Chicken Quesadillas

Pin It Now!

This recipe is an original that I created after reading a variety of quesadilla recipes.  The layers begin with a cream cheese mixture spread over a flour tortilla, and then topped with queso cheese, chicken, fresh tomatoes, and more queso cheese.  Then it is finally topped off with a second flour tortilla and a thin layer of butter.  Both the husband and I really enjoyed this dinner.
I seasoned my chicken breast with salt, pepper, garlic powder, and cumin and then baked it in the oven for about 30 minutes until it was cooked through.  To roast jalapenos, place on a pan and bake at 450º F for about 20 minutes or until the skin begins to blacken.  Remove from the oven and place jalapenos in a heavy duty zipper bag.  Allow to sit in the bag 20 minutes and then remove the skin of the pepper.  Remove the top and seeds.  Dice.


Makes 5 servings.


Ingredients
10 Fajita sized flour tortillas
1 cooked chicken chicken breast, thinly sliced
1 oz. tablespoon reduced fat cream cheese, room temperature
1/2 tsp. cumin
1/4 tsp. salt
1/4 tsp. pepper 1/2 cup diced onions
2 tablespoons chopped cilantro
1 cup diced tomatoes, seeded
1 teaspoon diced, roasted jalapeno
1 1/2 cup queso cheese

1.   In a medium saute pan, cook onions over medium heat until they are translucent, about 5 minutes.  Chop the cilantro and place in a small mixing bowl.  Add cream cheese, diced jalapeno, cumin, salt, pepper.  Add onions to the mixture.  Stir to combine.  


2.  Spread a thin layer of the cream cheese mixture over 5 tortillas.  Sprinkle a tablespoon of cheese, place a few slices of chicken, 2 tablespoons of tomatoes, and another tablespoon of cheese on each tortilla.  Place another tortilla over each topped tortilla.  Spread a little butter over the top of each quesadilla.  


3.  Heat a nonstick frying pan over medium heat.  Place one quesadilla butter side down in the pan.  Add a little butter to the bottom of the quesadilla.  Cook until it brown and then flip.  When both sides are browned, remove from the pan and cut into quarters.  Repeat with remaining quesadillas.