Pepper Jack Chicken Quesadilla Recipe
Grilled tortilla, stuffed with shredded pepper jack cheese, Buttface Amber Ale & cilantro-lime marinated chicken, roasted corn & black bean relish, diced green chiles. Salsa, tarragon slaw, chopped cilantro.
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Ingredients
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Ingredients
Method
Directions
- 1
Marinate the Chicken
In a bowl, combine the chicken breasts, Buttface Amber Ale, chopped cilantro, lime juice, and salt. Let marinate in the refrigerator for at least 30 minutes.
- 2
- 3
Prepare the Quesadilla Filling
In a bowl, combine the shredded chicken, black beans, roasted corn, diced green chiles, and shredded pepper jack cheese. Mix well.
- 4
Assemble the Quesadilla
Heat a large skillet over medium heat. Place one tortilla in the skillet, add a generous amount of the filling mixture, and top with another tortilla. Cook for 3-4 minutes on each side until golden brown and the cheese is melted.
- 5
Serve
Cut the quesadilla into wedges and serve warm with salsa, tarragon slaw, and chopped cilantro on the side.
