twelve large flour tortillas
2 tablespoons olive oil
2 one/2 cups grated cheese (Monterey Jack is the very best)
2 pounds skinless chicken breasts
Pico de Gallo, for serving, recipe follows
Salt and pepper
2 tablespoons taco or Cajun seasoning mix
one massive onion, cut in half and then into slices
1 green bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
one yellow bell pepper
12 tablespoons butter, for frying
twelve Roma tomatoes (slightly below ripe is fine)
3 yellow or red onions
two cups fresh cilantro leaves
two to three jalapenos
- Heat 1 tablespoon of the olive oil in a skillet more than substantial heat. Sprinkle the chicken with salt, pepper and taco seasoning. Include the chicken to the skillet and saute more than medium-substantial heat until accomplished, about 4 minute per side. Remove from the skillet and dice into cubes. Set aside.
- Include the remaining one tablespoon olive oil to the skillet in excess of higher heat. Throw in the onions and peppers and cook right up until the peppers have a number of dark brown/black places, three to four minutes. Eliminate and set aside.
- Sizzle one/two tablespoon of the butter in a separate skillet or griddle over medium heat and lay a flour tortilla in the skillet. Then develop the quesadillas by laying grated cheese on the bottom tortilla, and then arranging the chicken and cooked peppers. Top with a tiny more grated cheese and best with a 2nd tortilla.
- When the tortilla is golden on the very first side, carefully flip the quesadilla to the other side, incorporating yet another one/2 tablespoon butter to the skillet at the identical time. Continue cooking until the second side is golden. Repeat with the remaining tortillas and fillings.
- Minimize every quesadilla into wedges and serve with Pico de Gallo.
- Dice up equal quantities of tomatoes and onions. Approximately chop the cilantro.
- Now, slice one or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like items spicy, leave in some of the white membranes.) Dice the jalapenos very finely you want a hint of heat and jalapeno taste, but you don’t want to result in any fires. Now dump the 4 ingredients into a bowl.
- Slice the lime in half and squeeze the juice from half the lime into the bowl. Sprinkle with salt, and stir collectively until combined. Be sure to taste the pico de gallo and modify the seasonings, adding salt or a lot more diced jalapeno if necessary.
My Personal Notes
Winter Weeknight Dinners
Hunting for Anything Else?
Let us Get Cooking!