Hot & Spicy Chicken Quesadillas
Yield
4 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
olive oil
|
|
| 2 | each |
chicken breasts
boneless, cut into strips |
|
| 2 | tablespoons |
chili sauce
|
|
| 1 | each |
jalapeño pepper
seeded and diced |
*
|
| 4 | each |
flour tortillas (8 inch)
|
*
|
| 1 | cup |
cheddar cheese
shredded |
|
| 4 | teaspoons |
corn oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
olive oil
|
|
| 2 | each |
chicken breasts
boneless, cut into strips |
|
| 3E+1 | ml |
chili sauce
|
|
| 1 | each |
jalapeño pepper
seeded and diced |
*
|
| 4 | each |
flour tortillas (8 inch)
|
*
|
| 237 | ml |
cheddar cheese
shredded |
|
| 2E+1 | ml |
corn oil
|
|
Directions
Preheat the Calphalon Solo Griddle on medium heat on top of the stove.
Add the olive oil to the hot pan.
Place the chicken strips, chili sauce and jalapeno pepper in the pan and sauté until cooked through, approx. 3 to 5 minutes.
Remove and reserve.
Wipe the pan clean.
Place the chicken mixture on one half of each of the 4 flour tortillas.
Sprinkle with cheese and fold over to form a half circle.
Again, preheat the Calphalon Solo Griddle on medium.
Oil the cooking surface with one teaspoon corn oil. Place a filled tortilla on the cooking surface.
Cook until light brown. Turn. Repeat with the other three tortillas.
Slice each tortilla into three wedges and serve with salsa and black beans.
