Ingredientes para Bennigan's Chicken Quesadilla
- 4 large flour tortillas
- 1 medium tomato, diced
- 1/2 medium onion, diced
- 2 tablespoons butter, softened
- 2 cups shredded cheddar cheese
- not used in recipe
- 1/2 cup water
- 1 lb boneless skinless chicken breasts
- 2 tablespoons Pace cilantro salsa
- 1 tablespoon olive oil (optional, or cooking spray)
- cooking spray (optional)
- 1 tablespoon chicken bouillon
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 2 cups shredded Monterey Jack cheese (optional, or as alternative to cheddar)
- sour cream (for serving, optional)
- guacamole (for serving, optional)
- extra salsa (for serving, optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Bennigan's Chicken Quesadilla? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Bennigan's Chicken Quesadilla
- Cook 1 lb boneless, skinless chicken breasts in a large skillet sprayed with cooking spray or 1 tbsp olive oil over medium-high heat until cooked through (about 6-8 minutes per side).
- Add ½ cup water and 1 tbsp chicken bouillon to the skillet. Stir in ½ tsp chili powder, ¼ tsp cumin, and ¼ tsp garlic powder. Bring to a simmer and cook until sauce slightly thickens (about 2-3 minutes).
- Remove chicken from skillet and shred. Set aside. Keep the sauce in the skillet.
- Butter one side of 4 large flour tortillas.
- Dice 1 medium tomato and ½ medium onion. Mix together.
- Place one tortilla, buttered side down, in the hot skillet.
- Layer ingredients on the tortilla as follows: 1 cup shredded cheddar cheese, ½ of the shredded chicken and sauce, tomato/onion mixture, remaining shredded chicken and sauce, 1 cup shredded cheddar cheese, and 2 tbsp Pace cilantro salsa.
- Top with another tortilla, buttered side up.
- Cook for 3-4 minutes per side, or until golden brown and cheese is melted and bubbly. Use a spatula to gently press down on the quesadilla to ensure even cooking.
- If the quesadilla seems too plump in the center, press down with a spatula after flipping.
- Let stand for a few minutes before cutting into quarters.
- Serve immediately with sour cream, guacamole, or extra salsa for dipping.
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
16g
Fat
82g
Carbs
12g
