Easy Chicken Quesadillas
These simple chicken quesadillas get a bright, fresh flavor from the addition of cilantro, scallions and jalapeño peppers. A layer of cream cheese adds a creamy texture and a nice contrast to the heat of the jalapeños and pepper jack cheese.
- 3 cups shredded cooked chicken (see below)
- 1/2 cup cream cheese, softened
- 1/2 to 1 teaspoon hot sauce
- 4 8-inch flour tortillas
- 1 or 2 jalapeño peppers, seeded and chopped
- 1 medium tomato, seeded and chopped
- 4 scallions, sliced (about 1/4 cup)
- 1/2 cup fresh cilantro, finely chopped
- 2 cups pepper jack cheese, coarsely shredded
- Salt and freshly ground black pepper
- 2 tablespoons vegetable oil
Combine the cream cheese and hot sauce in a small bowl until creamy. Lay the tortillas on a flat surface and divide the cream cheese mixture between them. Spread over the entire surface to within 1/2-inch of the edge.
Combine the jalapeños, tomato, scallions and cilantro in a separate bowl. Season with salt and pepper. Arrange a portion evenly over half of each tortilla and top with about 1/2 cup of the shredded cheese. Add a portion of chicken and top with the remaining pepper jack. Fold the tortillas in half.
Brush a heavy skillet with a thin coating of vegetable oil and heat over medium-high heat. Cook the quesadillas, one at a time until the cheese melts and the tortillas are golden brown, about 2 minutes per side. Brush the skillet with more oil as needed. Allow the quesadillas to cool for about 3 minutes before cutting into wedges. Serve with sour cream for dipping.
Makes 4 servings
Quick Cooked Chicken
No cooked chicken on hand? No problem. Place 1 lb of chicken tenderloins in a shallow pan, season with salt and pepper and add 1 cup low-sodium chicken broth. Simmer, uncovered, turning the tenderloins several times until cooked through, about 5 minutes total. Transfer to a cutting board and shred using two forks.