Chicken Quesadillas

Recipe Adapted From: McCormick
Posted:     File Under: Main Course
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I've probably mentioned it before but I love Mexican food...Ken not so much...I enjoy going out for Mexican but since it isn't a favorite of Ken's I just make it at home and hope for the best. Luckily, the Mexican entrees that I have been making at home are yummy and Ken likes them as well.

Chicken quesadillas are perfect. Delicious, easy and different. I love this chicken quesadilla recipe because it is spicy and you can make it spicier depending on your preferences. In addition, this recipe has a lot of different ingredients that I do not typically use when I cook; onions...and crushed red pepper.

Chicken quesadillas can be served with salsa, guacamole or sour cream. Enjoy your fiesta!

Serves   : 4
Prep   : 45 Minutes
Bake   : 10 Minutes
Preheat Oven   : 350 Degrees

2 cups    shredded chicken, cooked
2 cups    shredded cheddar cheese
1 cup    chopped tomato
1/4 cup    chopped green onion
3/4 tsp    crushed red pepper
1/2 tsp    ground allspice
1/2 tsp    thyme leaves
8    8 inch flour tortillas

Chop green onions and tomatoes. Meanwhile boil chicken breasts in a pot of water until cooked thoroughly.
Pull thyme leaves off of fresh thyme.
Mix green onions, tomatoes, cheddar cheese, allspice, crushed red pepper and thyme.
Let boiled chicken cool, then shred. Once chicken is shredded, mix in with the other ingredients.
Place 2 tortillas on a baking sheet. Spread chicken mixture over the tortillas then top with remaining tortillas.
Brush tortillas with oil, sprinkle with paprika and bake at 350 degrees for 10 minutes, until cheese is melted. I tend to bake a little longer so that the flour tortillas are crispy.

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