Chicken Quesadilla
Time of preparation: 20 Minutes
Time of cooking: 20 Minutes (Serves 6)
Ingredients:
| Olive Oil | 2 table spoon |
| Chicken breast | 2 pound |
| Salt & pepper | To taste |
| Taco or Cajun seasoning mix | 2 table spoon |
| Onion (sliced in length) | 1 large |
| Green, red & yellow bell pepper | 1 each sliced into strips |
| Butter (frying) | 12 table spoons |
| Flour Tortilla (large) | 12 |
| Grated Cheese | 2 ½ cup |
| Pico de Gallo | For serving |
Steps:
| 1. Heat 1 table spoon of olive oil on skillet over high heat. |
| 2. Sprinkle the chicken breast with salt, pepper and taco seasoning. |
| 3. Sauté the chicken on medium heat and cook both sides for about 5 minutes each. |
| 4. Once cooked cut in cubes and set aside. |
| 5. Now heat the remaining oil in the skillet and add the onions and bell peppers until brown. |
| 6. Remove the vegetables and put aside. |
| 7. Sizzle ½ table spoon of butter on a fresh skillet and lay the tortilla. |
| 8. Layer with cheese on top of the tortilla then chicken and vegetables. |
| 9. Add cheese again and then place the other tortilla. |
| 10. Cook until the first side is golden. |
| 11. Flip very carefully adding another ½ table spoon of butter and cook until golden. |
| 12. Repeat the same with the remaining tortillas and filling. |
| 13. Cut each quesadilla into wedges and serve with Pico de Gallo. |
| Tip; see the sauces for Pico de Gallo. |
