If you want something unique for dinner, you’ve gotta try these datil pepper chicken quesadillas. I never knew what a datil pepper was until I came across Del Viejo‘s Datil pepper.
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.
Datil pepper chicken quesadillas
- 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
- 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.