JALA-HOT JUMBO QUESADILLAS
Prep Time
10 Minutes
Cook Time
20 Minutes
Serves
5-6
Ingredients
- An 8 oz bottle of Elda’s Kitchen Jala-Hot Cooking & Grilling Sauce
- Shredded chicken (we used about 3 cups)
- 1 large can refried beans
- Pico de gallo
- ½ onion, diced
- ¼ cup jalapenos, diced
- ½ cup lettuce, shredded
- Cheese mix, shredded (we used a Mexican cheese mix)
Directions
Place your shredded chicken in a bowl and add a bottle of Elda’s Kitchen Jala-Hot Cooking & Grilling Sauce. Use two forks to mix the sauce in with the chicken until combined.
Next, in a medium skillet over medium-high heat, mix and heat your beans until warmed through. Once the beans are done, set aside and heat a large skillet over medium-high heat. Warm two large tortillas one at a time.
When you’ve finished heating your second tortilla, leave it in the pan on the stove and load it up! We coat the tortilla in beans first, then add shredded cheese, shredded chicken, and top with diced jalapenos and onions, pico de gallo, lettuce and cilantro. Add your top tortilla and press lightly before removing from heat and transferring quesadilla to your cutting board.
Cut the finished quesadilla into quarters and enjoy!
