Recipes / Category: Entrées


  • 1 cup MagicalButter
  • 1 pound organic chicken breast tenders (boneless, skinless)
  • 1 pound shrimp
  • 1 cup cheddar cheese, shredded
  • 1 cup pepper jack cheese, shredded
  • 2 cloves garlic, chopped
  • 2 slices of bacon, cooked and chopped
  • 1 onion, chopped
  • ¾ cup jalapeños
  • 1 lime wedge
  • Large flour tortillas
How To
  1. Preheat a large skillet over medium heat. Combine ½ cup of MagicalButter, garlic, onion, and jalapeños. Sauté for 2-3 minutes.
  2. Add the chicken tenders, ensuring they are in contact with the pan. Cook until browned, about 3-4 minutes per side.
  3. Remove only the chicken, chop, and set aside; return the pan with the onions and peppers to the burner.
  4. Add the shrimp and the juice from the lime wedge. Cook until slightly browned on both sides, stirring frequently, and remove the shrimp and vegetables from heat.
  5. In a fresh pan over medium-high, heat ½ cup of MagicalButter. Once hot, place a large tortilla in the pan,
  6. Using a spatula, evenly spread the shredded cheeses almost to the edges of the tortilla.
  7. As the cheese melts, add the chopped chicken. Spread out almost to the edges, pressing the chicken chunks into the melting cheese.
  8. Add the shrimp and veggies to one side of the pan. Top it with the chopped bacon.
  9. Fold the other half of the tortilla over the shrimp and bacon half.
  10. Serve your QuesoDillos with garnishes like salsa, avocado, black beans, and sour cream, and enjoy!