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Tex-Mex Chicken Quesadillas
Ingredients
•
2 green onions
•
2 cups shredded skinless rotisserie
chicken meat
•
1 ½ cup Shredded Monterey Jack
cheese
•
1 pickled jalapeno chile
•
1/4 cup fresh cilantro leaves
•
4 burrito-size flour tortillas
•
¾ cup salsa verde
•
½ cup reduced-fat sour cream
Cooking time: 35m – Temperature: 218°C
Method
1. Preheat toaster oven to 218°C. Thinly
slice green onions; reserve 2 tbs dark
green tops for garnish.
2. Evenly divide chicken, cheese,
jalapeno, cilantro, and remaining
green onion on one side of each
tortilla; fold other half over.
3. In single layer on foil-lined toaster
oven tray (working in batches if
necessary), toast quesadillas 8 to 10
minutes, or until tortillas are golden
brown and cheese is melted.
4. Cut each quesadilla in half. Serve
with salsa verde, plus sour cream if
you like; sprinkle with reserved green
onions.
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