Mexican theme: Chicken Quesadilla


The main dish for the Mexican theme menu shared in the South Arm Community Kitchen is Chicken Quesadilla.

IMG_8902

We served the Chicken Quesadilla with Guacamole and Salsa.

Ingredients

  • 1 pound skinless, boneless chicken breast, cut into bite size
  • 2 tablespoons taco seasoning (recipe below)
  • 2 green peppers, cut into strips
  • 2 red peppers, cut into strips
  • 1 onion, sliced
  • 10 x 10-inch flour tortillas
  • 1 package Cheddar Cheese, grated

Taco Seasoning:

  • 1 tablespoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon Oregano
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoons cumin
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper

IMG_8849

Source: South Arm Community Kitchen


Instructions

IMG_8872Make the taco seasoning by combining all the spices in a small bowl.
IMG_8874Toss the chicken pieces with the taco seasonings.
IMG_8876Pan fry the onions with some oil and butter until golden brown. Remove and set aside.
IMG_8883Add more oil and butter to the same frying pan to fry the chicken for about 8 minutes or until the chicken is cooked.

Remove the chicken and set aside.

IMG_8888In the same frying pan, saute the red and green peppers for a few minutes until soften.

Remove from pan onto a platter ready for assembly.

IMG_8891Minoo bought these purple wheat kale and quinoa flour tortilla wrap which were on sale.
IMG_8892Spray one side of the tortilla with cooking spray or brush with some olive oil.
IMG_8906Flip over the tortilla and assemble the chicken, onion, red and green peppers in the middle of the tortilla. Top with grated cheese.

Fold into a half moon shape and press it down slightly.

IMG_8895Heat a skillet and place the quesadilla on it. Crisp each side while pressing it down to flatten it.
IMG_8905Remove from pan to a cutting board. Let cool a bit.

Cut into 4 triangle pieces.

IMG_8904Serve with homemade Guacamole and Salsa.

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