Chicken Quesadilla Recipe
blackened chicken, pepperjack & herb garlic, salsa fresca, cajun rice, cilantro sour cream
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Ingredients
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Quesadilla Ingredients
Method
Cooking Instructions
- 1
Prepare the Cajun Chicken
In a bowl, rub the chicken breasts with olive oil and Cajun seasoning. Heat a skillet over medium-high heat and cook the chicken for 5-7 minutes on each side or until fully cooked. Remove from the skillet and let rest before slicing.
- 2
Make Salsa Fresca
In a separate bowl, combine diced tomatoes, red onion, cilantro, and lime juice. Mix well and set aside.
- 3
Cook Cajun Rice
In a saucepan, bring water to a boil. Add rice and a pinch of salt, reduce heat to low, cover, and let it simmer for about 18-20 minutes until the rice is cooked and water is absorbed.
- 4
Assemble Quesadillas
On one half of each tortilla, layer shredded pepperjack cheese, sliced blackened chicken, and some of the salsa fresca. Fold the tortilla in half.
- 5
Cook Quesadillas
In the same skillet used for the chicken, cook the quesadillas over medium heat for 2-3 minutes on each side until the tortillas are golden brown and the cheese is melted. Remove from heat and cut into wedges.
- 6
Prepare Cilantro Sour Cream
In a small bowl, mix the sour cream with chopped cilantro and a pinch of salt.
- 7
Serve
Serve the quesadillas with cajun rice on the side, topped with cilantro sour cream and additional salsa fresca.
