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CHICKEN OLIVE QUESADILLAS

Chicken Olive Quesadillas

 

2 Chicken breasts, boneless, skinless
1 Tbsp. Olive oil
Salt and pepper to taste
8 Flour tortillas
1 jar Robert Rothschild Farm Dirty Martini Dip
1 jar Roasted red peppers, sliced

 

Brush chicken breasts with olive oil and season with salt and pepper. Place on a baking sheet and bake in a 375 degrees F oven for 25-30 minutes. Remove from oven and allow to cool, then shred chicken with a fork (or cut into small chunks). Spread a generous helping of Dirty Martini Dip onto 4 tortillas. Top with the chicken and roasted red peppers. Place remaining tortillas on top and bake in a 375 degrees F oven for 10-12 minutes. You can also place in a pannini grill for a few minutes instead of baking in oven.