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Southwestern Chicken Quesadillas

Southwestern Chicken Quesadillas

Great southwestern flavour in these chicken quesadillas from Black Diamond.

Courtesy of Black Diamond

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ingredients

3
Tbsp vegetable oil, divided
1
tsp chili powder
½
tsp ground cumin
½
tsp salt
4
small (4 oz.) boneless, skinless chicken breast halves
1
red bell pepper, halved lengthwise, seeded
1
green bell pepper, halved lengthwise, seeded
4
slices (¼-inch) red onion
8
(7 to 8-inch) flour tortillas
1 ¾
cup (7 oz.)Black Diamond Tacos and Nachos Shredded Cheese
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directions

Step 1

Combine 2 Tbsp. oil, the chili powder, cumin and salt; mix well. Brush over both sides of chicken, bell peppers and onion slices. Grill* chicken and vegetables over medium coals 5 minutes per side or until chicken is cooked through and vegetables are tender; transfer to chopping board. Cut chicken and peppers into bite-sized chunks; separate onion slices into rings.

Step 2

Brush remaining 1 Tbsp. oil over one side of each tortilla. Place 4 tortillas, oiled sides down, on cookie sheet. Combine chicken, vegetables and cheese; divide mixture over tortillas. Top with remaining tortillas, oiled sides up.

Step 3

Bake in a preheated 450ºF oven for 6 minutes or until golden brown on bottom. Use a large spatula to turn quesadillas over. Continue baking until tops are golden brown, about 2 minutes. Cut into quarters.

Step 4

*Chicken may be broiled 3 to 4 inches from heat source for 5 minutes per side.

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