Christy Rost
celebrating home and family

Chicken Club Quesadilla

| Christy Rost
  • 4 (8-inch) flour tortillas
  • 1 grilled chicken breast half, sliced
  • 1 1/2 cups shredded cheddar cheese
  • 1/4 cup crumbled crisp bacon
  • 1 large ripe tomato, chopped
  • 2 teaspoons chopped fresh cilantro
  • 2 teaspoons olive oil

Preheat a large non-stick skillet over medium heat. Layer the chicken, cheese, bacon, tomato, and cilantro onto 2 of the tortillas. Top with the remaining tortillas.

Pour olive oil into a hot skillet and swirl to coat the bottom of the pan. Place the quesadillas in the pan and cook 2 to 3 minutes, then flip and cook 1 to 2 minutes more until the cheese has melted and the tortillas are toasted. Remove the quesadillas from the skillet and slice them into quarters. Serve with pico de gallo and tortilla chips.

Yield: 2 sandwiches

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