There are so many ways to make a mouthwatering quesadilla with many different combinations of fillings. One of my favorite combinations is boneless chicken, tomatoes and White Jasmine Cumin Gouda. I love how easy and simple it is to make these at any time of the day also, perfect for a summer picnic! To enhance the flavors, serve the quesadillas with sour cream and a spicy salsa.
Chicken Quesadillas with Cumin Gouda
2 tablespoons olive oil
1 chicken breast, skinless, boneless thinly sliced
1/2 teaspoon whole cumin
1 cup green onions, thinly sliced
1 teaspoon chili powder
1/2 teaspoon kosher salt
1/2 cup fresh cilantro, chopped
2 tablespoons olive oil
4 tortillas
1 large tomato, think sliced
1 8 oz White Jasmine Cumin Gouda, grated
Few sprigs of cilantro
In a skillet warm up the olive oil on medium heat. Add whole cumin. Add green onions. Let everything sizzle for 3-4 minutes. Add chicken. Add ground spices. Stir everything together and let it cook for 10-12 minutes until the chicken is cooked. Switch off the heat and set it aside.
In a separate skillet heat up a tablespoon of olive oil. Place a tortilla in the pan and let it turn light golden brown, arrange some cooked chicken and tomato slices on the tortilla. Generously sprinkle grated Cumin Gouda. Place the second tortilla on top. Gently press it down and then carefully turn the quesadilla over. Remove the quesadilla from the skillet once both tortillas have turned golden brown and crispy. Sprinkle sprigs of cilantro on top and serve with spicy salsa and sour cream.