ruby tuesday's chicken quesadillas |
5 oz. chicken breast |
italian dressing |
12 inch flour tortilla |
margarine |
1 cup shredded monterey jack/cheddar cheese |
1 tablespoon tomatoes, diced |
1 tablespoon jalapeno peppers, diced |
cajun seasoning (to taste) |
1/2 cup shredded lettuce |
1/4 cup diced tomatoes |
sour cream |
salsa |
place chicken breast in a bowl with enough italian dressing to |
coat; allow to marinate 30 minutes, refrigerated. grill marinated |
chicken until done in a lightly oiled pan. cut into 3/4 pieces |
and set aside. |
brush one side of tortilla with margarine and place in frying pan |
over medium heat. on one half of tortilla, add cheese |
1 tbls. tomatoes, peppers, and cajun seasoning in that order. make |
sure to spread to the edge of the half. top with diced chicken |
fold empty tortilla side on top, and flip over in pan so that |
cheese is on top of chicken. cook until very warm throughout. |
remove from pan to serving plate and cut into six equal wedges |
on one side of plate. on the other side put lettuce, topped with |
1/4 cup tomatoes, and then topped with sour cream. serve your |
favorite salsa in a small bowl on the side. |