Chicken Quesadilla

Got some leftover chicken kicking around? LOL, usually I don’t either. Often times I will make some chicken up the day before just so I can make a quesadilla. Here is how I make mine: This should make around 4 sandwiches.

Ingredients:

2 boneless, skinless chicken breasts
1/2 red pepper washed and cut into thin strips
1 Jalepino pepper, ribs and seed removed and cut into very small pieces
1/2 Lb desired cheese – try to get one that melts well. I like pepper jack.
1/4 of a medium sweet onion cut into small pieces
1 large tomato, seeds removed and cut fine./
4 10 inch tortilla wraps

Seasonings to taste:
Salt and pepper
Garlic powder
Onion powder
Smoked paprika
1 bay leaf
Chipotle powder
Optional: Italian herbs

Other things you will need:

Sour cream
Guacamole (My recipe here)
Salsa

Preparation:

Cover the chicken with the above spices to taste. press the spices into the meat. Place the meat into a saucepan big enough that you can cover the chicken in water. Add bay leaf and cover with water or chicken broth. Add half a cup of white wine if you wish. bring to a boil, cover, reduce heat and simmer for 20 minutes. Remove from water and allow to cool until the meat can be handled.

To Make The Quesadillas:

Get your non-stick fry pan heating to a medium heat while you prepare each quesadilla. I find this method works best for me. lay each wrap out and split the cheese among them all trying to cover all but a 1/4 inch area around the outside of the wrap. Lay chicken pieces over 1/2 the area covered with cheese. You’ll eventually fold this over. place red and Jalepino pieces on each wrap. divide the onion and tomato up in the same way. Lift one of the wraps up and place it gently in the heated pan. Leave there until the cheese melts. Fold over the empty side of the wrap and leave it there for 1-2 minutes. Flip over and leave for another 1-2 minutes. Remove from pan and place on cutting board. Cut into desired pieces, put on plate and serve.