3 C's Southwestern Chipolte Chicken Quesadilla

3 C's Southwestern Chipolte Chicken Quesadilla Recipe

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Breanna Arriola


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


★★★★★ 1 vote



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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

How to Make 3 C's Southwestern Chipolte Chicken Quesadilla


  • 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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