Bennigan's Chicken Quesadilla

Recipe by diannejm
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Fry chicken in a pan coated with cooking spray or olive oil.
  • After chicken is cooked, add water and seasoning to the pan.
  • Sauce will thicken slightly after a few minutes.
  • Set the chicken and sauce aside while preparing the other ingredients.
  • Butter one side of all the tortillas and set aside.
  • Dice the tomato and the onion, mix and also set aside.
  • Place a tortilla, buttered side down, on hot pan or griddle.
  • Layer ingredient in the following order on the tortilla: cheese, chicken and sauce, tomato/onion mixture, cheese, salsa.
  • Top with another tortilla, buttered side up.
  • Once the cheese starts to bubble from the sides of the quesadilla it typically is time to flip it.
  • Be careful to keep everything together while flipping.
  • I used a spatula underneath (in one hand) and some tongs to hold the quesadilla together (in the other hand) and flipped quickly.
  • Shell should be crunchy and a golden color.
  • If you find that the quesadilla is semi plump in the center, simply press down with spatula once you have flipped it.
  • Let stand for a few moments and then cut into quarters, serve with your choice of sour cream, guacamole or salsa for dipping.
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