When it comes to Mexican food, it’s easy to throw the humble quesadilla at the bottom of the list of options. But who says the quesadilla has to be boring?
We often make quesadillas as a quick-fix meal and as a result they end up being quick-fix quality: dull and average. But, like so many other things in life, if you add a little time and thought, you can make quesadillas an awesome dish.
Such is the case with these Kicked-Up Sweet Chili Quesadillas. They are a fusion of Asian and Mexican and the flavors are complex and delicious!
- 1/2 to 1 lb. cooked chicken, shredded
- 1 red bell pepper, diced
- 1-2 green onions, diced
- Shredded cheese
- Sweet chili sauce
- Sour cream
- Boil the chicken until cooked through and shred in a Kitchen-Aid. Pour in a tablespoon or two of sweet chili sauce and mix well. Be careful not to add too much. You want the flavor, but you don’t want the chicken to be drenched in sauce.
- Saute the red bell pepper in a little bit of olive oil until it just starts to darken.
- Assemble the quesadilla in a pan over medium heat by placing a single tortilla on the pan and add the cheese. Add some shredded chicken red bell pepper and green onion. Place a second tortilla on top.
- Check the tortilla to make sure it is starting to turn a light golden brown. Flip and repeat until the other side is the same color.
- Sprinkle a light dusting of chili powder on top.
- Serve with sour cream and sweet chili sauce.