Bennigan S Chicken Quesadilla Recipe

Ingredients for Bennigan S Chicken Quesadilla

• Flour Tortillas
• Tomatoes
• ½ medium onion, diced
• Butter for brushing tortillas
• Mozzarella Cheddar Blend Cheese
• Fajita Seasoning Mix
• ½ cup water
• Boneless Skinless Chicken Breasts
• Cilantro Salsa

How to Make Bennigan S Chicken Quesadilla

1. 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).
2. 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).
3. Remove chicken from skillet and shred. Set aside. Keep the sauce in the skillet.
4. Butter one side of 4 large flour tortillas.
5. Dice 1 medium tomato and ½ medium onion. Mix together.
6. Place one tortilla, buttered side down, in the hot skillet.
7. 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.
8. Top with another tortilla, buttered side up.
9. 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.
10. If the quesadilla seems too plump in the center, press down with a spatula after flipping.
11. Let stand for a few minutes before cutting into quarters.
12. Serve immediately with sour cream, guacamole, or extra salsa for dipping.