Pumpkin Gouda Chicken Quesadillas
Quesadillas stuffed with roasted chicken, peppers, onions and pumpkin spice gouda cheese. They're topped with a Fresh Tomato Salsa.
Ingredients
- 2 boneless, skinless chicken breasts
- 4 tbsp. unsalted butter, divided
- 3 tbsp. extra virgin olive oil, divided
- 4 cloves of garlic
- ¼ tsp. each kosher salt, pepper, paprika
- 3 bell peppers (red, orange, and/or yellow)
- 2 tbsp. minced garlic
- 1 cup sliced onions
- 4 8-inch flour tortillas
- 3 cups pumpkin spice gouda cheese, shredded
- 1 cup sour cream
For the Tomato Salsa:
- 2 cups diced plum tomato
- 1 minced jalapeno
- ¼ cup red onion, minced
- ½ cup minced cilantro leaves
- 1 clove minced garlic
- 2 tbsp. lime juice
- ¼ tsp. each kosher salt and black pepper
- 2 tbsp. olive oil
Instructions
- Begin by preparing the Roasted Chicken: Preheat the oven to 450 degrees. Place the chicken in a small baking dish. Top with two tablespoons of the butter, two tablespoons of the oil, garlic, paprika, salt and pepper. Bake for twenty minutes or until they are no longer pink in the middle. Cut in half inch pieces.
- While the chicken roasts make the Tomato Salsa: Simply stir together all the ingredients together in a bowl.
- Also, cook the peppers, onions, and garlic: Heat the oil on medium heat in a large skillet. Add the vegetables and cook until they're crisp tender, for about seven minutes.
- Lay out your four tortillas. Place some shredded chicken, vegetables and cheese on half of each tortilla. Fold the tortillas in half, and cook on medium heat, on a grill pan, or in a cast iron skillet. Use some of the rest of the butter to cook each quesadilla. Just cook them long enough to melt the cheese. Serve with the salsa and sour cream.
Nutrition
Calories: 550kcal
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