Ingredients
- 1½ lb Fajita Chicken Strips
- 6 10” flour tortillas burrito size
- 6 oz Cheddar cheese 1 ½ cup
- 6 oz Monterey Jack cheese 1 ½ cup
- 3 Tbsp Butter melted
- 1 recipe Cowboy caviar below
Cowboy Caviar
- 15 oz Black Beans canned
- 14½ oz Diced Tomatoes canned
- 2 cups Corn kernels canned or frozen
- ½ Medium onion chopped
- ¼ Green bell pepper chopped
- ½ cup Pickled jalapeno peppers chopped
- ½ tsp Garlic salt
- 1 cup Italian dressing
- ¾ cup Fresh cilantro chopped
Instructions
- Heat sliced chicken using recommended preparation of your choice.
- Blend Cheddar and Monterey Jack cheeses together.
- Brush top side of tortilla with melted butter and place in clean 12” nonstick skillet (butter side down) over medium heat.
- Sprinkle ¼ cup of cheese blend over one half side of tortilla, and then add approx. ¾ cup of sliced chicken on top of cheese, followed by another ¼ cup of cheese.
- Fold top half of tortilla over and repeat with a second tortilla (two will fit in the skillet at once).
- Cook tortilla until golden brown, approximately 2 minutes, then turn carefully to opposite side until golden brown on bottom.
- Repeat process with remaining tortillas, chicken and cheese. Cut quesadilla into 2 or 3 wedges. Serve with Cowboy Caviar and other desired toppings.
