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Category: Sandwiches
Prep Time: Cook Time: Total Time:
1/4 cup fresh garlic, chopped fine
1/4 cup lime juice, fresh squeezed
1/4 cup salad oil
1/4 cup fresh chopped cilantro
2 tsp salt
1 tsp ground black pepper
1 tbsp sugar
1 lb chicken breasts, boneless, skinless, butterflied
2 cup green bell pepper, cut into thin strips, cooked until tender
2 cup Spanish onions cut into thin strips, cooked until tender
1/2 cup red bell pepper. cut into thin strips, cooked until tender
12 each flour tortillas
1 cup ripe tomatoes cut into medium dice
3 cup shredded Monterey Jack cheese
1/2 cup fresh hot peppers, seeded and fine chopped
Combine the garlic, lime juice, oil, salt, pepper and sugar. Divide into two bowls and add the chicken, tossing until the chicken is coated. Marinate for at least 4 hours or for up to three days.
Saute or grill the chicken until it is thoroughly cooked. Cut into thin strips and use immediately, or refrigerate and reheat when ready to serve.
Place a tortilla in the bottom of a no-stick frying pan over medium heat. Sprinkle with cheese, sliced chicken, onions, peppers, tomatoes and hot peppers, if desired. When the cheese begins to melt, fold over the tortilla gently so that the meat and vegetables stay inside. The quesadilla is done when it is lightly browned on both sides. Cut into quarters and serve as an appetizer or lunch entree with your favorite salsa and Mexican condiments. Makes 6
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CHICKEN QUESADILLAS
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Category: Sandwiches
Prep Time: Cook Time: Total Time:
1/4 cup fresh garlic, chopped fine
1/4 cup lime juice, fresh squeezed
1/4 cup salad oil
1/4 cup fresh chopped cilantro
2 tsp salt
1 tsp ground black pepper
1 tbsp sugar
1 lb chicken breasts, boneless, skinless, butterflied
2 cup green bell pepper, cut into thin strips, cooked until tender
2 cup Spanish onions cut into thin strips, cooked until tender
1/2 cup red bell pepper. cut into thin strips, cooked until tender
12 each flour tortillas
1 cup ripe tomatoes cut into medium dice
3 cup shredded Monterey Jack cheese
1/2 cup fresh hot peppers, seeded and fine chopped
Combine the garlic, lime juice, oil, salt, pepper and sugar. Divide into two bowls and add the chicken, tossing until the chicken is coated. Marinate for at least 4 hours or for up to three days.
Saute or grill the chicken until it is thoroughly cooked. Cut into thin strips and use immediately, or refrigerate and reheat when ready to serve.
Place a tortilla in the bottom of a no-stick frying pan over medium heat. Sprinkle with cheese, sliced chicken, onions, peppers, tomatoes and hot peppers, if desired. When the cheese begins to melt, fold over the tortilla gently so that the meat and vegetables stay inside. The quesadilla is done when it is lightly browned on both sides. Cut into quarters and serve as an appetizer or lunch entree with your favorite salsa and Mexican condiments. Makes 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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