Chicken Quesadillas With Tomatillo Salsa
Recipe: Appetizer : 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.
"I followed the recipe exactly-once for Christmas Day, the next time for New year's Eve. Both times it was a big hit, with people asking how I made it. I added some frozen fruit icecubes & I made sure the Golden Circle fruit juice packs & soft drink bottles were in the freezer for a while before I made them, so that they were-not frozen of course-but icy cold. There were a few slivers of ice in the fruit juice actually. Very easy to make, liked by just about everyone. Good recipe to have." - sherri3802
"Followed the recipe, and it was the best roast ever. I served it to four fiends, and they all wanted the recipe. We made sandwiches two days later and had the same results, best flavor for a sandwich from a pot roast ever." - glen r.
"To make this tart and creamy blue ribbon pie, egg yolks, lime juice and condensed milk are stirred..." - chef john
"A genuine pizza sauce !! I will not play with this recipe. I've will added this to my recipe book 'AS IS' THANK YOU!! I can do the happy food dance!! NOW !! THANK YOU!! 30 Stars!!!!!!" - chef grpa
"Where is the onion and garlic in the recipe?" - northwoodcav
"I've made this twice (doubled the recipe both times) - definitely a keeper and no comparison to store-bought. My only tweaks: I added a half-tablespoon of garlic salt, crushed the fennel seeds (mortar and pestle) and used a hand-blender when it was done to make it smooth. The leftovers keep really well in the freezer." - cyarcher3