Hickory Smoked Chicken Quesadillas recipe, courtesy of Chef Colin Brown of the Royal Park Hotel. These were prepared during a FOX2 segment I did with the Chef to promote the OCM National Moms Nite Out event. The FOX2 crew ate them up quick and said they were "Excellent."

Makes 4

Ingredients

• 1 Each Pepper
• 1 Jalapeño
• 1 ½ Red Onions
• Salt & Pepper
• 6 oz Cooked Smoked Chicken Breast (Diced)
• ½ teaspoon of the following:
• Paprika
• Chili
• Cumin
• Chopped Garlic
• ½ Cup Pineapple Juice
• ½ Fresh Limes
• Olive Oil
• 4 Flour Tortillas
• 8 Slices of Pepper-Jack Cheese

Directions

Heat a medium sauté pan till hot. Add olive oil and add peppers, onions and Jalapeño pepper. Add the seasonings and continue to sauté until just cooked, about 2-3 minutes. Add pineapple and lime juice and cook for 1 minute. Liquid should reduce and thicken.
Heat the flour tortillas with the slices pepper jack cheese.
Add the smoked chicken to the pepper mix and cover with a lid until chicken is hot. 165 degrees! Place mixture into tortilla and fold over. Turn over and continue to cook until this side has some color too. Cut into 4 pieces and serve with the following.

Enjoy!

Guacamole, Pico de Gallo and Sour Cream to Garnish

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