Ingredients
- 1.5 lb boneless skinless chicken
- juice of 1 large lime
- 1.5 tsp cumin
- 1.5 Tbsp. of oil
- 6 ounces of shredded Monterey Pepper jack cheese
- 6 8-inch tortillas
Procedure
Slice chicken into thin strips (1/2" x 3"). In a medium-size bowl, mix lime juice and cumin and whick in 1.5 Tbsp. of oil. Add chicken strips and mix to coat chicken. Heat a large skillet over medium heat. Add chicken strips and cook, stirring for about 8 minutes. Place tortillas on lightly greased cookie sheet. Divide chicken and cheese evenly on one side of each tortilla. Fold over. Brown quesadillas on both sides in a hot skillet or bake in a preheated 400 degree oven for 5-8 minutes, turning halfway through.