Chicken And Egg Salad

Directions for: Southwestern Chicken Quesadillas

Ingredients

3 Tbsp vegetable oil, divided

1 tsp chili powder

tsp ground cumin

tsp salt

4 small (4 oz.) boneless, skinless chicken breast halves

1 red bell pepper, halved lengthwise, seeded

1 green bell pepper, halved lengthwise, seeded

4 slices (1/4-inch) red onion

8 (7 to 8-inch) flour tortillas

1 cup (7 oz.)Black Diamond Tacos and Nachos Shredded Cheese

Directions

1. Combine 2 Tbsp. oil, the chili powder, cumin and salt; mix well. Brush over both sides of chicken, bell peppers and onion slices. Grill* chicken and vegetables over medium coals 5 minutes per side or until chicken is cooked through and vegetables are tender; transfer to chopping board. Cut chicken and peppers into bite-sized chunks; separate onion slices into rings.

2. Brush remaining 1 Tbsp. oil over one side of each tortilla. Place 4 tortillas, oiled sides down, on cookie sheet. Combine chicken, vegetables and cheese; divide mixture over tortillas. Top with remaining tortillas, oiled sides up.

3. Bake in a preheated 450F oven for 6 minutes or until golden brown on bottom. Use a large spatula to turn quesadillas over. Continue baking until tops are golden brown, about 2 minutes. Cut into quarters.

4. *Chicken may be broiled 3 to 4 inches from heat source for 5 minutes per side.

See more: North American, Chicken, Main, Dinner, Cheese, Vegetables