Chicken Quesadilla & Quesadilla Sauce Recipe

Hello friends,
Today I am sharing a special recipe from Brian-
If you are on a diabetic friendly diet,
I believe you can substitute the sugar in the quesadilla sauce with splenda without losing any of the taste.


Chicken Quesadilla & Quesadilla Sauce Recipe
courtesy of Brian :

Makes 4 Quesadillas-
2 boneless chicken breasts
4 large(10 inch) flour tortillas
1 cup + shredded monterey jack cheese
vegetable or olive oil for cooking chicken
Mexican Seasoning
serve with a dollup of sour cream (optional)

Creamy Quesadilla Sauce Recipe

1/4 cup mayonnaise
3/4 teaspoon sugar
1/2 teaspoon paprika
1/2 teaspoon cumin
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder

Prepare sauce by combining all ingredients in a small bowl.
Cover and place in refrigerator until chicken is cooked.
Stir Well before using.

Preheat 10 inch skillet
place 1/4 Cup of oil in skillet.
When skillet is hot, place chicken breasts that have been
Liberally Sprinkled with Mexican seasoning.
Make sure you cover both sides with the seasoning.
Cook on medium heat until chicken is done, turning occasionally.
Slice cooked chicken in strips, then turn strips on their
sides and slice once more. This way the chicken will lay flat when preparing your dish.

When you are ready to build your quesadillas...
preheat a 12-inch skillet over medium low heat.
making 1 quesadilla at a time:

Spray 1 tortilla
Lay tortilla in the pre-heated, sprayed skillet.
Place 1/4 cup of shredded jack cheese on one half of the tortilla.
On top of the cheese, arrange about 1/4 of the sliced chicken over the cheese in a fan shape.
On the other side of the tortilla, place 1-2 Tablespoons
or one forth of the of the quesadilla sauce.

Fold the sauced covered half of the tortilla over onto the
chicken and cheese side,
press down well.
Cook for about 1 minute, then turn the quesadilla over and cook for a couple more minutes or until the cheese inside is melted.

With a pizza cutter, slice each Quesadilla into four 'pizza-shaped' pieces and serve hot with a dollup of sour cream.

We don't have a photo of the finished dish.
We scarfed them down too fast.......
:)




Diary of a Kentucky Cook