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Receta Chicken Vegetable Quesadillas
by Global Cookbook

Chicken Vegetable Quesadillas
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Ingredientes

  • 2 lrg red bell peppers
  • 1 lb thin asparagus spears
  • 4 x boneless skinless chicken breasts
  • 1/2 tsp salt divided
  • 1/2 tsp freshly-grnd black pepper divided
  • 3 Tbsp. lemon juice
  • 1/4 c. mayonnaise
  • 2 x garlic cloves pressed
  • 1/3 c. minced fresh basil
  • 2 Tbsp. minced green onions
  • 8 x flour tortillas - (10" dia)
  • 1 pkt goat cheese - (11 ounce)

Direcciones

  1. Place bell peppers on an aluminum foil-lined baking sheet. Bake at 500 degrees for 20 min or possibly till peppers look blistered, turning once.
  2. Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 min to loosen skins. Peel peppers; remove and throw away seeds. Slice peppers.
  3. Coat asparagus with vegetable cooking spray; bake at 400 degrees for 15 min.
  4. Sprinkle chicken with 1/4 tsp. salt and 1/4 tsp. pepper. Cook chicken in a large, lightly greased nonstick skillet over medium heat till browned. Add in lemon juice, and cook 5 min or possibly till chicken is done. Slice.
  5. Stir together remaining 1/4 tsp. salt and 1/4 tsp. pepper, mayonnaise, and next 3 ingredients. Spread mix proportionately on 4 tortillas. Layer with roasted bell pepper, asparagus, chicken, and goat cheese. Top with remaining 4 tortillas.
  6. Cook quesadillas in a large, lightly greased nonstick skillet over medium-high heat 2 min on each side or possibly till browned. Cut into wedges.
  7. This recipe yields 4 servings or possibly 8 appetizer servings.