7 Servings
Alcohol Mexican
Appetizers Main Dish Sour cream chile peppers olives chicken peppers mexican Advance Bake Alcohol Mexican Dinner Summer Tangy
1 pound Boneless skinless cken breast
2 tablespoons ter
1 tablespoon ve oil
Salt and per , to taste
1 can (4 oz) Diced green chile pers
1 can (2.25 oz) Black ves , drained and chopped
1/4 cup Onion , ced
1 pkg (1.25 oz) o seasoning
2 cups Monterey jack cheese (or Mexican nd), shredded
12 Soft taco shells (6" or 7" size)
2 tablespoons ter , melted
Salsa , for serving
r cream , for serving
1. Cut chicken into 1" pieces. Melt butter in skillet over medium heat. Add olive oil, chicken, and salt and pepper. 2. Fry until chicken is no longer pink. Drain on a paper towel. Let cool. Finely chop chicken or process in food processor until finely chopped. 3. Place chicken large bowl. Add peppers, olives, onion, seasoning and 1/4 water. Mix well. 4. Warm taco shells slightly in microwave (about 15 seconds on high). Place a little cheese on 1/2 of one soft taco shell. Spoon chicken mixture onto cheese. Top with a little bit more cheese. Fold taco shell over and secure with a toothpick. 5. Place on foil lined cookie sheet. Brush with melted butter. Bake at 350? for 20 minutes or until cheese begins to melt and taco shells are beginning to brown. If serving as an appetizer, cut each quesadilla into thirds. Serve with salsa and sour cream.
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