Set oven to 350°F. Coat chicken in oil and season with Southwest Seasoning. Place on parchment-lined sheet tray and roast until an internal temperature of 165°F is reached. Allow chicken to cool and slice. Hold refrigerated for service.
In a bowl, combine sour cream and Cholula Original Hot Sauce. Stir until well mixed. Hold refrigerated for service.
Service
Set griddle to medium-high. For each serving, lightly oil griddle. Once hot, place 1 tortilla down. Sprinkle entire tortilla with 1/2 cup jack cheese, 1/4 cup roasted peppers, 1 tablespoon green onions, and 1/2 cup sliced chicken. Once cheese has fully melted fold tortilla in half and remove from griddle.
Cut into four wedged. Fan quesadilla on plate and serve 1 tablespoon each seasoned sour cream and salsa on the side.
Chef's Tip!
This dish can also be prepared with steak or shredded pork.
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