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
  • 2
    flour tortillas

How to Make 3 C's Southwestern Chipolte Chicken Quesadilla


  1. Boil Medium chicken breast till fully cooked. Save 1 cup of the chicken broth.
  2. In 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
  3. Shred the chicken and place in a medium skillet on medium-low heat.
  4. Add the spice blend and cove chicken evenly. continue cooking till most of the fluid has been cooked. Set Aside
  5. In 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.
  6. Once the bottom tortilla had cripsed, carfully flip quesadilla over to melt and crip the other side.
  7. Remove from heat and cut into slices.
  8. Accompany this with the Kraft Southwestern Chipolte dressing.

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