Ingredients Jump to Instructions ↓

  1. 1 deli-roasted whole chicken, deboned and shredded

  2. 8 ounces Monterey Jack or cheddar cheese (or a combination of both), shredded

  3. 1/2 cup chopped red onion

  4. 4 green onions, chopped

  5. 2 ripe tomatoes, seeded and chopped

  6. 1/2 cup fresh cilantro leaves, packed

  7. 1 to 2 fresh jalapeno peppers, seeded, de-ribbed and chopped Juice of

  8. 1 fresh lime Salt and freshly ground black pepper to taste

  9. 8 (10-inch) flour or whole wheat tortillas Softened butter Sour cream for accompaniment Salsa for accompaniment (or Pico de Gallo )

Instructions Jump to Ingredients ↑

  1. 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.


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