Chicken And Cilantro Quesadillas |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Better Homes and Gardens America's Ethnic Cuisines: 150 Best-Loved Recipes. Ingredients:
1 medium fresh anaheim pepper or one 4-ounce can diced green chile peppers, drained |
1 1/2 cups shredded asadero, chihuahua, queso quesadilia, or monterey jack cheese |
6 8-inch flour tortillas |
1 cup shredded cooked chicken |
1/2 cup chopped, seeded tomato (1 small) |
3 tbs finely chopped green onions |
1 tbs fresh cilantro, oregan or basil |
guacomole |
fresh tomato salsa |
Directions:
1. If using Anageim pepper, halve pepper lengthwise; remove seeds and membrane. Cut pepper into slivers.
2. Sprinkle 1/4 cup of the cheese over each tortilla. Sprinkle pepper slivers, chicken, tomato, onions, and cilantro equally over cheese. Fold tortillas in half, pressing gently.
3. In a large skillet or on a griddle cook quesadillas, two at a time, over medium heat for 3-4 minutes or until light brown, turning once. Remove quesadillas from skillet and place on a baking sheet. Keep warm in a 300 degree oven. Serve quesadillas cut in half with guacamole and salsa.
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