Chicken Quesadillas Recipe
These chicken quesadillas are served with a fantastic tomato and corn salsa.
Ingredients:
1 1/2 Cups Medium-Hot Chunky Salsa Verde
1 Cup Frozen Corn Kernels, thawed
1 Cup Red Onion, chopped & divided
1/4 Cup Fresh Cilantro, chopped
6 Tbsp. Fresh Cilantro, chopped
1 lb. Chicken Tenders
2 tsp. Chili Powder
1 tsp. Ground Cumin
4 Tbsp. Olive Oil, divided
2 large Garlic Cloves, chopped
3 Flour Tortillas (11” in diameter)
3 Cups Sharp Cheddar Cheese, grated
Directions:
In a bowl, combine the salsa, a 1/4 of a cup of red onion, corn, and a 1/4 of a cup of cilantro.
Sprinkle chili powder, salt, pepper, and cumin on the chicken. In a large heavy skillet, heat 2 Tbsp. of oil over medium-high heat.
Add the remaining 3/4 of a cup of onion and the garlic and sauté for one minute. Add the chicken, and sauté for 5 minutes.
Sprinkle half of a tortilla with a 1/2 a cup of cheese. Place a third of the chicken mixture on top of the cheese; sprinkle on 2 Tbsp. of cilantro and another 1/2 a cup of cheese. Then fold the tortilla in half, and repeat for the other 2.
In the large skillet, heat 1 Tbsp. of oil over medium-high heat. Place 2 quesadillas in the skillet, and cook, until the tortilla is browned and the cheese has melted, about 4 minutes per side. Remove them from the skillet and cook the third quesadilla.
Serve by cutting into wedges, arrange on a platter and serve with the salsa.
And Enjoy!
