Entree, Dinner, Lunch
A simple, but hearty meal for those evenings when you want something super satisfying but don't want to spend forever in the kitchen. The fresh onion and pepper create vibrant flavor, while the chicken adds depth and substance to a traditional cheese quesadilla. Pair with Rivera's salsa and sour cream for ultimate flavor.
8 Tortillaland® Fresh, Ready-to-Cook, flour tortillas
2 cups Monterey Jack cheese, grated
2 bell peppers (any color), sliced
Red onion, sliced
1/2 cup cilantro, chopped
4-5 chicken thighs, cut into small cubes
Rivera's Family Recipe™ Salsa (mild, medium, or hot)
Heat skillet with butter or oil and sauté the peppers, onion for 3-4 minutes and then Gadd chicken pieces. Cook until brown and slightly caramelized.
Heat another non-oiled skillet for tortillas. Cook each tortilla on ONE side for about 30-60 seconds on medium heat, until lightly browned and bubbly. Keep one side raw. Repeat with the remaining tortillas.
On the cooked side of one tortilla, layer grated cheese, caramelized onion and pepper, and cooked chicken. Sprinkle with cilantro. Place another tortilla on top (raw side out) and place the quesadilla back on the hot skillet.
Cook on both sides until cheese is melted and the tortilla is golden brown. Use a pizza cutter to slice into pieces. Repeat for the last three quesadillas.
Serve the quesadilla with a side of Rivera’s salsa, sour cream, and smashed avocado for dipping.