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Potato Quesadilla with Chicken and Peppers Recipe

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This recipe for Potato Quesadilla with Chicken and Peppers is from Cruchfield Recipes: From clippings to family favorites., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c. red skin sliced potatoes
1 tsp. southwestern or Cajun seasoning, divided
2 tsp. butter, melted, divided
2 T. onion, chopped
1 clove garlic, minced
1/2 c. cooked chicken, chopped
1/2 c. red or yellow bell pepper, chopped
1/2 c. Colby-Jack cheese, shredded
Directions:
Directions:
Grease 7 inch ovenproof non-stick skillet. Sprinkle potatoes with 1/4 tsp. seasoning. Layer half of potatoes in skillet, overlapping slightly to cover bottom. In separate skillet over medium-high heat, saute onion and garlic in 1 tsp. melted butter. Add chicken and bell pepper. Cook 2 min. or until onion is tender. Layer chicken mixture on top of potatoes. Sprinkle cheese evenly over top. Layer remaining potatoes, overlapping slightly. Press potatoes down lightly. Brush with remaining melted butter and sprinkle with remaining seasoning.
Bake at 450º for 15-20 min. or until top begins to brown. Melt on top an additional 1/4 to 1/2 c. shredded Colby-Jack cheese, if desired. Serve with prepared salsa, if desired.
Number Of Servings:
Number Of Servings:
2
Personal Notes:
Personal Notes:
Quesadillas can be made ahead. Cover, refrigerate up to 24 hours. Bake as directed.

 

 

 

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