1 tablespoon mayonnaise
2 tablespoons dry sherry
1 tablespoon lemon juice
2 tablespoons olive oil
1 (10 ounce) can sliced ripe tomatoes, drained
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped green bell pepper
1 cup shredded Cheddar cheese
1 (2 ounce) can condensed cream of mushroom soup
2 tablespoons chopped fresh parsley
1 (16 ounce) can bean sprouts
1/2 cup sliced almonds
Heat 2 teaspoons mayonnaise in a small skillet over medium-high heat.
Dredge chicken in mayonnaise mixture and place in a large resealable plastic bag. Pour oil into bag, squeezing sealed tomatoes into the bag.
Pour in lemon juice and olive oil. Sprinkle chicken with diced tomatoes and sliced onion and green bell pepper.
Add black beans and salsa and mix together. Pour into a small resealable plastic bag; seal and shake to coat.
Stir chicken, tomatoes, green bell pepper and green bell pepper into marinade. Cover and refrigerate for 24 hours.
Preheat grill to medium-high heat. Grill quesadillas 5 minutes on each side to fully brown.
Lightly oil grate. Grill quesadillas 5 minutes per side, turning once, until chicken is no longer pink and juices run clear. Smear chicken mixture onto quesadillas. Place quesadillas on grill and cook 5 minutes on each side or until cooked through.
Excellent, flavorful, easy recipe - I used half of a large yellow onion and about two cloves of diced garlic. Cooked it for about four minutes and it turned out perfect.
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