Smoked Chicken & Mushroom Quesadilla

Ingredients:

  • ¾ lb. sliced bell pepper, ¼" X 2 "
  • ¾ lb, sliced white Monterey Mushrooms
  • ½ lb. sliced red onions
  • 6 oz. sliced green onions (tops)
  • 6 oz. pineapple chunks (cut ½ )
  • 1½ lb. grilled chicken breast (skinless & boneless) diced ½" pieces
  • 1½ tbsp. lime juice
  • 1½ cups hickory smoke grey poupon mustard
  • ½ cup chopped fresh cilantro
  • 1½ lb. shredded Monterey Jack Cheese
  • 24 flour tortillas, 8 inch
  • ¼ cup peanut oil (soybean, sunflower or corn)
  • Sliced pimento, 1/8 inch and/or sliced
  • Black Olives to suit
     
Smoke Chicken & Mushroom Quesadilla!
Preparation:

For the filling, in a heavy bottom sauté pan over medium heat, sauté the peppers, mushrooms, red onion and pineapple chunks in hot oil until seared. Remove from heat and toss with the grilled chicken, lime juice, hickory smoke mustard and 1/4 cup of the chopped fresh cilantro. Refrigerate until needed.

For each serving, spread 5 oz. of filling over a tortilla, sprinkle with 2 oz. of cheese and top with another tortilla.

Grill on both sides in a heavy bottom pan over medium heat or on a cradle, until the cheese has melted and the tortilla is golden brown.

Remove from the pan and cut into 6 slices. Garnish with the chopped pimento, black olives and fresh chopped cilantro.