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Jalapeno Chicken Quesadillas Recipe

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This recipe for Jalapeno Chicken Quesadillas is from Brian's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (2 1/2 Lb) rotisserie chicken, skin and bones discarded, meat shredded into bite size pieces (3 cups)
8 oz Monterey Jack cheese, shredded (2 cups)
1/4c jarred pickled jalapenos, chopped fine
1/2c fresh corn kernels
4 scallions, sliced thin
1/4 tsp pepper
4 (10 inch) tortillas
3T vegetable oil
Directions:
Directions:
1. Combine chicken, Monterey Jack, jalapenos, corn, scallions, and pepper in bowl. Spresd 1 heaping cup chicken mixture over half of each tortilla, leaving 1/2 inch border at edge. Fold tortillas over filling, pressing firmly to seal.
2. Heat 2 T oil in 12 inch nonstick skillet over medium heat until shimmering. Place 2 quesadillas in skillet, weigh down with large saucepan, and cook until browned and cheese has melted, about 2 minutes per side. Transfer to cutting board. RFepeat with remaining 1T oil and remaining 2 quesadillas. Cut into wedges and serve.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Serve with sour cream and salsa.

 

 

 

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