We had avocados that were ripe and ready to use so I whipped up a batch of guacamole to serve with some chicken and roasted pepper quesadillas. I used leftover roasted chicken meat mixed with seasonings, roasted peppers, onion, and cilantro. The chicken was really flavorful and tasted wonderful with the refried beans and cheese. The quesadillas were so simple to make and tasted fantastic to my entire family. A quick and easy meal with very little clean-up is my kind of dinner.
Chicken and Roasted Chile Quesadillas:
- 2 cups of leftover roasted chicken meat, shredded
- 2 Anaheim peppers, stem and seeds removed, slit down the center lengthwise
- Roasted bell pepper, stem, and seeds removed, slit down the center lengthwise
- 1 tbsp red onion, chopped finely
- Fresh cilantro, chopped
- Garlic powder, to taste
- Cumin, to taste
- Sea salt and fresh cracked pepper, to taste
- Mexican blend of cheese
- Refried beans
How to Make a Chicken and Roasted Pepper Quesadillas
Position the oven rack close to the broiler and heat the broiler. Cover a baking sheet with tin foil (for easier clean-up). Put the cored, seeded, and flattened peppers skin side up on a baking sheet.
Once the peppers are cool enough to handle, carefully remove the blackened skin and chop them into pieces.
Combine the chicken, roasted peppers, onion, cilantro, cumin, garlic powder, sea salt, and freshly cracked pepper, to taste. Mix all ingredients thoroughly.
Spread the refried beans over half of a large flour tortilla. Spread the chicken mixture on top of the beans then sprinkle with cheese. Fold the flour tortilla in half and place in a dry skillet over medium heat. Cook until golden brown on each side, about 3 minutes. Slice into wedges and serve with fresh salsa and guacamole. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net