A kicked up quesadilla with fresh roasted chilis, blackened chicken and the fiery flavor of Cholula® Original Hot Sauce Crema.
- Set oven to 350°F. Coat chicken in oil and season with Southwest Seasoning. Place on parchment-lined sheet tray and roast until an internal temperature of 165°F is reached. Allow chicken to cool and slice. Hold refrigerated for service.
- In a bowl, combine sour cream and Cholula Original Hot Sauce. Stir until well mixed. Hold refrigerated for service.
- Set griddle to medium-high. For each serving, lightly oil griddle. Once hot, place 1 tortilla down. Sprinkle entire tortilla with 1/2 cup jack cheese, 1/4 cup roasted peppers, 1 tablespoon green onions, and 1/2 cup sliced chicken. Once cheese has fully melted fold tortilla in half and remove from griddle.
- Cut into four wedged. Fan quesadilla on plate and serve 1 tablespoon each seasoned sour cream and salsa on the side.
This dish can also be prepared with steak or shredded pork.