Creamy Jalapeño Quesadilla
Ingredients(8)
Chicken breast cut into thin slices
2 lbs
yellow onion (large)
1
Red bell pepper
1
unsalted butter
4 tbsp
olive oil
4 tbsp
1 packet
Tortillas, soft
Mexican blend cheese - use 1 tbsp per quesadilla
1 bag
For safe meat preparation, reference the USDA website.
Steps(8)
- 1
Chop the onion and pepper into long, thin strips.
- 2
Heat 2 tbsp olive oil in a pan and cook the onion and pepper until lightly browned and caramelized, but not too crispy. Remove from the pan.
- 3
Add 2 tbsp oil to the pan and heat. Add the chicken and cook until browned and fully cooked.
- 4
Turn off the heat, add the butter, and let it melt. Add the onions and peppers back into the pan and mix.
- 5
Stir in the Hidden Valley Ranch® Creamy Jalapeno seasoning. Mix until glossy and fragrant. Add more oil or butter if it looks dry.
- 6
In a separate pan, heat on medium-low. Place a soft tortilla in the pan, sprinkle with 1-2 tbsp cheese, and add 3 tbsp of the chicken and veggie mix.
- 7
Fold the tortilla into a half moon and crisp both sides slowly, ensuring the cheese melts. 1- 2 minutes.
- 8
Serve immediately.
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