Chicken and Roasted Pepper Quesadillas

We had avocados that were ripe and ready to use so I whipped up a batch of guacamole to serve with some chicken and roasted pepper quesadillas. I used leftover roasted chicken meat mixed with seasonings, roasted peppers, onion, and cilantro. The chicken was really flavorful and tasted wonderful with the refried beans and cheese. The quesadillas were so simple to make and tasted fantastic to my entire family. A quick and easy meal with very little clean up is my kind of dinner.

Chicken and Roasted Chile Quesadillas:

Recipe and photos by For the Love of Cooking.net

• 2 cups of leftover roasted chicken meat, shredded
• 2 Anaheim peppers, stem and seeds removed, slit down the center lengthwise
• Roasted bell pepper, stem and seeds removed, slit down the center lengthwise
• 1 tbsp red onion, chopped finely
• Fresh cilantro, chopped
• Garlic powder, to taste
• Cumin, to taste
• Sea salt and fresh cracked pepper, to taste
• Mexican blend of cheese
• Refried beans
• Guacamole
• Salsa

Position the oven rack close to the broiler and heat the broiler. Cover a baking sheet with tin foil (for easier clean up). Put the cored, seeded and flattened peppers skin side up on a baking sheet.

Broil until peppers are blackened. Transfer the peppers to a large zip lock bag then seal and let them cool for 10 minutes.

Once the peppers are cool enough to handle, carefully remove the blackened skin and chop them into pieces.

Combine the chicken, roasted peppers, onion, cilantro, cumin, garlic powder, sea salt and freshly cracked pepper, to taste. Mix all ingredients thoroughly.

Spread the refried beans over half of a large flour tortilla. Spread the chicken mixture on top of the beans then sprinkle with cheese. Fold the flour tortilla in half and place in a dry skillet over medium heat. Cook until golden brown on each side, about 3 minutes. Slice into wedges and serve with fresh salsa and guacamole. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net