Creamy Chicken Quesadilla
Submitted by: Tulkoff
Turn a standard quesadilla into something extra special with Creamy Horseradish Sauce!
1 Tbsp Olive oil
½ Red onion, chopped
1 Red bell pepper, chopped
1 Green bell pepper, chopped
4 10-inch Flour tortillas
3 Tbsp Butter
1 ½ cups Chicken, cooked and cut into strips
(Substitute roast beef or steak if desired)
2 cups Sharp cheddar cheese, grated
½ cup Creamy Horseradish Sauce
Heat a large frying pan over medium heat until hot. Saute peppers and onions in olive oil. Remove from pan.
Brush one side of each tortilla with butter and place butter side down in the same pan. Sprinkle half the chicken, peppers and onions, and cheese on the tortilla and top with a second tortilla, buttered side up. Cook until bottom tortilla is golden brown in several spots, about 3 minutes. Using a spatula, carefully flip the quesadilla over and cook until the underside of the second tortilla is crisp and golden brown in several spots and all of the cheese is melted, about 2 minutes more. Repeat the process for remaining tortillas.
Cut each quesadilla into wedges and serve warm with a dollop of Creamy Horseradish Sauce and, if desired, sour cream and guacamole.