Healthy Recipes Quick

Quesadillas with Hickory Smoked Chicken

August11

Recipe: Qopy Qat Quesadillas

Summary: Mary – adapted from an appetizer at my favorite restaurant. I like it so well that I wanted to try it at home…a fabulous blend of flavors.

Ingredients

1 Chicken Breast, boneless
1 tbsp Wildtree Grapeseed Oil – Hickory, #10629 plus a little to spritz while cooking
Pesto:
6-7 tsp Wildtree Basil Pesto Blend, #10202
2 tbsp Water, warm
2 tbsp Wildtree Grapeseed Oil – Garlic, #10226
6 Soft Tortillas, 8-inch size
Roasted Red Peppers, cut into thin strips
3 tbsp Red Onion, chopped fine
4 oz Monterrey Jack Cheese, shredded
4 oz Cheddar Cheese, shredded

Instructions

Marinate the chicken breast in the Hickory Smoked Grapeseed Oil one hour or overnite
For Basil Pesto, mix the blend with the warm water… Let blend absorb water
Then mix with the 2 tbsp of Garlic Grapeseed Oil
Place the marinated chicken in a skillet, and partially cook the meat, turning once
Remove the chicken from the skillet & slice width-wise into very thin rounds, just 1/8″ thick or so – or – Sometimes I have the chicken pre-sliced for me at the meat department
Return the chicken to skillet, cook briefly turning -until the meat loses its pink color- spritz or drizzle with more of the Hickory Smoked Grapeseed Oil to make certain all sides get the hickory flavoring
Set skillet aside
Meanwhile, combine the Basil Pesto Blend, Water & Grapeseed Oil and spread over the 3 bottom tortillas
Layer the 3 tortillas with the blend on the bottom, red onions, chicken, roasted red peppers, cheese blend, top tortilla
Mist a skillet with Grapeseed Oil (I used butter flavored, but any flavor will do)
Heat one tortilla at a time on medium heat, turning once
Slice with a pizza cutter & serve with shredded lettuce & guacamole or sour cream