Bennigan's Chicken Quesadilla

Name: Bennigan's Chicken Quesadilla
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 8 flour tortillas; 1 large ripe tomatoes; 1/2 onion; spreadable butter; 1 lb mozzarella cheddar blend cheese, shredded; 1/2 package old el paso fajita seasoning mix; 1/4 cup water; 2 -3 boneless skinless chicken breasts, diced; pace cilantro salsa, to taste

Submitted by diannejm

"I got this recipe from recipegoldmine.com and enjoyed it so much I wanted to share it. These were so easy, and as a novice cook, I was surprised to find the finished product was restaurant quality. I added the Pace Cilantro Salsa to the original recipe."

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photo by Jonathan Melendez

Ready In:: 30mins
Ingredients:: 9
Serves:: 4

ingredients

8 flour tortillas
1 large ripe tomatoes
¹⁄₂ onion
spreadable butter
1 lb mozzarella cheddar blend cheese, shredded
¹⁄₂ package old el paso fajita seasoning mix
¹⁄₄ cup water
2 -3 boneless skinless chicken breasts, diced
pace cilantro salsa, to taste

directions

Fry chicken in a pan coated with cooking spray or olive oil.
After chicken is cooked, add water and seasoning to the pan.
Sauce will thicken slightly after a few minutes.
Set the chicken and sauce aside while preparing the other ingredients.
Butter one side of all the tortillas and set aside.
Dice the tomato and the onion, mix and also set aside.
Place a tortilla, buttered side down, on hot pan or griddle.
Layer ingredient in the following order on the tortilla: cheese, chicken and sauce, tomato/onion mixture, cheese, salsa.
Top with another tortilla, buttered side up.
Once the cheese starts to bubble from the sides of the quesadilla it typically is time to flip it.
Be careful to keep everything together while flipping.
I used a spatula underneath (in one hand) and some tongs to hold the quesadilla together (in the other hand) and flipped quickly.
Shell should be crunchy and a golden color.
If you find that the quesadilla is semi plump in the center, simply press down with spatula once you have flipped it.
Let stand for a few moments and then cut into quarters, serve with your choice of sour cream, guacamole or salsa for dipping.

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Reviews

I place each tortilla in the pan, put all ingredients on half of each one and fold the other half on top!! Makes flipping them a breeze and nothing falls out. Just cut them in half and you're good to go.

Jean C.
Has anyone tried using a pinni press to do quesadilla? No flipping cooks on both sides at once??

Tigertoes2
We loved this recipe! Really easy and full of flavour. I even managed to flip my quesadilla without spilling everything out! The butter on the outside of the tortillas was so good, it made them lovely and crisp and gave them a gorgeous flavour. The fresh tomatoes and onions were a lovely addition and made them taste really fresh.

anniesnomsblog
Awesome and easy recipe - I sauteed a medium onion in butter with a little minced garlic and served the salsa on the side rather than inside. Edited to say that I now use coconut oil to fry these babies up - it produces a lovely non-greasy texture that simply cannot be duplicated with butter.

Brian Damage
I PUT JALAPENO SLICES AND IT WAS GREAT!I LIKE A LOT OF HEAT AND THE TOMATO AND ONIONS EVEN OUT THE HEAT , WAS GREAT TO THE TASTE BUDS!!THANK YOU Bessie D

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