Chiptole Chicken and Gouda Quesadilla with Honey Chiptole Sauce

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"A easy to make, healty southwest dinner!"
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0 4 servings yields Dinner for 4
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Original recipe yields 4 servings



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  1. Spray a pan lightly with Pam, and add pre cooked chicken strips and frozen vegetable seasoning mix, if the meat is not flavored, add a few dashes of Chiptole Tabasco to it.
  2. Once warmed remove and use a food chopper or hand chop meat and vergatbles to a med course chop.
  3. In same pan- re pam if needed and put a tortilla in and warm and turn, add shredded gouda and 1/2 cup of meat mix, warm about 2 min and fold over, press down.
  4. I make all of them and put in oven on warm, using pizza cuter to wedge when done.
  5. For Chiptole Sauce to dip in.
  6. 1/4 cup Honey
  7. 4T of Chipolte Tabsco Sauce
  8. 1/8 teaspoon of White Whine Vinegar, mix together.
  9. Serve on side to dip in Quesadillas.
  10. We also use the a corn salsa fot the side:
  11. 1 single serve of frozen corn (cooked at direction)
  12. 1 single serve of fronzen pea (cooked at direction)
  13. 5 chopped pineapple pieces and some juice
  14. 4-5 chooped fresh cherries or raspberries
  15. 1/2 of a fresh Avacodo chopped up
  16. AFter cooking veges, put in bowl with fruit and avacodo in fridge and serve chilled with dish!
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