Chicken and Jalapeño Quesadillas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This recipe can be prepared in 45 minutes or less. Guacamole (there are many kinds in the freezer section these days) and a new sweet fruit salsa are good accompaniments to these quesadillas. (The quesadillas make good use of shredded mixed cheeses and pre-seasoned, precooked chicken.) Have sliced oranges and red onions atop romaine for a salad, and buy flan or vanilla pudding to top off the meal. Ingredients:
4 9-inch-diameter (burrito size) jalapeño- or other chili-flavored flour tortillas |
vegetable oil |
1 1/2 cups (packed) shredded mexican-blend cheeses |
1 1/2 cups (packed) shredded mexican-seasoned or other purchased roasted chicken |
1/4 cup chopped fresh cilantro |
Directions:
1. Preheat oven to 375°F. Brush 2 tortillas with oil. Place tortillas, oil side down, on baking sheet. Sprinkle each with 1/4 of cheese, half of chicken, half of cilantro, and 1/4 of cheese, leaving 3/4-inch border. Top each with 1 tortilla, pressing to adhere; brush top with oil.
2. Bake quesadillas until filling is heated through and edges begin to crisp, about 10 minutes. Using large metal spatula, turn each over and bake until bottom is crisp, about 5 minutes.
3. Transfer quesadillas to plates. Cut into wedges and serve.
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