Tex-Mex Chicken Quesadillas

Quesadillas are very popular in Southern United States, but two fundamental differences

exist between the american and the authentic mexican ones: the mexican ones are made with

corn tortillas and each mexican quesadillas is made by folding one single stuffed tortilla in two; the

american version, made like a tortilla sandwich with two tortillas, in Mexico is called a sincronizada

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Ingredients for two:

• 4 corn tortillas or wheat
• 1 onion
• 1 red pepper
• 1/2 lb. Sliced chicken
• 1 tablespoon oil
• 1 teaspoon paprika
• 1 teaspoon chicken stock powder
• 1/2 teaspoon cayenne red pepper
• 1/2 teaspoon cumin
• 1 clove garlic, to be pressed in
• 100 gr. grated cheese (Cheddar or Monterey Jack)
• 1 big tomato
• 1 avocado
• Olive oil
• Balsamic vinegar
• Salt and pepper

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Preparation:

1. Preheat oven to 400 ˚F. Chop the onion finely. Wash (peel if you do not like the skin of the pepper), then

   chop the pepper into small dice.

2. In a pan, put one tablespoon of oil and cook the chicken. When golden, add the onions and peppers.

   Saute a few minutes. Add the Fajita seasoning spices: mix in the spices, press in the garlic and mix

   everything to coat the chicken well, onion and bell peppers. When the chicken is ready, reserve.

3. On a baking sheet with parchment paper, place a tortilla, sprinkle generously with cheese and put half

   of the chicken/onion/pepper mixture, re-sprinkle generously with cheese, place a second tortilla on top,

   and gently press. Repeat this operation with the rest of the tortillas.

4. Bake for about 6 minutes until it is golden.

5. For the tomatoes and avocados accompanying salad, chop the tomatoes and avocado. Put everything

   in a bowl. Add 3 tablespoons olive oil 1 tablespoon balsamic vinegar. Sprinkle a little salt and pepper.

   Mix well. Taste, adjust seasoning to suit your taste.

And you're ready, serve your Tex-Mex Chicken Quesadillas...

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This Recipe Is Published Here

bon appetit