Charred Pepper & Caramelized Onion Chicken Quesadillas

Feb 14

Perfect for weeknights, ready in 15. We crave these on repeat.

When the loaded Tortillas hit the hot cast iron pan they crisp while the cheese melts into the chicken and peppers. The caramalized onions and charred peppers add flavor and intensity. I add pickled Jalapeños to mine Quesadillas for that zesty heat.

The 4-Ingredient Foundation

Organic rotisserie chicken
Vista Hermosa tortillas - just 4 ingredients
Cast Iron caramelized Onion + Charred Red Peppers
Shredded cheese

Served with - and do not miss either of these

Probiotic rich Sour Cream
Your favorite store bought Mild Salsa

I’m using Siete with - tomatoes, jalapeños, onions, garlic, sea salt, cilantro, lemon juice.

Things to try:

Add diced Cilantro to your Quesedillas
Add half an avocado to each plate - either raw, sliced or charred in its skin
Try Green Peppers instead of Red - different flavor profile

Organic Ingredients: serves 4

1 Organic Rotisserie Chicken, deboned, de-skinned + chopped small
2 Packs Vista Hermosa Flour Tortillas - we’re using the smaller ones here, so it’s 4 tortillas or 2 quesadillas per person. They make large ones too
1 Tsp. Paprika, 1 Tsp. Cumin, 1 Tsp. Garlic Powder, 1 Tsp. Onion Powder OR use a Fajita or Taco Spice Mix
1 Red Pepper, sliced long and thin
1 Red Onion, sliced long and thin
250 grams Shredded Cheddar (More than 1 Pack below)
2 Tbsps. Extra Virgin Olive Oil for cooking
Celtic Sea Salt & Black Pepper to taste
Sour Cream + Mild Salsa for serving

Method

Season chopped Chicken with ground Spices, add Salt & Pepper to taste and set aside.

Season sliced Onions + Peppers with Salt & Pepper to taste.

In a lightly seasoned cast iron skillet on high heat cooked your shredded Onions and Peppers together until the onions are caramelized and the Peppers are nicely charred. Remove from pan, set aside and wipe your pan clean.

Assemble your Quesedillas - cheese, chicken, peppers and onion.

Re-heat your cast iron skillet to medium high heat - add a few drops of Olive Oil. Cook your Quesediilas one by one - for a minute or two per side until it starts to brown and crisp.

Serve with a good serving of Sour Cream + Mild Salsa.