1/2 Pound boneless-skinless chicken breast
1 Jalapeño (optional)
1/4 Cup minced sweet onion (yellow and white onion are ok, too)
1/2 Cup shredded Mexican blend cheese
2 Flour tortillas
1 Tablespoon vegetable oil
1 Teaspoon chili powder
1 Teaspoon salt
1 Bottle of your favorite hot sauce
Mince 1/4 cup of sweet onion and place in a bowl. Remove the core and seeds from the jalapeño and mince it. (Wear a glove or use a knife and fork to avoid touching the jalapeño, which could burn your skin.) Clean fat and gristle off the chicken and dice it.
Spread the cheese evenly on one of the flour tortillas.
Preheat small frying pan over medium heat. Add vegetable oil. Add chicken and brown it. Takes about five minutes until you no longer see pink meat. Carefully drain off any excess chicken juice. Stir in vegetables and sauté with chicken. Add salt and chili powder. Cook for another five minutes.
Spoon a some of the chicken in a single layer onto quesadilla cheese. Put second tortilla on top and press down lightly. Place in a frying pan and turn on heat to medium. Let the quesadilla toast for about five minutes. If you see smoke, the bottom is burning and you need to flip it. Carefully flip the quesadilla and toast the second side for three minutes. Times may vary depending on your stove and cookware.
Remove quesadilla from pan, slice into sixths and serve with hot sauce on the side.
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