Chipotle Chicken, Onions, Beans and Red Peppers Quesadillas | Vessy’s Gourmet kitchen

Vessy’s Gourmet kitchen

Name: Chipotle Chicken, Onions, Beans and Red Peppers Quesadillas
Total time: 20 min
Yield: 5
Ingredients: Signature Farms Cherry Tomatoes, Red, Angel Sweet; Cilantro; Ortega Jalapenos, Hot, Diced; Organic Avocado; Daisy Sour Cream; SIGNATURE SELECTS Black Pepper, Ground; Goya Chipotle Peppers in Adobo Sauce; SIGNATURE SELECTS Seasoning Mix, Taco; Morton Iodized Salt, 26 Ounce; Primo Taglio Cheese Slices, Mild Cheddar, Cracker Cut; Primo Taglio Cheese & Salame, Mozzarella, Spicy, Cooked, Roll; Challenge Butter, Unsalted, European Style; Chosen Foods 100% Pure Avocado Oil; SIGNATURE SELECTS Tortillas, Whole Wheat Flour, Soft Taco Style; Lime; Organic Onion; Hot House Red Bell Peppers; SIGNATURE SELECTS Black Beans, Seasoned; Marinated Boneless Skinless Chicken Breast

Print recipe

Chipotle Chicken, Onions, Beans and Red Peppers Quesadillas

Serves 5

These quesadillas have no business being so good- those flavors were meant to be buried in cheese and cooked to a golden perfection.

0 servings

What you need

Signature Farms Cherry Tomatoes, Red, Angel Sweet

cup cherry tomato

tbsp cilantro

jalapeno

avocado

cup sour cream

ground black pepper

tbsp chipotle in adobo

tsp taco seasoning

tsp salt

Primo Taglio Cheese Slices, Mild Cheddar, Cracker Cut

cup mild cheddar

Primo Taglio Cheese & Salame, Mozzarella, Spicy, Cooked, Roll

cup mozzarella cheese

Challenge Butter, Unsalted, European Style

tbsp unsalted butter

cup avocado oil

SIGNATURE SELECTS Tortillas, Whole Wheat Flour, Soft Taco Style

whole wheat tortilla

lime

yellow onion

red bell pepper

can black beans

Marinated Boneless Skinless Chicken Breast

skinless boneless chicken breast

Shop Recipe

Instructions

1. Start by preparing your guacamole by smashing your avocado and mixing it with onion, jalapeño, cilantro, salt and lime juice;
2. Make the Pico de Gallo by chopping and mixing all the ingredients above;
3. Chop onion and bell pepper and sauté in avocado oil with salt, pepper and taco seasoning until softened and set aside;
4. In the same pan add more avocado oil and add chopped chicken; season with salt, pepper and taco seasoning, when almost cooked add the chipotle in adobo and cook until golden; add in black beans, sautéed peppers and onions and squeeze some lime juice;
5. Melt butter in a large pan and add tortillas, layer mixed cheese, chicken and veggie mixture and more cheese; cook until golden on both sides and cheese is super melty; repeat the same for all tortillas;
6. Serve with sour cream, guacamole, Pico de Gallo and dig in!

View original recipe