Friday, December 23, 2011

Green Chili and Chicken Quesadillas

Keep canned green chilies on hand for an easy way to dress up dinner. These mild chilies go well with Monterey Jack cheese because neither flavor overpowers the other. For another fun way to use canned green chilies, try my Green Chili Enchiladas with Tropical Sauce.

Green Chili and Chicken Quesadillas
Makes 4 Quesadillas

1 cup shredded cooked chicken
1 cup shredded Monterey Jack cheese
1/4 cup diced white onion
1 can green chilies
8 corn tortillas
Salsa for serving

1. Top tortilla with 1/4 of chicken, cheese, onions, and chilies. Top with another tortilla. Repeat 4 times.
2. Cook each quesadilla on dry non-stick skillet. If you don't have a non-stick skillet, add 1 teaspoon of olive oil to pan for each quesadilla. Cook until lightly browned and cheese is melted, about 5-10 minutes. Flip and cook 2 minutes more.
3. Remove from each and cut each quesadilla into four equal wedges.
4. Serve quesadillas with salsa.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...

Printer Friendly