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Chicken quesadillas

Chad Minton
The Ritz-Carlton, Marina Del Rey

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1 cup diced chicken breast
1/2 cup grated Monterey jack cheese
1/2 cup grated white cheddar cheese
1/2 squeezed lime
2 ea. flour tortillas
Sour cream
Chile-lime guacamole
Mixed salad greens


Toss together chicken breast, cheeses, lemon juice and salt and pepper to taste. Add a little cayenne pepper if you dare! Place mixture in the center of one flour tortilla and spread out to about 1½ inches from the edge. Press down so mixture holds together. Top with second tortilla and carefully transfer to large, ungreased frying pan set on medium-high heat. When cheese begins to melt and tortilla begins to brown, turn over and continue cooking until cheese has melted and tortilla is nicely browned (it will look spotted). Transfer quesadilla to a large plate and cut into 6 sections with pizza cutter. Top with sour cream, salsa, chile-lime guacamole and garnish with a handful of mixed greens tossed with lime juice and salt. Serves one as a meal, two as a side dish or three as an appetizer.

To make chile-lime guacamole, mash 1/2 ripe avocado with juice from 1/2 lime, 1 T. chopped green chiles and salt to taste.

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