Follow these steps for perfect results
diced green chilies
diced
shredded monterey jack cheese
shredded
flour tortillas
8-inch
cooked chicken meat
shredded
tomatoes
seeded and chopped
green onions
finely chopped
fresh cilantro
chopped
butter
guacamole
for garnish
sour cream
for garnish
salsa
for garnish
Heat a skillet over low heat.
Spread a small amount of butter evenly over one side of a tortilla.
Place the buttered side of the tortilla down in the skillet.
Sprinkle 1/4 cup of shredded Monterey Jack cheese over 1/2 of the tortilla.
Top with diced green chilies, shredded cooked chicken, chopped tomato, finely chopped green onions, and chopped fresh cilantro.
Fold the other side of the tortilla over the top of the filling.
Press down gently on the quesadilla.
Cook the quesadilla over low heat for 3-4 minutes, or until lightly browned.
Turn the quesadilla and cook for another 3-4 minutes until the other side is lightly browned.
Remove the quesadilla from the skillet.
Keep the quesadilla warm on a plate in a low oven (300F).
Repeat the process with the remaining tortillas.
Once all quesadillas are cooked, cut each into three sections.
Serve the quesadillas garnished with guacamole, sour cream, and salsa, if desired.
Expert advice for the best results
Add a dash of hot sauce for extra heat.
Use pre-cooked rotisserie chicken for faster prep.
Everything you need to know before you start
5 minutes
Can be prepped ahead of time and cooked later.
Cut into wedges and arranged on a plate.
Serve with rice and beans.
Serve as an appetizer.
Pairs well with the flavors of the quesadilla
Discover the story behind this recipe
Popular comfort food.
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