Ingredients Print this recipe
- 8 flour tortillas
- 1/2 pound DI LUSSO® Oven Roasted Chicken Breast, cut into strips
- 1/2 pound, DI LUSSO® Habanero Jack Cheese, shredded
- 1/4 cup DI LUSSO® Roasted Red Pepper Strips
- 1 tablespoon cooking oil
- Fresh cilantro, chopped
- 1 lime, quartered
- 1/2 cup salsa
- 1/2 cup sour cream
On 4 tortillas, layer chicken, cheese and red pepper strips. Top with remaining tortillas. Brush top of each quesadilla with oil.
Heat medium skillet. Place one quesadilla in skillet oil side down; brush top side with more oil. Cook about 1 minute or until golden brown. Turn and cook 1 minute longer or until golden brown. Set aside and keep warm. Repeat with remaining quesadillas. To serve, cut quesadillas into wedges, sprinkle with cilantro and serve with lime, salsa and sour cream.