Follow these steps for perfect results
chicken broth
salt
boneless skinless chicken breast halves
flour tortillas
shredded monterey jack cheese
shredded
store-bought fresh salsa
fresh cilantro
fresh
sour cream
Bring chicken broth or water to a simmer in a deep frying pan or saucepan over medium-high heat.
If using water, add salt.
Add chicken breast halves and simmer until cooked through, about 10-12 minutes.
Remove from heat and let the chicken cool in the liquid.
Lift out the chicken breasts and shred into bite-size pieces.
Spray a large nonstick frying pan with nonstick cooking spray and place over medium-high heat.
Place a tortilla in the pan and sprinkle with 1/4 of the shredded cheese.
Top with 1/4 of the shredded chicken and 1 tablespoon of the salsa.
Fold the tortilla in half, pressing down with a spatula.
Cook until lightly browned on the underside, about 2 minutes.
Turn and cook the second side until lightly browned, about 1 minute longer.
Transfer to a warmed plate.
Repeat for remaining quesadillas.
Garnish with cilantro sprigs and serve with extra salsa and sour cream.
Expert advice for the best results
For extra flavor, marinate the chicken before cooking.
Serve with guacamole or pico de gallo.
Everything you need to know before you start
5 minutes
Chicken can be cooked and shredded ahead of time.
Serve warm, garnished with cilantro and a dollop of sour cream.
Serve with a side of rice and beans.
Serve as an appetizer or snack.
Pairs well with the flavors of the quesadilla.
Discover the story behind this recipe
Popular comfort food in Mexican cuisine.
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