Making a great quesadilla, is easy! Take this quesadilla recipe, it’s golden and crispy on the outside and filled with adobo chicken, melted cheese, roasted bell peppers and roasted onion. The finishing touches? Spoonfuls of delicious tomato salsa. It’s a classic…made just a little bit better.
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You will need
Setup & cut the vegetables: Turn on the oven to 400F. Wash and dry the vegetables.
Thinly slice the bell peppers and onion. Place the vegetables on a lined baking sheet. Drizzle them with oil and season with salt and adobo spice.
Cook the vegetables & chicken: Cook the vegetables for 5 minutes.
Slice the adobo chicken. Drizzle the adobo chicken with oil and season with salt & pepper.
Add the adobo chicken slices to the vegetables and cook an additional 10 minutes.
Assemble the quesadilla: Place a tortilla in an oiled pan on medium heat.
Spread mozzarella on half a tortilla. Top with the vegetables and chicken. Top with mozzarella. Fold the tortilla over the filling – creating a half circle quesadilla.
Cook the quesadillas:
Cook for 1 to 2 minutes. Flip and cook an additional 1 to 2 minutes. Watch carefully to ensure they don’t burn.
Slice the quesadillas in wedges. Repeat with each tortilla.
Dr. Craig Herrington, Nathuropath
Bell peppers are high in phenolics and vitamin C which can help prevent cholesterol oxidation (damage).
Cooking with Kids
Beyond Baby Nutrition
Lacey Engel, Registered Dietician
Serve ”Yum” foods with new foods. When your child sees food they recognize it may entice them to explore other new foods. For example, this dish may be served with salsa.
Cooking for kids?
Feel free to slowly introduce new ingredients to children.
Making this recipe with kids?
Ask the child to help by completing step 4 and 5.
- Assemble to Quesadilla
- Prepare the toppings
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Note: We cannot guarantee any dish is allergen free.