- 6-8 oz. organic chicken breast, chopped into small bite-size cubes
- Olive oil
- Tony Chachere's Creole Seasoning (or any other creole seasoning you have)
- 1 red bell pepper, diced
- 1 red chili pepper, diced
- 1/2 cup sweet onion, diced
- 8 oz Monterrey Jack cheese, grated
- 8 Flour quesadillas
- 1/4 cup fresh cilantro
In a skillet, heat about 2 tablespoons of olive oil over medium-high heat, then add the chicken to cook for about 8-10 minutes, flipping often.
Take your bell pepper, chili pepper and onion - throw them in with the chicken. Cook until veggies are softened, about 5 minutes. Turn to low heat to keep warm.
Using your stove, heat up your griddle to medium heat (or another skillet if you do not have a griddle pan). Spray well with non-stick cooking spray, then lay your first tortilla down. Top with cheese and cilantro, let the cheese begin to melt.
Next, spoon out your chicken mixture across the tortilla and sprinkle a little more cheese over top, along with a little more Tony's if you'd like. Cook for about 2-4 more minutes.
Top with another tortilla, press down to help adhere, then gently flip it over with a spatula to begin cooking the other side of the tortilla.
Cook for another 5-7 minutes, remove from heat to let cool, slice it up and you have a delicious cajun chicken quesadilla.
Served with a mean jambalaya!