Recipe of the Week




Prep Time: 30 Minutes
Yields: 6 Servings

Cinco de Mayo is observed in the United States as a celebration of Mexican heritage and pride. This quesadilla recipe is perfect for your party or gathering. Your guests will love this easy-to-make Mexican delight!

1 pound chicken breasts or tenders, cooked and shredded
6 (8-inch) flour tortillas
2 tbsps butter
½ cup diced red onions
¼ cup diced green bell pepper
¼ cup diced yellow bell pepper
1 tbsp minced garlic
¼ cup green onions
1 (10-ounce) can RO*TEL® tomatoes, drained
½ tbsp ground cumin
1 tsp chopped oregano
salt and black pepper to taste
granulated garlic to taste
2 tbsps sour cream
2 cups Mexican blend shredded cheese
½ cup melted butter

In a large sauté pan, melt butter over medium heat. Add onions, bell peppers, minced garlic and green onions then sauté 3–5 minutes or until vegetables are wilted. Add RO*TEL®, cumin and oregano then cook 5–7 minutes, stirring often. Add cooked chicken then season to taste using salt, black pepper and granulated garlic. Remove from heat and allow to cool completely. In a large mixing bowl, combine chicken mixture, sour cream and shredded cheese, blending well. Working on a platter or flat surface, spread filling evenly onto half of each tortilla, leaving 1-inch from the edge. Fold each tortilla over to cover filling. Brush top and bottom of quesadillas with melted butter then place in a large skillet over medium-high heat. Cook 3 minutes on each side or until golden brown on both sides. Cut into wedges and serve immediately.

























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