Name: Southwestern Chicken Quesadillas
Cuisine: North American
Ingredients: 3 Tbsp vegetable oil, divided; 1 tsp chili powder; ½ tsp ground cumin; ½ tsp salt; 4 small (4 oz.) boneless, skinless chicken breast halves; 1 red bell pepper, halved lengthwise, seeded; 1 green bell pepper, halved lengthwise, seeded; 4 slices (¼-inch) red onion; 8 (7 to 8-inch) flour tortillas; 1 ¾ cup (7 oz.)Black Diamond Tacos and Nachos Shredded Cheese

Great southwestern flavour in these chicken quesadillas from Black Diamond.

Courtesy of Black Diamond

ingredients

Tbsp vegetable oil, divided

tsp chili powder

tsp ground cumin

tsp salt

small (4 oz.) boneless, skinless chicken breast halves

red bell pepper, halved lengthwise, seeded

green bell pepper, halved lengthwise, seeded

slices (¼-inch) red onion

(7 to 8-inch) flour tortillas

1 ¾

cup (7 oz.)Black Diamond Tacos and Nachos Shredded Cheese

Ingredient Substitution Guide

directions

Step 1

Combine 2 Tbsp. oil, the chili powder, cumin and salt; mix well. Brush over both sides of chicken, bell peppers and onion slices. Grill* chicken and vegetables over medium coals 5 minutes per side or until chicken is cooked through and vegetables are tender; transfer to chopping board. Cut chicken and peppers into bite-sized chunks; separate onion slices into rings.

Step 2

Brush remaining 1 Tbsp. oil over one side of each tortilla. Place 4 tortillas, oiled sides down, on cookie sheet. Combine chicken, vegetables and cheese; divide mixture over tortillas. Top with remaining tortillas, oiled sides up.

Step 3

Bake in a preheated 450ºF oven for 6 minutes or until golden brown on bottom. Use a large spatula to turn quesadillas over. Continue baking until tops are golden brown, about 2 minutes. Cut into quarters.

Step 4

*Chicken may be broiled 3 to 4 inches from heat source for 5 minutes per side.

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Southwestern Chicken Quesadillas

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