Southwestern Chicken Quesadilla Recipe
Served with jalapenos, homemade salsa, sour cream and shredded lettuce
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Ingredients
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Quesadilla Filling
Salsa
Serving Garnishes
Method
Prepare the Quesadilla Filling
- 1
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the diced onion, red bell pepper, and green bell pepper. Sauté for about 5 minutes until the vegetables are softened.
- 2
Add Chicken and Beans
Stir in the shredded chicken, black beans, corn, cumin, and chili powder. Cook for another 5 minutes, stirring occasionally until everything is heated through.
- 3
Remove from Heat
Once cooked, remove the skillet from the heat and set the filling aside.
Make the Salsa
- 4
Combine Salsa Ingredients
In a bowl, mix together the diced tomatoes, red onion, cilantro, jalapeños, lime juice, and salt. Adjust jalapeño quantity to taste. Set aside.
Assemble and Cook Quesadillas
- 5
- 6
Add Filling and Cheese
On one half of the tortilla, add a generous portion of the chicken filling and top with cheese. Fold the tortilla over.
- 7
Cook Quesadilla
Cook for 3-4 minutes on each side or until the tortilla is golden brown and the cheese is melted. Repeat with remaining tortillas and filling.
Serve
- 8
Plate and Garnish
Cut the quesadillas into wedges and serve with homemade salsa, sour cream, shredded lettuce, and additional jalapeños on the side.