Chicken Quesadilla con Nopalitos

Strips of chicken are seasoned with garlic powder, cumin, chili powder and pepper. Canned nopalitos and onion are added and flavored with lime juice.

Ingredients:

• 2 teaspoons vegetable oil
• 1 1/2 pounds boneless, skinless chicken breast, cut in thin strips
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground dry cumin
• 1/2 teaspoon chili powder
• 1 cup rinsed and diced canned nopalitos
• 1 Tablespoon lime juice
• 1 Tablespoon water
• 4 green onions, sliced very thinly
• Butter for lightly coating griddle
• 8, 10" flour tortillas
• 4 cups shredded Monterey Jack cheese
• Guacamole or salsa for dipping

Directions:

Prepare chicken filling: Heat vegetable oil in a nonstick skillet to medium-hot. Add chicken and cook quickly while stirring for 3 minutes. Add salt, pepper, garlic powder, cumin, and chili powder. Continue to cook quickly while stirring approximately 3 more minutes. Add nopalitos, lime juice, and water. Reduce heat to medium-low to transfer the spicy glaze from the pan to the chicken. Continue cooking while stirring for 2 more minutes then remove from heat. Stir in sliced green onions. Set aside. To Make Quesadillas: Heat a nonstick griddle or large skillet to medium. Coat thinly with butter. Place a tortilla on the buttered griddle and immediately sprinkle on 1/2 cup cheese. Spoon 2/3 cup chicken mixture onto cheese. Cook 2-3 minutes or until tortilla is golden and cheese is melted. Fold in half like a taco. Serve with guacamole or salsa.

Number of Servings: 8

Notes from the Cook: Pepper-jack cheese may be substituted for a spicier quesadilla.