Herbaceous, slow-roasted chicken meets fresh lime and melted cheese in a quesadilla that's anything but standard. Fold in a splash of tequila with the lime for a grown-up version — ready in the time it takes to heat a pan.
Ingredients
1/2 red onion
1 bell pepper
1 lb (450 g) chicken breast fillets
1 pkg Rotisserie Chicken Seasoning
1 lime
2 tbsp oil (divided)
8 medium flour tortillas
1 cup shredded cheddar cheese
Preparation
1. Thinly slice pepper and onion. Place pepper, onion, and chicken in a microwave-safe bowl. Stir in seasoning. Cover and microwave on high 5–6 min, or until chicken is cooked through. Slice lime in half. Squeeze in juice from ½ lime; stir to combine. Slice remaining ½ lime into wedges.
2. In a Sauté Pan, heat ½ tbsp oil over medium-high heat. Add one tortilla to the pan; spread with ¼ of the cheese and ¼ of the veggie and chicken mixture. Add second tortilla on top. Cook until golden brown, 1 min per side.
3. Repeat with remaining tortillas. Slice tortillas into wedges and serve with lime wedges and additional toppings, if desired.
