Chicken Quesadillas
Ingredients
Filling:
2 tablespoons Cold Pressed Olive Oil
2 pounds Skinless, Boneless Chicken Breasts
Sea Salt, to taste
Black Pepper, freshly ground, to taste
1 tablespoon Chili Powder
1 teaspoon Garlic Powder
1 teaspoon Cumin
½ teaspoon Cayenne
1 large Onion, cut in half and then into slices
1 Green Bell Pepper, seeded and sliced into strips
1 Red Bell Pepper, seeded and sliced into strips
1 Yellow Bell pepper, seeded and sliced into strips
12 tablespoons Organic Grass-fed Butter, for frying
12 large Cassava Tortillas
2½ cups Monterey Jack Cheese, grated
Pico de Gallo:
12 Roma tomatoes
3 Red Onions
2 cups fresh Cilantro Leaves, de-stemmed and minced
2-3 Jalapenos, seeded, veined and minced
1 Lime, juiced
Sea Salt, to taste
Directions
Quesadillas:
1. Heat 1 tablespoon of the olive oil in a skillet over high heat
2. Sprinkle the chicken with salt, pepper and seasonings
3. Add the chicken to the skillet and sauté over medium-high heat until done, about 4 minute per side
4. Remove from the skillet and dice into cubes
5. Set aside
6. Add the remaining 1 tablespoon olive oil to the skillet over high heat
7. Throw in the onions and peppers and cook until the peppers have a few dark brown/black areas, 3 to 4 minutes
8. Remove and set aside
9. Sizzle ½ tablespoon of the butter in a separate skillet or griddle over medium heat and lay a tortilla in the skillet
10. Build the quesadillas by laying grated cheese on the bottom tortilla, and then arranging the chicken and cooked peppers
11. Top with a little more grated cheese and top with a second tortilla
12. When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, adding ½ tablespoon butter to the skillet at the same time
13. Continue cooking until the second side is golden. Repeat with the remaining tortillas and fillings
14. Cut each quesadilla into wedges and serve with Pico de Gallo
Pico de Gallo:
1. Dice up equal quantities of tomatoes and onions
2. Roughly chop the cilantro
3. Slice 1 or 2 jalapenos in half and with a spoon, scrape out the seeds
If you like things spicy, leave in some of the white membranes
4. Dice the jalapenos very finely
You want a hint of heat and jalapeno flavor, but you don’t want to cause any fires
5. Combine the four ingredients into a bowl
6. Slice the lime in half and squeeze the juice from half the lime into the bowl
7. Sprinkle with salt, and stir together until combined
8. Be sure to taste the Pico de Gallo and adjust the seasonings, adding salt or more diced jalapeno if needed