Chicken Quesadillas

Chicken Quesadillas

Serves: 4-6

OBJ: TCW be able to use leftover chicken, both dark & white meat, in a favorite Mexican dish of hers and hubbyJ

Ingredients:

2-3 Cups shredded white or dark meat chicken

3 TBS canola oil

1 green bell pepper, sliced thin

1 red bell pepper, sliced thin

2 small yellow onions, sliced thin

2-3 Cups shredded extra sharp cheddar

S & P – Salt and Pepper

1 tsp red pepper flakes

4-6 burrito size tortillas

For side/garnish:

1 Cup sour cream

2 Cups Medium salsa

Procedures:

1.       In a large sauté pan, heat oil over medium heat

2.      Add onions, peppers (red and green), 1 tsp salt, 1 tsp pepper, and red pepper flakes, stir

3.      Heat over medium-low heat uncovered for about 15-20 minutes, until juices form on bottom on pan and veggies are soft

4.      Add shredded chicken and mix to combine, after a minute or so to heat through, turn off flame and cover until ready to use (Can be refrigerated for a later use)

5.      Lay out your  tortillas

6.      Working in an assembly line fashion, scatter ¼ cheese over half of each tortilla, top each half evenly with chicken/pepper sauté, scatter an additional ¼ C cheese on top, and a pinch S & P

7.      Close each tortilla and place something heavy (such as a plate) over each to allow to set for about 5-10 minutes

8.      Meanwhile, heat a large griddle pan over medium heat

9.      Add tortillas and replace plate to weigh down each quesadilla, flip after 5-8 minutes or until bottom is golden brown

10.  Leave the second ½ un-weighted (it will steam) and cook for an additional 5-8 minutes or until golden and crispy

11.  Serve alongside sour cream, salsa, chips and guacamole if desiredJ