130427 johnsonville chipotle monterey jack chicken quesadillas Recipes

flour tortillas, shredded monterey jack cheese, a few cilantro leaves

carrots, shredded, green onion, thinly sliced, monterey jack pepper cheese, shredded and divided (1 cup), flour tortillas (8 inch), boneless skinless chicken breast, cooked and chopped , about 2 cups (can use a rotisserie chicken, just remove the skin and bones), fresh cilantro leaves

boneless skinless chicken breasts (or a pack of chicken tenderloins, diced), pace picante sauce (medium or hot works also ), pico de gallo (or fresh made , whatever suits you best, add more to your liking), creole seasoning (for the kick, add as you see fit), lime juice, extra virgin olive oil, tortillas, kraft shredded monterey jack cheese (4 cheese mexican blend, but it won tsp let me fit it)

skinless, boneless chicken breast, diced, fajita seasoning, vegetable oil, green bell peppers, chopped, red bell peppers, chopped, onion, chopped, flour tortillas, shredded cheddar cheese, bacon bits, shredded monterey jack cheese

shredded cooked rotisserie chicken (from a 2 1/2-lb bird), salt, black pepper, onion , halved lengthwise and thinly sliced crosswise, vegetable oil, garlic cloves, thinly sliced, coarsely grated monterey jack cheese (with or without hot peppers; 2 cups), flour tortillas, accompaniments: sour cream ; salsa; fresh cilantro sprigs, garnish: lime wedges

shredded cooked chicken, salsa, sliced green onion, ground cumin, salt, dried oregano, flour tortillas, butter or 1/4 cup margarine, melted, shredded monterey jack cheese, sour cream, guacamole

shredded, cooked chicken, taco seasoning, water, refried beans, flour tortillas, monterey jack cheese, chopped green onion, chopped fresh cilantro, vegetable oil

lean bacon (sliced into 1/2 pieces), flour tortillas (8 diameter), softened butter (, softened for lightly spreading on tortilla shells), pico de gallo, shredded colby-monterey jack cheese, sour cream, guacamole, picante sauce or salsa, cooked chicken breasts , cut into strips

chicken breast halves, cut into 1/4 inch thick strips, taco seasoning mix (refer to note # 2 below), shredded monterey jack cheese, picante sauce, red sweet bell peppers, chopped, flour tortillas (10-inch), melted butter

boneless skinless chicken breast, fajita seasoning mix, vegetable oil, green peppers, chopped, red peppers, chopped, onion, chopped, flour tortillas, cheddar cheese, shredded, monterey jack cheese, shredded

poblano chiles , roasted, peeled, seeded and diced, pumpkin seeds or 1/2 cup pine nuts, toasted, cilantro, with stems coarsely chopped (or use parsley if you prefer), serrano peppers or 1 -2 jalapeno chile, optionally blackened, olive oil, lime juice, salt, flour tortillas, cooked chicken, diced (about 2 large breasts), monterey jack cheese, grated, parmesan cheese, grated, unsalted butter

monterey jack cheese, coarsely grated (about 1 1/2 cups), frozen corn, thawed, mayonnaise, scallions , thinly sliced crosswise, chopped fresh cilantro, chopped canned chipotle chiles in adobo, flour tortillas, vegetable oil

flour tortillas, shredded monterey jack, chipotle salsa, chopped rotisserie chicken meat , still warm from store or warmed in microwave

flour tortillas, chipotle sauce, grilled chicken breast, sliced, monterey jack and cheddar cheese, diced jalepeno pepper, diced tomato, doced onion, minced cilantro, crumbled bacon, bell pepper, etc ,, sour cream, salsa, guacamole, shredded lettuce

flour tortillas, shredded monterey jack cheese, chipotle salsa, rotisserie roasted chicken meat , still warm

flour tortillas, monterey jack cheese, shredded, roasted red peppers, chopped

ruby tuesday s chicken quesadillas, chicken breast, italian dressing, flour tortilla, margarine, shredded monterey jack/cheddar cheese, tomatoes, diced, jalapeno peppers, diced, shredded lettuce, 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, aside ., brush 1 side of tortilla with margarine and place in frying pan, over medium heat. on 1 half of tortilla , add cheese, tomatoes , peppers, and cajun seasoning in that serving. make, 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 ., pan to serving plate and cut into six equal wedges, on 1 side of plate. on the other side put lettuce , topped with, tomatoes , and then topped with sour cream. serve your, favorite salsa in a small bowl on the side .

chicken breasts, strained and shredded, tomatoes and green chilies (i prefer rotel), monterey jack cheese, shredded, green onion, sliced, flour tortillas (burrito size)