Copycat Ruby Tuesday's Chicken Quesadillas
Serving Size / Yield
- 5 oz. boneless skinless chicken breast halves
- Italian dressing
- 1 12" flour tortilla
- margarine, melted
- 1 C. Monterey jack cheese, shredded
- 1 Tbs. tomato, diced
- 1 Tbs. jalapeno pepper, diced
- Cajun seasoning, to taste
- 1/2 C. lettuce, shredded
- 1/4 C. tomato, diced
- sour cream
- salsa, for dipping
Place chicken breast in a bowl with Italian dressing, allow to marinate for at least 30 minutes in the refrigerator.
Grill marinated chicken. Cut into 3/4" pieces and set aside.
Brush one side of the tortilla with margarine and place in a frying pan over medium heat.
On one half of tortilla, add cheese, tomatoes, peppers, and Cajun seasoning.
Top with chicken, fold tortilla on top, and flip over in pan so that cheese is on top of chicken. Cook until warm throughout.
Remove from pan and cut into six equal wedges.
Top with tomatoes and sour cream. Serve salsa on the side.