8 ounces Monterey Jack or cheddar cheese, shredded
1/2 cup chopped red onion
4 green onions, chopped
2 ripe tomatoes, seeded and chopped
1/2 cup fresh cilentro leaves, packed
1 to 2 fresh jalapeno peppers, seeded, de-ribbed and chopped
Juice of 1 fresh lime
Salt and freshly ground black pepper to taste
8 (10-inch) flour or whole wheat tortillas
Softened butter
Sour cream for accompaniment
Salsa for accompaniment
Instructions
In a bowl combine the deboned and shredded chicken with the cheese(s),red onion, green onion, tomatoes, cilantro, jalapeno peppers and fresh lime.
To assemble and cook a quesadilla, spread or brush the softened butter on one side of two tortillas. Place one tortilla butter-side down in a medium-heated 10-inch or larger skillet. Spread 1/4 of the chicken mixture on top of the tortilla and top with the remaining tortilla, butter-side up. Cook until the bottom tortilla is nice and golden brown, using a pancake turner, carefully turn the quesadilla over and cook until nicely golden brown. Repeat process 3 more times with remaining tortillas and chicken mixture.
To serve, cut each quesadilla into 8 wedges and serve with a dollop of sour cream and salsa on the side.
Serving
Suggestions
Sour cream for accompaniment , Salsa for accompaniment
Originally Submitted
3/1/2011
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