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Chicken And Cheese Quesadillas

Chicken.delights's picture
Ingredients
  Sweet red pepper 1⁄2 Small, finely diced
  Green pepper 12 Small, finely diced
  Frozen corn kernels 3⁄4 Cup (12 tbs), thawed under warm running water
  Plum tomatoes 2 Medium, peeled, seeded and cubed
  Minced fresh cilantro 2 Tablespoon
  Scallions 4 Medium, coarsely chopped
  Red wine vinegar 1 Tablespoon
  Ground cumin 1⁄2 Teaspoon
  Salt To Taste
  Ground black pepper To Taste
  Cooked chicken breast 1 Cup (16 tbs) (Bite Sized Pieces)
  Canned mild green chiles 1⁄2 Cup (8 tbs), coarsely chopped
  Monterey jack cheese 2 Cup (32 tbs), grated
  12 inch flour tortillas 8
  Vegetable oil 2 Tablespoon (Adjust Quantity As Needed)
Directions

MAKING
1) In a small bowl, mix all the salsa ingredients. Allow it to stand for 1 hour. Drain well.
2) Keep 4 tortillas on a flat surface, evenly spread the chicken, cheese, and chiles over tortillas.
3) Cover with the remaining 4 tortillas. Seal the ends together by pinching slightly.
4) Heat a heavy 8- to 10-inch skillet, with just enough oil to coat its bottom to prevent the tortillas from sticking.
5) Add in cheese and sauté until it is melted and the quesadilla turns lightly brown on both sides. It is best if the quesadillas are cooked and served one at a time.
6) Using a knife, cut the quesadillas into pie-shaped wedges .

SERVING
7) Serve the quesadillas hot with the salsa.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Browned
Ingredient: 
Chicken
Preparation Time: 
30 Minutes
Cook Time: 
25 Minutes
Ready In: 
55 Minutes
Servings: 
4

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