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-
Prep
- 10 min
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Prep
-
- Total
- 30 min
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- Serving
- 4
Chicken Quesadilla
Featured Product
Taco Nacho Shredded Cheese
Taco night made easy. This delicious blend of Pizza Mozzarella, Cheddar and Monterey Jack cheese with jalapeño peppers is slightly spicy yet creamy. It melts easily making it the perfect for tex-mex dishes.
Ingredients
- 2 cup Saputo Shredded Taco Nacho cheese
- 2 tbsp olive oil
- 450g boneless, skinless chicken breasts or upper thighs sliced
- 1 tsp salt
- 2 tsp ground cumin
- 1 tsp Mexican chili pepper
- 1 small onion diced
- 6-8 flour tortillas
- 2 tbsp butter
Directions
- Heat a large pan on medium-high heat with 1 tbsp olive oil
- In a bowl, mix the chicken with the seasoning and 1 tbsp olive oil
- Cook chicken in pan for 4-5 minutes and add the onions and garlic. Cook another 4 minutes or until no longer pink inside. Set aside
- In a clean pan, add a bit of butter place a tortilla on top. On one half of the tortilla, add some of the cooked chicken and top with a generous amount of Taco Nacho Saputo cheese. Fold the tortilla to close.
- Cook for a few minutes and once the tortilla is golden on one side, flip and cook for a few more minutes until the second side is golden and cheese has melted. Repeat with the rest
of quesadillas. - Serve while they are still warm with your favorite toppings like Pico des Gallo ,sour cream or guacamole.
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