Hola mis amigos! How about whipping up a zesty chicken quesadilla this May 5th in celebration of Cinco de Mayo? It’s an easy recipe and just the thing to satisfy those taste buds. Note that some of the ingredients are optional and replaceable if you aren’t into spicy foods or pineapple.
What you’ll need
8 (8″) flour tortillas
12 ounces of chicken breast halves
2/3 cup shredded Monterey Jack cheese
1/4 cup finely chopped green onion
1/4 cup of finely chopped green peppers
1/4 cup of finely chopped jalapenos
1 jar of pineapple flavored salsa
1 cup sour cream
1 cup of guacamole
What to do
You will first need to slice and dice the chicken into small chunks. Then you will need to cook them up in a frying pan. Once you see the chicken start to brown, throw in the salsa, onions, peppers and jalapenos under a low flame.
While these ingredients are simmering, get your tortillas ready. Lay them out on wire racks and spread the cheese on top of them. Place the racks into the oven at 450 degrees Fahrenheit. When the tortillas start to crisp, remove them.
When the chicken is cooked, remove them from the flame. Drain any excess fluids from the chicken mixture before dividing the contents onto four of the tortillas. Once the contents are spread out evenly, place the other four tortillas onto the chicken mixture.
Put the four quesadillas back in the oven for a couple of minutes until the tortillas turn into a golden color. Let them cool for about three minutes before using a pizza cutter to divide them into slices. Next you can either plop a dollop of sour cream and guacamole onto each slice or put them in separate bowls for people to dip them in.