Open-Faced Chicken Quesadilla Salad

Open-Faced Chicken Quesadilla Salad

This hearty quesadilla salad features a double helping of Wisconsin Mexican style cheeses--creamy Monterey jack and milky, salty questo fresco.

Ingredients





























Cooking Instructions

1

Place all dressing ingredients except olive oil in jar with tight fitting lid. Shake until honey is well blended. Add oil, and shake until combined; set aside.


2

Preheat oven to 425°F. Line rimmed baking sheet with aluminum foil. Place chicken, peppers and onion in large bowl. In separate bowl, whisk oil, paprika, oregano, chipotle powder, salt, pepper and garlic. Pour over chicken mixture and turn to coat. Spread chicken slices, peppers and onion on prepared pan in single layer. Bake 15 to 20 minutes or until chicken is cooked through and vegetables are tender. Leave oven on; remove chicken and cool 10 minutes.


3

Meanwhile, while chicken cools, place tortillas on clean baking sheet. Sprinkle Monterey jack over tortillas and bake until cheese is melted and bubbly, about 3 minutes.


4

To assemble salad, line two bowls with quesadillas. Top each with romaine, cilantro, black beans, corn, chicken mixture, queso fresco and avocado slices, dividing equally. Drizzle with dressing. Serve immediately.


Ingredients





























Cooking Instructions

1

Place all dressing ingredients except olive oil in jar with tight fitting lid. Shake until honey is well blended. Add oil, and shake until combined; set aside.


2

Preheat oven to 425°F. Line rimmed baking sheet with aluminum foil. Place chicken, peppers and onion in large bowl. In separate bowl, whisk oil, paprika, oregano, chipotle powder, salt, pepper and garlic. Pour over chicken mixture and turn to coat. Spread chicken slices, peppers and onion on prepared pan in single layer. Bake 15 to 20 minutes or until chicken is cooked through and vegetables are tender. Leave oven on; remove chicken and cool 10 minutes.


3

Meanwhile, while chicken cools, place tortillas on clean baking sheet. Sprinkle Monterey jack over tortillas and bake until cheese is melted and bubbly, about 3 minutes.


4

To assemble salad, line two bowls with quesadillas. Top each with romaine, cilantro, black beans, corn, chicken mixture, queso fresco and avocado slices, dividing equally. Drizzle with dressing. Serve immediately.


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