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Quick Kick Quesadillas

Source of Recipe


John Owen






List of Ingredients



• 1 chicken breast (about 6 ounces)
  
• 4 Tbsp butter
  
• 1/2 cup chopped red onions
  
• 1/2 cup diced fresh tomatoes
  
• 1/3 cup sliced black olives
  
• 2 cups grated Colby Jack cheese
  
• 4 flour tortillas (8 inches in diameter)
  
• 2 Tbsp chili powder
  
• 2 tsp ground cumin
  
• 1 tsp ground oregano
  
• 1 tsp dried basil
  






Instructions



1. Cut breast in strips. Then saute in a skillet with 2 tablespoons butter until lightly browned.
   
   
2. Lay out tortillas. Distribute over the top the chicken, raw onions, tomatoes, olives and cheese. You don't have to use Colby Jack. But if you use Velveeta, I think the Mexican government cancels your visa. Mix together the chili powder, cumin, oregano and basil. Sprinkle over the loaded tortillas. You may have spice mixture left over.
   
   
3. Top everything with the other two tortillas. Place the filled quesadillas in a medium-hot skillet or pancake griddle with 1 tablespoon of butter melted over the bottom. Spread the remaining tablespoon of butter over the top tortilla. When the bottom of each quesadilla begins to brown, carefully flip, cook another minute or two and remove to a cutting board.
   
   Slice each quesadilla into 4 sections and serve with salsa, chopped jalapenos and sour cream on the side.
   
   Serves 2