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Short Description
Golden, crispy quesadilla triangles filled with smoky chicken and melty cheese—quick to make, easy to share, and perfect for a cozy weeknight or a laid-back gathering.
Ingredients
1 lb chicken tenders, raw
3 tablespoons olive oil
½ each onion, diced small
3 teaspoons chopped garlic
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon Ancho chili powder
1 teaspoon sugar
3 green onions, finely chopped
8 oz tomato, chopped,
1 pinch salt and pepper
6 each flour tortilla, 10 inch
18 oz 5 cheese Blend
Preparation
Bake the chicken in the oven at 350ºF for 15 minutes, then finely dice it. In a skillet, heat the olive oil and sauté the onion until it softens. Add the garlic, cumin, coriander, chili, and sugar, cooking for 5 minutes until the mixture thickens.
Combine the chicken, tomatoes, and scallions with the onions in the skillet and gently stir. Check the seasoning. In a separate skillet, brown one side of the flour tortillas and set them on a counter.
On half of each tortilla, place ¼ cup of cheese, add ⅓ cup of the chicken mixture, and then top with another ⅓ cup of cheese. Fold the tortilla over and place it on parchment-lined baking sheets. Bake at 350ºF for 8 minutes until the cheese melts. Remove, slice, and serve with salsa and sour cream.