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

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

Source: South Arm Community Kitchen

Instructions

Make the taco seasoning by combining all the spices in a small bowl.

Toss the chicken pieces with the taco seasonings.

Pan fry the onions with some oil and butter until golden brown. Remove and set aside.

Add 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.

In 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.

Minoo bought these purple wheat kale and quinoa flour tortilla wrap which were on sale.

Spray one side of the tortilla with cooking spray or brush with some olive oil.

Flip 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.

Heat a skillet and place the quesadilla on it. Crisp each side while pressing it down to flatten it.

Remove from pan to a cutting board. Let cool a bit. Cut into 4 triangle pieces.

Serve with homemade Guacamole and Salsa.