1. Pomodoro Salsa. 2. - Clean out seeds and dice tomatoes into ¼” pieces. 3. - Mince white parts of onion and garlic in small food processor and add HALF of mix to tomatoes. 4. - Mix chopped basil, parsley, and green ends of onion, add HALF to mix. 5. - Add 2 Tbls olive oil, 1/4 tsp salt, ¼ tsp sugar, and 1 tsp balsamic vinegar. 6. - Mix together and leave to set for 1 hour in fridge. 7. Quesadillas. 8. - Cut raw chicken breasts into ½” pieces and put in medium sauce pan. 9. - Add other half of minced garlic and onion, 2 Tbls olive oil, 1/4 tsp salt, and ¼ tsp red pepper. 10. - Sautee on medium high heat until chicken browned on both sides. 11. - Add ¼ cup chicken broth and other half of Chopped herb mix, reduce heat and simmer for 10 minute Let cool and break down or mash chicken. 12. - Spray 2 cookie sheets with non stick cooking spray and place 4 tortilla shells on each with ends overlapping sides. 13. - Spread 1 Tbls alfredo sauce on flat half of each tortilla. 14. - Spoon chicken mix evenly onto same half of 8 tortillas. 15. - Place 1 one layer of sliced mozzarella cheese on top of chicken. 16. - Fold over empty half of tortilla and press each down with your hand. 17. - Bake in pre-heated oven at 375 for 8-10 minute. 18. Serving. 19. - Heat remainder of alferdo sauce in microwave for 90 sec. 20. - Place a quesadilla on the plate, then spoon pomodoro salsa to the SIDE (the fresh mixing is nice), than drizzle both with hot alfredo sauce. 21. - Garnish with a few extra sprigs of fresh herb. ENJOY! ---------------------------------------------------------------------------
Nutrition
Ingredients
