Star's Chicken Quesadillas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
4 chicken breasts...any brand (if you purchase chicken breast with skin and bone remove after they boil)4 green bell peppers1 red bell pepper1 yellow bell pepper 4 large or 8 small tomatoes (any kind)2 yellow onions2 TBSP oil (vegetable or corn) 1 cup Mushrooms fresh or canned (*optional)1 pkg of the FUD queso Oaxaco cheese (I purchase at my local spanish grocery store)1 pkg of 10 extra Large La Banderita FlourTortillas...or any brand of extra large flour tortillas (I purchase at my local spanish grocery stores).3 tbsps of goya - adobo bitter orange seasoning3 tbsps of goya -adobo lemon & pepper seasoning(I found at my local spanish grocery store)1 - Large pot to boil chicken.1 - Large non-stick skillet with lid to cook mixture.
Place chicken into large pot with water and boil until cooked all the way through.
While chicken is boiling:
1. slice the green, red, yellow bell peppers in long strips. (removing seeds and stems) Slice onions & tomatoes into long strips also.
2. Place all items in #1 into a large non-stick skillet with both Goya seasonings & simmer with lid on pan while chicken is still boiling.
*Please be sure to add chicken before the mixture is done so that it absorbs some of the juices.
3. Once the chicken is done boiling drain the water and shred with a fork or your fingers. (remove all bones and skin before shredding)
4. Add shredded chicken to skillet where other food has been sauteeing.
*leave all juice in skillet...this helps with flavor
5. Cut or break cheese into small cubes and add to the skillet. (use all of the cheese) Stir the cheese into the mixture so that it is spread evenly and place lid back on and cook until cheese is melted and peppers are tender.
*Be sure to stir cheese so that it doesn't burn.
*Add more Goya seasoning for taste, if needed.
6. Take flour tortilla's (one at a time) & warm them up on a large flat skillet until they are slightly brown on each side.
7. Place tortilla on plate & add some of the quesadilla mixture (your preference on how big you would like the quesadilla)
*Be sure to drain the quesadilla mixture with the spoon/ladel so that the tortilla doesn't get soggy but leave juice in skillet
absolutely amazing!!!!!
Serving Size: This will make 8-15 quesadillas easily
While chicken is boiling:
1. slice the green, red, yellow bell peppers in long strips. (removing seeds and stems) Slice onions & tomatoes into long strips also.
2. Place all items in #1 into a large non-stick skillet with both Goya seasonings & simmer with lid on pan while chicken is still boiling.
*Please be sure to add chicken before the mixture is done so that it absorbs some of the juices.
3. Once the chicken is done boiling drain the water and shred with a fork or your fingers. (remove all bones and skin before shredding)
4. Add shredded chicken to skillet where other food has been sauteeing.
*leave all juice in skillet...this helps with flavor
5. Cut or break cheese into small cubes and add to the skillet. (use all of the cheese) Stir the cheese into the mixture so that it is spread evenly and place lid back on and cook until cheese is melted and peppers are tender.
*Be sure to stir cheese so that it doesn't burn.
*Add more Goya seasoning for taste, if needed.
6. Take flour tortilla's (one at a time) & warm them up on a large flat skillet until they are slightly brown on each side.
7. Place tortilla on plate & add some of the quesadilla mixture (your preference on how big you would like the quesadilla)
*Be sure to drain the quesadilla mixture with the spoon/ladel so that the tortilla doesn't get soggy but leave juice in skillet
absolutely amazing!!!!!
Serving Size: This will make 8-15 quesadillas easily
Nutritional Info Amount Per Serving
- Calories: 342.1
- Total Fat: 11.2 g
- Cholesterol: 16.6 mg
- Sodium: 469.0 mg
- Total Carbs: 49.8 g
- Dietary Fiber: 3.9 g
- Protein: 12.7 g
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