Amanda's Chunky Chicken Quesadilla

I lurvvvvvvvvve Mexican food. The spiciness, the smokiness, the flavour explosion! I could eat refried beans and enchiladas every day. I guess technically it's tex-Mex, but whatever you want to call it it's freakin' delish!

A lot of people have a dish that they judge restaurants by. My husband's is chicken wings. If a restaurant can rock the chicken wings they have his repeat business and he'll try out the rest of the menu. But if their wings leave a bad taste in his mouth, we never go back. My dish is the quesadilla. If it's too greasy, too bland, not enough veggies, or I'm paying an extra $4 for 3 tiny pieces of chicken I'm not a happy chica.

I've taken all the best elements of all the best quesadillas I've ever had and combined them into one totally delicious tex-mex meal. Make this on a couple of 6" flour tortillas for a quick, light lunch, or on 12" flour tortillas for dinner with a side of Mexican rice or a salad.

Start by roasting some red, green and yellow peppers, and some onions in a bit of olive oil and chopping up some cooked chicken.

On top of a flour tortilla (this one is a 6") put a slice of jalapeno havarti or pepper jack cheese and top with a generous amount of the veggies and chicken

top the chicken and veggie mixture with shredded marble cheddar

top with another flour tortilla. Drizzle a wee bit of olive oil on top and sprinkle on a dash of seasoned salt and cajun seasoning. Bake at 350˚F for 10-15 minutes or until cheese is melted.

deeeeelish!

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Amanda's Chunky Chicken Quesadilla
serves 4

2 chicken breasts, cooked and chopped
1/2 green pepper, cut into strips
1/2 red pepper, cut into strips
1/2 yellow pepper, cut into strips
1 onion, cut into strips
8 6" flour tortillas
4 slices (1-2oz) jalapeno havarti or pepper jack cheese
2 c marble cheddar, shredded
1 tsp olive oil
3/4 tsp seasoned salt
2 tsp cajun seasoning

Instructions:

1. Slice peppers and onions and toss with a bit of olive oil and roast in a 450˚F oven for 15 minutes.
2. Slice a chicken breast and set aside.
3. Lay the flour tortillas on a cookie sheet and top with a slice of jalapeno havarti or pepper jack cheese and a generous amount of the veggies and chicken.
4. Top with shredded cheddar and another flour tortilla.
5. Brush with olive oil and sprinkle with seasoned salt and cajun seasoning.
6. Bake at 350˚F for 10-15 minutes or until the cheese is melted.
7. Serve with salsa, sour cream and guacamole

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enjoy,