This is the Chicken Quesadillas with Monterey Jack recipe.
- Prep: 10 min - 15 min
- Cooking: 5 min - 10 min
- 8 large tortillas
- 1 cup (250 mL) salsa
- 2 cups (500 mL) cooked chicken pieces
- 1/2 cup (125 mL) canned corn kernels
- 1 cup (250 mL) bell peppers (red, green, yellow) in strips and sautéed in butter and olive oil
- 2 cups (500 mL) grated Canadian Monterey Jack cheese
- Olive oil
- fresh coriander
Place a tortilla on a large plate and brush with olive oil. Turn over, spread with salsa and arrange chicken pieces evenly in the middle. Scatter corn kernels and sautéed peppers over chicken. Cover with Canadian Monterey Jack. Make sure there is cheese all around the tortilla's edges so that cooking will seal it. Cover with a tortilla, press edges together to seal and brush top with olive oil.
Repeat to make 3 more quesadillas.
Carefully place quesadillas on BBQ grill and cook about 3 minutes on each side.
Remove from grill and cut into wedges. Garnish with sour cream, salsa, guacamole and fresh coriander.
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Nutritional informationPer serving
|Calcium:||46 % / 503 mg|