Ingredients
Chicken Quesdillas
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1 boneless chicken breast, rough dice
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1/4 tsp cumin
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1 tbsp montreal chicken seasoning
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1 tbsp roasted red pepper
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1 tbsp vegetable oil
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salt & pepper
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2 (10 inch) flour tortillas
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2 oz cheddar cheese, shredded
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2 oz jalapeno havarti cheese, shredded
Chicken Quesdillas
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1 boneless chicken breast, rough dice
-
1/4 tsp cumin
-
1 tbsp montreal chicken seasoning
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1 tbsp roasted red pepper
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1 tbsp vegetable oil
-
salt & pepper
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2 (10 inch) flour tortillas
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2 oz cheddar cheese, shredded
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2 oz jalapeno havarti cheese, shredded
How To Prepare
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In a medium bowl, combine tomato, onion, jalapeno pepper (to taste) cilantro and green onion. Season with garlic powder, salt and pepper. Stir until evenly distributed. Place in fridge for 20 minutes.
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Toss the chicken in a bowl with all the seasoning, then place on a frying pan on medium heat and cook until the chicken pieces are no longer pink in the center (about 5 minutes)
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Heat another large frying pan over medium heat until hot.
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Place a tortilla in the pan and sprinkle with half of the chicken and cheese mixture. Top with a second tortilla and cook until the underside of the bottom tortilla is golden brown in several spots and half of the cheese is melted (about 3 minutes).
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Using a spatula, carefully flip the quesadilla over and cook until the underside of the second tortilla is crisp and golden brown in several spots and all of the cheese is melted (about 2 to 3 minutes more).
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Place the quesadilla on a cutting board and cut into four quadrants (4 pieces).
*Note: If desired, zest some lime in your chicken before adding to the tortilla and add some sour cream for dipping