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Kabob Quesadilla Recipe
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Chicken / Kabob Quesadilla

authentic Kabob seasoning, all natural
Kabob,
Middle Eastern
Market Style Seasoning
$4.95

Quesadilla is a traditional Mexican food with a Mediterranean flavor, 100% delicious. Quesadilla is a simple food for the most part and could be made from just about anything you can put on a tortilla and heated through. Easily made from leftover chicken, beef or whatever. We decided to take this dish and add the middle eastern flavors and the result is extremely tasty. We think this recipe made with lamb would be excellent but road tested it with chicken with excellent results.

You will need:

  • 2 large boneless chicken breasts cut bite size or thin strips
  • Olive Oil
  • Knox Bro's. Kabob Seasoning
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 4 cloves garlic, peeled, crushed and chopped
  • pinch of salt and pepper
  • Pepper jack cheese
  • 1 sliced roasted Red Pepper, see note
  • 1 small sliced onion
  • Flour tortillas
  • Hot sauce - your favorite
Directions:
  • Place chicken in a bowl and drizzle with olive oil and then with about 1 tablespoon of Knox Bro's. Kabob Seasoning. Allow to marinate for at least an hour.

  • While you are waiting mix together the sour cream, mayonnaise, garlic, salt and pepper and refrigerate.

  • Cook chicken in a skillet until cooked and slightly brown around the edges.

  • Place a flour tortilla on a clean surface and grate a layer of cheese, layer of chicken, layer of roasted red pepper, some sliced onion and another layer of cheese. Place another flour tortilla on top.

  • Place in toaster oven or broiler until cheese melts a little and tortilla begins to toast. Remove and allow to cool. Serve with sour cream sauce and hot sauce. Makes about 4 quesadillas.

NOTE: To roast Red Bell Peppers, cut peppers in half and remove the stem and seeds. Place on a cookie sheet with open side down. Broil on low for about 10 minutes or until the skin has charred and black, for the most part. Remove with tongs and pace in a paper bag for about 15 minutes. Tear open bag and remove the charred skin from the peppers to reveal bright red roasted pepper. Done. Slice into strips and use for your quesadilla.

Enjoy!

 

 
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