quesadilla 1  quesadilla 2

four 9 to 10 inch burrito-size flour tortillas

vegetable oil

2 cups Monterrey Jack, pepper jack or cheddar cheese, or a blend of the three cheeses

3 cups shredded cooked chicken (from a 2 pound bird)

2 jalapeno peppers, thinly sliced

1/3 cup chopped cilantro

salsa and sour cream to accompany

1. Preheat the oven to 400*.

2. Brush 2 tortillas with oil. Place tortillas, oil side down, on baking sheets. Sprinkle each with ¼ cup cheese, half of chicken, 1 thinly sliced jalapeno pepper and another ¼ cup cheese, leaving a ¾ inch border. Top each with 1 tortilla, pressing to adhere, and brush top with oil.

3. Bake quesadillas until filling is heated through and edges begin to crisp, about 10 minutes. Using a large metal spatula, turn each over and bake until bottom is crisp, about 5 minutes.

4. Transfer quesadillas to plates, cut into wedges and serve with salsa and sour cream.


adapted from Bon Appetit Magazine, January, 1999


NOTE: This is a good use for left over pollo adobado.

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