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Favourite Southwestern Chicken Quesadillas (Illustration)

Great southwestern flavour folded into a tortilla.

Servings

4 min

Prep Time

15 min

Cook Time

25 min

Southwestern Chicken Quesadillas

Ingredients
  • 3 tbsp vegetable oil, divided
  • 1 tsp chili powder
  • ½ tsp ground cumin
  • ½ tsp salt
  • 4 small boneless, skinless chicken breast halves
  • 1 red bell pepper, seeded and halved lengthwise
  • 1 green bell pepper, seeded and halved lengthwise
  • 4 slices of red onion
  • 8 flour tortillas
  • 1¾ cups Black Diamond Shredded Tacos and Nachos
Preparation
  1. Preheat oven to 450°F.
  2. Combine 2 tbsp of oil, the chili powder, cumin, and salt and mix well. Brush mixture over all sides of chicken, peppers, and onion.
  3. Grill chicken and vegetables over medium coals for 5 minutes per side or until chicken is cooked through and vegetables are tender. Once cooked, transfer to chopping board and cut chicken and peppers into bite-sized chunks; separate onion slices into rings.
  4. Brush remaining oil over one side of each tortilla. Place 4 tortillas oiled sides down on cookie sheet. Combine chicken, vegetables, and Black Diamond Shredded Tacos and Nachos cheese; divide mixture over tortillas and top with remaining tortillas, oiled sides up.
  5. Bake for 6 minutes or until golden brown on bottom. Use a large spatula to turn quesadillas over. Continue baking until tops are golden brown, another 2 minutes. Cut into quarters.
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