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Chicken Quesadillas

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Serves: 4
1 tablespoon olive oil
2 cloves garlic, crushed
1 small red onion, chopped finely
1/4 teaspoon cayenne pepper
2 teaspoons ground cumin
1 medium red pepper, chopped finely
1 medium green pepper, chopped finely
3 cups shredded barbecued chicken
8 large flour tortillas
2 cups coarsely grated cheddar

Heat oil in large frying pan; cook garlic and onion, stirring, until onion softens. Add spices and peppers; cook, stirring, until peppers soften. Remove from heat; stir in chicken.

Place one tortilla on board; top with 1/4 cup of cheese, then quarter of chicken mixture, then another 1/4 cup of cheese. Top with second tortilla. Repeat with remaining tortillas, cheese and chicken mixture.

Cook quesadillas, one at a time, uncovered, in same lightly oiled large frying pan, over medium heat, until golden brown. Turn quesadilla, browned-side up, onto large plate then carefully slide back into pan, uncooked-side down. Remove from pan when golden brown both sides; cover to keep warm while cooking remaining quesadillas.

Serve quesadillas, cut into quarters, with guacamole, dollop of soured cream and shredded iceberg lettuce, if desired.

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