish. Place the squash pieces on top. Season with salt and pepper to taste and a pinch of red-pepper flakes. Roast in the oven until fork-tender, about 40 minutes. Remove from oven, and let cool.
  • Meanwhile, prepare chicken: Season each breast with salt and pepper. Place 1/4 teaspoon garlic and 2 slices of lime under the tender of each breast. (The tender is the natural pocket on the underside of the breast.) In a large cast-iron skillet over medium heat, melt butter and 1 teaspoon olive oil. Place chicken breasts in the skillet, tender side up. Add the remaining 1 tablespoon minced garlic, cumin, and half the lime juice to the pan. Cook until firm and golden brown, about 6 minutes per side; after the first 6 minutes, pour the remaining lime juice over the chicken, and turn chicken.
  • In a large nonstick skillet over medium heat, cook jalapeno slices for 4 minutes on each side. Remove, and set aside. Prepare the two quesadillas: Crumble 4 ounces goat cheese on 2 flour tortillas. Place about 10 cilantro leaves, 8 pieces roasted squash, and 4 jalapeno slices on each tortilla. Cover with another tortilla.
  • Reheat the skillet with 1 teaspoon olive oil over medium-high heat. Cook quesadilla until golden in color on the bottom, about 1 1/2 minutes. Slide quesadilla onto a dinner plate; turn over, and return quesadilla to the pan, uncooked side down. Cook until golden on the bottom. Remove from heat, and cut quesadilla into quarters with kitchen scissors or a knife. Repeat with the remaining quesadillas, adding more oil as necessary.
  • Serve one breast, cut in half, with 2 quesadilla quarters. Garnish with any leftover squash pieces and a few sprigs cilantro.

CHICKEN QUESADILLAS



Chicken Quesadillas image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 18

12 large flour tortillas
2 tablespoons olive oil
2 1/2 cups grated cheese (Monterey Jack is the best)
2 pounds skinless chicken breasts
Pico de Gallo, for serving, recipe follows
Salt and pepper
2 tablespoons taco or Cajun seasoning mix
1 large onion, cut in half and then into slices
1 green bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
1 yellow bell pepper
12 tablespoons butter, for frying
12 Roma tomatoes (slightly under ripe is fine)
3 yellow or red onions
2 cups fresh cilantro leaves
2 to 3 jalapenos
1 lime
Salt

Steps:

  • Heat 1 tablespoon of the olive oil in a skillet over high heat. Sprinkle the chicken with salt, pepper and taco seasoning. Add the chicken to the skillet and saute over medium-high heat until done, about 4 minute per side. Remove from the skillet and dice into cubes. Set aside.
  • Add the remaining 1 tablespoon olive oil to the skillet over high heat. Throw in the onions and peppers and cook until the peppers have a few dark brown/black areas, 3 to 4 minutes. Remove and set aside.
  • Sizzle 1/2 tablespoon of the butter in a separate skillet or griddle over medium heat and lay a flour tortilla in the skillet. Then build the quesadillas by laying grated cheese on the bottom tortilla, and then arranging the chicken and cooked peppers. Top with a little more grated cheese and top with a second tortilla.
  • When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, adding another 1/2 tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden. Repeat with the remaining tortillas and fillings.
  • Cut each quesadilla into wedges and serve with Pico de Gallo.
  • Dice up equal quantities of tomatoes and onions. Roughly chop the cilantro.
  • Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the four ingredients into a bowl.
  • Slice the lime in half and squeeze the juice from half the lime into the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.

ROASTED SQUASH, RED PEPPER, AND JACK CHEESE QUESADILLAS WITH CHIPOTLE LIME SOUR CREAM DIP



Roasted Squash, Red Pepper, and Jack Cheese Quesadillas with Chipotle Lime Sour Cream Dip image

Categories     Cheese     Dairy     Cocktail Party     Super Bowl     Vegetarian     Fall     Gourmet

Yield Makes 24 to 32 hors d'oeuvres

Number Of Ingredients 14

a 3/4-pound seedless piece butternut squash, peeled and cut into 3/4-inch dice (about 5 cups)
1 medium onion, unpeeled, cut into eighths
1 large garlic clove, unpeeled
1 tablespoon vegetable oil
eight 5- to 6-inch flour tortillas
1 cup chopped red bell pepper (about 1 large)
1 cup coarsely grated jack cheese
1/2 stick (1/4 cup) unsalted butter, softened
Accompaniment: chipotle lime sour cream dip
For the dip:
1 canned chipotle chili in adobo*, minced
2 teaspoons fresh lime juice
1 cup sour cream
*available at Hispanic markets and some specialty foods shops

Steps:

  • To make the quesadillas:
  • Preheat oven to 400°F.
  • In a shallow baking pan arrange squash, onion, and garlic in one layer and drizzle with oil, tossing to coat. Roast mixture in middle of oven 15 minutes, or until garlic is tender and transfer garlic to a work surface. Roast squash and onion until tender, about 15 minutes more. Discard peels from squash, onion, and garlic.
  • In a food processor purée squash, onion and garlic with salt and pepper to taste until smooth. Squash purée may be made 2 days ahead and chilled, covered.
  • Spread about one fourth squash purée on each of 4 tortillas and sprinkle each with about one fourth bell pepper and about one fourth cheese. Top each quesadilla with a plain tortilla, pressing gently together. Spread each side of quesadillas with 1/2 tablespoon butter.
  • Heat a griddle or 7-inch non-stick skillet over moderately high heat until hot and cook quesadillas, 1 at a time, until golden, about 3 minutes on each side, transferring to a cutting board.
  • Cut each quesadilla into 6 to 8 wedges and serve warm with chipotle dip.
  • To make the dip:
  • In a small bowl stir chili and lime juice into sour cram until combined well. Dip may be made 2 days ahead and chilled, covered. Makes about 1 cup.

CHICKEN AND SQUASH QUESADILLAS



Chicken and Squash Quesadillas image

Kids will never know there are veggies in these chicken quesadillas. Get them on the table in less than 30 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 8

1 1/2 cups shredded Cheddar cheese (6 oz)
1 cup diced cooked chicken
1/3 cup salsa
1 pouch (4 oz) 100% butternut squash purée
8 flour tortillas (8 inch)
Cooking spray
Sour cream, if desired
Additional salsa, if desired

Steps:

  • In medium bowl, mix cheese, chicken, 1/3 cup salsa and the squash purée.
  • Spray 1 side of 1 tortilla with cooking spray; place sprayed side down in 10-inch skillet. Spread with one-fourth of the chicken mixture. Top with another tortilla; spray top of tortilla with cooking spray.
  • Cook over medium heat about 2 minutes or until golden brown. Carefully turn quesadilla over; cook 1 to 2 minutes or until golden brown. Repeat with remaining tortillas and chicken mixture. To serve, cut quesadillas into wedges. Serve with sour cream and additional salsa.

Nutrition Facts : Calories 500, Carbohydrate 44 g, Cholesterol 75 mg, Fat 3, Fiber 0 g, Protein 27 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1100 mg, Sugar 2 g, TransFat 2 1/2 g

CHICKEN QUESADILLAS



Chicken Quesadillas image

This is a great recipe for parties. I freeze the leftovers; they reheat quite well. The zesty chicken and cooked peppers are a succulent delight when mixed with the melted cheeses. Cut the quesadillas into wedges and serve with sour cream and salsa.

Provided by Heather

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 20

Number Of Ingredients 10

1 pound skinless, boneless chicken breast, diced
1 (1.27 ounce) packet fajita seasoning
1 tablespoon vegetable oil
2 green bell peppers, chopped
2 red bell peppers, chopped
1 onion, chopped
10 (10 inch) flour tortillas
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
1 (8 ounce) package shredded Monterey Jack cheese

Steps:

  • Preheat the broiler. Grease a baking sheet.
  • Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes.
  • Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.
  • Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.

Nutrition Facts : Calories 244.2 calories, Carbohydrate 21.8 g, Cholesterol 34.9 mg, Fat 11.3 g, Fiber 1.7 g, Protein 13.7 g, SaturatedFat 5.5 g, Sodium 504.3 mg, Sugar 1.8 g

CHICKEN QUESADILLAS



Chicken Quesadillas image

This chicken quesadilla recipe has an impressive look and taste with little preparation. The leftover chicken gets Mexican flair from cumin in this fun main dish. -Linda Wetzel, Woodland Park, Colorado

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10

2-1/2 cups shredded cooked chicken
2/3 cup salsa
1/3 cup sliced green onions
3/4 to 1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano
6 flour tortillas (8 inches)
1/4 cup butter, melted
2 cups shredded Monterey Jack cheese
Sour cream and guacamole

Steps:

  • In a large skillet, combine the first 6 ingredients. Cook, uncovered, over medium heat until heated through, about 10 minutes, stirring occasionally. , Brush 1 side of tortillas with butter; place buttered side down on a lightly greased baking sheet. Spoon 1/3 cup chicken mixture over half of each tortilla; sprinkle with 1/3 cup cheese. , Fold plain side of tortilla over cheese. Bake at 375° until crisp and golden brown, 9-11 minutes. Cut into wedges; serve with sour cream and guacamole.

Nutrition Facts : Calories 477 calories, Fat 26g fat (13g saturated fat), Cholesterol 106mg cholesterol, Sodium 901mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 1g fiber), Protein 31g protein.

CHEESY CHICKEN LAYER QUESADILLA RECIPE BY TASTY



Cheesy Chicken Layer Quesadilla Recipe by Tasty image

Here's what you need: shredded chicken, black beans, corn, salsa, shredded cheese blend, large flour tortillas, sour cream, guacamole, salsa

Provided by Alix Traeger

Categories     Dinner

Yield 6 servings

Number Of Ingredients 9

2 cups shredded chicken
1 cup black beans
1 cup corn
1 jar salsa
1 cup shredded cheese blend
4 large flour tortillas
sour cream
guacamole
salsa

Steps:

  • Preheat oven to 350°F (180°C).
  • In a large pan over medium heat, cook the chicken, beans, corn, and salsa.
  • In a springform pan, lay down one tortilla, then top with chicken mixture and cheese.
  • Layer another tortilla on top and continue to stack until pan is full.
  • Top with more cheese.
  • Bake for 30 minutes or until cheese is melted.
  • Top with sour cream, guacamole, and salsa.
  • Enjoy!

Nutrition Facts : Calories 330 calories, Carbohydrate 29 grams, Fat 12 grams, Fiber 3 grams, Protein 24 grams, Sugar 3 grams

SQUASH QUESADILLAS



Squash quesadillas image

Use just four ingredients to make our vegetarian quesadillas: butternut squash, feta, salad leaves and tortillas. Great for lunch or a quick midweek meal

Provided by Miriam Nice

Categories     Dinner, Lunch, Supper

Time 35m

Number Of Ingredients 4

350g chopped butternut squash
100g feta , crumbled
160g bag watercress , spinach & rocket
8 small flour tortillas

Steps:

  • Heat oven to 200C/180C fan/gas 6. Boil the squash for 10 mins or until tender, drain and cool.
  • Divide the squash, feta and half the salad leaves over the tortillas and season well. Fold each tortilla into quarters, place on a baking tray and drizzle with a little olive oil. Put another baking tray on top and push down. Bake with the tray on top for 5 mins, take the tray off and bake for a further 5 mins until golden. Serve with remaining salad leaves.

Nutrition Facts : Calories 362 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 13 grams protein, Sodium 1.9 milligram of sodium

SMOKY DELICATA SQUASH & BLACK BEAN BAKED QUESADILLAS



Smoky Delicata Squash & Black Bean Baked Quesadillas image

Spicy seared delicata squash, blackened onions, black beans, and pepper jack, tucked inside a tortilla and baked until melty and golden. Serve with a little pico de gallo or fresh tomato slices and dinner's made!

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 14

1 tablespoon + 1 tablespoon olive oil (divided)
1 small yellow onion (halved and sliced thin)
1 delicata squash (halved, seeds removed, and cut into 1/4-inch thick "C" shapes)
1/3 cup water
1 tablespoon brown sugar
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 10- inch flour tortillas
1 cup cooked black beans (or about 1/2 of a 15-ounce can, drained and rinsed)
4 ounces pepper jack cheese (sliced thin)
Assorted toppings for serving

Steps:

  • Preheat oven to 375 degrees Fahrenheit. Set out two rimmed baking sheets.
  • Drizzle 1 tablespoon olive oil into a large saute pan over medium-high heat. When hot, add the onions. Saute, stirring occasionally, until tender and browned here and there, about 5 minutes. Remove onions from pan and return pan to the burner. Reduce heat to medium and immediately add the remaining 1 tablespoon olive oil and the squash. Cook, stirring occasionally, until most of the squash pieces have been seared golden brown on at least one side and are beginning to soften, about 5 minutes. Reduce heat to medium-low and add water, brown sugar, cumin, smoked paprika, chili powder, salt, and pepper. Stir gently to distribute water and spices and continue to saute, stirring occasionally, until the water cooks off, about 3 minutes. Remove from heat.
  • Place a flour tortilla on your prep surface and add 1/6 of the toppings to the bottom half of the tortilla, in a single layer. Start with the squash, then scatter about 3 tablespoons of black beans, then add some onions and finally 3-4 slices of the pepper jack cheese. Fold the tortilla over to form a half-moon shape and carefully transfer to a baking sheet. Repeat with remaining tortillas. Make sure the quesadillas sit in a single layer on the baking sheets - I fit three to a sheet. Note: you can brush the quesadillas with a little olive oil at this point to help them bake up a little more crisp and golden. I usually do this, but I forgot this time and I really didn't miss the extra oil, so I left it out of the recipe.
  • Bake until the cheese has melted and the tortilla is golden brown and crisp in spots. Using a pizza cutter, cut each quesadilla into thirds. Transfer to plates and serve with assorted toppings, if desired.

### Cooking with Butternut Squash and Queso Fresco ### Cooking Butternut Squash * Use a sharp Y-peeler to easily remove the skin of the squash. * To make peeling easier, microwave the squash for 30 seconds before peeling. * To save time, buy pre-cut squash from the grocery store. * For a sweeter and caramelised flavour, roast the squash at a high temperature. * For softer and milder flavour, cook the squash at a lower temperature. * Season the squash with salt, chili powder, and cumin for a savoury flavour. * Add cinnamon, nutmeg, and maple syrup for a sweeter flavour. ### Cooking with Queso Fresco * Queso Fresco is a soft and crumbly cheese that can be used in a variety of different ways. * It can be crumbled on top of tacos, burritos, or quesadillas. * Queso Fresco can also be used as a dipping cheese or a spread for sandwiches. * If you can't find Queso Fresco, you can use feta cheese or goat cheese as a good substitutes. ### Quesadilla Cooking * Use a large skillet or griddle to cook the quesadillas so that they have enough room to spread out. * Use medium heat so that the quesadillas cook evenly without the outside of them getting burnt. * Place a layer of cheese on one side of the tortilla, leaving a 2-inch border around the edge of the tortilla. * Fold the empty side of the tortilla over the cheese so that it completely covers the cheese. * Cook the quesadilla for 2-3 minutes per side or until the tortillas is golden and crisp and the cheese is melted and bubbly. * Serve the quesadillas with your favorite sides such as guacamole, salsa, or сметаной. ### Serving Suggestions * Serve as a main course with a side of rice and a green サラダ. * Serve as an appetizer or a lunch. * Serve with a dollop of guacamole or сметаной. * Serve with a side of salsa.

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