3 C's Southwestern Chipolte Chicken Quesadilla Recipe

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3 C's Southwestern Chipolte Chicken Quesadilla

Breanna Arriola


I litterally just made this for lunch and Loved It. However, there is some spice to it.

★★★★★ 1 vote


1 medium
chicken breast boiled
1 tsp
cayenne pepper
1/2 tsp
cumin seed
1/2 tsp
curry powder
1 tsp
1 c
chicken broth
1 c
cheese of your choice
flour tortillas


1Boil Medium chicken breast till fully cooked. Save 1 cup of the chicken broth.
2In a small bowl add the Cayenne Pepper, Cumin Seed, Curry Powder, Chicken broth and butter. mix well and let it blend for 10 minutes for maximum flavor
3Shred the chicken and place in a medium skillet on medium-low heat.
4Add the spice blend and cove chicken evenly. continue cooking till most of the fluid has been cooked. Set Aside
5In a separate skillet on medium heat place one flour tortilla to warm up. Add a small amount of cheese desired amount of chicken and more cheese, placing the second torilla on top.
6Once the bottom tortilla had cripsed, carfully flip quesadilla over to melt and crip the other side.
7Remove from heat and cut into slices.
8Accompany this with the Kraft Southwestern Chipolte dressing.

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