Chicken Quesadillas With Tomatillo Salsa
Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 4.7 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition facts: 240 calories 9 grams fat
1 (12-ounce) can whole tomatillos, drained and diced
1 tablespoon lime juice
2 tablespoons minced Anaheim pepper
1 serrano pepper, seeded and minced
1/4 teaspoon salt
3 tablespoons cilantro leaves
6 (10-inch) flour tortillas
1 cup (4 ounces) grated pepper Jack cheese
1 1/2 cups shredded grilled chicken
* Combine tomatillos, lime juice, Anaheim and serrano peppers, salt and cilantro in small serving bowl. Set aside.
* Heat heavy 12-inch skillet over medium heat. Place tortilla in pan and sprinkle one-third of cheese and one-third of chicken evenly on top. Cover with second tortilla. When bottom tortilla is nicely browned, 2 to 2 1/2 minutes, use wide spatula to turn quesadilla. Brown other side. Place on cutting board. Repeat to cook other 2 quesadillas.
* Use sharp knife or pizza cutter to cut each quesadilla into 6 wedges. Arrange wedges on warm platter and serve immediately. Pass salsa.
© Jim Catanich