Grilled Chicken and Green Chile Quesadillas
May 2007
Serve the quesadilla wedges with bowls of sour cream and store-bought salsa, for spooning or dipping.
Makes: 8 servings
Prep: 30 mins
Bake: 30 mins
- 1 teaspoon vegetable oil
- 8 large flour tortillas
- 3 cups shredded Monterey jack cheese (about 8 ounces)
- Shredded chicken (see Step 1 of Grilled Chicken Burritos with Mango Salsa)
- In a large skillet, heat the oil over medium-high heat. Add 1 tortilla and top with some cheese, chicken, chiles and another tortilla. Cook, flipping once, until golden, about 4 minutes. repeat to make 4 quesadillas; cut into wedges.