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Ingredients

Chicken Quesdillas

  • 1 boneless chicken breast, rough dice

  • 1/4 tsp  cumin

  • 1 tbsp montreal chicken seasoning

  • 1 tbsp roasted red pepper

  • 1 tbsp vegetable oil

  • salt & pepper

  • 2 (10 inch) flour tortillas

  • 2 oz cheddar cheese, shredded

  • 2 oz jalapeno havarti cheese, shredded

Pico De Gallo

  • 1 medium tomato, diced

  • 1/4 onion, finely chopped

  • 1 tsp fresh jalapeno pepper, seeded and diced

  • 2 sprigs fresh cilantro, finely chopped

  • 1 green onion, finely chopped

  • 1/2 tsp garlic, minced

  • 1/2 lime, juiced

  • 1/8 tsp salt

  • 1/8 tsp pepper

How To Prepare

  1. 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.

  2. 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)

  3. Heat another large frying pan over medium heat until hot.

  4. 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).

  5. 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).

  6. 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

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