This is an extraordinary formula for parties. I freeze the extras; they warm very well. The fiery chicken and cooked peppers are a delicious pleasure when blended in with the softened cheeses. Cut the quesadillas into wedges and present with sour cream, guacamole and salsa.

Yield: 2 Servings

  • 12 flour tortilla 10 size
  • 2 tbsp Butter Softened
  • 1/3 cup Monterey Jack Cheese Shredded
  • 1/3 c Cheddar Cheese Shredded
  • 1/2 medd Tomato Chopped
  • 2 small Onion Diced
  • 1  Jalapeno Diced
  • 1  Chicken Cooked
  • 1/4 tsp Fresh Cilantro Finely Chopped
  • Salt
  • Sour Cream
  • Guacamole
  • Salsa


  1. Heat a large frying pan over medium heat.
  2. Spread half of the butter on one side of each tortilla.
  3. Put tortilla, butter side down, in the hot pan.
  4. Spread the cheeses evenly onto the center of the tortilla in the pan.
  5. Sprinkle the tomato, onion and jalapeno over the cheese.
  6. Crumble the bacon and sprinkle it over the other ingredients.
  7. Sprinkle the cilantro and dash of salt over the other ingredients.
  8. Top with the remaining tortilla, buttered side up.
  9. When the bottom tortilla has browned, flip the quesadilla oven and grill the other side.
  10. Remove from pan and cut into 6 slices, using pizza cutter.

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