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Chicken Quesadillas Recipe

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This recipe for Chicken Quesadillas, by , is from Phi Sig Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cassidy Potter
Added: Sunday, October 26, 2008


8 flour tortillas
Olive oil
1 lb mozzarella cheddar blend cheese, or Monterey jack cheese (shredded)
1/2 package fajita seasoning mix
2-3 boneless skinless chicken breasts
1 container sour cream

Optional Ingredients:
Sliced mushrooms
Green onions
Black olives, sliced
Fresh tomatoes, diced

Fry chicken in a pan coated with cooking spray or olive oil. After chicken is cooked, add seasoning to the chicken. May cut chicken before or after cooking. Set aside the chicken.

Spread sour cream onto one side of the tortilla and add cheese and optional ingredients you would like. Then add the seasoned chicken. Cover the tortilla with another tortilla.

Heat a large frying pan to medium high heat. Add a small amount of oil (about 1/2 teaspoon) and spread it around the bottom of the pan with a spatula (you could use butter as well). Take one tortilla with ingredients in it and place it in the pan.

Once the cheese starts to bubble from the sides of the quesadilla it typically is time to flip it. Be careful to keep everything together while flipping. Shell should be crunchy and a golden color. If you find that the quesadilla is semi plump in the center, simply press down with spatula once you have flipped it.

When the other side is crunchy and golden in color you remove it from the frying pan. Let stand for a few moments and then cut into quarters, serve with your choice of sour cream, guacamole or salsa for dipping




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