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Layered Quesadilla

Layered Quesadilla
YIELDS
4 servings
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Ingredients

Layered Quesadilla

2 8
oz (250g) chicken breasts
1
cup (250 mL) lime juice
5
clove garlic, minced
tsp (10 mL) salt
tsp (10 mL) chili powder
¼
tsp (1 mL) pepper

Salsa

5
oven roasted tomatoes, chopped
1
chipotle pepper, seeded
1
clove garlic, minced
2
Tbsp (25 mL) chopped basil
tsp (10 mL) vegetable oil
½
tsp (2 mL) salt

Filling

4
large flour tortillas
2 2
marinated and baked chicken breasts (as per recipe above)
Salsa (as per recipe above)
½
cup (125 mL) fire roasted onions
¼
cup (50 mL) diced red peppers
¼
cup (50 mL) grilled corn kernels
¾
cup (175 mL) apple smoked cheddar cheese (or other smoked cheese)
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Directions

Step 1

Chicken: Mix together lime juice, garlic, salt, chili powder and pepper. Place marinade and chicken breasts in re-sealable bag, and refrigerate for at least 2 hours. Bake chicken breasts on foil lined baking sheet at 475 degrees (240 Celsius), for 20 – 25 minutes or until juices run clear. Cool, and cut into 1-inch (2.5 cm) cubes.

Step 2

Salsa: In a bowl stir together tomatoes, chipotle, garlic, basil, oil and salt.

Step 3

Preheat oven to 375 degrees (190 Celsius).

Step 4

Assembly: Place one tortilla on a baking sheet top with half the cooked chicken, half the onions, ½ cup salsa and ¼ cup of cheese.

Step 5

For the kid’s version: Place 4 oz of chicken, ¼ cup cheese, and ¼ cup salsa on half of a tortilla. Fold in half. Grill 1-2 minutes until crisp. Flip and continue to grill until cheese has melted and tortilla is crisp. Cut into wedges.

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