Chicken Quesadilla with Peppers and Onions

Here’s an adaptation of a dish that Pomptonian serves in celebration of Hispanic Heritage Month. Quesadillas originated in northern and central Mexico in the 16th Century, and historically were made with corn tortillas and filled with squash and pumpkin.
The quesadilla recipe is adapted from Food52.
https://food52.com/recipes/3995-chicken-and-roasted-red-pepper-quesadillas
The salsa recipe is from Cathy Trochelman, of Lemon Tree Dwelling
https://www.lemontreedwelling.com/bell-pepper-salsa/

6 servings

Ingredients

For the Bell Pepper Salsa

• 1 green pepper diced
• 1 red pepper diced
• 1 yellow pepper diced
• 1/2 large red onion
• 3 jalapeños minced (remove seeds for less spice)
• 1/2 c. cilantro minced
• 1/4 c. lime juice
• 1 tsp. kosher salt
• Fresh-ground black pepper to taste
• Sour cream or plain yogurt, if desired

For the Quesadillas

• 6 8-inch tortillas, corn or flour
• 2 cups monterrey jack cheese, shredded
• 1/2 cup cotija cheese, grated
• 1 large chicken breast, roasted, cooled, and shredded
• 2 red bell peppers

Directions

1. Make salsa: Combine all ingredients in a small bowl. Season to taste.
2. Roast peppers : Turn exhaust fan to high. Set oven broiler to high and place red pepper on closest rack to broiler
   without touching the heating element). Char the peppers on all sides, turning every minute or so. Remove
   promptly; place in bowl and cover to let the peppers steam and allow for easier peeling of the charred skin. When
   cool, peel peppers and evenly dice into small 1/2 inch pieces.
3. Assemble and cook: Heat oven to 350 degrees. Lightly grease large cookie sheet, or line with parchment paper.
   Lay half the tortillas out separately. Add to each a small amount of cheese, equal amounts of chicken, red pepper,
   more cheeses, and salsa. Bake for 12-15 minutes, or until golden and cheese has melted. Serve with more fresh
   salsa and plain yogurt, if desired.

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