Roasted Spicy Chicken Quesadilla Wedges Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| 1/2 recipe Polio Asado | ||
| Flour tortillas | 8 | |
| Vegetable oil | 2 Tablespoon | |
| 1 cup grated medium sharp Cheddar cheese | ||
| Monterey jack cheese | 1 Cup (16 tbs), grated | |
| Crumbled goat cheese | 1/2 Cup (16 tbs) | |
| Cilantro | 3 Tablespoon, chopped | |
Directions
Prepare chicken as directed and cool slightly.
Cut chicken into small shreds or cubes.
Brush one side of each tortilla with oil.
Lay 4 of the tortillas, oil side down, on a baking sheet.
Divide chicken evenly over the tortillas.
Top with cheeses and cilantro.
Next, lay the remaining 4 tortillas, oil side up, on top.
Wrap well and refrigerate until ready to cook.
Preheat oven to 400 degrees.
Bake the quesadillas until crispy and browned, about 12 to 15 minutes.
Cut each into six wedges and serve hot or warm.
Cut chicken into small shreds or cubes.
Brush one side of each tortilla with oil.
Lay 4 of the tortillas, oil side down, on a baking sheet.
Divide chicken evenly over the tortillas.
Top with cheeses and cilantro.
Next, lay the remaining 4 tortillas, oil side up, on top.
Wrap well and refrigerate until ready to cook.
Preheat oven to 400 degrees.
Bake the quesadillas until crispy and browned, about 12 to 15 minutes.
Cut each into six wedges and serve hot or warm.
Chef
