Ingredients

The following ingredients have 2 Servings
  • 1 tablespoon(s) olive oil, plus more for chicken if needed
  • 2 large green onions, sliced
  • 1/2 large red pepper, finely chopped
  • 1/2 large jalapeno pepper, seeded, ribs removed and finely chopped
  • 1 large chicken breast, poached and shredded
  • 1/2 tablespoon(s) taco seasoning
  • red pepper flakes, to taste
  • 4 large flour tortillas
  • extra-old cheddar cheese, grated
  • 1 small can corn kernels, drained and warmed
  • 1 large ripe avocado, pitted, sliced and peeled
  • fresh chopped cilantro, for garnish
  • mexican crema (substitute light sour cream)

Instruction

  • In a medium skillet over medium, heat oil. Season chicken breast and cook on both sides in hot oil until no longer pink, about 5 minutes. Transfer to a cutting board and let it rest for 5 minutes before slicing.
  • In the same skillet, add onions, red and jalapeño peppers; sauté until just tender, 3 minutes. Meanwhile, heat up the kernels and keep warm. Transfer sautéed veggies to a bowl; set aside. Return sliced chicken to the pan and season with *Old El Paso and chili flakes. Warm it up until ready to assemble
  • Preheat oven to 170ºF. In a large saucepan over medium, heat pan until very warm. Add, one at a time, tortilla; spread cheese on half of the tortilla, 4 slices chicken, top with sautéed veggies, niblets, 4 slices avocado and sprinkle with cilantro. Fold tortilla over half and using a spatula, press down to flatten tortilla.
  • Cook until tortilla is browned and carefully flip quesadilla over; cook until browned. Place quesadilla on a baking sheet and transfer in preheated oven while cooking the rest. Slice quesadillas in thirds and serve with salsa and/or sour cream
  • Note: For more “heat” add ancho chili powder
  • To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=zjTWdEUG9rQ