Chicken Quesadillas 4 boneless, skinless chicken breasts (diced small) 1 tbsp schilling garlic pepper 1 can diced tomatoes with the juice ½ green pepper (diced) 1 medium onion (diced) 2 cloves garlic (minced) 8 flour
Chicken Quesadillas
- 4 boneless, skinless chicken breasts (diced small)
- 1 tbsp schilling garlic pepper
- 1 can diced tomatoes with the juice
- ½ green pepper (diced)
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 8 flour tortillas (or gluten free tortillas)
- 2 cups Monterey Jack and Colby cheese (shredded)
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Fry diced chicken with garlic pepper until done
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Set aside
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Simmer tomatoes, green pepper, onion and garlic until all liquid is absorbed
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Set aside
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Fry tortillas on each side until lightly browned
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Lay out 4 tortillas on cookie sheets
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Top each with ¼ cup of shredded cheese
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Divide chicken evenly between the 4 tortillas, spreading evenly on top of cheese
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Spread each with ¼ of tomato mixture and then sprinkle ¼ cup of cheese over the top of that
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Top with remaining tortillas and put in ziploc freezer bags
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When needed, preheat oven to 190°C
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Place frozen quesadillas on cookie sheets and bake for 15-20 minutes, until cheese is melted
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Serve cut into wedges with salsa, sour cream and guacamole if desired
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To round this out, heat a can of refried beans and make Spanish rice if time permits
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A pizza cutter cuts these beautifully