16 January 2011

Recipe: Chicken Quesadillas

4 boneless, skinless chicken breasts, diced small
1 TBSP. Schilling garlic pepper
1-15oz. can diced tomatoes with the juice
1/2 green pepper, diced
1 medium onion, diced
2 cloves garlic, minced
8 flour tortillas
2 cups Monterey Jack and Colby cheese, shredded

* Fry diced chicken with garlic pepper until done. Set aside. Simmer tomatoes, green pepper, onion and garlic until all liquid is absorbed. Set aside. Fry tortillas on each side until lightly browned. Lay out 4 tortillas on cookie sheets. Top each with 1/4 cup of shredded cheese. Divide chicken evenly between the 4 tortillas, spreading evenly on top of cheese. Spread each with 1/4 of tomato mixture and then sprinkle 1/4 cup of cheese over the top of that. Top with remaining tortillas and put in ziploc freezer bags. When needed, preheat oven to 375 degrees. Place frozen quesadillas on cookie sheets and bake for 15-20 minutes, until cheese is melted. Serve cut into wedges with salsa, sour cream and guacamole if desired. To round this out, I simply heat a can of refried beans and make Spanish rice if time permits. A pizza cutter cuts these beautifully.


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