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Chicken Quesadilla

  • 2 boneless & skinless chicken breast halves
  • 2 tsp. olive oil
  • 1/2 onion - finely chopped
  • 1 large jalapeno pepper, seeded and finely chopped
  • 2 medium tomato - peeled and chopped
  • 1 1/2 cup frozen corn
  • 1 tsp chili powder
  • 1/2 tsp. oregano
  • freshly ground black pepper
  • 1/2 tsp. ground cumin
  • 1/2 tsp. crushed red pepper flakes
  • 1 1/2 cups fresh baby spinach leaves
  • 1 cup grated Gouda or Edam cheese
  • 4 large (10in.) flour tortillas
  • 1/2 cup salsa and sour cream as garnish


  1. Trim all fat from chicken and cut into 3/4 in cubes, set aside.
  2. Heat olive oil in non-stick skillet and add onion and jalapeo pepper and saute over medium heat until onion is foft but not brown, about 2 min.
  3. Stir chicken into skillet and saute until chicken is no longer pink, about 3 min.
  4. Add tomato, corn, chili powder, oregano and gound black pepper. Stir in red peper flakes and cumin. Cook about 1-2 min until little juice remains.
  5. Heat a griddle or large skillet. Add 1/4 of chicken, spinach, and grated cheese to one side of each tortilla and fold over.
  6. Grill each side 1 min.
  7. Serve with salsa and sour cream garnish.



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recipe/chickenquesadilla.txt ยท Last modified: 2011/12/11 04:23 (external edit)