Ingredients:
- 1 lb. boneless skinless chicken breasts
- 3 tbsp. extra virgin olive oil
- Mexican seasoning
- 8 soft tortillas
- 2 Roma tomatoes, diced
- 1 small red onion, chopped
- 1 green pepper, chopped
- 2 c. Mexican or Sharp Cheddar cheese, shredded
- 1 c. salsa
- 1 c. sour cream
Method:
- Preheat oven to 350.
- Coat the bottom of a saute pan with olive oil. Place chicken breasts in pan, after coating each side with Mexican seasoning. Cook on medium heat. Monitor cooking carefully, flipping after 5 minutes. Remove from heat when all pink has cooked out but before chicken becomes tough.
- Cut cooked chicken into small strips. Lay out tortillas flat on a round or rectangular ceramic or metal flat baking pan. Distribute chicken evenly between all tortillas.
- Dice tomatoes and chop red onion and green pepper. Sprinkle over chicken.
- Top each tortilla with 1/4 cup of shredded cheese, ensuring cheese is spread over entire tortilla.
- Place baking pan in oven for 5-7 minutes or until cheese is fully melted.
- Remove pan from oven and carefully fold one half of each tortilla over the other half, pressing down firmly with a cooking spatula to flatten.
- Cut each Quesadilla into 3 or 4 triangles and serve with salsa and sour cream on the side.
Tips:
- To give chicken a grilled look, you can remove from pan slightly before fully cooked and place on a grill, ribbed skillet or George Foreman cooker momentarily.
- For vegetarian Quesadillas, simply remove chicken from recipe. Add additional fresh vegetables to suit your own likes.
Serves 8.
