Bennigan's Chicken Quesadilla Recipe
Eating Out ... In
Restaurant Recipes from Razzle Dazzle Recipes
Bennigan's Chicken Quesadilla
1 box Old El Paso flour fajita shells
1 large ripe tomato
1 pound Cheddar/mozzarella cheese mix
1/2 package Old El Paso fajita seasoning
1/4 cup water
2-3 boneless skinless chicken breasts
Start by cutting the chicken (while still slightly frozen, cuts
easier) into small squared pieces. Fry in pan then add water and
seasoning to the pan, sauce will thicken slightly after a few
minutes. Set the chicken aside while preparing the other
Butter one side of all the fajita shells you intend on using and set
Dice the tomato and the onion, mix and also set aside.
Either finely shred yourself or buy 1 pound of finely shredded
Cheddar/mozzarella cheese and set aside.
Let pan or griddle get hot about 350 degrees F and then assemble
quesadillas similar to a sandwich. First, one shell butter side
down, then generously sprinkle the cheese. Next add 1/4 to 1/2 cup
of chicken mixture. Now add a small amount (1/4 cup) of the tomato
and onion mix. More cheese, generously sprinkled, and finally top
with another fajita shell, butter side up.
Once the cheese starts to bubble from the sides of the quesadilla it
typically is time to flip it, make sure to either flip quickly or
rest your fingers on the top shell holding it together while you
flip it. Shell should be crunchy and a golden color. If you find
that the quesadilla is semi plump in the center, simply press down
with spatula once you have flipped it.
Let stand for a few moments and then cut into quarters, serve with
your choice of sour cream, guacamole or salsa for dipping.
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