Mexican Quesadillas / Fajitas
From the Kitchen of Haley Conley-Cloughessy
- 1/2-1 lb Chicken breast, cut into thin strips
- A handful of brown sugar (about 1/4 cup)
- Teriyaki (about 2 tbsp)
- Chili powder to taste
- Cumin to taste
- 1 Tbsp minced garlic
- 1-2 Tbsp lime juice
- Southwest diced tomatoes, drained
- Shredded cheese of your choice
In a large bowl, combine chicken, brown sugar, teriyaki, chili powder, cumin, garlic, and lime juice. (For stronger flavor let marinade in refrigerator 1 hour.) Cook over med-high until chicken is cooked through.
Add a can of southwest diced tomatoes and warm over med-low heat.
Meanwhile, brown a wrap (you could butter one side) on a griddle or skillet. Scoop chicken mixture evenly onto wrap. Top with another wrap. Cut into four triangles.
Or–you could just put the meat mixture in a wrap with cheese and eat it like a fajita.
Optional: Serve with sour cream, guacamole and salsa.
I made up this terrific recipe for quesadillas/fajitas by looking at five different recipes and taking the best parts. It’s a nice sweet and spicy combination that is very filling.
I didn’t measure anything, (measurement list is approximate) so feel free to add more or less of any of the ingredients. You could also add peppers and onions, slicing them thinly and caramelizing them before adding the chicken but I’m not a huge fan and it does not need anything else.