Datil Pepper Chicken Quesadillas

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If you want something unique for dinner, you’ve gotta try these datil pepper chicken quesadillas.

datil pepper chicken quesadillas with corn and jicama

I never knew what a datil pepper was until Del Viejo. Del Viejo is a small company that specializes in three products, datil pepper marinade, salsa and spice blend or the best of all worlds, the gourmet package, a cute mini crate filled with all three. (This is a great gift as you can customize the cute stamped card it comes with.) Datil pepper is a unique pepper that’s native to St. Augustine FL and quite flavorful, exuding a spicy kick to any food it’s used in. I used the marinade and salsa in my latest quesadilla concoction which also happened to be dinner yesterday. I know it’s so cliché to call your own food amazing but it really was. I usually can’t handle spice (not an exaggeration by any means) but for some reason, the other ingredients really helped stave the heat from my wimpy tongue. Maybe it was the homemade tortillas or the crunchy jicama or creamy avocado, but it was so delicious that the hubs and I dug in eagerly finishing off half the amount I made. I have half a quesadilla waiting for me to inhale for lunch.

Annnddd…..be on the lookout for a giveaway for your own gourmet package. It’s coming soon on INSTAGRAM!!

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datil pepper chicken quesadillas with corn and jicama

datil pepper chicken quesadillas with corn and jicama

datil pepper chicken quesadillas with corn and jicama

datil pepper chicken quesadillas with corn and jicama

datil pepper chicken quesadillas with corn and jicama

datil pepper chicken quesadillas with corn and jicama

DATIL PEPPER CHICKEN QUESADILLAS WITH JICAMA AND CILANTRO

INGREDIENTS
3 chicken breasts, fillet horizontally
1/2 c Del Viejo datil pepper marinade

6 tortillas, homemade tortillas
1 1/2 c corn
3/4 c jicama
1 1/2 c Mexican cheese
3/4 c Del Viejo datil pepper salsa
6 T sour cream
1 1/2 avocados

Lime, garnish
Cilantro, garnish

DIRECTIONS
Marinate chicken in 1/2 c of datil pepper marinade for about 1-2 hours in the refrigerator. Grill or sauté in skillet on med-high heat until cooked through. Slice chicken into pieces. Divide into three parts. 

On one tortilla, spread 1/3 of chicken then top with 1/2 c corn and 1/4 c jicama. Sprinkle 1/2 c of cheese overtop and place in oven or toaster oven to melt cheese (broil setting is fine but tortilla must be watched carefully because cheese will melt within a minute). Once cheese is melted, remove from heat and spread salsa evenly across along with half of an avocado (sliced). Top with another tortilla. Spread quesadilla top with 2 T sour cream and a sprinkle of cilantro. Repeat twice to make three quesadillas. Serve with lime, extra cilantro, salsa and sour cream. 

datil pepper chicken quesadillas with corn and jicama

datil pepper chicken quesadillas with corn and jicama

datil pepper chicken quesadillas with corn and jicama

Thank you to Del Viejo for sponsoring today’s post. All thoughts and opinions expressed are my own. And thank you for supporting all of FashionEdible’s collaborations! 

Grace

A travel photographer and writer with an insatiable desire to explore the world and inspire others to see it for themselves.

1 Comment

  1. Parker Stewart
    February 18, 2016 / 11:49 pm

    You inspire me, Grace. These chicken quesadillas look absolutely divine!