Chicken Quesadilla’s
- 4 Large Chicken Breast (boneless, skinless)
- 8 Tortilla Wraps
- 2 Red Peppers (chopped)
- 1 Roma Tomato (diced)
- 6 Green Onions (chopped)
- 2 Avocados (diced, optional)
- Shredded Cheddar Cheese (measured with your heart)
- Non-stick Spray
- 1 cup Frank's Red Hot Sauce
- 2 tbsp Butter
- 1/2 tbsp Worcestershire Sauce
- 1 tsp Garlic Powder
- Salt & Pepper
- 1 Pkg. Taco Seasoning
- 1/2 tsp Garlic Powder
- 2 tbsp Butter
- 1/4 cup Water
Preheat oven to 425 F.
Boil and shred the chicken breasts. (Tip: An easy way to shred chicken, is to place it in a plastic bowl, and use a hand mixer to quickly shred it.)
Heat a non-stick pan over medium heat and add chicken. Choose the version you would like to create (Hot Buffalo or Mild Taco), and add the seasonings to your chicken. Stir well, and let the flavors blend for 2-3 minutes. Remove from the heat and set aside.
Spray a pizza pan with non-stick spray and lay down 1 tortilla. Add cheese, shredded chicken, red pepper, tomatoes, avocado and green onion. Add more cheese, and top with another tortilla wrap.
Bake in the oven for 8 minutes, flip the quesadilla and bake for 8 minutes more.
Let the quesadilla cool for 5 minutes before cutting. Serve with any sauces of your choice (sour cream, salsa, guacamole, ranch dressing).
If you have extra, store in the fridge in an air tight container. Reheat in the oven at 425 F for 6 minutes to make it hot and crispy again.