Chicken Quesadillas


The other day I had some delicious chicken quesadillas at the California Pizza Kitchen. I thought they would make a wonderful appetizer for our Super Bowl Party. Besides chicken, their quesadillas contain cheese and black beans. The perfect cheese to use is the organic Monterey Pepper Jack Cheese I get at Trader Joe’s, because it is just a bit spicy. I was able to use almost all organic ingredients, except for the chicken. Flour tortillas can be replaced with gluten-free tortillas. So here is my recipe for some yummy and simple to make appetizers! (This can easily be adjusted to make more or less quesadillas).




  • 6 Trader Joe’s Organic Wheat & Corn Flour Tortillas
  • 1 package Trader Joe’s Organic Monterey Pepper Jack Cheese, grated
  • 1 can (15 ounces) organic black beans, rinsed and drained
  • 6 Grilled Chicken Breast Tenderloins with Cilantro and Lime Juice, chopped into small cubes (posted in an earlier blog)


  1. Spread some cheese lightly over half a tortilla. Then add some black beans and chicken. Finally, add another light layer of cheese. Fold tortilla in half. Repeat 5 more times.
  2. Using a large nonstick frying pan, place the quesadilla in the pan. When one side in golden brown, flip over and brown the other side.
  3. Cut each quesadilla into 4 equal pieces and serve immediately. Makes 6 quesadillas.



Pepper Jack Grilled Cheese Sandwich



With the busy holiday season upon us, I was able to quickly make a family favorite, grilled cheese sandwich, with the delicious and spicy organic pepper jack cheese I already had in my refrigerator. I added fresh spinach and red bell pepper to enhance the flavors and to make it healthier. Completing the meal, I served it with butternut squash soup and sliced pear. It was a hit with my daughter and husband!


  • Trader Joe’s Organic Pepper Jack Cheese
  • Sourdough bread or bread of your choice
  • Organic spinach
  • Organic red bell pepper, sliced into ¼-inch sticks (enough to cover the cheese)
  • Organic butter


  1. Cook sliced bell pepper on a nonstick frying pan, stirring frequently, set aside.
  2. Butter lightly one side of 2 pieces of bread.
  3. Place a layer of thinly sliced cheese on unbuttered side of one piece of bread.
  4. Place spinach on top of cheese, followed by a layer of cooked bell pepper.
  5. Add another layer of thinly sliced cheese.
  6. Finally, top with second piece of bread with the buttered side on the outside.
  7. Using same the nonstick frying pan, carefully put sandwich in pan and gently press down with spatula a few times during the grilling process. Grill until nicely brown. Slice in half and serve immediately.