Chicken Quesadilla

Chicken Quesadilla

  • 2 Bell peppers, sliced
  • 1 onion, sliced
  • 2 cups shredded cooked chicken
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 tbsp. chives, minced
  • 1 tbsp. Tabasco sauce
  • 4 ea. 8-inch Mission tortillas
  • 3 tsp. butter
  • Heat a skillet to medium high heat.
  • Cook the onion, peppers and 1 cup of the chicken together for about 5 minutes until the vegetables are golden brown.
  • Remove and set aside.
  • Preheat the skillet to medium heat and add the butter.
  • Spread the butter evenly on the bottom of the pan and lay the tortilla flat.
  • Reduce heat to medium low.
  • Sprinkle the other cup of the chicken and vegetable mix, ¼ cup of cheddar and ¼ cup mozzarella cheese on top, evenly over the whole tortilla.
  • Cook lightly until cheese is melted and bottom of tortilla is golden brown.
  • Add the chives and Tabasco sauce, then fold the quesadilla in half.
  • Press firmly then remove from pan.
  • Cut into four triangles.
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