Chicken Taco Quesadillas
boneless chicken breasts
salt to taste
Monterrey Jack cheese
cilantro to taste
Thinly slice the chicken breasts, place in a pan over medium heat. Add the cumin, jalapeño, garlic, onion, salt, and oil. Cook for 10 minutes or until done.
Remove from heat.
Add the corn and cheese.
Scoop around ⅓ of chicken corn mix, and place in one of the tortillas. Add cabbage and cilantro and top with another tortilla.
Take to a skillet and cook each side until golden brown.
Repeat the process with the rest of the tortillas.
Cut into triangles. Serve and enjoy
You can use ground beef or even tofu for this recipe.
You can substitute the flour tortillas and use corn tortillas instead for a gluten-free meal option.