Take your taste buds for a Mexican joyride. A large flour tortilla overstuffed with grilled chicken, bacon, tomato and fresh poblano peppers. Served with your choice of a chilled Southwest salad or cup of hot soup.

In a skillet, heat olive oil over medium heat. Add diced poblano peppers and cook until softened, about 3-4 minutes. Add grilled chicken, diced tomatoes, salt, and pepper. Stir until everything is heated through, about 2 minutes. Remove from heat.

Prepare the Filling

Place one tortilla in the skillet over medium heat. On one half of the tortilla, layer a portion of the chicken mixture and sprinkle with shredded cheese. Fold the tortilla over to cover the filling.

Assemble the Quesadillas

Cook for 3-4 minutes on each side until the tortilla is golden brown and the cheese is melted. Remove from heat and repeat with the remaining tortillas and filling.

Cook the Quesadilla

Cut each quesadilla into wedges and serve hot with your choice of chilled Southwest salad or a cup of hot soup.

Serve

large flour tortillas

quesadilla combo (paradiso specialty)

Recipe information

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