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Saturday, December 12, 2009

Monday - Tex-Mex Chicken Quesadilla 12/14

found at http://www.goodhousekeeping.com/recipefinder/tex-mex-chicken-quesadilla-recipe

Ingredients:
2 green onions
2 cup(s) shredded skinless rotisserie chicken meat
1 1/2 cup(s) shredded Monterey Jack cheese
1 pickled jalapeño chile, finely chopped
1/4 cup(s) (loosely packed) fresh cilantro leaves, chopped
4 (10-inch) burrito-size flour tortillas
3/4 cup(s) salsa verde
1/2 cup(s) reduced-fat sour cream , optional

Directions:
1. Preheat toaster oven to 425°F. Thinly slice green onions; reserve 2 tablespoons dark green tops for garnish.
2. Evenly divide chicken, cheese, jalapeño, 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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