Ingredients

In its 20-plus years, Deer Valley Resort has racked up numerous local and international dining awards. The Cilantro Lime Glaze and Oomph! seasoning mix are part of the resort's "Signatures" foods that can be bought at the resort or at www.deervalley.com.

4 double chicken breasts, cooked and julienned (cut in thin strips)
Cilantro Lime Glaze
1 red pepper, julienned
1 green pepper, julienned
1 yellow pepper, julienned
1 small red onion, julienned
1 clove garlic, crushed
1 tablespoon Oomph!
Salt to taste
Black pepper to taste
2 cups grated Jack and Cheddar cheeses mixed together
1/2 cup cooked black beans
12-16 7-inch flour tortilla shells
Cilantro sour cream (see recipe below)
Avocado salsa (see recipe below)

Coat the cut chicken in glaze. Saute the peppers and onions in a hot pan with the garlic. Add the Oomph! and season to taste with the salt and pepper. Cool in refrigerator. Lay out half of the tortillas. Place a small amount of cheese on the tortilla and then layer with a small amount each of the chicken, pepper and onion mix, black beans, and then top with more cheese.
Place the other tortillas on top. (Can be refrigerated until needed.)
In a saute pan, heat either olive oil or a non-stick spray until hot. Place the quesadillas in the pan and cook until golden in color. Turn and repeat to the other side. Take from pan and cut into 6 slices. Garnish with cilantro sour cream and avocado salsa.

Cilantro sour cream: In a bowl, combine 1 bunch chopped cilantro, the zest and juice of 2 limes, 1 teaspoon garlic, 1 cup sour cream, and salt and pepper to taste.

Directions

Avocado salsa: Combine 1/2 cup finely diced red peppers, 1/2 cup finely diced green peppers, 1/2 cup Roma tomatoes, 1 cup finely diced avocado, 1 tablespoon fresh lime juice, 1/4 cup chopped cilantro, 1/2 tablespoon crushed garlic, Serrano chili peppers to taste, and salt and pepper to taste.