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Chicken Quesadilla with Pico de Gallo & Guacamole

Chef Brooks creates a classic family favorite!
Chicken Quesadilla with Pico de Gallo & Guacamole

Chicken Quesadilla
Ingredients
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

Make
•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
Ingredients
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

Make
•In a small bowl, combine all ingredients well.

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

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