This recipe has an impressive look and taste with little preparation. The leftover chicken gets Mexican flair from cumin in this fun main dish.
2 tablespoons oil
1/4 cup chopped onions
1 small minced garlic clove
1/4 cup chopped bell peppers
2 minced chili peppers (to taste)
3 chopped plum tomatoes
Oil for frying
8 flour tortillas
2 cup shredded cheddar cheese
1-1/2 cup cooked chicken
1 . In a medium heavy skillet sauté the onions, garlic, and peppers in the 2 tablespoons oil until soft. Add the chili peppers and tomatoes and simmer for a few minutes more. Add the chicken and stir well to combine.
2 . Heat a thin layer of oil in a heavy medium sized pan over medium low heat.
3 . Place a tortilla in the pan and sprinkle with 1/4 cup cheese. Add about 1/4 of the chicken mixture and top with another 1/4 cup cheese.
Cover with another tortilla and cook for 2-3 minutes or until golden brown.
4 . Flip the quesadilla over and cook for an additional two minutes. Remove from the heat and cut into wedges.
5 . Keep warm while frying the remaining quesadillas. Serve with salsa and sour cream
My kids loved helping make the Chicken Quesadillas ...they called it South of the Border night . Thanks Linda
Linda M. El Paso , Texas