Chicken Quesadillas

Ingredients

• 1 Lime
• 1 Red Onion
• 1 Jalapeño Pepper
• 2 Roma Tomatoes
• 2 Boneless Skinless Chicken Breasts
• 1 Tbsp. Taco Seasoning
• 6 6” Flour Tortillas
• 4 oz Shredded Chihuahua Cheese
• 2 oz Sour Cream
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Make tortillas more pliable and: easier to fold by removing from packaging and microwaving 30 You can make your own taco seasoning blend with equal parts garlic powder, chile powder, oregano, and cumin.

2. 2

   Prepare the Ingredients: Halve lime. Juice half and cut remaining half into quarters. Peel and halve onion. Cut halves into ¼” dice. Cut six rounds from pointed end of jalapeño. Seed and mince remaining jalapeño. Cut Roma tomatoes into ¼” dice. Rinse chicken breasts and pat dry. On a separate cutting board, cut chicken into ¼” strips across width. Sprinkle seasoning blend on chicken pieces and toss to coat.

3. 3

   Bake the Quesadillas: top. Place a casserole dish or heavy oven-safe pan cook. Bake until cheese is melted and quesadillas are warm throughout, 18-20 minutes. Remove from oven and rest 2 minutes. While quesadillas bake, make

4. 4

   Cook the Chicken: medium heat. Add chicken to hot pan and cook, stir- ring occasionally, until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes.

5. 5

   Make the Pico de Gallo: Tbsp. red onion, 2 tsp. lime juice, remaining minced jalapeño (to taste), and a pinch of salt and pepper.

6. 6

   Assemble the Quesadillas: with chicken pieces, Chihuahua cheese, a pinch of red onion (reserve remaining for pico de gallo), and ½ tsp. minced jalapeño (reserve remaining for pico de gallo). Top with remaining tortillas.

7. 7

   Plate the Dish: Cut each quesadilla in quarters and arrange on a plate. Garnish with sour cream, lime quarters, and jalapeño rounds. Serve with pico de gallo. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts • Removing seeds from jalapeño greatly reduces its spiciness. dish by using less jalapeño or omitting entirely for a mild- but-still-delicious meal. Be sure to wash hands, utensils, and cutting board after working with jalapeño. three times. ½ tsp. minced goes in quesadillas, remaining minced is added to pico de gallo, and six rounds garnish • Red onion brings a nice kick to pico de gallo, but feel free to use less if desired. used twice. A pinch goes in quesadillas, and 3 Tbsp. goes in pico de gallo. the recipe before you start–we promise it will be time