"Get Your Own" Quesadillas

Difficulty: ***


  • 1 lb. boneless skinless chicken breasts

  • 3 tbsp. extra virgin olive oil

  • Mexican seasoning

  • 8 soft tortillas

  • 2 Roma tomatoes, diced

  • 1 small red onion, chopped

  • 1 green pepper, chopped

  • 2 c. Mexican or Sharp Cheddar cheese, shredded

  • 1 c. salsa

  • 1 c. sour cream


  1. Preheat oven to 350.

  2. Coat the bottom of a saute pan with olive oil. Place chicken breasts in pan, after coating each side with Mexican seasoning. Cook on medium heat. Monitor cooking carefully, flipping after 5 minutes. Remove from heat when all pink has cooked out but before chicken becomes tough.

  3. Cut cooked chicken into small strips. Lay out tortillas flat on a round or rectangular ceramic or metal flat baking pan. Distribute chicken evenly between all tortillas.

  4. Dice tomatoes and chop red onion and green pepper. Sprinkle over chicken.

  5. Top each tortilla with 1/4 cup of shredded cheese, ensuring cheese is spread over entire tortilla.

  6. Place baking pan in oven for 5-7 minutes or until cheese is fully melted.

  7. Remove pan from oven and carefully fold one half of each tortilla over the other half, pressing down firmly with a cooking spatula to flatten.

  8. Cut each Quesadilla into 3 or 4 triangles and serve with salsa and sour cream on the side.


  • To give chicken a grilled look, you can remove from pan slightly before fully cooked and place on a grill, ribbed skillet or George Foreman cooker momentarily.

  • For vegetarian Quesadillas, simply remove chicken from recipe. Add additional fresh vegetables to suit your own likes.

Serves 8.
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