Bone Suckin’ Quesadillas
By :
Nancy Blalock |
| On : | Category :
Appetizer, Bone Suckin' Yaki, Chicken, Dinner, Family-Meals, Game Day, Holiday, Lunch, Oven
- 4 tbsp Bone Suckin’® Yaki®
- 3 Boneless Skinless Chicken Breasts cut into strips
- 1 pinch Crushed Red Pepper
- Ground Black Pepper & Salt to taste
- Olive Oil
- 1 Medium Onion diced
- 1 Large Bell Pepper Red or Green, diced
- 6 Large Flour Tortillas
- 1 cup Cheddar Cheese shredded
Wash the chicken in cold water and season with red pepper, black pepper, and salt. Lightly coat the bottom of the frying pan with olive oil. Place the chicken strips in the pan. Cover and sear the chicken strips about 5 minutes or until completely done and browned.
Lightly coat the bottom of the frying pan with olive oil. Place the chicken strips in the pan. Cover and sear the chicken strips about 5 minutes or until completely done and browned. Remove chicken strips from the pan.
In the same pan, sauté the onion and bell pepper. Add 2 Tbsp. of Bone Suckin’® Yaki® (or more).
Shred the chicken and add it and remaining 2 Tbsp. of Bone Suckin’® Yaki®. Heat for 3 more minutes.
In large pan, simmer olive oil on low heat, brown one tortilla on one side about 1 minute. Place the chicken mixture on top of brown tortilla. Place the shredded cheese and another tortilla on top. Flip carefully keeping all of the ingredients inside the top and bottom tortilla.
Cook about 1 minute, browning the bottom tortilla until golden brown. Remove from the pan. Cut into pie pieces. Serve and enjoy! Serve with Salsa, Sour Cream & MORE Bone Suckin’® Yaki®. Enjoy!
Notes: Canned or rotisserie chicken may be used in place of grilled chicken strips.
Post Views: 76
