Summer Chicken Quesadillas
These Summer Chicken Quesadillas with Pineland Farms Dairy Pepper Jack Cheese might have a bit of a kick to them, but the fresh strawberry mango salsa on the side balances it out for the perfect summer time meal.
2 ea Chicken Breasts, grilled, sliced thin
7oz Pineland Farms Pepper Jack Cheese, grated
6 ea Flour Tortillas
1 sm Red Onion, ½ sliced thin, ½ finely diced
1 cup Strawberries, ¼” diced
1 ea Mango, ¼” diced
1 Tbsp Cilantro Leaves
1 Tbsp Lime Juice, freshly squeezed
1 ea Jalapeno, finely diced (optional)
1. Pre-heat oven to 350 F.
2. Place three tortillas on a sheet pan, evenly distribute Pineland Farms Pepper Jack, grilled chicken, ½ sliced red onion and finely diced jalapenos. Cover each open-faced quesadilla with a flour tortilla.
3. Bake until golden brown and crispy. Place on a cutting board and cut into 6-8 pieces.
4. In a small bowl mix together ½ finely diced red onion, strawberries, mango, cilantro and freshly squeezed lime juice.
Recipe Created by Emily McQuarrie