Chicken Quesadilla with Pico de Gallo & Guacamole

Published 06/10 2014 06:53AM

Updated 06/10 2014 06:36PM

Chicken Quesadilla with Pico de Gallo & Guacamole

Chicken Quesadilla
2 Tyson® Fresh Chicken Breasts, diced
Tone’s® Salt & Pepper to taste
6 -8 inch flour tortillas
1 tablespoon Tone’s® Cumin
1 tablespoon Tone’s® Cajun Seasoning
Four Cheese Blend to taste
3 tablespoons corn oil

•Dice Tyson® Chicken Breasts into small bite sized pieces. Place them in a medium bowl and sprinkle with Tone’s® Salt & Pepper, Tone’s® Cumin and Tone’s® Cajun Seasoning. Toss to coat.
•In a medium skillet, heat 3 tablespoons of corn oil. Add the chicken bites and cook thoroughly. Remove from heat and set aside.
•Place tortillas in a non-stick skillet over medium heat.
•Melt Four Cheese Blend over tortillas then add half the chicken.
•Fold non-chicken half of tortilla, remove from the heat, plate and serve with pico and guacamole.

Chicken must be cooked to an internal temperature of 170 degrees and 180 degrees for bone in raw chicken products.

Pico de Gallo
1 small red onion, diced
1 golden bell pepper, diced
12 cilantro leaves, chopped
1 medium jalapeno, diced
1 tomato, seeded & diced
½ lemon, juiced

•In a small bowl, combine all ingredients well.

1 avocado, peeled & pitted
2 tablespoons Pico de Gallo (see recipe above)

•Combine all ingredients in a small bowl. Mix well and serve.

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