Chicken Quesadillas Dutch Oven Recipe

Required:

stove
dutch oven
can opener
fork
small pot
aluminum foil

Ingredients:

2 10oz cans white chicken meat
2 Tbsp chili powder
2 tsp minced garlic
12 large soft flour tortillas
8 oz shredded Mexican-blend cheese
salsa

Instructions:

Heat dutch oven to 400 degrees for Baking.
Pour chicken, undrained, into small pot on stove.
Add chili powder and garlic.
Shred chicken with a fork and mix well.
Stir chicken while it heats for about 5 minutes.

To make quesadilla:
Place tortilla on square of aluminum foil.
Spread 1/6 of chicken over tortilla.
Sprinkle cheese over chicken.
Top with second tortilla.
Place in dutch oven.
You can place a second quesadilla on a sheet of foil on top of the first.

Bake for 10 minutes, then lift by corners of foil.
Cut into 1/4s or 1/6s and add salsa if desired.

Serves about 6 people

All recipes use a 12-inch dutch oven, unless specified.
If you have a 10-inch dutch oven, use about 2/3 to 3/4 of the ingredient amounts but keep the temperature and time about the same.
If you have an 8-inch dutch oven, use about 1/2 of the ingredient amounts but keep the temperature and time about the same.
If no temperature is listed, use 350 degrees.
See Heat Settings page for temperature and coal placement
for Frying, Stewing, Roasting, Baking, and Simmering.

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