Caribbean Chicken Quesadillas |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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I found this recipe online and altered it slightly. Edited to add: I made this a few days ago and found the mixture needed a little sweetness so I added a bit of honey. I think this may have been because my fruit was a little tart due to not being ripe enough. Just wanted to mention so that you can taste your mixture ahead of time and decide if you want a touch of sweet added before assembling. Ingredients:
8 flour tortillas (8-inch) |
2 cups cooked chicken, chopped |
1/4 teaspoon paprika |
1/2 teaspoon thyme |
1/2 teaspoon ground allspice |
1 teaspoon crushed red pepper flakes |
2 green onions, thinly sliced (about 1/4 cup) |
2 cups fresh peaches or 2 cups mangoes, peeled and chopped |
1 1/2 cups monterey jack cheese, shredded |
Directions:
1. Combine the chicken with all of the ingredients except tortillas. Brush 1 side of each tortilla with vegetable oil.
2. On the non-oiled side, top half of each tortilla with the chicken mixture and Fold in half.
3. Cook in a large skillet or griddle over medium low heat for at least 3 - 4 minutes per side or until the cheese is melted and the tortilla is lightly browned.
4. Cut each quesadilla into 3 wedges.
5. Serve with salsa and sour cream, if desired.
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