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Tequila Chicken Quesadilla Recipe

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This recipe for Tequila Chicken Quesadilla is from Mamma T’s Cookbook, 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:  
3 tablespoons canola oil
1 pound boneless skinless chicken breast, julienned
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 dashes cayenne pepper
1 1/2 tablespoons cumin
1 clove garlic, minced
1 red bell pepper, julienned
1 green bell pepper, julienned
1 small red onion, thinly sliced
1 ounce tequila
8 ounces Colby Jack cheese, Monterey Jack, or Cheddar, shredded
2 tablespoons unsalted butter
2 tablespoons finely chopped cilantro leaves
2 tablespoons sliced scallions
Tortillas
Directions:
Directions:
In a large saute pan or wok, heat oil over high heat. Season the chicken with salt, pepper, cayenne, cumin, and garlic, and add to the hot oil. Next add the peppers and onions, and remove pan from the heat and add tequila. Cook for about 5 minutes, or until chicken is cooked thoroughly. Keep warm.

On one tortilla, layer cheese, cooked chicken mixture, and more cheese, and cover with the other tortilla. Repeat.

Lastly, melt butter until very hot in a saute pan over medium-high heat. Add quesadillas and cook for about 2 minutes on each side until toasty and the cheese is melted. Cut quesadillas into 3 pieces each and serve. Garnish with cilantro and scallions, and serve with salsa picante, guacamole, and sour cream, if desired.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
50 Minutes

 

 

 

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