1 tomato, diced
juice of 1 lime
1 Tbs. cilantro, fresh finely chopped
1/2 jalapeno pepper, fresh finely diced
4 (12 inch) flour tortillas
4 ounces chicken breast, boneless skinless cut in strips
1/2 yellow onion, cut into thin strips
1 green bell pepper, cut into thin strips
2 cloves garlic, minced
1/2 cup Monterey Jack cheese, shredded
1/2 Tbs. olive oil
dash salt and pepper to taste
sour cream for garnish
guacamole for garnish
shredded lettuce for garnish
Heat 1/4 Tablespoons of the olive oil in a large skillet. Add the chicken breast cut in strips and
sauté until cooked thoroughly. Remove chicken from skillet and set aside.
Add the remaining 1/4 Tablespoon of olive oil and onion to the skillet and sauté
until tender. Add the green bell pepper and sauté until tender. Add the minced garlic and
sauté. Add the diced tomatoes, cilantro, lime juice, jalapeno pepper, salt, pepper and the previously
sautéed chicken breast meat. Stir all together. Set this mixture aside; keep warm.
Make sure the skillet is clean. Heat to medium. Place 1 flour tortilla in the skillet. Spread 1/2 of the shredded cheese on the tortilla and add the chicken mixture. Add the remaining cheese and top the remaining tortilla. Flip and grill on the opposite side. Remove quesadilla from skillet and cut into quarters.
Do the same for the other 2 tortillas. Serve with sour cream, guacamole and
shredded lettuce if desired.
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