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Gary´s Cookbook

Cookbook

Quesadillas

Chicken

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Ingredient list

1 medium fresh Anaheim pepper or one 4-ounce can diced green chile peppers, drained 1 ½ cups shredded Monterey Jack cheese 6 8-inch flour tortillas 1 cup shredded cooked chicken ½ cup chopped, seeded tomato (1 small) 3 Tbs. finely chopped green onions 1 Tbs. snipped fresh cilantro, oregano, or basil Guacamole Salsa Fresca

Preparation

- If using Anaheim pepper, halve pepper lengthwise, remove seeds and membrane. Cut pepper into thin slivers. - Sprinkle ¼ cup of the cheese over half of each tortilla. Sprinkle peppers, chicken, tomato, green onions, and cilantro over cheese. Fold tortillas in half, pressing gently. - In a large skillet or on a griddle, cook quesadillas, two at a time, over medium heat for 3 to 4 minutes or until lightly browned, turning once. Remove quesadillas from skillet and place on a baking sheet. Keep warm in a 300ºF oven. Repeat with remaining quesadillas. - To serve, cut quesadillas in half. If desired, serve with guacamole and salsa fresca. Makes 12 servings.

Recipe detail

  •  
  • Country Region
  • Cost
  • Lactose free
    Yes
  • Vegetarian
    Yes
  • Vegan
    Yes
  • Diabetic
    Yes
  • Gluten free
    Yes
  • Servings
    1
  • Alternative amount
  • Preparation time
    5 minutes
  • Calories
  • Kilojoule
  • Fat content
  • Bread unit
  • Protein content
  • Carbohydrates
  • Degree of difficulty
    Very easy
  • Changed
    30 November -0001
  • Read
    1229

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