Hickory Smoked Chicken Quesadillas recipe, courtesy of Chef Colin Brown of the Royal Park Hotel in Rochester MI and seen on Fox2 WKBD Detroit. These were prepared during a FOX2 segment I did with the Chef to promote the OCM National Moms Nite Out event back in 2010. The FOX2 crew ate them up quick and said they were “Excellent.”
Makes 4 Hickory Smoked Chicken Quesadillas
Hickory Smoked Chicken Quesadillas recipe Ingredients
- 1 Each Pepper
- 1 Jalapeño
- 1 ½ Red Onions
- Salt & Pepper
- 6 oz Cooked Smoked Chicken Breast (Diced)
- ½ teaspoon of the following:
- Chopped Garlic
- ½ Cup Pineapple Juice
- ½ Fresh Limes
- Olive Oil
- 4 Flour Tortillas
- 8 Slices of Pepper-Jack Cheese
Hickory Smoked Chicken Quesadillas recipe 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.
Guacamole, Pico de Gallo and Sour Cream to Garnish