Total Time: 30 minutes
Active Time: 30 minutes
Makes: 2 (10-inch) quesadillas (4 – 6 servings)
Ingredients:
• 1 cup shredded Monterey Jack cheese (about 2 ounces)
• 1 cup shredded sharp cheddar cheese (about 2 ounces)
• 4 (10-inch) flour tortillas
• 1½ cups shredded, cooked chicken (about 8 ounces)
• 2 tablespoons coarsely chopped fresh cilantro
• Guacamole, for serving (optional)
• Salsa, for serving (optional)
• Sour cream, for serving (optional)
Method:
- Combine the cheeses in a medium bowl.
- Heat a large frying pan over medium heat until hot, about 3 minutes. Place a tortilla in the pan and sprinkle with half of the chicken, half of the cilantro, and and half of the cheese mixture. Top with a second tortilla and cook until the underside of the bottom tortilla is golden brown in several spots and half of the cheese is melted, about 3 minutes. Using a spatula, carefully flip the quesadilla over and cook until the underside of the second tortilla is crisp and golden brown in several spots and all of the cheese is melted, about 2 to 3 minutes more.
- Slide the quesadilla from the pan onto a cutting board and cut into wedges. Repeat with the remaining ingredients to make a second quesadilla. Serve topped with guacamole, salsa, and sour cream, if desired.
http://www.chow.com/recipes/29560-basic-chicken-quesadillas