The convenience of using
a deli-prepared roasted chicken saves you time and makes this
recipe simple to prepare. Serve as a main course or as a party
appetizer. Cutting back on the fat? Omit the butter and pan-fry
the quesadilla in a dry skillet...don't worry, it won't stick
and the tortilla will be nice and crispy.
Chicken
Quesadillas
- 1 deli-roasted whole chicken,
deboned and shredded
- 8 ounces Monterey Jack
or cheddar cheese (or a combination of both), shredded
- 1/2 cup chopped red onion
- 4 green onions, chopped
- 2 ripe tomatoes, seeded
and chopped
- 1/2 cup fresh cilantro
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
(or Pico
de Gallo)
- In a bowl combine the
deboned and shredded chicken, cheese(s), red onion, green onion,
tomatoes, cilantro, jalapeno peppers and fresh lime. Season to
taste with salt and pepper.
- 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.
Makes 4 main course servings
or 32 appetizers.
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