Tender chicken, tasty cheese, and sweet peppers make this appetizer a palate pleaser!
3/4 cup avocado, chopped
1/4 cup salad tomatoes, chopped
1 tablespoon cilantro (wansoy), chopped
1 teaspoon garlic, minced
1 tablespoon lemon juice
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cumin
1/8 teaspoon hot sauce
3/4 cup ripe tomatoes, chopped
2 tablespoons white onion, chopped
1 tablespoon lime juice
salt, to taste
2 white onion, sliced into rings
1 1/2 tablespoons butter
1/2 teaspoon brown sugar
1 cup mozzarella cheese, grated
1 cup cheddar cheese, grated
4 flour tortillas
2 cups store-bought roast chicken breast or boiled chicken breast, shredded
2 tablespoons cilantro (wansoy), chopped
1 green bell pepper, seeded and sliced into strips
1 cup sour cream, sprinkled with 1/2 teaspoon cayenne pepper
Make the guacamole: Combine all ingredients in a bowl. Cover with foil and refrigerate for 45 minutes.
Make the salsa fresca: mix all ingredients in a bowl. Cover with foil and refrigerate for 45 minutes.
In a small pan, sauté onion rings in butter and sugar over high heat until translucent. Set aside.
Combine cheeses in a medium bowl. Set aside.
Heat a large, flat nonstick pan over medium heat. Place a tortilla in the pan. Place half the shredded chicken breast, half the cilantro, half the caramelized onions, half the roasted bell pepper strips, and half of the cheese mixture on the tortilla.
Top with another tortilla. Press down lightly using a spatula until bottom is golden and cheeses have melted.
Flip carefully and let the tortilla brown for about 2 to 3 minutes. Slide the quesadilla carefully from the pan and onto a cutting board. Let stand for 1 to 2 minutes and cut into wedges. Repeat process with remaining ingredients.
Serve warm with guacamole, salsa fresca, and sour cream.
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