Chicken Quesadillas with Roasted Peppers

  • Yield 6 servings


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


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.