Baked quesadilla recipe with chicken, cilantro, onion, pepper, lime and monterey jack cheese in a tortilla. Easy to follow recipe for a Mexican appetizer.
2cooked chicken breasts
1/4cupfresh cilantrofinely chopped
1jalapeno pepperdiced (optional)
1cupgrated cheddar cheese
4soft tortilla shells
Thinly slice the chicken breasts and toss with the lime juice and cilantro.
Lay the 4 soft tortilla shells on a cookie sheet.
Assemble the quesadillas by placing a quarter of each remaining ingredient - chicken, red pepper, onion, jalapeno and cheese on half of each tortilla shell. Fold each tortilla shell over the toppings creating a half moon shape.
Bake in a 375F oven for about 10 minutes, or until the tortilla shell starts to brown and crisp up.
There are other methods to cook quesadillas.
Skillet - on medium high heat, place the quesadilla on the skillet and cook for a few minutes. Flip the quesadilla and cook another few minutes.
Panini Press - Set the panini press to medium high heat. Place as many quesadillas as will fit in the panini press. Close the lid and cook for about 5-7 minutes.
Grill - Set the grill to medium high heat, about 400-450F. Place the quesadillas on the grill and cook for about 4-5 minutes per side or until the peppers and onions are soft and the grill char marks are visible.