When you share this chicken quesadillas recipe with friends and family, keep in mind that Azteca is proud to be your favorite tortilla supplier!
Ingredients
1 package Azteca® tortillas
1 teaspoon paprika
1 teaspoon fresh chopped garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
6 (6–ounce} skinless, boneless chicken breast
1 small onion cut into 1 inch thick slices
1 small orange bell pepper cut into 1 inch thick wedges
6 ounces Monterrey jack cheese, shredded
Guacamole and sour cream, for serving
Directions
Bring tortillas to room temperature.
- Combine spices. Rub spices evenly over chicken and vegies; let stand 10 minutes.
- Arrange chicken, onions and bell pepper on grill rack coated with cooking spray.
- Cook vegetables 4 minutes on each side or until tender.
- Cook chicken 6 minutes on each side or until done. Remove chicken and vegetables from grill; coarsely chop vegetables.
- Let chicken stand 5 minutes; thinly slice chicken.
- Sprinkle 3 tablespoons cheese over half of each tortilla; divide vegetables and chicken evenly over each tortilla.
- Fold each tortilla in half over filling; lightly coat tortillas with cooking spray.
- Heat a large nonstick skillet over medium heat.
- Place 2 quesadillas in pan; cook 2 to 3 minutes on each side or until cheese melts and tortillas are lightly browned.
- Repeat procedure with remaining quesadillas. Remove from heat, cut into wedges.
- Serve with guacamole and sour cream.
