Chicken Quesadillas (Ree Drummond) Recipe

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Ingredients:

Serving

2 tbsp olive oil
2 lb skinless chicken breasts
salt and pepper
2 tbsp taco or cajun seasoning mix
1 large onion, cut in half and then into slices
1 green bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
1 yellow bell pepper
12 tbsp butter, for frying
12 large flour tortillas
2 1/2 cups grated cheese ( monterey jack is the best)
pico de gallo , for serving, recipe follows
12 roma tomatoes (slightly under ripe is fine )
3 yellow or red onions
2 cups fresh cilantro leaves
2 to 3 jalapenos
1 lime
salt

Directions:

Heat 1 tablespoon of the olive oil in a skillet over high heat. Sprinkle the chicken with salt, pepper and taco seasoning. Add the chicken to the skillet and saute over medium-high heat until done, about 4 minute per side. Remove from the skillet and dice into cubes. Set aside.
Add the remaining 1 tablespoon olive oil to the skillet over high heat. Throw in the onions and peppers and cook until the peppers have a few dark brown/black areas, 3 to 4 minutes. Remove and set aside.
Sizzle 1/2 tablespoon of the butter in a separate skillet or griddle over medium heat and lay a flour tortilla in the skillet. Then build the quesadillas by laying grated cheese on the bottom tortilla, and then arranging the chicken and cooked peppers. Top with a little more grated cheese and top with a second tortilla.
When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, adding another 1/2 tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden. Repeat with the remaining tortillas and fillings.
Cut each quesadilla into wedges and serve with Pico de Gallo.
Pico de Gallo:
Dice up equal quantities of tomatoes and onions. Roughly chop the cilantro.
Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the four ingredients into a bowl.
Slice the lime in half and squeeze the juice from half the lime into the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	937.97 Kcal (3927 kJ)
Calories from fat	503.18 Kcal
		% Daily Value*
Total Fat	55.91g	86%
Cholesterol	186.92mg	62%
Sodium	1465.22mg	61%
Potassium	1099.92mg	23%
Total Carbs	57g	19%
Sugars	7.92g	32%
Dietary Fiber	6.48g	26%
Protein	54.71g	109%
Vitamin C	89.6mg	149%
Vitamin A	1.8mg	59%
Iron	27.8mg	155%
Calcium	544.6mg	54%

Amount Per 100 g
Calories	157.91 Kcal (661 kJ)
Calories from fat	84.71 Kcal
		% Daily Value*
Total Fat	9.41g	86%
Cholesterol	31.47mg	62%
Sodium	246.67mg	61%
Potassium	185.17mg	23%
Total Carbs	9.6g	19%
Sugars	1.33g	32%
Dietary Fiber	1.09g	26%
Protein	9.21g	109%
Vitamin C	15.1mg	149%
Vitamin A	0.3mg	59%
Iron	4.7mg	155%
Calcium	91.7mg	54%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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