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Chicken and Chile Quesadillas Recipe

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This recipe for Chicken and Chile Quesadillas, by , is from The Extended Hargrove Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, August 10, 2006


4 (8") flour tortillas
3/4 lb boneless, skinless chicken breasts, cut bite size
2 tsp. chile powder
1/8 tsp. salt
2 tbsp. olive oil
]2 scallions, thinly sliced
2 med. yellow pepper, cut in strips
1 1/2 cup. jalapeño pepper (seeds removed) cut in rings
1/2 cup smoked gouda cheese (rind removed) shredded
sour cream

Preheat oven to 350º. Warm the tortillas slightly.
In a large bowl, sprinkle the chicken wit the chili powder, salt and pepper.
In a large skillet, heat 1 tbsp of oil over heat. Add the chicken evenly. Remove and reserve chicken.
Heat remaining oil over high heat; add the scallions, peppers and jalapeño. Cook to crisp and tender. Remove from the heat.
Wrap the chicken, vegetables, and cheese in warmed tortillas and serve with sour cream, guacamole or salsa.




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