Chicken Quesadillas with Roasted Peppers

  • Yield 6 servings

Ingredients

8 ounces shredded Monterey Jack cheese
1/2 cup Mascarpone cheese
2 tablespoons cilantro chopped
1 tablespoon lemon juice
1 teaspoon lemon peel
1/4 teaspoon salt
1/8 teaspoon black pepper
3 cups shredded rotisserie chicken
1 cup chopped tomato
1/4 cup chopped roasted peppers
1/4 cup chopped green onions
1 tablespoon minced chipotle chili in adobo sauce
6 -- tortillas, about 8 inches each
2 tablespoons olive oil
-- Garnish: fresh cilantro
-- tomato wedges

Instructions

Blend the first 7 ingredients in a medium bowl. Set aside. In a large bowl mix chicken, tomatoes, peppers, onions and chipotle chili until blended. Spread the cheese mixture over half of each tortilla. Spoon 1/6 the chicken mixture over cheese on each tortilla. Fold tortillas in half and press edges to seal.

Heat olive oil in a large skillet over medium-high heat. Cook tortillas in batches, about 3 minutes per side, or until they are golden brown and cheese melts. Cut into wedges to serve. Garnish plate with cilantro and tomato wedges. Serves 6.

Comments

Follow

Get every new post delivered to your Inbox.

Join 199 other followers