Fire Roasted Chicken Quesadilla with Black Bean Corn Salsa - Fox 28: South Bend, Elkhart IN News, Weather, Sports

Fire Roasted Chicken Quesadilla with Black Bean Corn Salsa

Fire Roasted Chicken Quesadilla

1-12" Jalapeno Tortilla 
3oz Mexican Four Cheese Mix 
3oz Grilled Chicken 

2oz Black Bean Corn Salsa

2oz Roasted Red Pepper and Onion 
1oz Chipotle Sour Cream 
2oz Fire Roasted Tomato Salsa 
2 Lemon Wedges 
Cilantro Sprig 

In a small sautee pan heat chicken and pepper/ onion mixture. Place tortilla on flat top to warm 1 min then flip. Sprinkle cheese blend on tortilla leaving a 1" border around edges. Sprinkle chicken and pepper mixture covering half of the tortilla and fold over. Cook for about 2 min until cheese melts
Remove from heat. Cut into 4 equal sized wedges. Keeping 1/2 moon shape layer quesadilla on platter. Sprinkle black bean corn salsa over. Drizzle with chipotle sour cream. Garnish with 2 lemon slices and cilantro sprig. Serve with fire roasted salsa

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